Easy Crockpot Jambalaya Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A flavorful slow-cooker jambalaya combining chicken, sausage, shrimp, and Creole seasoning with rice and vegetables. Big on flavor with just 15 minutes of prep, it's perfect for feeding a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound Andouille sausage (, cut into 1/4-inch thick slices)
- 1 pound boneless, skinless chicken breasts (, cut into 1-inch pieces)
- 1 white onion (, chopped)
- 2 stalks celery (, chopped)
- 2 green bell peppers (, seeded and chopped)
- 3 cloves garlic (, diced)
- 1 (28-ounce) can diced tomatoes (, undrained)
- 3/4 cup chicken broth
- 2 teaspoons Creole seasoning ((see note))
- 2 teaspoons dried oregano
- 1/4 teaspoon Kosher salt
- 1 pound large shrimp (, peeled and deveined (tails removed optional))
- 2 cups long-grain rice
- 3 1/2 cups water (, for cooking rice separate )
- Chopped fresh parsley (, for serving (optional))
At a glance
PER SERVING · TIME 195M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3h
- Sodium
- 1134mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 682mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1134MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.