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Slow-Cooked Jambalaya Recipe

Slow-Cooked Jambalaya Recipe

—Sherry Huntwork, Gretna, Nebraska
TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours YIELD:12 servings


  • 1 pound smoked kielbasa or Polish sausage, sliced
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 celery ribs, chopped
  • 1/3 cup tomato paste
  • 4 garlic cloves, minced
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons dried basil
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 cups cooked rice


  • 1. In a 4-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink.
  • 2. Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through. Yield: 12 servings.

Nutritional Facts

1 cup: 228 calories, 11g fat (4g saturated fat), 95mg cholesterol, 692mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

Reviews for Slow-Cooked Jambalaya

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apschwartz User ID: 1393337 90680
Reviewed Sep. 22, 2013

"This was my first attempt at Jambalaya and it was wonderful! I used Andouille cajun sausage mainly due to the lack of nitrates in it's ingredient list. Very easy and my family enjoyed it tremendously while watching football on a Saturday evening."

Mzok User ID: 7142206 163627
Reviewed Feb. 18, 2013


chicker30 User ID: 4573589 94282
Reviewed Jul. 21, 2012

"just add less spice so its not so hot"

RaOwBe User ID: 705805 176836
Reviewed Dec. 15, 2011

"Very tasty!"

tcbolton User ID: 6381159 158392
Reviewed Dec. 11, 2011

"The perfect cold weather warm up to come home to after a long day. I would even embellish it with more of your favorite meats and spices to give it your own flare."

MY REVIEW User ID: 6141718 173602
Reviewed Dec. 10, 2011

"My mom and girlfriend really liked this recipe and declared it a keeper. I went with the majority of the reviewers and decreased the cayenne by half a teaspoon and it was perfect; just hot enough to keep it interesting but not where all you tasted was heat."

dbraves User ID: 3740331 176833
Reviewed Oct. 31, 2011

"Very easy to make and my family loves it!!"

Drktall1 User ID: 5753993 101801
Reviewed Mar. 8, 2011

"My Fiance' and I LOVED this!! I would decrease the amount of pepper just a little to cool it down, but it ROCKED!!"

jules.i.m User ID: 1847310 175356
Reviewed Mar. 1, 2011

"While I agree, this is a gumbo not Jambalaya, it still tastes good and is great form the crock-pot. I didnt add any of the cayenne and used a dash of tabasco instead and I had to leave out the shrimp cause I am allergic to seafood.

I did add some chopped onions and bell peppers (to make the "holy trinity" of creole cooking.
All in all not bad and my family (including small kids) likes it."

arb5643 User ID: 5613549 107611
Reviewed Feb. 28, 2011

"I used less of the cayenne, and still it was very spicy !"

raileigh13 User ID: 996248 101758
Reviewed Feb. 25, 2011

"This is a great tasting recipe that's very easy to make. My only complaint about this recipe is that it turns out VERY spicy. So watch which sausage you put in it because it makes it really spicy. Polish sausage made it too hot for me to eat much of. Also this makes a very large batch. It would definitely serve a crowd!"

nfldpride User ID: 3284540 175354
Reviewed Feb. 25, 2011

"Delicious, very tasty, even my teenager liked it and he is a very picky eater...hubby asked for seconds...another picky eater...will for sure make it again."

cheriwinkle User ID: 1239361 107608
Reviewed Feb. 25, 2011

"momofpsi-12 g. of carbs per serving IS a low carb dish by anyone's standards. Please be polite. Jambalaya purists-I appreciate your sharing what makes jambalaya authentic! I love Cajun food. For this recipe, the cook is using a mere 2 cups of rice for 12 servings-that's 1/6 cup of rice per serving. That's what helps it to be lower carb and why the recipe is more like gumbo. I'm excited to try it, because I love the flavors of Cajun cooking--it's OK with me if I can enjoy a taste of Cajun while keeping my carbs under control."

momofpsj User ID: 2099317 160706
Reviewed Feb. 24, 2011

"Too spicy! Plus it is NOT low carb--there's nothing low carb about rice. It I want gumbo, I'll make gumbo."

shellyandabe User ID: 4152354 90679
Reviewed Feb. 17, 2011

"I agree with the one review it looks more like a gumbo but it still looks good and I look forward to trying it. One question what is Tony Chacheres and is by all the other spices?"

whimsy88 User ID: 4703938 142053
Reviewed Jan. 27, 2011

"Very good flavor. I agree with a previous reviewer that the 1 tsp. cayenne is too much. I used 1/2 tsp. and it was very spicy - and I like spicy food. Skipped the salt and did not have any flavor loss. Will make this again and try adding okra as suggested by another reviewer."

xicota User ID: 944314 163626
Reviewed Jan. 24, 2011

"This recipe is somewhat similar to my own, but I prefer my version: I reduce the amount of cayenne pepper, add Tony Chachere's seasoning, chopped bell pepper and onion. I also use Andouille sausage instead of Polish sausage, and add a small amount of white wine and a pinch of sugar (if needed)."

Pammie Sus User ID: 1016817 210104
Reviewed Jan. 24, 2011

"We love this recipe. I substitued pre-cooked chicken strips for the chicken and also replaced all of the spices with Tony Chacheres instead. Delicious!!"

jjbbg User ID: 3923019 105976
Reviewed Jan. 24, 2011

"My only change was to add 8oz. of okra so my family would get a vegetable."

cillajane81 User ID: 5775793 101756
Reviewed Jan. 20, 2011

"This is one of my family very favorite meals ever!! We just can't seem to get enough of it. Very fast to assemble and come home to a delicous meal! Enjoy you won't be disappointed!!"

BANDITBABE User ID: 3592283 176831
Reviewed Jan. 11, 2011

"I did not make this in my crock-pot, but a cast iron dutch oven. The recipe was really good, with the exception of the Cayenne pepper. It's too much and doesn't work. It makes the jambalaya way too peppery and spicy. I am from Louisiana, so I love spicy food, but I wound up having to cut the spice with more tomato paste, then sour cream, because it was entirely too hot.

I will make this again, but stick to my old standby of Tony Chacheres too taste.
Other than that, it was very good. It had a rich flavor and the family loved it."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.