Slow Cooker Cajun Jambalaya

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  • 4 links of onion and herb sausage (or a flavor of your choosing)
  • 2 tablespoons extra virgin olive oil
  • 16 pre-cooked shrimp
  • 4 organic chicken thighs
  • 2 tablespoons of medium salsa
  • 1 teaspoon of fresh rosemary chopped
  • 1 teaspoon fresh oregano chopped
  • 2 leaves of fresh basil chopped
  • 1 tablespoon mayo
  • 2 cloves garlic
  • 1 clove garlic minced
  • 3/4 cups yellow onion chopped finely
  • 2 stalks green onion chopped
  • 2 small banana red peppers diced
  • 2 small yellow banana peppers diced.
  • 2 small orange banana peppers diced
  • 2 small Roma tomatoes diced
  • 1 small zucchini diced
  • 1 carrot diced
  • 1/2 cup of fresh or frozen peas
  • 1/2 cup of San Marzano canned tomatoes pureed
  • 1 cup of dried kidney beans
  • 1 cup of long basmati rice or any long grain rice
  • 1 cup of vegetable broth
  • 1 tablespoon fresh parsley chopped
  • 2 dried bay leaves

Creole Seasoning:

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon cayene pepper
  • 1 teaspoon paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon Hy's seasoning salt


  1. For the Creole seasoning: Combine all the ingredients for the seasoning mixing well and place in a shaker container.
  2. For the Jambalaya: Place dried beans in a large bowl and cover well with water and set aside let soak for about an hour and a half.
  3. Start off by cooking the sausages in a fry pan with a splash of olive oil, cook through.
  4. Take sausages out of the pan and on to a cutting board cutting them thinly and on a diagonal, set aside.
  5. In the same pan drizzle some more olive oil and saute minced garlic, onions, carrots, peppers, zucchini, cooking them for about 10 minutes, then add peas and cook an additional 3 minutes, sprinkle a couple of tablespoons of the Creole seasoning, while the vegetables are cooking.
  6. Take vegetables out of pan and into a slow cooker pot.
  7. Add tomato puree, vegetable stock, sausages, and fresh parsley.
  8. Drain beans and place them in the slow cooker.
  9. Mix well and turn slow cooker to low setting and place cover on, total cooking time 7 hours.
  10. For the Chicken: In an oven dish place chicken thighs in. Drizzle both side with olive oil.
  11. Sprinkle with a table spoon of the Creol seasoning on both sides.
  12. Spread salsa over chicken on coating well. Sprinkle basil oregano and rosemary over chicken.
  13. Place in two whole cloves of garlic.
  14. Place in oven covered at 375° F for 40 minutes, uncover for the last 20 minutes of cooking.
  15. Place rice in slow cooker about 35 minutes before serving.
  16. Place shrimp in about 15 minutes before serving.


Just a note on the cooking time. The total cooking time is 7 hours. The rice would go in around the 6 hour and 25 minute mark, and the shrimp around the 6 hour and 45 minute mark.
The chicken I would put in the pre- heated oven at around the 6 hour 20 minute mark.


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