Our slow cooker jambalaya recipe makes it easy to enjoy the beautiful flavours of this dish. The whole family is sure to love it! And did we mention how easy it is to make? There’s barely any prep time as all you need to do is throw most of the ingredients into your slow cooker, then let the jambalaya bubble away for 4 hours before popping in the prawns and rice to finish things off.
Want to know how this dish got its name? See the notes below the recipe.
Ingredients
Method
Combine chicken, chorizo, undrained tomatoes, capsicum, celery, stock, oregano, seasoning, pepper and bay leaves in 4.5-litre slow cooker. Cook, covered, on low, for 4 hours.
Stir in prawns and rice. Cook, covered, on low, about 15 minutes or until hot. Season jambalaya to taste.
What is jambalaya?
A Creole version of paella, jambalaya is believed to have got its name when a cook named Jean in New Orleans tossed together (“balayez” in the Louisiana dialect) various leftovers that resulted in such a delicious dish that it was celebrated with a recipe called “Jean balayez”.
What is chorizo?
Hailing from Spain and Portugal, chorizo is a smoked pork sausage. It’s a wonderful addition to many meals as its versatility and well-loved flavours work well with many cuisines.
Are you looking for more chorizo recipes?
Is the slow cooker jambalaya recipe suitable to freeze?
We don’t recommend freezing this dish.
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