Slow Cooker Jambalaya

by Linus

I am slowly learning that buying a slow cooker could quite possibly be the greatest purchase of my life.  I am such a fan of throwing a bunch of ingredients into a pot and leaving it.  I realize this could be classified as more of a winter, comfort food dish, but the option of sitting out on your deck or balcony on a nice summer evening with a plate of jambalaya and a glass of sangria does sound tempting.  Since this is very similar to paella, feel free to serve with a side of Spanish rice.

Prep Time – 20 minutes
Cook Time – 8 hours


  • 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 1 pound andouille sausage, sliced
  • 1 (28 ounce) can diced tomatoes with juice
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1 pound frozen cooked shrimp without tails


  1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
  2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.