Slow Cooker Jambalaya


I love me a good bowl of slow cooker jambalaya. This dish will warm you right up with the Cajun spices, tender chicken, savory sausage and succulent shrimp in a flavorful stew of tomatoes, onions, celery, and garlic.  This dish is bright and colorful and smells as amazing as it looks.  Trust me this is one of my favorite slow cooker meals.  Try this and you will be glad you did!



2-3 chicken boneless skinless chicken breasts ( diced 1 in. cubes)

12 oz. andouille sausage sliced

1lb peeled and deveined raw shrimp

4 stalks celery chopped

1 medium yellow onion diced

1 green bell pepper diced

1 jalapeno pepper minced

1 small shallot diced

3 garlic cloves minced

28 oz. can of diced tomatoes

24 oz. chicken broth

1tsp onion powder

1tsp garlic powder

1/2 tsp. pepper

1tsp paprika

1/4 tsp cayenne pepper

2 cups white rice

1tbs olive oil



Brown chicken in 1tbs olive oil and transfer to slow cooker.

Saute onion, bell pepper, jalapeño pepper, garlic, and shallot for 1-2 mins and add to slow cooker.



Add sausage, celery, tomatoes, and chicken broth to slow cooker.

Add onion powder, garlic powder, pepper, paprika, and cayenne pepper to slow cooker and stir all ingredients.


Set on low for 8 hours or on high for 4 hours.

Cook rice according to package.

In the last 30 mins. add shrimp and cooked rice.

Top with scallions and enjoy!!!


Adapted from All Recipesjambalaya