Slow cooker recipes are simply the best. Why do you ask? They take little effort but taste like you’ve spent hours perfecting the taste. It’s like all of that wait comes in full blast of flavor reminding you that it’s all worth the wait.
Stir the rice into the jambalaya, or scoop a serving on top of the rice. You can store this in the fridge for 2-3 days. Though freezing doesn’t make this dish better, unlike other slow-cooker recipes. Freezing and reheating tends to make the shrimp rubbery.
Colleen’s Slow Cooker Jambalaya Recipe
- 1 can 28 ounces tomatoes, diced with juice
- 500 grams Andouille sausage
- 1 large onion chopped
- 1 medium green bell pepper chopped
- 1 cup celery chopped
- 1 cup chicken broth
- 1 pound chicken breast skinless, boneless, cut into cubes
- ½ lbs shrimp
- 1 large onion chopped
- 2 tsp cajun seasoning
- 2 tsp paprika seasoning
- 2 tsp Italian seasoning
- 1 tsp cayenne pepper
- ½ tsp dried thyme
- If you’re using frozen ingredients, prepare them ahead by taking them out of the freezer and allowing them to thaw at room temperature.
- Chop the sausages and chicken breast into cubes or bite-sized pieces. Chop the vegetables into small-size pieces, too.
- Combine all ingredients in a slow cooker starting with 1 cup of chopped celery, bell pepper, and onions. Add 500 grams of andouille sausages, 1 pound of chicken breast, and ½ pound of unpeeled shrimp. Stir in the seasonings including cajun, paprika, Italian, cayenne, and thyme. Mix the ingredients well until they are mostly coated with the seasonings. Then add one cup of chicken broth and a can of diced tomatoes with the juice.
- Cover and cook for 5-6 hours on HIGH or 7-8 hours on LOW. You want to stir the pot a couple of times during the last 30 minutes of slow cooking to further let the meat, vegetables, and seasonings blend.
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Ingredients You Need
Commonly Asked Questions
What to serve with Jambalaya?
Cornbreads are one of the most preferred food pairings with jambalayas. Barbeque foods also make a perfect pairing.
What is the difference between gumbo and jambalaya?
Gumbos and jambalayas are both meat and rice dishes that both came from New Orleans and both with Creole origins. Though with a lot of similarities, a gumbo is cooked as a stew served on top of rice. A jambalaya, on the other hand, can be mixed with rice like paella or serve on top of the rice, too.
Can I store slow cooked jambalaya in the fridge?
You can store this in the fridge for 2-3 days. Though freezing doesn’t make this dish better, unlike other slow-cooker recipes. Freezing and reheating tends to make the shrimp rubbery.
What makes jambalayas an even easier dish to make is you can use whatever vegetable ingredients you already have in the fridge. You can make them if you have some leftover vegetables that you want to prevent getting wasted.