Crock Pot Jambalaya

Crock Pot Jambalaya Recipe

No Photo

Have you made this?

 Share your own photo!

Cathy Gillespie


Sometimes I stir the rice into the sauce and serve it combined. It is a little more traditional. Either way it is good.

☆☆☆☆☆ 0 votes
3 Hr
Slow Cooker Crock Pot


1 lb
chicken breasts, skinless, boneless, cut into chunks
1 lb
shrimp, peeled, deveined
1/2 lb
hot sausage, diced
28 oz
can diced tomatoes
2 c
cooked rice
1 c
chicken broth
1/2 c
onion, chopped
1/2 c
green bell pepper, chopped
1/2 c
celery, chopped
bay leaves
2 tsp
dried oregano
2 tsp
cajun seasoning
1 tsp
hot sauce
1/2 tsp
dried thyme


1To the crock pot add the chicken, sausage, tomatoes, broth, onion, bell peppers and celery.
2In a small bowl combine oregano, Cajun seasoning, hot sauce, thyme. Stir this into the crock pot. Add bay leaves; cover and cook on high for 3 hours (or low for 6-7 hours).
3In the last 5 minutes of cooking, add the shrimp and cook. Remove bay leaves and serve over a bed of rice.

About Crock Pot Jambalaya

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole