Crock Pot Chicken, Sausage, and Shrimp Jambalaya

Diana Rattray
  • 7 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 7 hrs
  • Yield: 8 Servings
Ratings (15)

This is a  tasty slow cooker jambalaya, a combination of chicken, sausage, rice, tomatoes, and shrimp. The cooked rice and shrimp are added just before the dish has finished cooking.

Use spicy andouille sausage or a milder Polish sausage in the recipe. Or use another variety of smoked sausage, such as a chicken or turkey variety. 

Because it contains tomatoes, this is more of a Creole jambalaya than Cajun. I cook the rice separately because it tends to become mushy if cooked too long. Feel free to vary the vegetables a bit to suit your taste. Ham is also a good addition, or use turkey instead of the chicken.

What You'll Need

  • 1 pound chicken breasts or tenders, boneless, cut in 1-inch cubes
  • 8 to 12 ounces smoked sausage, sliced
  • 1/2 cup chopped onion
  • 2 ribs celery, sliced
  • 1 green bell pepper, chopped
  • 1 large can (28 ounces) crushed tomatoes
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 2 teaspoons dried leaf oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1 pound shrimp, cooked
  • 2 cups long grain rice, cooked

How to Make It

  1. Combine chicken, sausage, chopped bell pepper and chopped onion in the crockery insert of the slow cooker. Add the tomatoes, chicken broth, wine, oregano, parsley, Cajun seasoning, and pepper; stir gently.
  2. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
  3. About 30 to 30 minutes before eating, add cooked shrimp and hot cooked rice; heat thoroughly.