Spicy and flavorful Slow Cooker Jambalaya is instant family favorite comfort food you will fix again and again. Way too easy and delicious to make only once!
Tiffany’s top choice comfort foods round two today you guys. (if you missed round one – one pot enchilada orzo – you really need to check it out) And I know what you’re thinking so I’m just going to unveil the elephant in the room here and say it. This food is probably not the prettiest you’ve ever seen here on CDLC. But people. PEOPLE.
Don’t judge a food by it’s bowl.
or something like that.
This dish really is one of my all-time favorites. So take that as my big fat stamp of a approval and ignore the mushy, orangey-red gloppy messiness of it all and just trust me on this one. You absolutely need it in your life.
Last month we took a trip with my husband’s side of the family and stayed in a beach house on the Oregon coast. It was a little slice of cool weather, beach bonfire, salt water taffy and Tillamook ice cream factory heaven and I want to go back right this minute. But one of my favorite things we did was just r e l a x and hang out as a family at the beach house. It was much needed.
Each mini-family took turns making dinner and my sister in law made a fantastic jambalaya one night. Ever since we got home I’ve been dying to whip up my own version and last week I did it. I made jambalaya. In my slow cooker. And you know how I feel about my slow cooker. We are close. Because it does so much of the work for me, makes my house smell incredibly delicious, and delivers tasty food I just can’t get enough of.
If you are new to jambalaya, it’s a kind of smorgasbord of goodness you will fall in love with I promise. Seems like a strange combination but when sausage, shrimp, chicken, rice, and peppers all come together in a red sauce with cajun seasonings, it’s pure magic. The kind you will make over and over and over and over again and with Fall right around the corner, this will be your go-to comfort food recipe.
What people are saying about this Slow Cooker Jambalaya
“Very good dinner for a night when I wanted to make a dinner my son really likes, but I knew I would be tired by the time I had to cook dinner. Thanks so much for a dish that pleases the eater but doesn’t over tax the cook.” – Vivian
“This recipe is SO GOOD! Adjusted it a little for my finicky eaters… Came out AMAZING! Also short cut used canned sliced jalapenos- came out super spicy which I liked. THANK YOU!” – Meg
“My husband said that this was one of the best meals I have made! It was very good! I cut the cook time in half by cooking the sausage and chicken half way in a pan and then throwing it in the cooker with the other ingredients. I also cooked my rice separate and then combined it to the crockpot for 20 minutes along with the shrimp. It turned out delicious!! It took about 4 hours to make that way instead of 8.” – Jordan
“Made a double batch of this recipe last night. We LOVED it! We used kielbasa sausage and short grain brown rice… I cooked the rice into the dish for 1 hour and an 1/2 on high at the end. I also used diced tomatoes rather than crushed.” – Megan
Slow Cooker Jambalaya
Spicy and flavorful slow cooker jambalaya is instant family favorite comfort food you will fix again and again. Way too easy and delicious to make only once!
- 1 package andouille sausage
- 1/2 pound uncooked shrimp (peeled and de-veined)
- 1 large boneless skinless chicken breast, pounded to even thickness
- 3 bell peppers (one each of green, red, and yellow or orange), diced
- 1 white or yellow onion, diced
- 2-3 jalapeños (see note), seeds and stems removed
- 1 1/2 cups uncooked white rice
- 2 cups low sodium chicken broth
- 1 30-ounce can crushed tomatoes
- 1 tablespoon minced garlic
- 3 tablespoons store-bought or homemade cajun seasoning
- 1/2 teaspoon each salt and pepper, or to taste
- cilantro or parsley, for topping (optional)
Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.
Two jalapeños will not make this dish real spicy. If you want more of a kick I recommend adding a third jalapeño.