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Slow Cooker Jambalaya Recipe

5 from 1 vote
Servings 8

Equipment:

  • Slow Cooker

Ingredients:

  • 1 package Harry & David Jambalaya Soup Mix
  • 8 cups water
  • 5 boneless skinless chicken thighs
  • 3-4 ounces Andouille sausage links (sliced)
  • ½ lb peeled and deveined shrimp
  • 2 cups cooked white rice (for serving, if desired)

Instructions: 

  • Set aside the yellow soup base packet and rice
  • In a slow cooker or crock pot, combine the water, vegetable packet and red seasoning packet
  • Add the chicken and sausage to the soup mixture
  • Cover and cook on high for 3 hours
  • In a small bowl, whisk together the yellow soup base with 1 tablespoon water
  • Add the yellow soup base and rice to the slow cooker stirring to combine. Cover and cook for 30 minutes
  • Add the shrimp to the soup, cover and cook for 30 minutes longer.
  • Serve immediately with 1/2 cup cooked rice, if desired.
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