Description
This Slow Cooker Jambalaya recipe is a hearty and flavorful Louisiana-inspired dish featuring tender chicken, spicy andouille sausage, fresh vegetables, and succulent shrimp. Cooked low and slow for perfectly melded flavors, this one-pot meal is easy to prepare and perfect for a comforting family dinner.
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 and Aromatics
- 1 large onion, chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, thinly sliced
Liquids and Canned Goods
- 1 (28-ounce) can diced tomatoes
- 2 cups chicken broth
Spices and Seasonings
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1 tablespoon tomato paste
Grains
- 1 cup uncooked long grain rice
Instructions
- Combine ingredients: Add the chicken chunks, sliced andouille sausage, diced tomatoes, chopped onion, red bell pepper, sliced celery, chicken broth, dried thyme, oregano, Cajun seasoning, cayenne pepper, and tomato paste to your slow cooker. Stir all ingredients thoroughly to combine and ensure the spices are evenly distributed.
- Cook on low or high: Set the slow cooker to cook on low for 7-8 hours or on high for 3-4 hours. This slow cooking process allows the flavors to meld together beautifully while tenderizing the chicken and sausage.
- Add rice: About one hour before the cooking time is complete, stir in the uncooked long grain rice. This timing ensures the rice cooks perfectly without becoming mushy.
- Add shrimp: In the last 15 minutes of cooking, add the raw shrimp to the slow cooker. Stir gently to combine and allow the shrimp to cook until tender and opaque.
- Serve hot: Once the shrimp is cooked through, give the jambalaya one last stir and serve it hot for a delicious and filling meal.
Notes
- Use andouille sausage for authentic Cajun flavor, but smoked sausage can substitute if unavailable.
- If using frozen shrimp, thaw thoroughly before adding to avoid excess water in the dish.
- Adjust cayenne pepper to your preferred spice level.
- For a thicker jambalaya, use less chicken broth or allow longer cooking time uncovered to evaporate excess liquid.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
