Description
This Slow Cooker Jambalaya recipe features tender cubed chicken breasts, flavorful andouille sausage, and succulent shrimp slow-cooked with bold Cajun spices, fresh vegetables, and long-grain rice. With just 10 minutes of prep and minimal hands-on time, it delivers a hearty, comforting meal packed with southern flavors.
Ingredients
Units
Scale
Proteins
- 2 cups 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 & Staples
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1 cup uncooked long-grain rice
Spices & Seasonings
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
Instructions
- Prepare Ingredients: Cube the skinless, boneless chicken breasts and slice the andouille sausage. Chop the onion, thinly slice the celery stalks, and finely chop the red bell pepper.
- Combine in Slow Cooker: Add chicken, sausage, diced tomatoes, onion, celery, red bell pepper, chicken broth, tomato paste, dried thyme, dried oregano, Cajun seasoning, and cayenne pepper into the slow cooker. Stir everything together to distribute the ingredients evenly.
- Cook Low and Slow: Set the slow cooker on low heat and cook for 7 to 8 hours, allowing the flavors to meld and the meats to become tender. Alternatively, cook on high for 3 to 4 hours if short on time.
- Add Rice: One hour before the cooking time is finished, stir in the uncooked long-grain rice. This addition will cook the rice and thicken the dish as it finishes.
- Add Shrimp: In the final 15 minutes of cooking, add the raw shrimp to the slow cooker and stir gently. This prevents overcooking while allowing the shrimp to cook through.
- Serve and Enjoy: Once the shrimp are cooked and the rice is tender, stir the jambalaya one last time, then serve hot as a hearty main course meal.
Notes
- Use long-grain rice to ensure it cooks evenly and absorbs flavors without becoming mushy.
- Adjust cayenne pepper quantity according to your spice preference for a milder or spicier dish.
- For convenience, pre-sliced andouille sausage can be used to reduce prep time further.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Adding shrimp near the end keeps them tender and prevents toughness from overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
