Description
This Slow Cooker Jambalaya recipe is a flavorful and hearty dish that combines chicken, sausage, shrimp, and rice in a Cajun-inspired one-pot meal. Perfect for busy days when you want a delicious meal ready with minimal effort!
Ingredients
Scale
For the Jambalaya:
- 1 pound (450g) boneless skinless chicken thighs, cut into chunks
- 1 pound (450g) smoked sausage, sliced
- 1 can (14.5 oz) diced tomatoes with juice
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 celery stalk, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1½ cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup long grain white rice
- ½ pound (225g) raw shrimp, peeled and deveined
- 2 tablespoons chopped parsley
- Green onions for garnish
Instructions
- Add all Jambalaya ingredients: Add chicken, sausage, diced tomatoes, bell peppers, celery, onion, garlic, chicken broth, and seasonings to the slow cooker. Stir to combine.
- Cook on low: Cover and cook on low for 4–5 hours or high for 2–3 hours.
- Add rice: Stir in the rice, ensuring it’s submerged in the liquid. Cover and cook for another 45–60 minutes on high until rice is tender.
- Include shrimp: Add shrimp during the last 15–20 minutes, ensuring they cook through but not overcook.
- Adjust seasoning and serve: Taste and adjust seasoning as needed. Serve hot, garnished with parsley and green onions.
Notes
- For extra heat, add hot sauce or more cayenne.
- Substitute andouille sausage for added smoky flavor.
- If using brown rice, increase liquid and cooking time.
- Prep Time: 15 minutes
- Cook Time: 6 hours (on low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun
Nutrition
- Serving Size: 1 ½ cups
- Calories: 430
- Sugar: 5g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 145mg
