Rating: 3.5 stars
69 Ratings
  • 1 star values: 11
  • 2 star values: 10
  • 3 star values: 5
  • 4 star values: 16
  • 5 star values: 27

Have dinner ready when you come home with this ultimate, slow-cooker Jambalaya. Featuring chicken, shrimp and smoked sausage, this classic Creole rice dish is perfect for the slow-cooker as all the flavors blend together over time in a marvelous way. As a simple one-pot meal, bring Jambalaya to your next potluck as a crowd-pleasing dish that doesn't skimp on flavor or presentation. Don’t be afraid of making too much because leftover Jambalaya still tastes great warmed up the next day with a splash of your favorite hot sauce.

Recipe by MyRecipes January 2007

Gallery

Credit: Jen Causey; Food Styling: Tori Cox and Gordon Sawyer; Prop Styling: Audrey Davis

Recipe Summary

prep:
20 mins
cook:
5 hrs
total:
5 hrs 20 mins
Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.

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  • Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

Nutrition Facts

457 calories; fat 22g; saturated fat 7g; protein 43g; carbohydrates 19g; fiber 2g; cholesterol 216mg; sodium 621mg.
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