An easy and highly rated slow cooker jambalaya recipe is featured at MyRecipes.com. It includes 2 pounds of skinless chicken thighs, 1 pound smoked sausage and 1 pound of extra large shrimp. Cajun spice mix gives this dish its traditional flavor, and other ingredients, such as rice, provide additional heartiness.
The MyRecipes.com version of slow cooker jambalaya requires that the smoked sausage be cut into 1/2-inch pieces before putting it into the cooker along with other ingredients. Cook the meats, vegetables and spices in a 5-quart slow cooker for five hours on low. Add the uncooked long-grain rice and the peeled and deveined shrimp into the mixture, and cook for an additional 30 minutes on high.
Robin Miller's version of slow cooker jambalaya uses slightly different ingredients, but is similar to other recipes. Her version uses 1 pound of chicken breasts and 1/2 pound of andouille sausage, in addition to 1 pound of cooked shrimp. Reduced-sodium chicken broth and traditional Cajun spices are also included, and the mixture is cooked on low heat for seven hours, or on high heat for three hours. The shrimp is added to the mixture in the last step and is cooked until thoroughly heated, about five minutes. The jambalaya is served over cooked rice.