Slow Cooker Jambalaya Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Cajun jambalaya with chicken, shrimp, and sausage simmered in a spicy tomato-based sauce with rice. Full of bold seasonings and tender proteins, cooked low and slow.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound boneless, skinless chicken thighs
- 12 ounces andouille sausage (cut into 1/2-inch slices)
- 1 can (28 ounces) diced tomatoes (undrained)
- 2 celery ribs (diced)
- 1 small green bell pepper (diced)
- 1 small red bell pepper (diced)
- 1 yellow onion (diced)
- 4 cloves garlic (finely chopped)
- 1½ cups chicken broth
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (if you like your food spicier, use 1 teaspoon cayenne)
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 pound raw frozen shrimp (peeled and deveined)
- 4 cups cooked rice
- chopped fresh parsley (for garnish)
- sliced green onions (for garnish)
At a glance
PER SERVING · TIME 270M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h
- Sodium
- 1025mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 541mg
- Calcium
- 95mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1025MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.