Jambalaya is the creole cousin of paella. This spicy slow cooker version is based off of the Colleen’s Slow Cooker Jambalaya recipe that can be found on most of the recipe sites with a couple of tweaks. I’ve been making this jambalaya for years and it’s definitely the best recipe I’ve ever found.
My version of this Slow Cooker Jambalaya recipe is spicy and the perfect answer to a cold winter day. You can throw everything together in a few minutes, put it in a slow cooker, and soon you’ll be enjoying warm and tasty comfort food.
- 1 lb Boneless Skinless Chicken Thighs, Cut into 1” Cubes
- 1 lb Andouille Sausage, Sliced and Halved into Half Moons
- 2 Celery Stalks, Diced
- 1 Medium Onion, Diced
- 1 Green Bell Pepper, Diced
- 28 oz Can Diced Tomatoes with Juice
- 1 Cup Chicken Broth
- 2 tsp Parsley
- 2 tsp Oregano
- 2 tsp Tony Chachere’s Creole Seasoning
- 1 ½ Cup Long Grain White Rice, Uncooked
- Combine all ingredients except for the rice in a slow cooker and cook on low for 8 – 10 hours
- When ready to serve, place a colander over a large bowl and strain the liquid from the slow cooker. DO NOT DISCARD THE LIQUID.
- Measure the liquid to make sure you have approximately 3 cups. If you don’t have 3 cups, add chicken stock or water until you do.
- Bring the liquid to a boil in a pot over high heat.
- Once the liquid boils, stir in the uncooked rice, reduce heat to low, cover and cook for 20 minutes or until the rice is tender.
- Thoroughly mix the rice with the reserved sausage, chicken and vegetables and serve.
I don’t add shrimp to this recipe because it’s very easy to overcook the first time around and will definitely overcook when you reheat it. If you want to add shrimp to the mix, cook it separately and stir it in when serving.
This is a great freezer meal! Just combine all the ingredients except for the rice in a gallon-sized zip top bag and freeze. The night before you are ready to cook it, remove the bag from the freezer and thaw in the refrigerator. Place in the slow cooker in the morning and come home to delicious jambalaya!
People often get jambalaya and gumbo confused so here the difference between jambalaya and gumbo. Jambalaya is normally tomato based and the rice is cooked in the stock to make one big mixture. Gumbo is based on a roux and served as a soup with the rice on the side.