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When it comes to comforting Southern food, there's a reason why jambalaya is a go-to dish around Mardi Gras. Spicy, smoky and super hearty, it's a definite winter warmer! The addition of shrimp and tomatoes makes this one-pot meal a Creole specialty; omit those and replace with extra sausage and/or chicken and broth, and you've got a Cajun version. Either way, it's a meal tailor-made for a slow cooker, letting the long simmer time build flavors while you let the good times.

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Jambalaya 1 Picture


  • 1 large yellow or Vidalia onion, diced
  • 1 large green bell pepper, diced
  • 4 medium to large celery stalks, sliced
  • 2 large garlic cloves, minced
  • 3 medium to large scallions, sliced into rounds
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon kosher salt
  • 2 whole bay leaves
  • one 28-ounce can diced tomatoes
  • 2 1/2 cups chicken or beef broth
  • 1 tablespoon Tabasco
  • 2 dozen medium to large shrimp, peeled and deveined (and thawed if previously frozen)
  • 1 cup long-grain white rice
  • parsley for garnish


Adapted from


Step 1

1. Preheat the slow cooker on low for 30 minutes while chopping the vegetables.

2. Stir the chicken, sausage, onion, bell pepper, celery, garlic, scallions, Cajun seasoning, salt, bay leaves, tomatoes, broth, and Tabasco in the slow cooker.

3. Cover and cook on high for 4 hours.


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