Slow Cooker Jambalaya

Slow Cooker Jambalaya

Ready in 45 minutes

Sometimes I use this recipe to clean veggies out of the fridge. I have put different squashes, okra, and even red potatoes in this. Also, if you like things a little more spicy just add some hot sauce.

"Made this for the family and everyone loved it. Added a little Old Bay seasoning and that gave it a nice kick :)"

- Paddlechic

Tip: Another recipe with the exact-same name "Slow Cooker Jambalaya" ranks higher.

5 avg, 1 review(s) 100% would make again

Ingredients

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2 pounds Chicken Thighs; boned and skinned
1 pound Andouille sausage; or smoked
3/4 pound Shrimp large; peeled and deveined
1 large bell pepper; chopped
3 stalks Celery chopped
1 cup Frozen sliced okra
3 cloves Garlic; chopped
1 medium Zucchini; chopped
2 cans tomato diced
1 can Chicken broth
1 tablespoon Cajun Spice
1 teaspoon Thyme
1 teaspoon Oregano
4 dash hot sauce; to taste
1 1/2 cups Converted Rice; See notes

Original recipe makes 8 Servings

Servings  

Preparation

Combine everthing except shrimp and rice in slow cooker. Cook on low for 5-6 hours. Add shrimp and rice. Turn to high and cook for 20-30 minutes.

Notes

The recipe calls for converted rice. Using regular rice does not work. Most of the time I make my favorite rice seperately and add it at the end.

Credits

Added on Award Medal
Verified by JMTcooking
Calories Per Serving: 655 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Made this for the family and everyone loved it. Added a little Old Bay seasoning and that gave it a nice kick :)
Paddlechic 1 year ago
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