Slow Cooker Jambalaya

Slow Cooker Jambalaya

Campbell's Kitchen 0

"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."

Ingredients 7 h 25 m {{adjustedServings}} servings 386 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

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  • Prep

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  • 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.
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  • Recipe Tips:
  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
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Reviews 18

  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. Next time I'm going to cook all the ingredients, minus the rice, in the cooker and cook the rice separate. Then as a final, pour the jambalaya over the rice on the plate.


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 not to drain the tomatoes, so I didn't, and found the end result to be more like the consistency of a stew. (Besides the fact that my Cajun husband pointed out that true jambalaya doesn't have tomatoes anyway.) So next time I would either drain the tomatoes or eliminate them altogether. Also, it was way too spicy for our kids, to the point that they couldn't finish their dinner, so I would use less than the 1 T. of Cajun seasoning that is called for. This isn't nearly as good as my homemade jambalaya, but I will keep the recipe because I typically have all of the ingredients on hand and it's easy to throw together on those days that you're rushed or haven't planned, even if you don't put it in the crockpot until 1 p.m.


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