Spicy or Not Slow Cooker Jambalaya

We really love jambalaya but often it is too spicy for us. Here’s a quick and easy recipe that you can make as spicy or as mild as you want. The leftovers freeze well for another meal or as a real lunch treat! Barb L.

Serves: 6-8


½-1 tsp Flying Olive Garlic, Basil, Chipotle (spicy), Harissa (twice as spicy), or Baklouti Green Chili (4 times as spicy) Extra Virgin Olive Oil, plus more for greasing the slow cooker

1 can (14.5 ounces) diced tomatoes, undrained

1 can (14.5 ounces) beef or chicken broth

1 can (6 ounces) tomato paste

3 ribs of celery, chopped

2 medium green peppers, chopped

1 medium onion, chopped

5 garlic cloves, minced

1 Tbsp dried parsley flakes

2 tsp dried basil

1 ½ tsp dried oregano

1 ¼ tsp salt

½ tsp cayenne pepper, optional

½ tsp hot pepper sauce, optional

1 pound boneless skinless chicken breasts cut into 1” cubes

1 pound smoked sausage (I used turkey sausage) halved and cut into ¼” slices

½ pound uncooked medium shrimp, peeled and deveined

Hot cooked rice, a grain combination, polenta, etc.


Grease the sides of a 5-quart slow cooker with a little Flying Olive EVOO of Choice. Combine the tomatoes, broth, and tomato paste in the crock pot. Stir in the celery, green peppers, onion, garlic, parsley, basil, oregano, and as much or as little cayenne pepper, and hot sauce. Stir n the Flying Olive EVOO of Choice. Stir in the chicken and sausage.

Cover and cook on low for 4-6 hours or until the chicken is no longer pink. Stir in the shrimp and cook 15-30 minutes longer or until the shrimp turn pink. Serve with rice.

Leftovers: To Freeze: Place individual or family-sized portions of the cooled jambalaya in freezer containers and freeze. To use, partially thaw in the refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

Submitted by Barb L.