Best 9 Slow Cooked Hearty Jambalaya Recipes

Embark on a culinary journey to the heart of Louisiana with our exploration of the best slow cooked hearty jambalaya recipes. This classic Cajun dish is a symphony of flavours, combining the bold heat of spices with a medley of tender proteins, vegetables, and aromatic rice. Our selection of recipes caters to diverse tastes, ensuring that every spoonful is a true delight. From traditional versions to contemporary twists, discover the perfect recipe to satisfy your craving for a soul-warming, authentic jambalaya that will transport you to the vibrant streets of New Orleans.

Check out the recipes below so you can choose the best recipe for yourself!

COLLEEN'S SLOW COOKER JAMBALAYA

Colleen's Slow Cooker Jambalaya image

This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Provided by Colleen Murtaugh

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 8h20m

Yield 12

Number Of Ingredients 13

Ingredients

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
½ teaspoon dried thyme
1 pound frozen cooked shrimp without tails

Steps:

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 6.1 g, Cholesterol 98.9 mg, Fat 13.6 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 4.4 g, Sodium 687.6 mg, Sugar 2.8 g

SIMPLE SLOW COOKER JAMBALAYA

Simple Slow Cooker Jambalaya image

Chicken, sausage and shrimp simmered with rice & veggies for a one-pot meal that's perfect for family gatherings.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 4h49m

Yield 12

Number Of Ingredients 13

Ingredients

2 pounds chicken thighs, cut into bite-size pieces
1 pound andouille sausage, sliced
1 (12 ounce) package mirepoix (diced celery, carrots and onions)
2 (14.5 ounce) cans diced tomatoes, undrained
½ cup chopped green bell pepper
3 cloves garlic, minced
2 cups Swanson® Chicken Broth
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound uncooked medium shrimp, peeled and deveined
2 cups converted long-grain white rice
1 tablespoon chopped fresh parsley

Steps:

Combine chicken, sausage, mirepoix mix, diced tomatoes, bell pepper, garlic, Swanson® Chicken Broth, Cajun seasoning, thyme, and oregano in a slow cooker. Cook on High until chicken is tender, 4 to 5 hours. Stir occasionally. During the last 30 minutes, add rice and shrimp; stir to combine. Turn off slow cooker.
Let stand, covered, for at least 15 minutes to allow rice to absorb most of the remaining liquid. Garnish with fresh parsley, if desired.

Nutrition Facts : Calories 403.6 calories, Carbohydrate 31.9 g, Cholesterol 122.9 mg, Fat 19.1 g, Fiber 2.2 g, Protein 26.3 g, SaturatedFat 6 g, Sodium 843.3 mg, Sugar 3.1 g

SLOW-COOKER JAMBALAYA

Slow-Cooker Jambalaya image

Jambalaya is a Creole dish, inspired by both French and Spanish cuisines. Served in the south (especially Louisiana!) and filled with both shrimp and andouille or smoked sausage, it packs on the flavor as a perfect dinner option year-round. This slow-cooker version only takes 15 minutes to prep, and the flavors simmer together for hours, making this recipe a must-try for any Cajun food lover.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h15m

Yield 8

Number Of Ingredients 13

Ingredients

1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice

Steps:

In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 265, Carbohydrate 31 g, Cholesterol 60 mg, Fiber 2 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 710 mg

SLOW COOKER JAMBALAYA

Slow Cooker Jambalaya image

Provided by Robin Miller : Food Network

Categories main-dish

Time 7h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

Steps:

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

SLOW-COOKED HEARTY JAMBALAYA

Slow-Cooked Hearty Jambalaya image

I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that's just as good as that served in restaurants. If you can't find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions. -Jennifer Fulk, Moreno Valley, California

Provided by Taste of Home

Categories Dinner

Time 6h35m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 can (28 ounces) diced tomatoes, undrained
1 pound fully cooked andouille sausage links, cubed
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (8 ounces) tomato sauce
1 cup diced onion
1 small sweet red pepper, diced
1 small green pepper, diced
1 cup chicken broth
1 celery rib with leaves, chopped
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons Cajun seasoning
1-1/2 teaspoons minced garlic
2 bay leaves
1 teaspoon Louisiana-style hot sauce
1/2 teaspoon dried thyme
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice.

Nutrition Facts : Calories 281 calories, Fat 13g fat (4g saturated fat), Cholesterol 176mg cholesterol, Sodium 1137mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 31g protein.

HEARTY JAMBALAYA

Hearty Jambalaya image

From Taste of Home I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that's just as good as that served in restaurants," says Jennifer Fulk from Moreno Valley, California. "If you can't find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions."

Provided by Lizzie Rodriquez

Categories Easy

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 (28 ounce) can diced tomatoes, undrained
1 lb fully cooked andouille sausage, cubed
1/2 lb boneless skinless chicken breast, cut into 1-inch cubes
1 (8 ounce) can tomato sauce
1 cup diced onion
1 small sweet red pepper, diced
1 small green pepper, diced
1 cup chicken broth
1 celery rib, with leaves chopped
2 tablespoons tomato paste
2 teaspoons dried oregano
2 teaspoons cajun seasoning
1 1/2 teaspoons minced garlic
2 bay leaves
1 teaspoon louisiana hot sauce
1/2 teaspoon dried thyme
1 lb cooked medium shrimp, peeled and deveined
hot cooked rice

Steps:

In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice.

Nutrition Facts : Calories 316.1, Fat 17.4, SaturatedFat 5.8, Cholesterol 122.1, Sodium 1340.5, Carbohydrate 12.6, Fiber 2.8, Sugar 6.5, Protein 27.1

BEST EVER CROCK POT JAMBALAYA

Best Ever Crock Pot Jambalaya image

A delicious dish to serve over rice with sausage, chicken, and shrimp. Have plenty of hot sauce for those who like it! This is perfect for cold weather and Mardi Gras.

Provided by PalatablePastime

Categories Chicken Breast

Time 7h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

12 ounces boneless skinless chicken breasts, cut into 1 inch cubes
1 lb andouille sausage, cut into chunks (may use smoked sausage)
2 bell peppers, chopped
2 celery ribs, chopped
1 onion, chopped
3 garlic cloves, minced
1 (15 1/2 ounce) can diced tomatoes, undrained
1/3 cup tomato paste
1 (15 1/2 ounce) can beef broth
3 tablespoons chopped parsley
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 tablespoon hot sauce (may use Tabasco)
1 1/2 teaspoons salt
1 lb shrimp, peeled and deveined
4 cups hot steamed rice (amount approximate, based on your serving size)

Steps:

Place all ingredients except shrimp and rice in crock pot.
Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until chicken is cooked through.
During the last 30 minutes of cooking, stir in shrimp and cook covered, until shrimp are curled and opaque (and chicken is cooked as well).
Serve mixture over hot steamed rice.

MEATY SLOW-COOKED JAMBALAYA

Meaty Slow-Cooked Jambalaya image

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

Provided by Taste of Home

Categories Dinner

Time 7h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 17

Ingredients

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

Steps:

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 until chicken is tender, 7-9 hours., Stir in shrimp. Cook, covered, until shrimp turn pink, 15-20 minutes longer. Serve with rice.

Nutrition Facts : Calories 387 calories, Fat 10g fat (3g saturated fat), Cholesterol 164mg cholesterol, Sodium 674mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges

SLOW COOKED JAMBALAYA RECIPE BY TASTY

Slow Cooked Jambalaya Recipe by Tasty image

Here's what you need: tomatoes, chicken stock, tomato paste, bay leaves, dried basil, dried oregano, Slap Ya Mama Cajun Seasoning, salt, worcestershire sauce, cayenne pepper, black pepper, medium red onion, green bell pepper, celery ribs, okras, jalapeñoes, garlic, andouille sausage, chicken breasts, shrimp, white rice, fresh parsley

Provided by Jacob Sanchez

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 22

Ingredients

2 tomatoes, diced
12 oz chicken stock
1 can tomato paste
4 bay leaves
2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon Slap Ya Mama Cajun Seasoning
1 teaspoon salt
½ teaspoon worcestershire sauce
2 teaspoons cayenne pepper, replace with 2 tsp of reaper pepper for extra spice
1 teaspoon black pepper
1 medium red onion, chopped
1 green bell pepper, chopped
3 celery ribs, sliced
4 okras, sliced
2 jalapeñoes, sliced
3 cloves garlic, minced
1 lb andouille sausage, sliced
2 chicken breasts, cubed
1 lb shrimp, peel and deveined
1 ½ cups white rice, cooked according to package directions
1 tablespoon fresh parsley, chopped

Steps:

Combine all ingredients (excluding shrimp) in an 8 qt slow cooker.
Stir well until fully mixed, then cover the slow cooker and cook on low for 5 hours.
Add shrimp and cook for an additional 30 minutes on low.
Stir in cooked rice and serve warm.

Nutrition Facts : Calories 691 calories, Carbohydrate 42 grams, Fat 37 grams, Fiber 5 grams, Protein 44 grams, Sugar 10 grams

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around while you're cooking.
Use fresh, high-quality ingredients: The fresher your ingredients are, the better your jambalaya will taste. If possible, buy organic or locally-sourced ingredients.
Don't overcrowd the pot: When you're cooking jambalaya, it's important not to overcrowd the pot. If you do, the ingredients won't cook evenly and the jambalaya will be mushy.
Cook the jambalaya low and slow: Jambalaya is a dish that should be cooked low and slow. This allows the flavors to develop and meld together.
Don't stir the jambalaya too much: While the jambalaya is cooking, it's important not to stir it too much. Stirring it too much will make the rice mushy.
Season the jambalaya to taste: Once the jambalaya is cooked, season it to taste with salt, pepper, and cayenne pepper.
Let the jambalaya rest before serving: Before you serve the jambalaya, let it rest for 5-10 minutes. This will allow the flavors to continue to develop and meld together.

Conclusion:

Jambalaya is a delicious and flavorful dish that is perfect for a party or a weeknight meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and satisfying meal, give jambalaya a try!