Slow Cooker Jambalaya
My oldest crockpot recipe, Slow Cooker Jambalaya, is perfect for busy days… and busy mommies. I’m sharing my classic jambalaya recipe today in honor of a sweet friend and mommy-to-be.
You guys… I have been making this jambalaya recipe forever.
I mean FOR-E-VER.
I think it was one of the first dishes I ever learned to cook. That is, if you consider dumping ingredients in a crockpot cooking.
No matter where you stand on slow cooking, this is a marvelous jambalaya recipe. Herby, spicy, tomatoey rice speckled with chunks of ham and juicy shrimp. It is so satisfying and ridiculously easy to make, it deserves to go on the weekly/monthly menu.
Particularly, on a day when you are too busy to cook.
You simply dump all the ingredients (except for the shrimp and rice) in a slow cooker and let it work its magic. Then before dinner, add the shrimp and rice and let it cook while you empty the dishwasher or set the table.
In a few minutes you have plump zesty slow cooker jambalaya, with a little kick for good measure!
I’m serving up my slow cooker jambalaya recipe today in honor of my sweet friend Katie from Katies Cucina.
Katie is expecting her first little baby boy next month, and I know she’ll need quick and easy recipes to prepare in between feedings and diaper changes.
Slow cooker recipes are perfect for new moms, because even though they take a little time, they are hands-off recipes.
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Yield: 8+ servings
Prep Time: 15 minutes
Cook Time: 4-8 hours
Slow Cooker Jambalaya Recipe
- 1 lb. cooked ham, cut into bite-size pieces
- 1 large onion, chopped
- 1 large bell pepper, seeded and chopped (any color)
- 1 1/2 cups chopped celery
- 4 cloves garlic, minced
- 28 oz. can diced tomatoes
- 5 cups chicken broth
- 2 Tb. olive oil
- 1/4 cup chopped parsley
- 1 Tb. fresh thyme leaves
- 1 1/2 tsp. salt
- 3/4 tsp. ground pepper
- 1/4 - 1/2 tsp. cayenne pepper
- 1 1/2 lbs. raw shrimp
- 2 cups long grain rice
- Place all ingredients in the slow cooker, excluding the shrimp and rice. Stir well, the set the slow cooker on low for 6-7 hours, or high for 2-3 hours.
- About 45 minutes before ready to serve, stir in the shrimp and rice. Make sure the rice is completely covered. Then turn the slow cooker on high and cook another 30-40 minutes, until the rice is tender.
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