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A blue bowl full of slow cooker Jambalaya with a fork and blurry bottle of Louisiana Hot sauce n the background.
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5 from 5 votes

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
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Main
Cuisine: Creole
Servings: 10 servings
Calories: 546kcal
Author: Jeremy Klae

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.

Nutrition

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