Description
Slow Cooker Jambalaya is a flavorful one-pot Louisiana classic made with tender chicken, spicy andouille sausage, shrimp, and vegetables cooked low and slow with bold Cajun spices and aromatic herbs. This hearty dish requires just 10 minutes of prep and cooks for 3 hours, delivering a comforting, perfectly seasoned meal with minimal effort.
Ingredients
Units
Scale
Proteins
- 2 cubed chicken breasts skinless, boneless
- 1 pound sliced andouille sausage
- 1 pound raw shrimp 13-15 count
Vegetables
- 1 large chopped onion
- 2 stalks thinly sliced celery
- 1 finely chopped red bell pepper
- 1 (28-ounce) can diced tomatoes
Liquids and Staples
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1 cup uncooked long-grain rice
Spices and Seasonings
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
Instructions
- Combine Ingredients: Add 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 well to combine all the ingredients evenly.
- Slow Cook Base: Set the slow cooker to low heat and cook for 7 to 8 hours, or set to high for 3 to 4 hours. This slow cooking process allows flavors to meld and the proteins to become tender.
- Add Rice: One hour before the end of the cooking time, add the uncooked long-grain rice into the slow cooker and stir to blend it with the other ingredients. This will ensure the rice cooks perfectly without becoming mushy.
- Add Shrimp: In the final 15 minutes of cooking, add the raw shrimp to the slow cooker. Stir gently and allow the shrimp to cook until pink and opaque.
- Serve: Once the shrimp are cooked and the rice is tender, stir the jambalaya gently again and serve hot. Enjoy this hearty and flavorful meal straight from the slow cooker.
Notes
- Use long-grain rice for best texture; avoid instant or quick-cooking rice as they can become mushy.
- If preferred, adjust spice levels by reducing cayenne pepper or Cajun seasoning according to your heat tolerance.
- Shrimp can be substituted with extra chicken or sausage for a shellfish-free version.
- For a thicker jambalaya, use less chicken broth or cook uncovered for the last 30 minutes to reduce liquid.
- Leftovers reheat well and flavors often deepen over time, making it a great make-ahead meal.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 145 mg
