Slow Cooker Jambalaya
This Amazing Recipe for Slow cooker Jambalaya is packed with meat, the holy trinity, and tomatoes to feed a whole family with spicy Creole greatness.
Prep Time10 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 10 minutes mins
Course: Main
Cuisine: Creole
Servings: 10 servings
Calories: 546kcal
- 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
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.
- 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.
Calories: 546kcal | Carbohydrates: 45g | Protein: 38g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 2478mg | Potassium: 2385mg | Fiber: 9g | Sugar: 24g | Vitamin A: 2261IU | Vitamin C: 72mg | Calcium: 226mg | Iron: 9mg