You’re gonna back after all

Slow Cooker Jambalaya Recipe

This Slow Cooker Jambalaya is a great way to make this New Orleans favorite with less effort! It’s loaded with shrimp, chicken, sausage, and Creole seasonings.

To facilitate easy eating, either remove the shells of the shrimp before serving, or instruct your guests to remove the shells themselves as they eat.


1 white onion, diced
3 stalks celery, diced
1 green bell pepper, diced
3 cloves garlic, diced
1 pound smoked sausage, sliced about 1/4 inch
1 pound boneless chicken breasts and/or thighs, cut into bite-sized pieces
1 (28-ounce) can diced tomatoes
1 tablespoon dried oregano
2 bay leaves
1 to 2 tablespoons Creole seasoning (I like Tony Chachere’s Creole Seasoning)
1 pound large shrimp, shell on
1 cup long grain white rice
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Fresh parsley, chopped, for garnish

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