Easy Slow Cooker Jambalaya

Easy Slow Cooker Jambalaya
Recipe type: Stew
Serves: 4
Prep time:
Cook time:
Total time:
This is one of my favorite Jambalaya recipes and it's soo easy! If you don't have any bloody mary mix on hand just double the chicken stock.
  • 2 pounds boneless, skinless chicken thighs or breasts (frozen is fine)
  • 1 pound smoked sausage, cut into 2-inch slices
  • 1 large onion, chopped
  • 1 large green bell pepper, seeded and chopped
  • 3 stalks celery, chopped
  • 1 (28 oz.) can diced tomatoes with juice
  • 3 cloves garlic, chopped
  • 1 cup Bloody Mary Mix
  • 1 cup chicken broth
  • 1 tablespoon Cajun or Creole spice mix
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 pound extra large shrimp, peeled and deveined
  • 1¾ cups long-grain rice
  • Parsley, optional
  1. Combine chicken, sausage, onion, green pepper and celery in a 5 quart slow cooker.
  2. In a mixing bowl, combine the tomatoes (undrained), garlic, bloody mary mix, chicken broth, spice mix, thyme and oregano. Whisk together and pour over vegetables in slow cooker. Cook on low for 5 hours.
  3. Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.


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