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Slow Cooker Jambalaya

Jambalaya recipe loaded with flavor. Recipe from

  • Total Time: 8 hours 20 minutes


  • 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

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