Meaty Slow-Cooked Jambalaya Recipe
Meaty Slow-Cooked Jambalaya Recipe photo by Taste of Home

Meaty Slow-Cooked Jambalaya Recipe

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Sure makes life easy having this wonderful, full-of-flavor dish stashed away in the freezer! Another plus, you throw it all in the crock pot. No skillet necessary.—Diane Smith, Pine Mountain, Georgia
TOTAL TIME: Prep: 25 min. Cook: 7-1/4 hours
MAKES:12 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 7-1/4 hours
MAKES: 12 servings


  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup reduced-sodium chicken broth
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, sliced
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 4 garlic cloves, minced
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 to 1 teaspoon cayenne pepper
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 package (12 ounces) fully cooked andouille or other spicy chicken sausage links
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 8 cups hot cooked brown rice

Nutritional Facts

1 cup jambalaya with 2/3 cup cooked rice equals 387 calories, 10 g fat (3 g saturated fat), 164 mg cholesterol, 674 mg sodium, 37 g carbohydrate, 4 g fiber, 36 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch


  1. In a large bowl, combine the first 13 ingredients. Place chicken and sausage in a 6-qt. slow cooker. Pour tomato mixture over top. Cook, covered, on low 7-9 hours or until chicken is tender.
  2. Stir in shrimp. Cook, covered, 15-20 minutes longer or until shrimp turn pink. Serve with rice. Yield: 12 servings (3-1/2 quarts).
Originally published as Meaty Slow-Cooked Jambalaya in Taste of Home December 2013

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Mar. 8, 2016

"I made this last night using crushed tomatoes because my son hates tomatoes if he realizes they're there. I also reduced the spicier spices a bit. But the overall smell and texture were just like what I would get at a restaurant. The andouille sausage definitely added authenticity and was easy to avoid giving to the kids. A fairly easy way to take a trip to New Orleans for dinner."

Reviewed Dec. 8, 2015

"This is one of my super picky daughter's favorites! We use crushed tomatoes instead of the diced because she hates the texture of tomatoes. The green pepper gets left out due to my husband.

We have used crawfish instead of the shrimp and played around with different sausages. It is a winner every time!"

Reviewed Nov. 29, 2015

"Very tasty recipe. Can substitute different spices in for your taste preference and it's still great."

Reviewed Sep. 22, 2015


Reviewed Feb. 18, 2015

"What a treat. Spicy but can not put spoon down. I served with no rice and it was full bodied enough. We were experiencing ice storm so no trips to store to buy. I followed recipe to a t except no green peppers in the house. What an easy recipe. I am handicapped, so slow getting around and it took me about 45 mins for prep. All i can say is yummmmm!!"

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