Description
Slow Cooker Jambalaya is a hearty and flavorful dish combining chicken, andouille sausage, shrimp, and bold Cajun spices with vegetables and rice. With just 10 minutes of prep and slow cooking, it delivers a comforting and authentic taste of Louisiana with minimal effort.
Ingredients
Units
Scale
Protein
- 2 cups cubed chicken breasts skinless, boneless
- 1 pound sliced andouille sausage
- 1 pound raw shrimp (13-15 count)
Vegetables & Aromatics
- 1 large chopped onion
- 2 stalks thinly sliced celery
- 1 finely chopped red bell pepper
Liquids & Canned Goods
- 1 (28-ounce) can diced tomatoes
- 2 cups chicken broth
- 1 tablespoon tomato paste
Spices & Seasonings
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
Grains
- 1 cup uncooked long-grain rice
Instructions
- Combine ingredients: Add the cubed chicken breasts, sliced andouille sausage, diced tomatoes, chopped onion, sliced celery, chopped red bell pepper, chicken broth, tomato paste, dried thyme, dried oregano, Cajun seasoning, and cayenne pepper into the slow cooker. Stir well to combine all ingredients thoroughly.
- Cook slowly: Set the slow cooker to low and cook the mixture for 7 to 8 hours, or alternatively, set it to high and cook for 3 to 4 hours. This slow cooking allows flavors to deepen and proteins to tenderize.
- Add rice: One hour before the cooking time is complete, add the uncooked long-grain rice to the slow cooker and stir gently to distribute it evenly throughout the dish.
- Add shrimp: In the last 15 minutes of cooking, add the raw shrimp into the slow cooker. Stir to combine, allowing the shrimp to cook just until tender and pink.
- Serve: Once the cooking time is complete and the shrimp are cooked through, ladle the jambalaya into bowls or plates and serve hot. Enjoy your flavorful slow cooker jambalaya!
Notes
- Use long-grain rice for best texture; instant rice may become too mushy.
- Cajun seasoning can be adjusted to taste or substituted with creole seasoning for a milder flavor.
- For a spicier dish, increase cayenne pepper or add hot sauce when serving.
- Shrimp should be added last to avoid overcooking and becoming rubbery.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- This recipe is easily doubled for larger gatherings.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg
