Crock-Pot® Jambalaya Soup is rich with flavor and spice and packed with delicious New Orleans flavors. Chicken, andouille sausage and shrimp are simmered in a cajun spiced tomato broth and served with rice. This is comforting and a great meal to share with others!
CROCK-POT® JAMBALAYA SOUP
There is nothing like a warm, spicy bowl of food to warm you up in the colder months. This Crock-Pot® Jambalaya Soup does just that and is packed with your favorite New Orleans flavors.
You know my love for crockpot meals and the fact that I can put my recipe on to cook, go about my day and come home to a warm meal. Today’s recipe is great for dinners but also makes a nice dish to cook and then bring with you to a friend’s house for dinner or game-day. You can make your Crock-Pot® Jambalaya Soup to the spice level that you prefer. For me I love spice so I usually add 2 or 3 jalapeños and some tabasco sauce. Either way you like it, the spices and flavors meld so nicely together to create a meal to treat your tastebuds.
I was excited to try my new Crock-Pot® 6-Quart Programmable Cook & Carry™ Slow Cooker that Crock-Pot® sent to me. The thing I was most excited for was the ability to cook my meal and take it with me. If you like to make hot dishes for game day and take then with you this is the perfect Crock-Pot® to help you.
It have an easy-to-use locking lid featuring. The lid gasket provides extra seal for less mess on-the-go. Digital countdown control lets you program cook-times anywhere from 30 minutes up to 20 hours. It shifts to warm setting automatically once cook-time completes and it has a 6-quart capacity is perfect for 7+ people or a 6 lb. roast. This Crock-Pot® Jambalaya Soup is the perfect meal to make and take!
Lets talk about the ingredients in the Crock-Pot® Jambalaya Soup for a minute. This dish mixes three types of meat: shrimp, andouille sausage and chicken. It then brings together an array of vegetables including an assortment of bell peppers, celery, okra and crushed tomatoes. Of course my favorite part is the spices including oregano, cajun seasoning and cayenne red pepper. Once your jambalaya finishes cooking stir in cooked rice if you like and you have a hearty soup perfect for your family!
If you are serving this to your kids I suggest taking the spice level down by only doing one jalapeño or taking them out all together and leaving out the tabasco and cayenne pepper. When you are ready to serve the dish people can add the spice to their liking.
Thanks to Crock-Pot® for sponsoring today’s post. As, always opinions are 100% my own.
This recipe sound delicious but I don’t see the recipe only the ingredients. What am I missing? I looked for a link to the recipe and not seeing it.
Unfortunately it looks like it is having issues with the recipe card. I am so sorry! I will try to fix it and let you know.
Wow, this looks fantastic! I love how easy it is now to travel with a Crock-Pot.
Jambalaya is one of my family’s favorites — making it into a soup is brilliant!
Total comfort. And I will never pass up a chance to eat shrimp, especially with some jalapeno!
This looks straight outta NOLA! I love that it is made in a Crock-Pot!
I love jambalaya butI have never tried to make it in a crockpot. I bet that is a huge time saver, because the traditional way is such a process.
It saves a lot of time! You should give it a try.
You know I can never have too many slow cooker recipes!! Looks so good!
Thanks Liz! I agree–you can never have too many slow cooker recipes.
This looks so cozy and perfect! I love Crock Pot meals for busy weeknights!
I do too! This one will warm you right up!