Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
Slow Cooker Jambalaya hardly any effort at all.
Jambalaya doesn’t have to take a lot of work. You can just prep and toss all the ingredients together and let the slow cooker do the work.
OR you could brown the sausage, then cook the onions and peppers in it before adding the ingredients to the slow cooker. Instant flavor boost.
What to serve with Slow Cooker Jambalaya?
The classic side dish to Jambalaya is steamed rice, but you can also serve it over some black eyed peas for an amazing and easy meal. On the side you can also add some Homemade Cornbread or baguettes.
What meats are normally in Jambalaya?
Most jambalaya recipes contain chicken, andouille sausage and shrimp.
What is the difference between Jambalaya and Gumbo?
Gumbo normally contains a roux which is cooked to a deeply flavored brown stage and contains more liquids like a stew with vegetables like okra as well as the trinity of bell peppers, celery and onions. Jambalaya is a traditional rice dish made in one pot with more meat than vegetables.
Looking for more Cajun recipes?
- Cajun Shrimp and Sausage Vegetable Sheet Pan
- Creamy Cajun Chicken Meatballs
- Creamy Cajun Sausage Linguine
- 2 chicken breasts, skinless, boneless, cut into chunks
- 1 pound andouille sausage links, sliced
- 1 can diced tomatoes, 28 ounces
- 1 large onion, chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, thinly sliced
- 2 cups chicken broth
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- ½ teaspoon cayenne pepper
- 1 pound shrimp (13-15 count)
- Add all the ingredients except the shrimp into the slow cooker and stir.
- Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.
- Serve over rice.