Description
This Slow Cooker Jambalaya is a hearty, flavorful one-pot meal that brings together tender chicken, spicy andouille sausage, fresh vegetables, and succulent shrimp. Simmered low and slow in a blend of Cajun spices and tomatoes, this recipe delivers a delicious taste of Louisiana with minimal effort, perfect for busy weeknights or casual gatherings.
Ingredients
Scale
Meat and Seafood
- 2 cubed skinless, boneless chicken breasts
- 1 pound sliced andouille sausage
- 1 pound raw shrimp (13–15 count)
Vegetables
- 1 large chopped onion
- 2 stalks thinly sliced celery
- 1 finely chopped red bell pepper
- 1 (28-ounce) can diced tomatoes
Liquids and Seasonings
- 2 cups chicken broth
- 1 tablespoon tomato paste
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- ½ teaspoon cayenne pepper
Grains
- 1 cup uncooked long-grain rice
Instructions
- Combine Ingredients: Add 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 the ingredients evenly.
- Cook Slow Cooker Base: Set the slow cooker to low heat and cook for 7-8 hours or choose high setting for 3-4 hours, allowing flavors to meld and the meats to become tender.
- Add Rice: One hour before the cooking time ends, stir in the uncooked long-grain rice to let it absorb the flavors and cook through.
- Add Shrimp: In the last 15 minutes of cooking, add the raw shrimp and gently stir. This ensures the shrimp cooks just right without overcooking.
- Serve: Once the shrimp is opaque and the rice is tender, turn off the slow cooker. Ladle the jambalaya into bowls and serve hot.
Notes
- Use long-grain rice to achieve the best texture; short-grain rice can become mushy in slow cooking.
- You can adjust the Cajun seasoning and cayenne pepper amounts based on your preferred spice level.
- If you don’t have andouille sausage, smoked sausage or kielbasa are good substitutes.
- It’s best to add the shrimp towards the end to avoid overcooking and becoming rubbery.
- For a thicker jambalaya, cook uncovered in the last hour to allow some liquid to evaporate.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 400
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
