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Slow Cooker Jambalaya

Alyssa Rivers
Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
4.58 from 69 votes
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Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Dinner, Main Course, Soup
Cuisine American
Servings 8 People
Calories 141 kcal

Ingredients
  

  • 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
  • 1/2 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon cayenne pepper
  • 1 Tablespoon tomato paste
  • 1 cup rice see note
  • 1 pound shrimp 13-15 count

Instructions
 

  • 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). Add the rice in 1 hour before finished.
  • Add the shrimp in the last 15 minutes add in the shrimp.

Notes

Adding the rice to the slow cooker is optional.  You can also just serve over cooked rice. 
Updated on August 7, 2021 
Originally Posted on April 10, 2018

Nutrition

Calories: 141kcalCarbohydrates: 4gProtein: 25gFat: 3gSaturated Fat: 1gCholesterol: 179mgSodium: 797mgPotassium: 449mgFiber: 1gSugar: 2gVitamin A: 1025IUVitamin C: 30.9mgCalcium: 106mgIron: 2.4mg