Slow Cooker Jambalaya

Slow Cooker Jambalaya


"This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato."


7 h 25 m servings 386 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1201 mg
  • 48%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Stir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
  2. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
  3. Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.


  • Recipe Tips:
  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
  • profile image

Your rating



  1. 24 Ratings


Made it just as ordered, except I put in less creole seasoniing(I don't like real hot foods). Tasted great, BUT, the rice turned to mush. I probably would put the rice in later in the cooking. N...

My favorite part about this dish was that it came together quickly and with basically minimal effort, but I couldn't make it again without changing some things. The recipe didn't say whether or...

A true taste of New Orleans. Absolutely perfect for most. A few dashes of Tabasco added the heat I need.

this cam out really good, the whole family really liked it, only thing i would do is cook the rice seperately and then add it to the jumbalaya because it came out a bit mushy, but thank you so m...

Tasted good, however the rice MUST go in later on, as by the end it was close to a mushy paste in consistency. As another reviewer also mentioned, I suggest that you also drain the tomatoes befo...

Made it according to the recipe. It tasted great, but the rice was WAY to mushy. Next time I'll cook the rice separately and put the the jambalaya over it.

It came out tasty, but i do agree with the comment regarding the rice. I would put it in much later or cook it seperate. My kids tend to like a bit less onion too. I would also use mixed skin...

Good flavor, but adding the rice at the beginning turned out to be a disaster.

Not as spicy as I'm used to.