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Forgotten Jambalaya

During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. —Cindi Coss, Coppell, Texas
  • Total Time
    Prep: 35 min. Cook: 4-1/4 hours
  • Makes
    11 servings


  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) beef or chicken broth
  • 1 can (6 ounces) tomato paste
  • 3 celery ribs, chopped
  • 2 medium green peppers, chopped
  • 1 medium onion, chopped
  • 5 garlic cloves, minced
  • 3 teaspoons dried parsley flakes
  • 2 teaspoons dried basil
  • 1-1/2 teaspoons dried oregano
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon hot pepper sauce
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 pound smoked sausage, halved and cut into 1/4-inch slices
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • Hot cooked rice


  • In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage.
  • Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
    Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Test Kitchen Tips
  • Oregano comes in two types. The sweet Mediterranean one is often simply labeled oregano. It belongs to the mint family. Mexican oregano, a member of the verbena family, has a more intense flavor and citrusy notes.
  • To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.
  • Try all of these tasty recipes inspired by New Orleans.
  • Nutrition Facts
    1 cup: 230 calories, 13g fat (5g saturated fat), 75mg cholesterol, 1016mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 20g protein.


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    Average Rating:
    • jenny0
      Feb 17, 2021

      Very Yummy and my new Mardi Gras go-to dinner. I did follow the recipe ingredients, but I had rotisserie chicken and already cooked shrimp and sausage. So I slow cooked all the veggies and seasoning in the liquids for 4 hours on low, added the chicken and sausage for 20 more minutes and the shrimp for 5 more minutes - Voiila - it was great!

    • Carmella
      Feb 17, 2021

      We can't get enough of this flavorful meal! I wasn't sure how this was going to taste, but it will be one of my top meals because of the wonderful flavors. I plan on using the sauce/spice/veggie to make chicken cacciatore.

    • justmbeth
      Jan 17, 2021

      Perfect for a cold winter day. We enjoyed the heartiness of it.

    • janetlutter
      Nov 2, 2020

      Delicious and easy! My (picky eater)family really enjoyed this!

    • Celplatt
      Oct 11, 2020

      My family loved this. It will be in the winter meal rotation!

    • Marian
      Sep 6, 2020

      My husband loved this recipe! It's a keeper. Thanks for sharing.

    • mrs_bb
      Sep 2, 2020

      No comment left

    • Catbird513
      Aug 31, 2020

      This recipe was very easy and the the finished result was fabulous! I can see why this was a contest winner! I used hot sausage because I did not have smoked. It gave just the right amount of spice to the dish. Will definitely add this to my favorites!

    • bicktasw
      Aug 15, 2020

      I made this recipe and made a couple very minor changes due to having certain ingredients on hand. I used chicken broth instead of beef, 1 1/2 pounds chicken tenders cut into bite size pieces, 12 ounces of smoked beef sausage and 1 pound of 21/30 shrimp. Everything else was as listed in recipe. I must say, the finished dish was EXCELLENT!! I would recommend this recipe to anyone and it would make a wonderful meal for guests. Five stars for sure!!

    • Jersey
      Aug 11, 2020

      Can you use regular italian sausage in this recipe? If so, would I cook it first and then put in slow cooker?