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
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  • PREP

    20 mins
  • COOK

    7 hrs
  • READY IN

    7 hrs 20 mins

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

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

Most Helpful Positive Review
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??

 
Most Helpful Critical Review
Feb 05, 2015

1 pound skinless, boneless chicken breast halves - cut into 1-inch cubes 1 pound andouille sausage, sliced 1 pound Black Forest ham, cut into cubes 1 (28 ounce) can diced tomatoes with juice 1 large onion, chopped 1 large green bell pepper, chopped 1 cup chicken broth 1 cup chopped celery 2 teaspoons dried oregano 2 teaspoons dried parsley 2 teaspoons Cajun seasoning 1 teaspoon cayenne pepper 1 teaspoon file powder (optional) 1/2 teaspoon dried thyme These are the ingredients listed when I'm making my post so if it's edited later I don't look like a fool - and one person even added okra ??? So, where is the RICE? Jambalaya is all about the seasonings, meats or seafood and RICE! Did anyone who made this recipe and rave about it not realize that the RICE was missing? And who adds file powder to jambalaya? File powder added to a large pot of anything will make it thick and stringy - it's meant to be added to each "gumbo" bowl at the table. Please don't start adding New Orleans ingredients "hodge-podge" because it sounds good. If you add pre-cooked rice after the fact then that's not real Jambalaya either, it's just rice and gravy. Jambalaya is rice cooked in the broth and seasonings and meats so that all of the flavorings are incorporated into the rice and the starch from the rice combines with the rest of the ingredients to make a rice dressing type mixture. I'm sure the ingredients in the above recipe tastes good but it's not authentic jambalaya.

 
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 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!

 
Nov 08, 2013

Love this. I followed the recipe pretty closely. I shredded the chicken instead & I also crumbled the sausage instead of cutting into slices. I didn't use ham. I also used dice tomatoes w/ green chiles. I then put it all in the crock pot on high for 4 hours. About an hour before I was ready to eat I made 1.5 cups of white rice & added that to the crock pot, then left that in there on warm for another hour. The only thing I would change is the cayenne pepper. My tongue LOVES spicy, but my stomach hates it. I would only put 1/2 TSP next time, 1 TSP really gives it a kick. I also didn't use file powder. It was freaking delicious though. Especially adding the rice & letting that soak all the flavors for an hour. Yum.

 
Feb 01, 2013

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

 
Mar 10, 2014

Seriously good jambalaya!!! But okay, I did make a few changes just to suit our tastes. I skipped the cayenne and the cajun seasoning and just threw in 1 1/2 teaspoons Old Bay seasoning. I also omitted the thyme and file powder and threw in basil instead. At the end, I stirred in 1 1/4 cup of brown rice and some shrimp (in place of the ham). Oh so very, very good!!!

 
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.

 

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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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