Hot Jambalaya! Hot Jambalaya! The best thing about creating recipes for the family in your own kitchen is that occasionally moments come along that make you realize that all the hard work is worth it.  This Slow Cooker Jambalaya recipe I adapted from Hunt’s is just the latest moment. And the best thing about this is that it’s not a hard or drawn out affair, I’ve got a full schedule as it is.

If it weren’t enough that this is an easy slow cooker meal that is a snap to throw together it’s also loaded with all kinds of flavor.

If you were to look up in a dictionary the definition of “Jambalaya” it might look something like this…

  • a dish of Creole origin, consisting of rice cooked with ham,sausage, chicken, or shellfish,
    herbs, spices, and vegetables,especially tomatoes, onions, and peppers.

But after tasting this I think you will agree that it should look like this…

  • a dish that surprises you with flavor combinations that the whole family enjoys.

We love this dish, there is something for everybody in this. I can see why this has become a staple of Creole cooking, every bite brings a unique taste. Once you’ll get the spice of the sausage and in the next bite it might be the creamy consistency of the shrimp and tartness of the tomatoes and garlic.

And with Mardi Gras just around the corner is there better time to give this a try? I think not.

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Slow Cooker Jambalaya

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  • Total Time: 8 hours 20 minutes


Jambalaya recipe loaded with flavor. Recipe from


  • ¾ pound boneless skinless chicken thighs
  • 6 ounces smoked sausage
  • 6 ounces frozen shrimp (41-60), tails removed
  • 1 Tablespoon Creole seasoning
  • 1 teaspoon dried oregano
  • 2 cups frozen cut okra
  • ¾ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped green bell pepper
  • 2 cans Hunt’s Fire Roasted Diced Tomatoes with Garlic
  • ¾ chicken broth
  • 6 cups cooked brown rice


  1. Spray the inside of a 4-6 quart slow cooker with cooking spray.
  2. Layer ingredients in this order – chicken, Creole seasoning, oregano, okra, onion, celery, green bell pepper, and undrained tomatoes into slow cooker.
  3. Add broth.
  4. Cover and cook on low for 6-8 hours
  5. 30 minutes before serving increase temperature setting to high and add frozen shrimp and smoked sausage, stir gently.
  6. Serve with buttered brown rice and hot sauce.
  • Prep Time: 20 minutes
  • Cook Time: 8 hours

Linking to… Saturday Night Special



  1. This looks very good, however that is not jambalaya! What you have there is essentially gumbo without the roux. Jambalaya can have chicken, sausage and shrimp, but typically not all three, and it never has okra. For jambalaya try you rendition minus the shrimp and okra, and cook the rice in the dish, using the liquid to cook it, then you will have jambalaya. Jambalaya is a dryer rice dish, more of a one pot meal, more the consistency of rice dressing or dirty rice(and no those are not the same thing). Looks good though!

    • Hi Rona, Thanks for your input on the recipe. We simply called it Jambalaya because it was a recipe we adapted from Hunt’s Tomatoes, and that is what they called it.

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