This Slow Cooker Jambalaya is one of my favorite dishes. Not only is it super easy, but it's SO full of robust flavor! Two kinds of sausage, chicken and shrimp, are all cooked together to create this spicy Creole treat. Plus, it's made completely in one crockpot, making it easy to prepare and clean up!
Jump to:
Why You'll Love This Recipe
Slow cooker jambalaya isn't just easy to make. It has a ton of flavor and perfect texture. Everyone should know how to make This true Louisiana comfort food classic.
Ingredients
Meat: Chicken breast, Smoked Sausage, Boudin Sausage, and Shrimp.
Vegetables: Canned tomatoes with Chiles(Rotel), Tomato Paste, Yellow onions, Green Bell Peppers, and Celery.
Liquids: Chicken Broth and Hot sauce.
Herbs and Spices: Minced Garlic, Dried Parsley, Dried Basil, Dried Oregano, Kosher Salt, and Cayenne Pepper.
Extras: Cooked Rice
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
First, start by slicing, dicing, and chopping the holy trinity and adding it to a mixing bowl. As mentioned above, this is Onion, Celery, and Green Bell Pepper.
I like to dice the onion and bell pepper fairly small, then slice the celery stalks.
Next, pour a can of Rotel, tomato paste, and seasonings into the bowl of trinity. Stir everything together, ensuring all veggies are fully covered.
Now, slice up the smoked sausage and lay the chicken breasts in the bottom of the slow cooker.
Top the chicken breasts with the tomato and trinity mixture, then the sausage.
Place the lid on the slow cooker and set it to 8 hours on low or four on high.
Halfway through the cooking, remove the chicken breasts and shred them using forks or shredding claws, whichever you prefer.
Add the chicken back to the slow cooker and slice open a pound of boudin sausage, setting aside the filling and discarding the casing.
Now, cover the boudin filling in the Jambalaya and continue cooking.
At this point, you can begin cooking the rice. I make the rice separately in a rice cooker. When the rice is done, mix it in with everything else.
Lastly, add the shrimp to the slow cooker with 30 minutes left of your cooking and gently mix it into the Jambalaya.
Cover and cook for the last half hour.
Your Jambalaya is ready to serve!
Garnish with a bit of sliced green onion, serve with a bottle of hot sauce, and ENJOY!
Expert Tips
- Rice is a major ingredient in this Jambalaya recipe. Any white rice could work, but I lean toward Basmati or Jasmine for almost all of my recipes.
- It's not uncommon for this Louisiana classic to include shrimp or crawfish. In this particular recipe, I'm using shrimp. I don't think using crawfish would serve any purpose, as it would get lost in the other ingredients.
Recipe FAQs
The main ingredients are typically chicken, sausage, and the holy trinity, which consists of green bell pepper, celery, and onion. Jambalaya is made without tomatoes in Southern Louisiana, making it the Cajun version.
Absolutely! Jambalaya freezes very well. I stuff a vacuum seal bag, smush it down flat, vacuum seal it, and freeze it for up to 2 years.
More Recipes You'll Love
If you made this Slow Cooker Jambalaya recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
Don't forget to tag @chickenfriedkitchen on Instagram, Subscribe on YouTube, and Follow on Pinterest and Facebook! I'll see you there!
📖 Recipe
Slow Cooker Jambalaya
Ingredients
- 1 lb Chicken Breast
- 1 lb Smoked Sausage
- 1 lb Boudin Sausage
- 1 lb Large uncooked, peeled and deveined tail-off Shrimp
- 10 Oz Can Hot Rotel with Chiles
- 6 Oz Can Tomato Paste
- 14 Oz Chicken Broth
- 1 Yellow Onion, Diced
- 1 Green Bell Pepper, Diced
- 3 Celery Sticks, Sliced
- 5 teaspoon Minced Garlic
- 2 teaspoon Dried Parsley
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt
- 1 teaspoon Cayenne Pepper
- 1 tablespoon Hot Sauce
- 1 Cup Cooked White Rice
Instructions
- In a mixing bowl, combine the tomatoes, tomato paste, chicken broth and seasonings along with the diced vegetables.
- Place the chicken breasts in the bottom of the slow cooker and pour the tomato mixture over the top.
- Slice the smoked sausage and place this over the tomato mixture and the chicken.
- Cover the slow cooker and set to 8 hours on low or 4 on high.
- Halfway through the cook remove the chicken breasts and shred them using forks or shredding claws. Mix the shredded chicken back into the slow cooker.
- Immediately after adding the shredded chicken, Slice open 1 lb of Boudin Sausage (discard casing) and add the filling to the slow cooker stirring until well combined.
- Cook one cup of rice in a rice cooker and fold into the Jambalaya mixture.
- With 30-minutes of cook time remaining, Add thawed, peeled and deveined tail-off shrimp to the Jambalaya, gently stirring the shrimp into the mixture.
- Allow the rest of the cooking time, serve garnished with sliced green onions and a bottle of your favorite cajun hot sauce.
Video
Notes
- Rice is a major ingredient in this Jambalaya recipe. Any white rice could work, but I lean toward Basmati or Jasmine for almost all of my recipes.
- It's not uncommon for this Louisiana classic to include shrimp or crawfish. In this particular recipe, I'm using shrimp. I don't think using crawfish would serve any purpose, as it would get lost in the other ingredients.
suzanne casa says
Great creole flavor. Easy to make. Makes enough for a crowd.
suzanne casa says
Great creole flavor. Easy to make. Makes enough for a crowd. I recommend.
Jeremy says
Hi Suzanne! Thank you so much. I'm glad you enjoyed it!