Slow Cooker Jambalaya Recipe -
Slow Cooker Jambalaya Recipe
  • READY IN 7+ hrs

Slow Cooker Jambalaya

Recipe by  

"This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    7 hrs 10 mins

    7 hrs 25 mins


  1. Stir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
  2. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
  3. Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
Kitchen-Friendly View


  • Recipe Tips:
  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.

Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2012

Made it just as ordered, except I put in less creole seasoniing(I don't like real hot foods). Tasted great, BUT, the rice turned to mush. I probably would put the rice in later in the cooking. Next time I'm going to cook all the ingredients, minus the rice, in the cooker and cook the rice separate. Then as a final, pour the jambalaya over the rice on the plate.

Most Helpful Critical Review
May 10, 2012

My favorite part about this dish was that it came together quickly and with basically minimal effort, but I couldn't make it again without changing some things. The recipe didn't say whether or not to drain the tomatoes, so I didn't, and found the end result to be more like the consistency of a stew. (Besides the fact that my Cajun husband pointed out that true jambalaya doesn't have tomatoes anyway.) So next time I would either drain the tomatoes or eliminate them altogether. Also, it was way too spicy for our kids, to the point that they couldn't finish their dinner, so I would use less than the 1 T. of Cajun seasoning that is called for. This isn't nearly as good as my homemade jambalaya, but I will keep the recipe because I typically have all of the ingredients on hand and it's easy to throw together on those days that you're rushed or haven't planned, even if you don't put it in the crockpot until 1 p.m.

Feb 28, 2012

A true taste of New Orleans. Absolutely perfect for most. A few dashes of Tabasco added the heat I need.

May 01, 2013

this cam out really good, the whole family really liked it, only thing i would do is cook the rice seperately and then add it to the jumbalaya because it came out a bit mushy, but thank you so much for the recipe definetely cook again!

Jul 22, 2012

Tasted good, however the rice MUST go in later on, as by the end it was close to a mushy paste in consistency. As another reviewer also mentioned, I suggest that you also drain the tomatoes before adding them. All that aside, you can't rally beat the flavor.

Jul 29, 2013

Made it according to the recipe. It tasted great, but the rice was WAY to mushy. Next time I'll cook the rice separately and put the the jambalaya over it.

Mar 24, 2014

It came out tasty, but i do agree with the comment regarding the rice. I would put it in much later or cook it seperate. My kids tend to like a bit less onion too. I would also use mixed skinless chicken chopped up vs thighs only. But overall, a tasty meal.

Jan 24, 2014

Good flavor, but adding the rice at the beginning turned out to be a disaster.


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  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 22.4 g
  • 45%
  • Sodium
  • 1201 mg
  • 48%

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

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