Slow Cooker Jambalaya is a hearty and flavorful dish that brings the tastes of Louisiana right to your kitchen. It’s a one-pot meal packed with chicken, sausage, shrimp, and vegetables, making it a perfect choice for easy weeknight dinners or gatherings with friends and family.
Why Make This Recipe
This recipe is not only delicious but also simple to prepare. Using a slow cooker allows the flavors to meld beautifully while you go about your day. It’s an excellent choice for busy families or anyone who wants to enjoy a comforting meal without spending hours in the kitchen. Plus, it’s a crowd-pleaser!
How to Make Slow Cooker Jambalaya
Ingredients:
- 2 cubed chicken breasts (skinless, boneless)
- 1 pound sliced andouille sausage
- 1 (28-ounce) can diced tomatoes
- 1 large chopped onion
- 2 stalks thinly sliced celery
- 1 finely chopped red bell pepper
- 2 cups chicken broth
- 1 tablespoon tomato paste
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- ½ teaspoon cayenne pepper
- 1 cup uncooked long-grain rice (see notes*)
- 1 pound raw shrimp (13-15 count)
Directions:
- Add the cubed chicken breasts, sliced andouille sausage, diced tomatoes, chopped onion, sliced celery, red bell pepper, chicken broth, tomato paste, thyme, oregano, Cajun seasoning, and cayenne pepper into the slow cooker.
- Stir to combine all the ingredients well.
- Set the slow cooker to low for 7-8 hours (or high for 3-4 hours).
- One hour before the cooking time is finished, add the uncooked long-grain rice and stir to combine.
- In the last 15 minutes, add the raw shrimp.
- Once everything is cooked, serve and enjoy!
How to Serve Slow Cooker Jambalaya
Slow Cooker Jambalaya is best served hot. You can enjoy it on its own or with some crusty bread to soak up the delicious sauce. Garnishing with chopped parsley or green onions can add a fresh touch.
How to Store Slow Cooker Jambalaya
To store leftovers, let the jambalaya cool entirely. Place it in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. When reheating, make sure it’s heated through before serving.
Tips to Make Slow Cooker Jambalaya
- Use high-quality sausage and fresh ingredients for the best flavor.
- Adjust the spice level by adding more or less cayenne pepper based on your preference.
- If you want more veggies, feel free to add bell peppers or peas.
- Keep an eye on the cooking time, as overcooking can lead to mushy rice.
Variation
You can easily customize this jambalaya by swapping out proteins or adding different vegetables. Turkey sausage or fish can be great alternatives to andouille sausage. You can also add more seafood, such as scallops or crab, for added flavor.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but brown rice requires a longer cooking time. You may need to add extra liquid and adjust the cooking time accordingly.
2. Can this recipe be made on the stovetop?
Yes, you can make this jambalaya on the stovetop by following the same instructions, just cook on medium heat and adjust cooking times as needed.
3. What type of shrimp should I use?
You can use any raw shrimp, but medium to large shrimp (13-15 count) works best for this recipe.
Enjoy cooking and savoring this delightful Slow Cooker Jambalaya!
Slow Cooker Jambalaya
Ingredients
Main Ingredients
- 2 pieces cubed chicken breasts (skinless, boneless)
- 1 pound sliced andouille sausage Use high-quality sausage for best flavor.
- 28 ounces can diced tomatoes
- 1 large chopped onion
- 2 stalks thinly sliced celery
- 1 piece finely chopped red bell pepper
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 0.5 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 0.5 teaspoon cayenne pepper Adjust spice level to preference.
- 1 cup uncooked long-grain rice See notes for cooking.
- 1 pound raw shrimp (13-15 count) Medium to large shrimp recommended.
Instructions
Preparation
- Add the cubed chicken breasts, sliced andouille sausage, diced tomatoes, chopped onion, sliced celery, red bell pepper, chicken broth, tomato paste, thyme, oregano, Cajun seasoning, and cayenne pepper into the slow cooker.
- Stir to combine all ingredients well.
- Set the slow cooker to low for 7-8 hours (or high for 3-4 hours).
- One hour before the cooking time is finished, add the uncooked long-grain rice and stir to combine.
- In the last 15 minutes, add the raw shrimp.
- Once everything is cooked, serve and enjoy!
