Slow Cooker Jambalaya


For Super Bowl I decided to create a stew based dish that capitalizes on the traditional spices and flavor from the creole cooking of Louisiana- Jambalaya. And, of course, I’d be using my slow cooker so I could watch every last minute of the game and not be tied to the kitchen.

I found a recipe for Slow Cooker Jambalaya that seemed perfect for the evening and I immediately set out on a mission to purchase one of the key ingredients: shrimp.  Quite by surprise, as I reviewed the hassle-free recipe, I had all the other ingredients in house in my stocked pantry–bonus.

Remember, like most other slow cooker recipes, this dish requires no culinary skill— you just need to throw the ingredients in the slow cooker and let your reliable appliance do all the cooking.  That’s it!

I made sure to add a healthy portions of chorizo and cubes of chicken to appease my guests who were not shellfish fans.  I also cut out some of the veggies, knowing that my kid-based taste-testers would just pick them out anyway!

After 3 1/2 hours of slow cooking, my Jambalaya stew was bubbling and ready to be served!

There were no complaints from my Super Bowl viewing party except, I did get so engrossed in watching the game that I accidentally overcooked the rice to the point of MUSH.  Unfortunately, this time around, the rice didn’t lend that light and fluffy layering underneath all that stew-like creole goodness.

However, whether you choose to serve this alongside a nice big warm piece of bread or, layered on top some (perfectly-cooked) saffron rice, the tomato chunk base coupled with the meats creates a nice, flavor-packed meal that everyone should enjoy!


  1. I am allergic to shellfish. What do I substitute?

  2. I plan to try this recipe. I think my husband will love it!

  3. Ursula H says:

    Is this 1.5 lbs of chicken breast?


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