2 ratings

Slow Cooker Cajun Jambalaya

A spicy New Orleans favorite
Slow Cooker Cajun Jambalaya
Courtesy of McCormick

Jambalaya is a popular standby in Cajun and Creole cooking. Spice it up to your liking and enjoy this hearty and historic dish.

Recipe courtesy of McCormick.

Ready in
4 h 15 m
15 m
(prepare time)
4 h
(cook time)
Calories Per Serving


  • 1 Pound lean turkey sausage, cut into 1-inch pieces
  • 2 bell peppers, coarsely chopped
  • 2 yellow onions, coarsely chopped
  • 1 can (14 1/2 ounces) diced tomatoes
  • 1 Cup celery, sliced
  • 2 Pounds chicken thighs, skin removed
  • 1 package McCormick® Slow Cookers Savory Pot Roast Seasoning Mix
  • 1 Cup water
  • 1/4 Teaspoon McCormick® Ground Cayenne Red Pepper
  • 1/2 Pound large shrimp, peeled and deveined
  • 1 1/2 Cup instant rice


Place sausage, bell peppers, onions, tomatoes and celery in slow cooker.

Top with chicken.

Mix Seasoning Mix, water and red pepper until blended.

Pour over chicken.


Cook 8 hours on LOW or 4 hours on HIGH.

Gently stir in shrimp and rice.


Cook 15 to 20 minutes longer on HIGH or until shrimp turn pink and rice is tender.