Crock Pot Chicken, Sausage, and Shrimp Jambalaya

By Diana Rattray

Updated 10/02/19

jambalaya
Diana Rattray
  • Total: 7 hrs 20 mins
  • Prep: 20 mins
  • Cook: 7 hrs
  • Yield: 8 servings
Nutritional Guidelines (per serving)
420 Calories
15g Fat
32g Carbs
35g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 420
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 23%
Cholesterol 176mg 59%
Sodium 635mg 28%
Total Carbohydrate 32g 12%
Dietary Fiber 4g 13%
Protein 35g
Calcium 99mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a tasty slow cooker jambalaya, a combination of chicken, sausage, rice, tomatoes, and shrimp. The cooked rice and shrimp are added just before the dish has finished cooking.

Because it contains tomatoes, this is more of a Creole jambalaya than Cajun. The rice is cooked separately to ensure it is perfectly cooked; cook it a day in advance if you'd like. Feel free to vary the vegetables a bit to suit your taste. Ham is also a good addition, or use turkey instead of the chicken.

Ingredients

  • 1 pound chicken breasts (or tenders, boneless, cut into 1-inch cubes​)
  • 8 ounces smoked sausage (sliced)
  • 1/2 cup onion (chopped)
  • 2 ribs celery (sliced)
  • 1 green bell pepper (chopped)
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1 pound shrimp (cooked)
  • 2 cups long-grain rice (cooked)

Steps to Make It

  1. Gather the ingredients.

  2. Combine chicken, sausage, chopped bell pepper and chopped onion in the crockery insert of the slow cooker. Add the tomatoes, chicken broth, wine, oregano, parsley, Cajun seasoning, and pepper; stir gently.

  3. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.

  4. About 20 to 30 minutes before the dish is ready, add the cooked shrimp and hot cooked rice; heat thoroughly.

  5. Serve the dish with crusty French bread or cornbread.

  6. Enjoy!

Recipe Variation

  • Use spicy andouille sausage or a milder Polish sausage in the recipe. Or use another variety of smoked sausages, such as a chicken or turkey variety. 

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