Description
This Slow Cooker Cajun Jambalaya is a hearty, flavorful one-pot meal combining tender chicken, smoky andouille sausage, and succulent shrimp with aromatic vegetables and spices. Slow-cooked to perfection, it delivers a classic Cajun taste with minimal effort, making it perfect for busy days and family dinners.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts, cubed
- 1 pound andouille sausage, sliced
- 1 pound raw shrimp (large, about 13–15 count)
Vegetables
- 1 large onion, chopped
- 2 celery stalks, thinly sliced
- 1 red bell pepper, finely chopped
Pantry & Spices
- 1 can (28 ounces) diced tomatoes
- 2 cups chicken broth
- 1 tablespoon tomato paste
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- ½ teaspoon cayenne pepper
- 1 cup uncooked long-grain rice
Instructions
- Combine Ingredients: Place the cubed chicken, sliced sausage, diced tomatoes, chopped onion, celery, bell pepper, chicken broth, tomato paste, dried thyme, oregano, Cajun seasoning, and cayenne pepper into the slow cooker. Stir thoroughly to mix all components evenly.
- Slow Cook: Cover the slow cooker with its lid and cook on low setting for 7 to 8 hours or on high setting for 3 to 4 hours. This allows the chicken to become tender and the flavors to meld perfectly.
- Add Rice: One hour before the end of the cooking time, stir in the uncooked long-grain rice evenly into the mixture. This timing ensures the rice cooks thoroughly without becoming mushy.
- Incorporate Shrimp: About 15 minutes before finishing, add the raw shrimp into the slow cooker. Cook until the shrimp turn pink and are fully cooked through, indicating they are ready to eat.
- Serve: Ladle the jambalaya into bowls and serve warm. Enjoy this flavorful and comforting Cajun classic straight from the slow cooker!
Notes
- For spicier jambalaya, increase the cayenne pepper cautiously to taste.
- You can substitute andouille sausage with smoked sausage if unavailable.
- Make sure to add rice and shrimp at the specified times to avoid overcooking them.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Use fresh spices for the best flavor impact.
