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Forgotten Jambalaya Recipe


Chilly months call for hearty meals that can warm up your soul. This Forgotten Jambalaya dish is the perfect meal to have when you need something cozy and filling. Best of all, it’s easy to do — just chop up the vegetables and put everything in the cooker, set it, and forget it. Try it out!


  • Cooked rice
  • 1 can (14 1/2 oz) diced tomatoes, undrained
  • 1 can (14 1/2 oz) beef or chicken broth
  • 1 can (6 oz) tomato paste
  • 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 pound smoked sausage, halved and cut into 1/4-inch slices
  • 1/2 pound uncooked shrimp, peeled and deveined
  • 1 medium onion, chopped
  • 3 celery ribs, chopped
  • 2 medium green peppers, chopped
  • 5 garlic cloves, minced
  • 3 teaspoons dried parsley flakes
  • 2 teaspoons dried basil
  • 1/2 teaspoon cayenne pepper
  • 1 to 1/4 teaspoon salt

Slow Cooker Jambalaya Recipe Directions

  1. In a slow cooker or an Instant Pot, combine the tomatoes, broth, and tomato paste.
  2. Stir in the celery, green peppers, onion, garlic, seasonings, and pepper sauce.
  3. Next, stir in the chicken and sausage.
  4. Cover and cook on low for 4 to 6 hours or until the chicken is no longer pink. 
  5. Stir in the shrimp. Cover once more and cook for 15 to 30 minutes longer or until the shrimp turn pink. 
  6. Serve with rice.

If you have leftovers, you can do the freeze option. Simply place individual portions of the cooled stew in freezer containers and freeze. To use, partially thaw in the refrigerator overnight. Then, heat through in a saucepan, stirring occasionally. Add a little water if necessary.

Final Note

Jambalaya is a classic dish that’s spicy, savory, and absolutely filling. If you find yourself seeking the comfort of a warm Jambalaya dish but have a busy schedule on your hands, this Forgotten Jambalaya is one dish that you can rely on.

Looking for more recipes to make at home? Browse through our collection.  


Hailing from California, USA. Ji-hyun is a Korean American 🇰🇷🇺🇸 with two growing boys who eat their weight in rice each week. After graduating UCLA & becoming a mom she started We Know Rice as a guide for all the students and moms out there looking to cook healthy and filling meals.

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