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
Units
Scale
- 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
