Description
This Slow Cooker Jambalaya is a flavorful, hearty one-pot meal featuring tender chicken, spicy andouille sausage, fresh shrimp, and a medley of vegetables simmered together with Cajun spices. Perfect for an easy and comforting dinner, it combines rice, protein, and bold seasonings, all cooked slowly to meld the vibrant flavors.
Ingredients
Scale
Proteins
- 2 skinless chicken breasts, cut into bite-sized chunks
- 1 pound andouille sausage links, sliced
- 1 pound medium or large shrimp, shelled and deveined
Vegetables
- 1 green bell pepper, diced
- 1 medium white onion, chopped
- 3 celery stalks, sliced thin
- 1 tablespoon garlic, minced
Liquids & Canned Goods
- 1 28-ounce can diced tomatoes
- 2 cups chicken broth
Spices & Herbs
- 2 bay leaves
- 1 tablespoon dried oregano
- ½ teaspoon dried thyme
- 1 tablespoon Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 tablespoon fresh parsley, minced (for garnish)
Grains
- 1 ½ cups instant white rice
Instructions
- Combine ingredients: Place the chicken breast chunks, sliced sausage, diced green bell pepper, canned diced tomatoes, chopped onion, sliced celery, chicken broth, bay leaves, dried oregano, dried thyme, Cajun seasoning, paprika, cayenne pepper, and minced garlic into the slow cooker. Stir everything together to mix the seasonings evenly.
- Cook slowly: Cover the slow cooker and cook on low heat for 5 hours or on high for 3½ hours, allowing the flavors to develop and the proteins to tenderize.
- Add shrimp: After the initial cooking time, add the shelled and deveined shrimp to the jambalaya. Continue cooking in the slow cooker for an additional 20 minutes until the shrimp are fully cooked and tender.
- Add instant rice: Stir in the instant white rice and cook for another 5 to 10 minutes. This lets the rice absorb the flavorful broth, thickening the jambalaya.
- Optional long grain rice preparation: If using long grain rice instead of instant, cook it separately according to package instructions. Stir the cooked rice into the slow cooker jambalaya, then turn off the heat and let it sit for 10 to 15 minutes so the flavors meld together. Season with salt and pepper to taste.
- Garnish and serve: Remove the bay leaves, then sprinkle the minced fresh parsley over the jambalaya before serving to add freshness and color.
Notes
- Using instant rice allows for easier preparation directly in the slow cooker; alternatively, cook long grain rice separately to prevent overcooking.
- Adjust the amount of cayenne pepper and Cajun seasoning to control spiciness according to personal preference.
- Make sure to remove bay leaves before serving to avoid bitterness.
- This dish can be made ahead and reheated; flavors deepen over time.
- For a lower sodium option, use low-sodium chicken broth and reduce added salt.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun
Keywords: Jambalaya, Slow Cooker Jambalaya, Cajun Recipe, One-Pot Meal, Chicken Sausage Shrimp, Easy Dinner, Comfort Food
