Slow Cooker Jambalaya
A hearty and flavorful dish that brings the tastes of Louisiana with chicken, sausage, shrimp, and vegetables, perfect for easy weeknight dinners.
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!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat until heated through before serving. For a variation, swap proteins or add different vegetables. Turkey sausage or fish, and seafood options like scallops or crab can be used.