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A bowl of jambalaya that was made in a slow cooker.

slow cooker jambalaya recipe

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Slow cooker jambalaya with Andouille sausage feeds a hungry crowd. Make it as hot as you can handle!
Course dinner
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 10 -12 servings
Calories 269
Author Cheryl Najafi

Ingredients

Instructions

  • Add chicken, sausage, canned tomatoes including juice, onion, bell pepper, celery, garlic, Worcestershire sauce, oregano, bay leaves, paprika, thyme and cayenne pepper to slow cooker and stir to combine.
  • Cook on high for 4–5 hours or 8–9 hours on low.
  • Season to taste with salt and pepper and add some additional cayenne or Louisiana hot sauce to increase spiciness to desired level. Stir in peeled and deveined shrimp, cover and cook an additional 6–8 minutes, depending on size of shrimp.
  • Serve this spicy flavorful jambalaya over a pile of freshly steamed rice and garnish with sliced green onion.

Notes

If you’re going to serve the entire stew, go ahead and add the full amount of fresh steamed rice to the sauce.

Nutrition

Calories: 269kcal | Carbohydrates: 12g | Protein: 27g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 128mg | Sodium: 1033mg | Potassium: 567mg | Fiber: 2g | Sugar: 7g