Are you looking for easy slow cooker jambalaya recipes? I’ve got two great jambalaya recipes one for chicken jambalaya and the other for shrimp jambalaya that both cook in your crock-pot.
You may be wondering what is jambalaya exactly?
Well, jambalaya is a classic creole rice dish that was originally made with ham. (Jamon is the Spanish word for ham.) These days you’ll see all kinds of variations including sausage jambalaya, chicken jambalaya and shrimp jambalaya. It’s one of those recipes that can be made the way you like it.
Prep Time: 20 minutes Cook Time: 3 to 6 hours in the slow cooker Best Slow Cooker Size: 5-quart Yield: 6 servings
I’ve made some adjustments to this easy slow cooker chicken jambalaya to suit our tastes. The original recipe called for adding the rice along with all the other ingredients, but I found cooking it this way resulted in a mushy dry dish, so I prefer to add the rice during the last hour of cooking. (If you prefer, you can cook the rice separately, and then add it to the slow cooker during the last 10 minutes of cooking, just so it has a little time to absorb some flavor without risking getting mushy.)
The recipe calls for 1 pound of boneless skinless chicken breasts cubed, but I prefer to use boneless, skinless thighs.
1 pound raw boneless, skinless chicken breasts, cut into cubes (1-inch)
8 ounces Andouille sausage or smoked turkey sausage, diced
1 cup coarsely chopped onion (1 large)
1 red or green bell pepper, chopped
1 cup chopped celery
2 teaspoons minced garlic (2 cloves)
1 teaspoon Cajun seasoning
1 teaspoon thyme
1/4 teaspoon hot pepper sauce, optional
1 bay leaf
1 can (14.5 ounces) diced tomatoes, undrained
3 cups chicken broth
1-1/4 cups rice, uncooked
Stir everything except the rice together in your slow cooker. Cover and cook on high 3 to 4 hours or on low 6 to 7 hours. Stir in the rice during the last hour of cooking. (Alternatively, cook the rice separately and then add it to the slow cooker during the last 10 minutes.)
Easy Slow Cooker Shrimp Jambalaya Recipe
Prep Time: 15 minutes Cook Time: 2-1/4 hours in the slow cooker Best Slow Cooker Size: 5-quart Yield: 6 to 8 servings
2 tablespoons butter
2 medium onions, chopped
2 red or green bell peppers, chopped
3 stalks celery, chopped
1 cup chopped cooked ham
2 garlic cloves chopped
1-1/2 cups rice, uncooked
1-1/2 cups chicken broth
1 can (28 ounces) chopped tomatoes
2 tablespoons chopped parsley
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, optional
1-1/2 pounds peeled, deveined medium-sized shrimp
One half hour before assembling the recipe, melt the butter in the slow cooker set on High. Add the onions, pepper, celery, ham and garlic. Cook for 30 minutes. Add the rice. Cover and cook 15 minutes. Add the broth, tomatoes and seasonings. Cover and cook on High for 1 hour. Add the shrimp. Cook on High 30 minutes, or until the shrimp are cooked and liquid is absorbed.