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Home » Beef + Pork » Slow Cooker Jambalaya Stew

Slow Cooker Jambalaya Stew

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
October 26, 2018
4.83 from 17 votes


Last Updated June 18, 2019 | 1 Comment

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Slow Cooker Jambalaya Stew with juicy chunks of chicken, smoked sausage, and shrimp cook low and slow in traditional, flavorful seasoning and spices for an easy one-pot meal. Top your next bowl of Slow Cooker Jambalaya with a fried egg for a truly impressive, and equally easy, meal loved by the whole family.

Bowl filled with jambalaya and topped with a fried egg.

This is not a classic or traditional jambalaya recipe. For several reasons. For starters, jambalaya isn’t typically cooked in a slow cooker and most definitely doesn’t usually come with a fried egg on top. However, there’s something about a big bowl of rice and fried eggs; the two are simply made for each other.

Traditional jambalaya is also less like a stew and more of a rice and meat dish. Of course, I love classic jambalaya, but this slow cooker jambalaya with its flavorful spice-filled, veggie-packed broth is pure, simple deliciousness.

So, what exactly makes this a jambalaya recipe?

What is Jambalaya?

Jambalaya originated in Louisiana with Spanish and French influence and consists of meat, vegetables, and rice. In traditional jambalaya, some kind of smoked or andouille sausage is always included, in addition to chicken and shrimp or crawfish. The vegetables almost always consist of what is known as the “holy-trinity”, a soffritto-like mixture, consisting of finely chopped onion, celery, and bell peppers. Other vegetables, such as carrots, tomatoes, and okra are often used.

In traditional jambalaya, the meat and vegetables will be sauteed and browned together in the same pot, before adding the rice, seasoning, and broth and cooking together until done.

Jambalaya is not to be confused with Gumbo which is typically made with a roux to thicken, includes okra, and is usually more of a stew rather than a rice dish.

In some ways, this slow cooker jambalaya stew is like a fusion of jambalaya with gumbo with an egg on top.

Ingredients in this Slow Cooker Jambalaya Recipe

  • chicken
  • smoked sausage
  • onion
  • celery
  • bell peppers
  • tomatoes
  • garlic
  • worcestershire sauce
  • soy sauce
  • creole/Cajun seasoning
  • crushed red pepper
  • garlic powder
  • bay leaves
  • chicken broth
  • shrimp
  • rice
  • parsley
  • green onions

I know. The list is lengthy. But I promise it’s not as horrible as it appears.

table with the ingredients need to make jambalaya

How to make Slow Cooker Jambalaya

My favorite part about all slow cooker recipes is how easy they are. After all, that’s the point, right?

This slow cooker jambalaya is no exception. The hardest part is the trip to the market to buy the ingredients.

  1. Dump and walk away. Add the chicken, sausage, onion, celery, bell pepper, tomatoes, garlic, Worcestershire sauce, soy sauce, Creole or Cajun seasoning, salt, crushed red pepper, dried oregano, and garlic powder to your slow cooker. Gently mix to combine. Top with the bay leaves and low-sodium chicken broth. Cover and cook on low for 8 hours, or high for 4-5 hours.
  2. Add the shrimp and rice. By this point, the chicken and sausage should be cooked and the vegetables should be tender. Add the uncooked shrimp and the cooked rice to the crockpot, mixing well to combine. Allow the shrimp to cook and the rice to absorb any additional liquid, approximately 10 minutes.
  3. Season to taste. Season to taste with additional salt, pepper, Cajun seasoning, or a dash of hot sauce, if needed.
  4. Serve. You may enjoy this Slow Cooker Jambalaya garnished with fresh parsley, green onion, and a fried egg, if desired (highly recommended).

 

Bowls filled with jambalaya stew plus a skillet with fried eggs.

If you try cooking this Slow Cooker Jambalaya, please leave me a comment and let me know! I always love to hear your thoughts.

For more slow cooker recipes check out,

  • Slow Cooker Creamy Chicken Pasta
  • Slow Cooker Chili Verde Recipe
  • Lime Teriyaki Shredded Beef Tacos (Slow Cooker)
  • Chili Verde Pork Burrito Bowls (Slow Cooker)
  • Slow Cooker Vegetarian Chili with Baked Beans (+ Video)
  • Slow Cooker Beef Bourguignon
  • Sweet and Tangy Slow Cooker Cranberry Meatballs

DON’T FORGET TO PIN AND SHARE THIS SLOW COOKER JAMBALAYA RECIPE TO MAKE FOR A FLAVORFUL, EASY, AND COMFORTING DINNER THE WHOLE FAMILY WILL LOVE.

Two bowls filled with spicy jambalaya and each topped with a fried egg.

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A bowl of Jambalaya with a Fried Egg

Slow Cooker Jambalaya Stew

4.83 from 17 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Slow Cooker Jambalaya with juicy chunks of chicken, smoked sausage, and shrimp cook low and slow in traditional, flavorful seasoning and spices for an easy one-pot meal. Top your next bowl of Slow Cooker Jambalaya with a fried egg for a truly impressive, and equally easy, meal loved by the whole family.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Course Main Course
Cuisine American, Cajun
Servings 8 servings
Calories 371 kcal

Ingredients
 
 

  • 2 chicken breasts - cut into 1-inch cubes
  • 1 pound smoked sausage - cut into small chunks
  • 1 large onion - diced
  • 5 stalks celery - chopped
  • 1 green bell pepper - seeded and diced
  • 7 Roma tomatoes - diced
  • 5 cloves garlic - minced
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon soy sauce
  • 2 tablespoon Creole/Cajun seasoning
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 4 bay leaves
  • ½ cup low-sodium chicken broth
  • 1 pound shrimp - peeled and deveined
  • 3 cups cooked rice
  • Chopped parsley - to garnish
  • Chopped green onions - for serving
  • Fried eggs - for serving
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Instructions
 

  • Into the bowl of a large slow cooker, combine the chicken, sausage, onion, celery, bell pepper, Roma tomatoes, garlic, Worcestershire sauce, and soy sauce. Mix to combine. Add the Creole/Cajun seasoning, salt, crushed red pepper, dried oregano, and garlic powder, mixing to combine. Top with the bay leaves and low sodium chicken broth.
  • Cover and cook on low for 8 hours, or high for 4-5 hours.
  • Remove lid, remove bay leaves, and stir in the uncooked shrimp and cooked rice. Allow Jambalaya to cook until shrimp are pink and cooked through (approximately 5-10 minutes).
  • Serve each bowl topped with fresh topped parsley, green onion, and a fried egg, if desired. Enjoy!

Nutritional Information

Calories: 371kcal | Carbohydrates: 24g | Protein: 27g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 201mg | Sodium: 1571mg | Potassium: 571mg | Fiber: 1g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 13.5mg | Calcium: 123mg | Iron: 2.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Jambalaya Recipe, Slow Cooker Jambalaya
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

263 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Luba Struc says

    July 12, 2019 at 12:20 pm

    Husband saw a Jambalaya dish on TV and asked me to make it. Said it looked delicious. He likes all the meat, shrimp, tomatoes, etc. He also likes a kick in his food.
    I am going to make the slow cooker version and see how that comes out.
    Thanks for all the recipes.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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