This slow cooker jambalaya is an amazingly easy dish that’s packed with delicious chorizo sausage and chunky pieces of chicken.
You will find that this dish is perfect just on its own but if you’re looking for a side dish to go with it then something like oven baked garlic bread works perfectly.
The leftovers for this dish will reheat just fine but I would only keep them in the fridge as rice doesn’t tend to freeze very well. Whenever you reheat this dish make sure you do it in the microwave or over the stove. The leftovers will last up to about 3-4 days covered in the fridge.
One of the best things about doing a jambalaya in the slow cooker is that you only need to use the one pot. Just simply dump all the ingredients in with the exception of the rice and you’re all good to go. The only downside is don’t expect it to have as nice of a texture as the pan-fried version.
As I mention in the cooking tips further down this page you can add some seafood to this jambalaya. However, make sure you only add it towards the end of cooking to help stop it from over cooking.
If you love seeing things done visually then be sure to check out the video below. It will take you through all the steps to making this and show you what the final dish should like. You can find all my slow cooker video recipes over at YouTube.
Slow Cooker Jambalaya Recipe
100g (3 & 1/2 oz.) chorizo sausage, sliced
1 onion, chopped
2 tsp. garlic, crushed
2 stalks celery, chopped
1 Large Red Bell Pepper, sliced
400g (14 oz.) can, crushed tomatoes
1 Tbsp. cajun spice
1 cup chicken stock
1 cup long grain rice
Salt & Pepper
Cook on low for 6-8 hours.
Increase the heat to high and add the rice. Cook for 30-45 minutes.
Season with salt & pepper.
Serve & Enjoy.
You can add some shrimp to this jambalaya, make sure you add them at the same time as the rice. This will stop help prevent the shrimp from over cooking.
If you’re a bit wary about cooking rice in the slow cooker, then you can always cook it in a rice cooker and mix it into the jambalaya at the end of cooking.
If you’re curious about the nutritional information for this slow cooker jambalaya, then you can find all you need to know right below.
The information below doesn’t take into account any changes that you might make to this recipe or any extras that you might have with it. For example, adding shrimp or having some bread on the side will of course change the nutrition.
If you feel like something that doesn’t need rice, then a spicy gumbo might interest you. Much like this dish it has chicken and chorizo, you can even add some shrimp if you really want to.
If you have cooked up this slow cooker jambalaya and would love to share your thoughts, then please don’t hesitate to leave a comment below.