Description
Slow Cooker Jambalaya combines tender chicken breasts, smoky andouille sausage, and juicy shrimp with bold Cajun spices, fresh vegetables, and rice cooked low and slow for a flavorful and hearty dish with minimal prep time.
Ingredients
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 & Others
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1 cup uncooked long-grain rice
Spices
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- ½ 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 everything thoroughly to combine all ingredients evenly.
- Slow Cook: Set the slow cooker to low and cook for 7 to 8 hours, or set to high and cook for 3 to 4 hours, allowing the flavors to meld and proteins to become tender.
- Add Rice: One hour before the end of cooking time, add uncooked long-grain rice into the slow cooker and stir well to integrate it with the other ingredients.
- Add Shrimp: In the last 15 minutes of cooking, add the raw shrimp and mix gently. Continue cooking until the shrimp are cooked through and pink.
- Serve: Once all ingredients are cooked and rice is tender, serve the jambalaya hot and enjoy this hearty, flavorful dish.
Notes
- Use long-grain rice to ensure it cooks evenly and absorbs flavors properly.
- If you prefer less spice, reduce or omit the cayenne pepper and Cajun seasoning.
- For a gluten-free version, ensure all seasonings and sausage are gluten-free.
- Add additional vegetables like bell peppers of other colors or green onions for more freshness.
- Do not add the rice at the beginning to prevent it from overcooking and becoming mushy.
