Description
This Slow Cooker Jambalaya is a flavorful and hearty dish combining tender chicken, spicy andouille sausage, shrimp, and a medley of vibrant vegetables simmered with Cajun spices and rice. Perfect for a comforting, hands-off meal that delivers authentic Creole taste with minimal effort.
Ingredients
Scale
Proteins
- 2 boneless, skinless chicken breasts, cut into chunks
- 1 pound andouille sausage links, sliced
- 1 pound raw shrimp (13-15 count)
Vegetables & Aromatics
- 1 large onion, chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, thinly sliced
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 in slow cooker: Add the chicken chunks, sliced andouille sausage, canned diced tomatoes, chopped onion, finely chopped red bell pepper, sliced celery, chicken broth, dried thyme, dried oregano, Cajun seasoning, cayenne pepper, and tomato paste into the slow cooker. Stir everything together to evenly distribute the ingredients and spices.
- Cook the jambalaya base: Set the slow cooker to low and cook for 7-8 hours or alternatively on high for 3-4 hours. This slow cooking process allows the flavors to meld beautifully while tenderizing the meats and vegetables.
- Add rice: One hour before the cooking time is finished, stir in the uncooked long grain rice. This timing ensures the rice cooks thoroughly without becoming mushy and absorbs the rich cooking liquid for perfect texture.
- Incorporate shrimp: Fifteen minutes before completion, add the raw shrimp to the slow cooker and stir gently. The shrimp will cook quickly in the residual heat, keeping them tender and moist.
- Serve hot: Once cooking is complete and the shrimp are pink and cooked through, serve the jambalaya hot, garnished as desired. This dish goes wonderfully with crusty bread or a simple salad.
Notes
- For spicier jambalaya, increase cayenne pepper or Cajun seasoning to taste.
- If you prefer, substitute shrimp with crab or omit seafood for a purely meat-based version.
- Long grain rice is recommended to prevent the dish from becoming too sticky.
- For a thicker jambalaya, reduce the chicken broth slightly or cook uncovered for last 30 minutes.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
