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

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Sure makes life easy having this tasty dish stashed away in the freezer! Another plus, you throw it all in the slow cooker—no skillet necessary. —Diane Smith, Pine Mountain, Georgia
TOTAL TIME: Prep: 25 min. Cook: 7-1/4 hours
MAKES:12 servings
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: 387 calories, 10g fat (3g saturated fat), 164mg cholesterol, 674mg sodium, 37g carbohydrate (4g sugars, 4g fiber), 36g 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.

Reviews for Meaty Slow-Cooked Jambalaya

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Ymargretz User ID: 8639867 245108
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."

Auryan User ID: 6794728 239040
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!"

kelbags User ID: 8642100 238394
Reviewed Nov. 29, 2015

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

karenmaj1 User ID: 8093311 233289
Reviewed Sep. 22, 2015


nannabonnie User ID: 2065466 220782
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!!"

drt531 User ID: 8033224 120567
Reviewed Nov. 12, 2014

"Turned out phenomenal, thank you! We don't like things too spicy, so I substituted a smoked sausage for the andouille, used Penzey Cajun Spice mix and omitted the cayenne pepper. Smelled as great as it tasted!"

lmmanda User ID: 1101093 124214
Reviewed Jun. 28, 2014

"Very good flavor and easy to make."

wagondorfer User ID: 1632905 190301
Reviewed Apr. 18, 2014

"Very good. The aroma while it was cooking was in itself mouth watering. The taste was fantstic also."

mamamarie User ID: 568814 140892
Reviewed Feb. 18, 2014

"Very tasty and easy to make. I used white rice instead of brown. Husband does not like brown rice. Used turkey kielbasa for the sausage."

vbag User ID: 1135425 140891
Reviewed Jan. 23, 2014

"Fantastic recipe! The only thing I have done differently to this is add deer sausage links! Awesome!"

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