Colleen’s Slow Cooker Jambalaya

Name: Colleen's Slow Cooker Jambalaya
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 lb boneless chicken breast, diced; 1 lb andouille sausage, sliced; 1 can (28 oz) diced tomatoes with juice; 1 cup each: chopped onion, bell pepper, celery; 2 cups chicken broth; 2 tsp oregano, 2 tsp basil, 1 tsp thyme; ½ tsp cayenne pepper, 1 tsp hot sauce; 2 bay leaves; 1 lb shrimp, peeled and deveined; 2 cups cooked white rice

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This slow cooker jambalaya is a delicious and easy way to enjoy the bold flavors of Louisiana cuisine. Packed with juicy chicken, smoky andouille sausage, and tender shrimp, it’s a hearty, one-pot meal perfect for any occasion. Just toss the ingredients into your slow cooker and let it do the work! Serve it over rice for a comforting, flavor-packed dish.

Contents

Origin of Colleen’s Slow Cooker Jambalaya What We Love About This Recipe Colleen’s Slow Cooker Jambalaya Ingredients Directions Notes

Origin of Colleen’s Slow Cooker Jambalaya

Jambalaya is a classic Louisiana dish with Creole and Cajun influences, traditionally made with a mix of meats, seafood, and vegetables cooked with rice and spices. This slow cooker version, created by Colleen, simplifies the process while keeping the authentic flavors intact.

What We Love About This Recipe

Easy & Convenient: Made in a slow cooker, so minimal effort is required.
Flavorful & Hearty: A mix of sausage, chicken, and shrimp for a rich taste.
Perfect for Meal Prep: Great for leftovers and reheats well.

Colleen’s Slow Cooker Jambalaya

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

1 lb boneless chicken breast, diced
1 lb andouille sausage, sliced
1 can (28 oz) diced tomatoes with juice
1 cup each: chopped onion, bell pepper, celery
2 cups chicken broth
2 tsp oregano, 2 tsp basil, 1 tsp thyme
½ tsp cayenne pepper, 1 tsp hot sauce
2 bay leaves
1 lb shrimp, peeled and deveined
2 cups cooked white rice

Directions

Add chicken, sausage, tomatoes, onion, bell pepper, celery, broth, and spices to the slow cooker. Stir well.
Cook on Low for 7-8 hours or High for 3-4 hours.
In the last 30 minutes, add shrimp and cook until pink.
Remove bay leaves, stir in cooked rice, and serve hot.