Slow-Cooker Jambalaya

This comforting jambalaya is perfect for busy families who want a delicious, hearty meal without all the fuss. Everyone will love the amazing flavors of chicken, sausage, and shrimp all cooked together in one pot. The best part is you only need 25 minutes of prep time, then your slow cooker does all the work!

Recipe Details

Timing & Servings: Prep Time: 25 minutes, Additional Time: 3 hours, Total Time: 3 hours 25 minutes, Serves: 6 people.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Healthy Aging, Healthy Immunity, Low-Sodium, Soy-Free, Heart-Healthy, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 292 Calories, 5g Fat, 32g Carbs, 29g Protein.

Ingredients You’ll Need

Chicken breast: You’ll need 1 pound of boneless, skinless chicken breast cut into bite-size pieces. This gives you plenty of protein and makes every bite satisfying.

Smoked turkey sausage: 4 ounces chopped up adds that smoky, savory flavor that makes jambalaya so special. Look for a lower-sodium version if you can find it.

Fresh collard greens: 3 cups chopped brings amazing nutrition and a lovely green color to your dish. Make sure to rinse them well and remove any tough stems.

Green bell pepper: 1¼ cups chopped gives you that classic jambalaya flavor and a nice crunch. You can use red or yellow peppers too if that’s what you have.

Celery: 2 stalks thinly sliced (about 1 cup) adds freshness and texture. Don’t skip this – it’s one of the holy trinity vegetables in Creole cooking!

Onion: ¾ cup chopped brings sweetness and depth to the dish. Yellow or white onions work perfectly here.

Crushed tomatoes: One 28-ounce can of no-salt-added crushed tomatoes creates the perfect base for all those flavors to come together.

Quick-cooking tapioca: 1 tablespoon helps thicken the sauce naturally. You can find this in the baking aisle of most grocery stores.

Garlic: 4 cloves minced brings that aromatic flavor we all love. Fresh garlic tastes so much better than the jarred stuff!

Dried thyme: 1 teaspoon crushed adds that earthy, herby flavor that’s essential in jambalaya.

Crushed red pepper: 1 teaspoon gives you just the right amount of heat. Add more if you like it spicy, or use less for milder taste.

Frozen shrimp: 8 ounces of peeled and deveined medium shrimp, thawed, goes in at the end for perfect texture.

Brown rice: 2 cups hot cooked brown rice serves as the perfect base for this flavorful dish.

Fresh parsley: Chopped fresh parsley for sprinkling on top adds a pop of color and fresh flavor.

How to Make Slow-Cooker Jambalaya

Step 1: Add chicken, sausage, collard greens, bell pepper, celery, and onion to your 3½ or 4-quart slow cooker. Stir in the crushed tomatoes, tapioca, minced garlic, thyme, and crushed red pepper. Give everything a good mix so all the flavors can start coming together.

Step 2: Cover your slow cooker and cook on Low for 5 to 6 hours or on High for 2½ to 3 hours. Your kitchen will smell absolutely amazing during this time!

Step 3: If you cooked on Low, turn your slow cooker to High now. Stir in the thawed shrimp and cover again. Cook for 30 minutes more until the shrimp turn opaque and are cooked through.

Step 4: Serve your jambalaya over hot cooked brown rice. Sprinkle with fresh chopped parsley for a beautiful finishing touch.

Easy and Quick Slow-Cooker Jambalaya Version

Want to make this even easier? You can use pre-cut vegetables from the grocery store to save chopping time! Also, try using a bag of frozen stir-fry vegetables instead of chopping your own bell pepper and celery. Just add an extra ¼ cup of onion to make up for the flavor difference.

Serving Ideas

This jambalaya is already a complete meal with protein, vegetables, and rice all in one dish. If you want to add a side, try some crusty French bread or warm cornbread. A simple green salad with a light vinaigrette also pairs beautifully with this hearty dish.

Storage

Store leftover jambalaya in the refrigerator for up to 3 days in airtight containers. To reheat, microwave individual portions for 1-2 minutes, stirring halfway through. You can also reheat gently on the stovetop over medium-low heat, adding a splash of water if needed.

Substitutions

No collard greens? Try spinach, kale, or even green cabbage instead. Can’t find turkey sausage? Regular smoked sausage works great too, just use a bit less since it’s usually saltier. If you don’t have tapioca, you can skip it or use 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water.

Pro Tips

• Don’t overcook the shrimp: Add them only in the last 30 minutes so they stay tender and don’t get rubbery.
• Prep everything the night before: Chop all your vegetables and store them in the fridge, then just dump everything in the slow cooker in the morning.
• Make it your own: Add more crushed red pepper if you like heat, or throw in some okra for extra Louisiana flavor.
• Rice tip: Cook your brown rice in chicken broth instead of water for even more flavor.

FAQs

Can I use white rice instead of brown rice?

You bet! White rice works perfectly fine with this recipe. Brown rice just adds a bit more fiber and nutrients, but use whatever your family prefers. The cooking time for the jambalaya stays the same either way.

Can I make this without a slow cooker?

Sure! You can make this on the stovetop in a large pot. Brown the chicken and sausage first, then add everything except the shrimp and simmer covered for about 45 minutes. Add the shrimp in the last 10 minutes of cooking.

Is this recipe really gluten-free?

Yes, as long as you check that your sausage is gluten-free! Most smoked turkey sausages are, but it’s always good to read the label. The tapioca is naturally gluten-free, so you’re all set.

Can I freeze this jambalaya?

You can freeze it, but the shrimp might get a bit tough when reheated. If you want to freeze some, I’d suggest freezing it before adding the shrimp, then add fresh shrimp when you reheat it.

Final Thoughts

I hope your family loves this jambalaya as much as mine does! It’s become our go-to meal for busy weekdays when we want something special without the stress. Let me know how yours turns out – I’d love to hear about any fun variations you try!