Description
This Slow Cooker Jambalaya is a flavorful and hearty Cajun-inspired dish that combines tender chicken, spicy andouille sausage, fresh vegetables, shrimp, and rice, all cooked slowly to develop rich, deep flavors with minimal effort. Perfect for a comforting family meal, this recipe uses a slow cooker to meld spices and ingredients while allowing you to set it and forget it.
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 & Aromatics
- 1 large onion, chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, thinly sliced
Canned & Liquids
- 1 (28-ounce) can diced tomatoes
- 2 cups chicken broth
- 1 tablespoon tomato paste
Spices & Seasonings
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
Grains
- 1 cup uncooked long grain rice
Instructions
- Combine Ingredients: Add the chicken chunks, sliced andouille sausage, diced tomatoes, chopped onion, red bell pepper, celery, chicken broth, dried thyme, dried oregano, Cajun seasoning, cayenne pepper, and tomato paste to your slow cooker. Stir well to ensure all ingredients are evenly combined.
- Slow Cook: Set your slow cooker to low and cook for 7-8 hours or on high for 3-4 hours, allowing all the flavors to meld and the chicken and sausage to become tender.
- Add Rice: Approximately one hour before the cooking time is completed, stir in the uncooked long grain rice, ensuring it is well distributed throughout the mixture.
- Add Shrimp: In the last 15 minutes of cooking, add the raw shrimp to the slow cooker and gently stir, allowing the shrimp to cook until pink and opaque.
- Serve: Once the cooking is done and the rice and shrimp are cooked through, serve the jambalaya hot for a delicious and satisfying meal.
Notes
- Use medium or large shrimp for best texture and to prevent overcooking.
- Adjust the Cajun seasoning and cayenne pepper according to your spice preference.
- If you want a thicker jambalaya, let it cook uncovered for the last 30 minutes to reduce excess liquid.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Ensure the shrimp is added at the right time to avoid becoming tough and rubbery.
