Description
This Slow Cooker Jambalaya is a hearty and flavorful Cajun dish made with tender chicken, spicy andouille sausage, succulent shrimp, and a medley of fresh vegetables cooked together with rice and aromatic spices. Perfect for an easy set-it-and-forget-it meal, it delivers authentic Creole taste with minimal effort using a slow cooker.
Ingredients
Scale
Proteins
- 1 lb boneless, skinless chicken thighs, cut into chunks
- 12 oz andouille sausage, sliced
- 8 oz raw shrimp, peeled and deveined
Vegetables
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, diced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Pantry & Canned Goods
- 1 cup uncooked long grain white rice
- 1 can (14.5 oz) diced tomatoes with juices
- 2 ½ cups low-sodium chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnishes
- Chopped fresh parsley (optional)
- Chopped green onions (optional)
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken, andouille sausage, uncooked rice, green and red bell peppers, diced onion, chopped celery, minced garlic, diced tomatoes with juices, chicken broth, smoked paprika, dried oregano, dried thyme, cayenne pepper, salt, and black pepper into a large slow cooker. Stir thoroughly to combine all ingredients evenly.
- Cook on Low or High: Cover the slow cooker and cook on low heat for 4 to 5 hours or on high heat for 2 to 3 hours. Cook until the rice is tender and the chicken is fully cooked through.
- Add Shrimp Near Finish: Approximately 20 to 30 minutes before serving, stir in the raw shrimp gently into the jambalaya. Cover again and continue cooking until the shrimp turn pink and are cooked through, which should take about 20 to 30 minutes.
- Final Stir and Garnish: Gently stir the jambalaya before serving to mix in the shrimp evenly. Optionally garnish with chopped fresh parsley and green onions to add color and extra flavor.
Notes
- For a milder jambalaya, reduce or omit the cayenne pepper to lower the spice level.
- If using pre-cooked shrimp, stir them in during the last 5 minutes of cooking just to warm through, avoiding overcooking.
- Check the rice for doneness early, especially when cooking on the high setting, to prevent mushiness.
