Content may contain affiliate links. If you click & make a purchase, I receive a small commission that helps keep Feels Like Home Blog up and running, at no cost to you. Read my full disclosure policy here.

Spicy Slow Cooker Jambalaya

The best spicy slow cooker jambalaya - This simple and easy recipe is super healthy and made in the crockpot. It has chicken, sausage, and shrimp as well as tomatoes, vegetables, and spices including creole seasoning. Can be made with rice or no rice. The soup can be served over pasta or noodles. Low carb family dinner for Mardi Gras or anytime.

In my house, Food Fit for a King means one thing.

Seafood.

Joe loves seafood. Crabs, scallops, clams, shrimp, and fish. He loves it all.

In preparing to write this post, I asked him what I could make him for a special Father's Day feast.

“Uh, I dunno,” he answered.

Every single time I asked.

I thought about making him a seafood stew, but I wasn't sure I could handle it. Seafood isn't really my thing, and all that aroma would make me gag.

Then I remembered that Joe likes jambalaya.

There is a restaurant here that serves a spicy jambalaya over rice, and it is the only thing Joe ever eats there. He savors every bite, and he always saves half of it for later.

Jambalaya!

It sounded easy enough, and it wouldn't have a super fishy smell.

I have a confession to make, Dear Reader. I don't handle raw meat. I don't cook it; I don't touch it. Not ever. I was a vegetarian for more than ten years, and I still eat little meat. It's not my favorite thing.

For the sake of convenience and family harmony, I eat whatever Joe cooks, and he eats whatever I cook. Eggs, poultry, red meat, beans – we each eat whatever the other makes.

One of the reasons that I picked jambalaya is that I could use a can of pre-cooked chicken, smoked kielbasa, and frozen shrimp.

Perfect! A meaty dish for Joe without making myself nauseous.

 

Print Recipe
Spicy Slow Cooker Jambalaya
The best spicy slow cooker jambalaya - This simple and easy recipe is super healthy and made in the crockpot. It has chicken, sausage, and shrimp as well as tomatoes, vegetables, and spices including creole seasoning. Can be made with rice or no rice. The soup can be served over pasta or noodles. Low carb family dinner for Mardi Gras or anytime.
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
The best spicy slow cooker jambalaya - This simple and easy recipe is super healthy and made in the crockpot. It has chicken, sausage, and shrimp as well as tomatoes, vegetables, and spices including creole seasoning. Can be made with rice or no rice. The soup can be served over pasta or noodles. Low carb family dinner for Mardi Gras or anytime.
Instructions
  1. Combine everything except shrimp in a large slow cooker.
  2. Cover and cook on low for 7-8 hours or high for 3-4 hours.
  3. Add shrimp and cook an additional 30 minutes, until heated through.
  4. Serve over your favorite rice. (You can replace 1/3 of the cooking liquid with white cooking wine for extra flavor.)
Share this Recipe
 

© 2011 – 2018, Tara Ziegmont. All rights reserved.

Get new posts delivered to your inbox!

* indicates required

8 thoughts on “Spicy Slow Cooker Jambalaya

  1. Well I do love meat but I detest shellfish. I can’t even wash the pot it has been cooked in and when at a restaurant with my guy who loves it I usually eat with my hand up by my nose to block the smell. Ugh. Only shellfish though because I like salmon, halibut etc.
    My 24 year old son can’t eat meat if he sees it in the raw state first. If he sees our medium cooked steaks he can’t eat his well done one.

  2. Sounds like a wonderful meal, but I could not call it jambalaya with a clear conscience.  My husband and I are from South Louisiana, and he is from the self-proclaimed Jambalaya Capital.  Jambalaya is never served over rice.  It IS the rice (and meat, etc.).  There’s no “sauce” with jambalaya.  That said, I’m sure it’s a wonderful meal.

    • Really? What do you mean, it IS the rice? Is the rice cooked in it?
      Also, for authentic jambalaya, do you cook it until the sauce is gone? Do you not add any liquid?
      I’ve never seen jambalaya without a sauce and not served over rice, but I’m from Pennsylvania where we have our own version of just about everything. 😉

  3. Hi I am also a native of South La. Yes, rice is cooked with all of your ingredients in an authentic jambalaya and we traditionally use andouille sausage. You definitely don’t cook it until the sauce is gone, don’t want it to be dry. The more Creole version uses tomatoes where as Cajun version doesn’t. Your recipe still looks great!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.