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Slow Cooker Jambalaya

This recipe is a cinch to put together and will make you look like a gourmet chef when you serve this one-pot Creole classic to your adoring family. You can recreate a New Orleans favorite at home in your slow cooker, making a seemingly complicated meal come together in just a few easy steps.

Slow Cooker Jambalaya

Yield: Serves 10
Author: Hamilton Beach Test Kitchen


  • 1 1/2 pounds boneless, skinless chicken thighs, cut in 1-inch cubes
  • 1 pound andouille sausage, cut in 1/4-inch thick slices
  • 1 can (28 oz.) crushed tomatoes
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 cup sliced celery
  • 3 cloves garlic, minced
  • 3 bay leaves
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 2 teaspoons Creole seasoning
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 1/2 pounds raw shrimp, peeled and deveined
  • 2 cups quick cooking rice


  1. Combine all ingredients in the slow cooker except shrimp and rice. Stir well.
  2. Cover and cook on HIGH for 4 hours or LOW for 6 hours HIGH.
  3. Stir in rice and shrimp.
  4. Cover and cook for an additional 15 minutes or until shrimp is opaque and rice is tender.

For the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set & Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.

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