Easy Slow-Cooker Jambalaya


I made this today and it was a great meal to come home to after church.  It didn’t taste like a “crock pot” meal either!  I was able to prep most of it last night and then got up this morning and threw it in the slow cooker. Below is how I prepared it in stages.  We ended up cooking the shrimp and rice before adding it into the rest of the dish (which is different from how the recipe originally said to do it…but I just don’t trust a slow cooker to get my shrimp cooked fully in a short amount of time).

Easy Slow-Cooker Jambalaya

The night before:

Chop and place into a tupperware-type container

  • 1 large onion
  • 1 large green bell pepper (seeded of course!)
  • 3 stalks of celery

In a prep bowl combine:

  • 1 Tablespoon Creole seasoning (or Cajun)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano

Make sure your meats are defrosted:

  • 1 pound shrimp, peeled and deveined
  • 1 pound smoked sausage
  • 2-3 pounds boneless, skinless chicken thighs (next time I will cut these in half so they are easier to serve)

Set out:

  • 1 -28 oz can diced tomatoes with juice
  • 3 cloves of garlic
  • 2 cups of canned chicken broth OR make your broth and place in the refrigerator until ready to mix things up
  • Rice to prepare (cook 1 3/4 cup rice)

Morning of making the dish:

  • Cut sausage into 1 1/2 -2 inch slices
  • Chop your garlic cloves
  • Layer in the slow cooker:
    • 1/3 of the Vegetables
    • 1/2 of the Chicken
    • 1/2 of the Sausage
    • 1/2 of the seasoning mix
    • 1/2 of the garlic
    • 1/2 of the Broth
    • 1/2 of the tomatoes
    • Repeat layers
    • Top with vegetables

Set the slow cooker on low and cook for 5 hours.

Before I left for church I got the rice going (1 3/4 cup rice).  After putting the rice into the boiling water, I turned the burner off and left the pot on the burner.  The rice was ready when we got home.

We boiled water and cooked the shrimp right after we got home.

Then we put the rice and the shrimp in the slow cooker and kicked it up to high while we got everything else ready. (About 30 minutes)  If you don’t think it is warm enough for you, throw it in a large pot on the stove and warm it until the rice is heated up.

We served it with bread, salad, and apple slices.

It makes a ton so you can easily serve 8 people.

We will be having this one again and inviting people over after church—I love a good Sunday afternoon dinner.



2 responses »

  1. Okay…enough is enough. You’re making me feel really, really bad about those hot dogs and tacos now!! I am going to be printing a lot this week from your blog! I seldom even write in mine. I’m way behind.

    This sounds terribly complicated to the “hot dog mama” but I might be able to do it.

  2. This one was so easy…it only sounds complicated because I prepped it the night before and said to layer the ingredients.
    Basically you get all the ingredients (except the rice and shrimp) and mix them in the crock pot. Cook for 5 hours on low
    Then you add the cooked rice and cooked shrimp and bump the cooker up to high for 15 minutes.

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