Slow Cooker Jambalaya Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked chicken, sausage, and shrimp with the holy trinity of vegetables and Cajun spices, served over rice. This traditional jambalaya is a one-pot family favorite that builds flavor over hours.
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Nutrition & ingredients
Ingredients
serves 8- 1 pound boneless skinless chicken thighs (cut into 1-inch cubes)
- 1 pound Andouille sausage (cut into small chunks)
- 1 large onion (diced)
- 4 ribs celery (chopped)
- 1 green bell pepper (seeded and diced)
- 5 Roma tomatoes (diced)
- 5 cloves garlic (minced)
- 2 tablespoon Worcestershire sauce
- 2 tablespoon Cajun seasoning
- 1 teaspoon crushed red pepper (optional)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 bay leaves
- ½ cup low-sodium chicken broth
- 1 pound shrimp (thawed, peeled, and deveined)
- 4-6 cups cooked rice (see notes)
- fresh parsley and green onions (to garnish)
At a glance
PER SERVING · TIME 390M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 6h
- Sodium
- 1078mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 593mg
- Calcium
- 78mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1078MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.