I’m not Cajun but I love me some Jambalaya. My mama made this for me on my 31st birthday and it was a huge hit. She added chicken, sausage and shrimp, but of course, you could mix and match it any way you like. A slow cooker meal with a ton of flavor. Beautiful. Just like my mama.
Shopping List
1 pound chicken breasts, cut into pieces
8 oz sausage links, cut into one inch pieces
1 can diced tomatoes
1 can Rotel
2 cans chicken broth
1 tablespoon Cajun Creole seasoning
1 teaspoon Cumin
1 1/2 cups long grain rice (see below for more details)
a couple of handfuls of frozen shrimp
In your slow cooker, layer chicken, sausage, tomatoes, Rotel, chicken broth and seasoning. Cook on low 6 to 8 hours or on high 3 to 4 hours. If you’re using a standard long grain rice (not fast cooking), then one hour before you’re ready to eat, add rice in and cover back up. If you’re using quick cooking rice, then add in about 20 minutes before you’re ready to eat. Add shrimp in the last 10 minutes before you’re ready to eat.
That’s it! Done! As for the sausage, you could use any type you like. I prefer a nice smoky pork sausage but you could use Andouille, chicken sausage, turkey sausage…whatever you like. A hearty, simple meal.
Here’s a bonus…you could make this exact meal on the stove-top using the chicken, sausage and shrimp but cheating and using Zatarain’s Jambalaya mix instead of your own rice and seasoning. That’s the perfect, easy week-night supper.
Sheaffer {Pinterest Told Me To} says
MMMMMMMMMM! Looks great!
Marie Matter says
i've been wanting to make jambalaya (my husband is a HUGE fan), but never thought about making it SO much easier in the slow cooker! great recipe!
Andrea says
Did your kiddos like it? Not too spicy?
Mix and Match Mama says
A lot of the spice comes from the type of sausage you use…try a milder turkey sausage if you worried about the heat level. Your kiddos should love it!
mel @ the larson lingo says
Adding this meal to our meal plan for next week! YUM!!!
Tara says
hey, maybe this is silly to ask, but are all the meats raw? I know there are raw & cooked sausage links as well as cooked & raw frozen shrimp.
Mix and Match Mama says
Great question! It doesn't matter…you're going to cook the meat long enough, that if it is raw, it will cook and if it's already cooked, it will just heat up. You can't screw it up!! XOXO
Hannah Shedlof says
I have lived in south Louisiana my entire life, and I've never seen a jambalaya with sausage, chicken, and SHRIMP! What a creative idea that was! I bet you could change the shrimp out for crawfish tails during crawfish season!
Crystal says
Hi! I just came across your blog and found this recipe! Quick question…what size cans of chicken broth do you use? Sorry if that's a dumb question 🙂
Mix and Match Mama says
Hi Crystal!
A 14 oz can is standard. Great question!! Thank you!
Jennifer says
I like how easy this looks. We don't have Rotel in Canada, but I picked up a few cans the last time I was in the States. I got the larger cans. Does this recipe call for a 14 oz can?
Mix and Match Mama says
Yes! A 14 oz can works great!
Jennifer says
Thanks, I will be making this tomorrow night 🙂