Jane Whittaker


I have been making this for years and the recipe came from the slow cooker book. I just recently started adding andoulie sausage to this The sausage was a nice addition, think it might be a good idea to brown it first.

☆☆☆☆☆ 0 votes
20 Min
6 Hr
Slow Cooker Crock Pot


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12 oz
boneless skinless chicken breasts
1 lb
shrimp, peeled and deveined
1 lb
andoulie ausage, cut into chunks
2 medium
green bell peppers, diced
1 medium
onion, diced
2 stalk(s)
celery diced
4 clove
garlic, minced
14 oz
can diced tomatoes
1 small
can tomato puree
1 can(s)
beef broth, more if you like
1 Tbsp
dried parsley
1 1/2 tsp
dry basil leaves
1/2 tsp
oregano, dried
1 tsp
tobasco sauce
1 tsp
cayenne pepper
1/2 tsp
3 c
cooked rice

How to Make Jambalaya


  • 1Cut chicken, and sausage into bite sized pieces.
  • 2Put everything into a slow cooker except the shrimp and rice. If you use a slow cooker liner it will make clean up easier.
  • 3Cook on low for 6 hours. Note on this is my slow cooker cooks fast and hot, original directions said 8 hours which for me would be too long.
  • 4Last half hour add the shrimp, cover and cook.
  • 5Serve over rice.

Printable Recipe Card

About Jambalaya

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Dietary Needs: Dairy Free

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