Slow Cooker Jambalaya Stew Recipe
Slow Cooker Jambalaya with juicy chunks of chicken, smoked sausage, and shrimp cook low and slow in traditional, flavorful seasoning and spices for an easy one-pot meal. Top your next bowl of Slow Cooker Jambalaya with a fried egg for a truly impressive, and equally easy, meal loved by the whole family.
Servings: 8 servings
Ingredients
- 2 chicken breasts cut into 1-inch cubes
- 1 pound smoked sausage cut into small chunks
- 1 large onion diced
- 5 stalks celery chopped
- 1 green bell pepper seeded and diced
- 7 Roma tomatoes diced
- 5 cloves garlic minced
- 2 tablespoon Worcestershire sauce
- 2 tablespoon soy sauce
- 2 tablespoon cajun seasoning
- 1 teaspoon salt
- 1 teaspoon crushed red pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 bay leaves
- ½ cup low-sodium chicken broth
- 1 pound shrimp peeled and deveined
- 3 cups cooked rice
- Chopped parsley to garnish
- Chopped green onions for serving
- Fried eggs for serving
Instructions
- Into the bowl of a large slow cooker, combine the chicken, sausage, onion, celery, bell pepper, Roma tomatoes, garlic, Worcestershire sauce, and soy sauce. Mix to combine. Add the Creole/Cajun seasoning, salt, crushed red pepper, dried oregano, and garlic powder, mixing to combine. Top with the bay leaves and low sodium chicken broth.
- Cover and cook on low for 8 hours, or high for 4-5 hours.
- Remove lid, remove bay leaves, and stir in the uncooked shrimp and cooked rice. Allow Jambalaya to cook until shrimp are pink and cooked through (approximately 5-10 minutes).
- Serve each bowl topped with fresh topped parsley, green onion, and a fried egg, if desired. Enjoy!
Nutrition
Calories: 371kcal | Carbohydrates: 24g | Protein: 27g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 201mg | Sodium: 1571mg | Potassium: 571mg | Fiber: 1g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 13.5mg | Calcium: 123mg | Iron: 2.7mg
