Shrimp & Chicken Jambalaya in a Slow Cooker

3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 260.0
  • Total Fat: 3.4 g
  • Cholesterol: 86.1 mg
  • Sodium: 424.2 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 31.4 g

View full nutritional breakdown of Shrimp & Chicken Jambalaya in a Slow Cooker calories by ingredient
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You don't have to fuss over jambalya when you do it in a slow cooker You don't have to fuss over jambalya when you do it in a slow cooker
Number of Servings: 8


    1 lb. boneless, skinless chicken breasts, cut into 1" cubes
    1-14 oz. can petite cut diced tomatoes, with juice
    1 large onion, chopped
    1 large green bell pepper, chopped
    1 cup chopped celery
    2 cups chicken broth
    2 tsp. dried oregano
    2 tsp. Cajun seasoning
    1/2 tsp. cayenne pepper
    1/2 tsp. dried thyme
    1 cup rice (raw) (I like Uncle Ben's Converted)
    1 lb. fresh large shrimp, peeled and deveined.


Mix the chicken, tomatoes, with juice, onion, green pepper, celery, chicken broth, oregano, Cajun seasoning, cayenne pepper, dried thyme in a 6 qt. crockpot. Cover, and cook 4 hrs. on low.

Add raw rice and cook an additional 1 1/2 hrs.

Remove cover and stir in raw shrimp. Cover and cook another hour on low.

Makes 8 servings.

**Edited 4/21/09 - I made this last weekend. Traditional jambalaya has sausage in it but I had some leftover smoked ham from Easter. I added that and it was delicious!

Number of Servings: 8

Recipe submitted by SparkPeople user LANC92.

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Member Ratings For This Recipe

  • Made this on Sunday - I really liked the flavor but the rice turned out really mushy. I used Uncle Ben's original parboiled but I think next time I'll try regular brown rice and add it later on in the cooking time. It's a great recipe to modify to your liking, though, thanks! - 2/16/10

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  • I liked it a lot! - 4/27/09

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