This Slow Cooker Jambalaya is a flavorful and easy way to enjoy this classic Cajun dish! It’s packed with chicken, sausage, shrimp, and vegetables, all simmered together in a spicy and savory sauce. This recipe is perfect for a weeknight meal or a casual get-together.
Why You’ll Love This Slow Cooker Jambalaya Recipe
- Flavorful and Easy: This jambalaya is bursting with Cajun flavors, yet it’s incredibly easy to make in the slow cooker.
- One-Pot Meal: All the ingredients cook together in one pot, making for a convenient and satisfying meal.
- Customizable: Adjust the amount of Cajun seasoning and cayenne pepper to your liking for a milder or spicier jambalaya.
Ingredients
- Chicken: Skinless, boneless chicken breasts cut into chunks provide a lean protein.
- Andouille Sausage: Adds a smoky and spicy flavor to the jambalaya.
- Diced Tomatoes: Create a flavorful base for the sauce.
- Onion, Red Bell Pepper, and Celery: Add aromatic flavor and texture.
- Chicken Broth: Provides richness and depth of flavor.
- Dried Thyme and Oregano: Enhance the flavor with classic herbs.
- Cajun Seasoning: Adds a blend of spices for authentic Cajun flavor.
- Cayenne Pepper: Adds a kick of heat.
- Tomato Paste: Adds richness and depth to the sauce.
- Long Grain Rice: Cooks in the slow cooker for a convenient one-pot meal.
- Shrimp: Adds a delicious seafood element to the jambalaya.
How to Make Slow Cooker Jambalaya Recipe
Step 1: Combine Ingredients
Add chicken, sausage, tomatoes, onion, bell pepper, celery, chicken broth, thyme, oregano, Cajun seasoning, cayenne pepper, and tomato paste to the slow cooker. Stir to combine.
Step 2: Slow Cook
Cook on low for 7-8 hours or high for 3-4 hours.
Step 3: Add Rice and Shrimp
One hour before the cooking time is done, stir in the uncooked rice. In the last 15 minutes, add the shrimp.
Step 4: Serve
Serve the jambalaya hot and enjoy!
Tips for Making Slow Cooker Jambalaya Recipe
- Adjust the Spice Level: Adjust the amount of Cajun seasoning and cayenne pepper to your liking.
- Use Quality Sausage: Choose a good quality andouille sausage for the best flavor.
- Cook Rice Separately (Optional): If you prefer, you can cook the rice separately and stir it into the jambalaya just before serving.
How to Serve Slow Cooker Jambalaya
- As a Main Course: This jambalaya is a hearty and satisfying meal on its own.
- With a Side Salad: A simple green salad with a vinaigrette dressing complements the richness of the jambalaya.
- With Crusty Bread: Crusty bread is perfect for soaking up the flavorful sauce.
Make Ahead and Storage
Storing Leftovers
Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days.
Freezing
This jambalaya freezes well. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop or in the microwave.
FAQs
1. Can I use a different type of sausage?
Yes, you can use smoked sausage, Italian sausage, or chorizo.
2. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you may need to increase the cooking time.
3. How can I make this jambalaya vegetarian?
Omit the chicken, sausage, and shrimp. Use vegetable broth instead of chicken broth and add more vegetables, such as mushrooms, zucchini, or bell peppers.
4. Can I make this jambalaya ahead of time?
Yes, you can prepare the jambalaya a day ahead of time and reheat it when ready to serve.
There you have it! A simple and delicious recipe for Slow Cooker Jambalaya. I hope you enjoy it!
PrintSlow Cooker Jambalaya Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Category: main dishes
- Method: slow cooking
- Cuisine: Cajun/Creole
Description
This Slow Cooker Jambalaya is a flavorful and easy-to-make dish that’s perfect for a weeknight meal. Chicken, sausage, and shrimp are combined with vegetables and spices in a slow cooker, creating a hearty and satisfying one-pot meal.
Ingredients
- 2 boneless, skinless chicken breasts, cut into chunks
- 1 pound andouille sausage links, sliced
- 1 (28-ounce) can diced tomatoes
- 1 large onion, chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, thinly sliced
- 2 cups chicken broth
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 1 cup uncooked long grain rice
- 1 pound raw shrimp (13-15 count)
Instructions
- Combine ingredients: Add chicken, sausage, tomatoes, onion, bell pepper, celery, chicken broth, thyme, oregano, Cajun seasoning, cayenne pepper, and tomato paste to the slow cooker. Stir to combine.
- Cook: Cook on low for 7-8 hours or on high for 3-4 hours.
- Add rice: One hour before the cooking time is done, stir in uncooked rice.
- Add shrimp: In the last 15 minutes, add shrimp and stir.
- Serve: Serve hot.
Notes
- You can serve the jambalaya over cooked rice instead of adding uncooked rice to the slow cooker.
- If using pre-cooked rice, stir it in with the shrimp during the last 15 minutes of cooking.
- You can adjust the amount of Cajun seasoning and cayenne pepper to your preferred level of spiciness.
Nutrition
- Serving Size: 1 Serving
- Calories: 410kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
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