Best 4 Slow Cooker Jambalaya Vegan Recipes

Embark on a culinary journey and tantalize your taste buds with the vibrant flavors of a slow cooker jambalaya, infused with the richness of vegan ingredients. Dive into a symphony of textures, from the tender seitan and succulent vegetables to the fluffy rice, all harmoniously united in a savory broth imbued with the essence of Creole spices. Whip up this delectable dish with minimal effort, allowing your slow cooker to work its magic, filling your kitchen with an enticing aroma that promises an extraordinary culinary experience.

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

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 COOKER JAMBALAYA (VEGAN)

Slow Cooker Jambalaya (Vegan) image

A good meal to freeze and throw in the slow cooker on a busy day. I prefer the rice cooked separately. You can substitute Creole seasoning for the Cajun seasoning and bok choy for the celery, if desired.

Provided by Maggie Huffman

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 4h55m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil, or to taste
1 (28 ounce) can diced tomatoes with juice
8 ounces seitan, cut into cubes
8 ounces smoked vegan sausage, cut into 2-inch slices
½ large onion, chopped
½ large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 cup vegetable broth
2 cloves garlic, minced
1 tablespoon miso paste
1 ½ teaspoons Cajun seasoning
½ teaspoon dried thyme
½ teaspoon dried oregano
1 cup rice
1 tablespoon chopped fresh parsley, or to taste

Steps:

Drizzle the bottom of a 4-quart slow cooker crock with olive oil. Stir tomatoes with juice, seitan, sausage, onion, green bell pepper, celery, vegetable broth, garlic, miso paste, Cajun seasoning, thyme, and oregano into crock.
Cook on Low for 4 hours. Add rice to the crock and cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.

Nutrition Facts : Calories 334.4 calories, Carbohydrate 40.8 g, Fat 10.3 g, Fiber 3.8 g, Protein 19.9 g, SaturatedFat 1.7 g, Sodium 965.3 mg, Sugar 5.2 g

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:

Use vegetable broth instead of water to add depth of flavor to the jambalaya.
Sauté the vegetables before adding them to the slow cooker. This will help them caramelize and develop a richer flavor.
Add a variety of spices to the jambalaya, such as paprika, cumin, cayenne pepper, and oregano. This will give the dish a complex and flavorful taste.
Use a variety of vegetables in the jambalaya. This will make the dish more colorful and nutritious.
Cook the jambalaya on low heat for 8-10 hours or on high heat for 4-6 hours. This will give the flavors time to develop and meld together.
Serve the jambalaya with rice, cornbread, or your favorite side dish.

Conclusion:

This vegan slow cooker jambalaya is a delicious and easy-to-make meal that is perfect for a busy weeknight. It is packed with flavor and healthy ingredients, and it is sure to be a hit with your family and friends.