Description
This Slow Cooker Jambalaya is a hearty and flavorful Creole dish featuring tender chicken, spicy andouille sausage, shrimp, and a medley of vegetables slow-cooked to perfection with Cajun spices and rice. It’s an easy, hands-off recipe that delivers the classic taste of Louisiana with minimal effort, perfect for feeding a crowd or meal prepping.
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 & Base
- 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 chicken, sausage, diced tomatoes, chopped onion, red bell pepper, celery, chicken broth, dried thyme, oregano, Cajun seasoning, cayenne pepper, and tomato paste into the slow cooker. Stir thoroughly to combine all ingredients evenly.
- Cook on slow: Cover and cook on low heat for 7-8 hours or on high for 3-4 hours to allow the flavors to meld and the meats to become tender.
- Add rice: About one hour before the cooking time is complete, stir in the uncooked long grain rice. This allows the rice to cook perfectly without becoming mushy.
- Add shrimp: In the last 15 minutes of cooking, add the raw shrimp and stir to combine. This ensures the shrimp cooks through but remains tender.
- Serve hot: Once the cooking is done, give the jambalaya one last stir and serve hot straight from the slow cooker for a satisfying, flavorful meal.
Notes
- If you prefer a spicier dish, increase the cayenne pepper or Cajun seasoning to taste.
- Make sure to add the rice later in the cooking process to prevent overcooking and mushiness.
- Shrimp cooks quickly—adding it near the end keeps it from becoming rubbery.
- Adjust seasoning before serving, adding salt or extra Cajun seasoning as desired.
- You can substitute andouille sausage with smoked sausage if needed.
