Colleen's Slow Cooker Jambalaya

Colleen's Slow Cooker Jambalaya

1418
Colleen Murtaugh 19

"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 servings 235 cals
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Original recipe yields 12 servings

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Nutrition

  • 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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Directions

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  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.

Footnotes

  • Serve over your favorite rice.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

1418
  1. 2007 Ratings

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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 ...

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...

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 th...

O.k., so it's a little soupy. But let me tell you, the flavor of this stuff absoultely rocks!! It's as good as any jambalaya I've had anywhere! And talk about easy! If the "soupiness" bothers...

This is good! I used 4T. of the Creole Seasoning recipe on this site instead of the seasonings listed (gives much more flavor).I also found that 4 hours in my slow cooker is plenty of cooking ti...

My whole family loved this recipe. I would not cut down on the spices like some suggested. I don't like things too spicy and this had kick, but was not too hot. I also would make the rice sep...

Flavor wasn’t bad but it was very spicy. Personally I’d call this soup, not Jambalaya. Jambalaya has rice cooked together with the rest of the ingredients and it‘s not soupy. I’ll stick with a m...

This was wonderful! I assembled it the night before a company potluck, then took it to work and plugged it in at the office. It cooked on high for 4 hours. I ommitted the shrimp, and in the last...

My boyfriend LOVED this dish. The spices and flavor were just right. I made this a few months before our trip to New Orleans. We compared this recipe to the jambalaya at the resturants and this ...