Description
This Slow Cooker Jambalaya recipe combines tender chicken, spicy andouille sausage, fresh vegetables, and succulent shrimp cooked slowly with aromatic Cajun spices and rice for a hearty, flavorful Creole classic that’s perfect for easy, hands-off cooking.
Ingredients
Scale
Meat and Seafood
- 2 cubed chicken breasts, skinless, boneless
- 1 pound sliced andouille sausage
- 1 pound raw shrimp (13-15 count)
Vegetables and Aromatics
- 1 (28-ounce) can diced tomatoes
- 1 large chopped onion
- 2 stalks thinly sliced celery
- 1 finely chopped red bell pepper
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
- 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 everything together until well combined to ensure the flavors meld throughout the cooking process.
- Slow Cook: Set the slow cooker to low and cook for 7-8 hours, or on high for 3-4 hours. This slow cooking method allows the meats and vegetables to tenderize and infuse the broth with rich, savory flavors characteristic of jambalaya.
- Add Rice: About one hour before the cooking time is completed, stir in the uncooked long-grain rice. This timing ensures the rice cooks properly without becoming mushy.
- Add Shrimp: In the final 15 minutes of cooking, add the raw shrimp to the slow cooker and mix gently. This brief cooking time will leave the shrimp tender and juicy without overcooking.
- Serve: Once the shrimp turn pink and the rice is tender, your jambalaya is ready. Serve hot and enjoy a comforting, flavorful meal.
Notes
- The rice added during the last hour of cooking absorbs the flavors and liquid to create a perfect jambalaya texture.
- Using andouille sausage adds a smoky, spicy depth typical of Cajun dishes.
- If preferred, you can substitute shrimp with other seafood or omit for a meat-only version.
- Adjust cayenne pepper to taste depending on your spice preference.
- Be careful not to overcook the shrimp as they can become rubbery.
- This recipe is ideal for meal prepping and tastes even better the next day.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg
