Description
This Slow Cooker Jambalaya recipe is a hearty, flavorful dish combining tender chicken, spicy andouille sausage, fresh vegetables, and succulent shrimp, all simmered to perfection in a slow cooker. Perfect for an easy, comforting meal with authentic Cajun spices and long grain rice, this recipe delivers a rich and satisfying one-pot meal that’s ideal for family dinners or gatherings.
Ingredients
Scale
Main Ingredients
- 2 boneless, skinless chicken breasts, cut into chunks
- 1 pound andouille sausage links, sliced
- 1 (28-ounce) can diced tomatoes
- 1 large onion, chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, thinly sliced
- 2 cups chicken broth
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 1 cup uncooked long grain rice
- 1 pound raw shrimp (13-15 count)
Instructions
- Combine Ingredients: Add the chicken, sausage, diced tomatoes, onion, red bell pepper, celery, chicken broth, dried thyme, dried oregano, Cajun seasoning, cayenne pepper, and tomato paste to the slow cooker. Stir thoroughly to combine all ingredients evenly.
- Slow Cook Base: Cook the mixture on low heat for 7-8 hours or on high heat 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 to the slow cooker. This allows the rice to cook fully and absorb the rich flavors.
- Add Shrimp: In the last 15 minutes of cooking, add the raw shrimp to the slow cooker and stir gently to combine, allowing the shrimp to cook through without overcooking.
- Serve: Once cooking is complete, serve the jambalaya hot and enjoy a flavorful, filling dish.
Notes
- You can adjust the cayenne pepper to control the heat level according to preference.
- Use fresh herbs if available for a brighter flavor, but dried herbs work well in slow cooking.
- If shrimp is not preferred, you can substitute with extra sausage or chicken.
- Ensure the rice is added later in the cooking process to prevent it from becoming mushy or overcooked.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
