Meaty Slow Cooker Jambalaya Recipe - Allrecipes.com
Meaty Slow Cooker Jambalaya Recipe
  • READY IN 7+ hrs

Meaty Slow Cooker Jambalaya

Recipe by  

"I like to avoid frozen shrimp when I can so I am using dry cured ham instead to this delicious jambalaya! Toss the chicken, sausage, ham, vegetables, and seasonings in the slow cooker and forget about it until dinner time."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Mix chicken, sausage, ham, tomatoes with juice, onion, bell pepper, chicken broth, celery, oregano, parsley, Cajun seasoning, cayenne pepper, file powder, and thyme in a slow cooker.
  2. Cook on Low 7 to 8 hours.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 7 hrs
  • READY IN 7 hrs 20 mins

Footnotes

  • Cook's Note:
  • This can also be cooked on High for 3 to 4 hours if you want it done faster.
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Reviews More Reviews

Feb 13, 2013

This was a fun recipe to try for Fat Tuesday! This makes a lot of jambalaya, for sure. I used the published amounts of chicken and sausage, but halved the ham and added about 6 oz shrimp at the end of cooking. I used the spices exactly as published including the file powder, delicious, I would call this a medium spicy hot finished. You may want to half or omit the cayanne if you don't like spicy, but it was perfect for us. This is a breeze to put together and great for weeknights. Thanks for sharing your recipe with AR!

 
Feb 07, 2013

Great recipe for slow cooker! Didn't use file powder, but turned up to high last 30 minutes and added rice to entire mix. Can use instant rice or long grain, but might take longer with long grain. Good for all of our family as we have shrimp haters among us! Boo! Doubled recipe easily and froze half for another night! Thanks!

 
Feb 01, 2013

Excellent, and easy peasy. A little extra cajun seasoning for me and I was a happy camper!!

 
Sep 19, 2013

Delicious! Followed recipe exactly and wouldn't change a thing.

 
Apr 04, 2013

so easy to make and flavorful. Followed recipe except used a red bell pepper instead of green and it turned out amazing. very spicy just the way we like it. would recommend cutting back on spice for anyone that can't handle hotness. thanks for sharing will do again!

 
Mar 12, 2014

Love this recipe! We've made it several times. Things I've ended up doing different: -Add chicken after a few hours - we feel it gets to dry when it's in from the beginning. -Use shrimp instead of ham - which we don't add until the last hour or 2 of cooking. -Add 1.5c white rice at the last hour or two - this is scary to do, but if you give it enough time, eventually the rice cooks perfect and absorbs the extra liquid. -No file powder - what is that anyway??

 
Mar 09, 2014

Excellent. Threw in a small can of low sodium V8 cause I wanted to get rid of it. Also tossed in 2 , 14 oz. Cans of tomato, okra & corn cause that's what was handy. The best jambalaya ever.

 
Nov 12, 2013

I followed the recipe to the letter and it was great. I will using this recipe again and again. Thanks for posting it.

 

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Nutrition

  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 5.9 g
  • 2%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 1117 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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