Description
This Slow Cooker Jambalaya Recipe is a flavorful and hearty Cajun dish featuring tender chicken, spicy Andouille sausage, succulent shrimp, and aromatic vegetables all simmered with rice in a slow cooker. Perfect for an easy weeknight meal, this jambalaya delivers authentic Southern taste with minimal effort, combining a medley of spices and ingredients for a comforting, one-pot dinner.
Ingredients
Scale
Meat and Seafood
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 12 ounces Andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
Vegetables
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
Pantry Items
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 (6-ounce) can tomato paste
- 3 cups low-sodium chicken broth
- 1 1/2 cups long grain white rice, rinsed
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Garnish (Optional)
- Chopped parsley
- Green onions
Instructions
- Sauté the Chicken: Heat olive oil in a skillet over medium heat and sauté the chicken thighs until they are lightly browned on all sides. This step seals in the flavor and gives the meat a nice texture. Once browned, transfer the chicken pieces to the slow cooker.
- Brown the Sausage: In the same skillet, add the sliced Andouille sausage and cook until lightly browned. This enhances its smoky flavor. Transfer the browned sausage to the slow cooker with the chicken.
- Add Vegetables and Aromatics: Add diced green and red bell peppers, chopped onion, celery, and minced garlic directly into the slow cooker. These ingredients build the aromatic base of the jambalaya.
- Combine Remaining Ingredients: Stir in the diced tomatoes with juice, tomato paste, low-sodium chicken broth, rinsed rice, Cajun seasoning, dried thyme, dried oregano, cayenne pepper (if using), bay leaf, salt, and pepper. Mix everything well to evenly distribute the spices and liquids.
- Cook in Slow Cooker: Cover and cook the jambalaya on low for 4 to 5 hours or on high for 2 to 3 hours. The rice should become tender and absorb most of the liquid, melding all flavors together beautifully.
- Add the Shrimp: About 30 minutes before serving, stir in the raw shrimp to the slow cooker. Cover and continue cooking until the shrimp turn pink and are cooked through. This prevents overcooking and keeps shrimp tender.
- Finish and Garnish: Remove the bay leaf from the jambalaya before serving. Optionally, garnish with chopped parsley and green onions for a fresh, vibrant finish. Serve hot and enjoy.
Notes
- For a spicier jambalaya, increase the cayenne pepper or add hot sauce to taste.
- You can substitute chicken thighs with chicken breast or use turkey sausage for a lighter version.
- Avoid overcooking once shrimp is added to prevent it from becoming rubbery.
- Rinsing the rice before adding helps reduce excess starch and prevents clumping.
- Adjust seasoning to your preference, especially salt and Cajun seasoning levels.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5g
- Sodium: 960mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 180mg
