Colleen's Slow Cooker Jambalaya

Colleen's Slow Cooker Jambalaya

Colleen Murtaugh 18

"This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice."

Ingredients 8 h 20 m {{adjustedServings}} servings 235 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 688 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
  2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
Tips & Tricks
Slow Cooker Cilantro Lime Chicken

Tender shredded chicken makes a 5-star filling for tacos and enchiladas.

Bubba’s Jambalaya

See how to make this simple Cajun classic.


  • Serve over your favorite rice.
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Reviews 1400

  1. 1979 Ratings


I thought this was fantastic! I live in New Orleans and believe the taste to be authentic. Due to previous reviews about it being too runny, I drained the tomatoes (I used diced tomatoes with onion, celery, and green peppers). I omitted the pepper (my family doesn't like them), and added 4 or so cloves of sliced garlic (a must!). I used Tony Chachere's seasoning, and only 1/2 tsp. cayenne and I thought it was perfect, but some (like my mother-in-law who is very sensitive), might find it a big spicy (nothing a little sour cream on top won't fix :D). Finally, I planned on adding rice directly in the crock pot, but it turned out to actually be too dry (may be because it cooked for 9 1/2 hours), so I had to cook the rice separately, then stirred it in with about 1/2 cup of extra chicken broth. So easy, and so good!


I thought this receipe was very good. My husband says he thought Jambalya should be a little bit more soupy. I used turkey sausage instead and left out the cajun seasoning because my kids will not eat anything with alot of spice. I cooked the rice seperate and then mixed it together. This says it is a serving for 12 (but it made 17 cups for me) enough to have it again for another night. I am putting down information if anyone is interested and this is based on what I used. 1 pound boneless, skinless chicken breast (all fat removed), 1 pound sweet turkey sausage, 14 oz canned diced tomatoes with onions, 14 oz canned diced tomatoes with green chilies, 3/4 c frozen tri colored bell pepper strips (diced), 2 c finely diced celery (4 stalks)-(the second cup was an accident-but turned out good), 1 c 99% fat free chicken broth, 1 1/3 c frozen chopped onion, 1 pound frozen shrimp, 3 c uncooked rice, 2 tsp dried oregano, 2 tsp dried parsley, 1 tsp cayenne pepper, 1/2 tsp dried thyme Information based on a 1 c serving (17 servings)Calories 233.2 / Fat 3.9 / Fiber 1.7 / Sodium 582.6


I have never been a real jambalaya fan...but this is the BOMB! I love the combination of chicken, sausage and shrimp. The only things I do different... I don't like cooked celery, so I omit that...and I serve it over red beans a rice that I make from a package, instead of plain white rice. Oh I also use uncooked shrimp and add it a little earlier to the crock pot...cooked shrimp tends to get too chewy. YUM YUM YUM - always requested...and this year we're having a Cajun themed Christmas of which this dish will be the main meal.