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.

Crock-Pot® Jambalaya Soup

Author: A Cedar Spoon // Julia Jolliff
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Category: Soup, Slow Cooker

Description

Scale

Ingredients

1 – 12 ounce package andouille sausage, thinly sliced into rounds
1 chicken breast, cut into cubes
1/2 each red, yellow and orange bell peppers, diced
1/2 sweet onion, diced
1 ribs celery, chopped
2 jalapeños, seeds and stems removed {optional}
3/4 cup low sodium chicken broth
1 – 28 ounce can crushed tomatoes
2 garlic cloves, minced
2 Tablespoons cajun seasoning {less for a less seasoned taste}
2 bay leaf
1/4 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon Tabasco sauce {or hot sauce of your choice}
1/4 teaspoon salt
1/8 teaspoon black pepper
8 oz. uncooked shrimp (peeled, de-veined, tails removed)
1 cup Okra, thinly sliced {optional}
1 1/2 cups rice, cooked
Garnish: cilantro or parsley, green onion

Instructions

Add the sausage, chicken, bell peppers, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 5 hours on low.
About 20 minutes before serving, uncover slow cooker, stir in shrimp and okra, re-cover and cook for another 15 minutes. Cook your rice and when the jambalaya is done cooking stir in the rice.
Sprinkle with chopped cilantro or parsley if desired, and serve hot.