Description
This Slow Cooker Jambalaya recipe is a flavorful and hearty Cajun dish combining tender chicken, spicy andouille sausage, succulent shrimp, and a medley of fresh vegetables. Cooked slowly to meld the vibrant spices and perfect rice texture, it offers an easy, hands-off way to enjoy a classic Southern meal.
Ingredients
Scale
Meat and Seafood
- 1 pound boneless skinless chicken thighs, cut into chunks
- 12 ounces andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
Vegetables
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small yellow onion, diced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons chopped parsley
- Sliced green onions for garnish
Pantry
- 1 (14.5-ounce) can diced tomatoes with juices
- 2 cups low-sodium chicken broth
- 1 1/2 teaspoons Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice, uncooked
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken chunks, sliced andouille sausage, chopped green and red bell peppers, diced onion, chopped celery, minced garlic, diced tomatoes with juices, chicken broth, Cajun seasoning, dried thyme, smoked paprika, cayenne pepper (if using), salt, and black pepper to the slow cooker. Stir well to combine all ingredients evenly.
- Initial Slow Cooking: Cover the slow cooker and cook the mixture on low for 5 to 6 hours, or alternatively on high for 2 1/2 to 3 hours. This allows the flavors to deeply develop and the meats to tenderize.
- Add Rice and Continue Cooking: Stir in the uncooked long-grain white rice thoroughly, then continue cooking on high for an additional 30 to 40 minutes. Cook until the rice is tender and most of the liquid has been absorbed, resulting in a perfectly cooked jambalaya base.
- Incorporate Shrimp: About 15 minutes before serving, stir the peeled and deveined shrimp into the slow cooker. Cook until the shrimp turn pink and opaque, indicating they are fully cooked and juicy.
- Finish and Serve: Stir in the chopped parsley for freshness, garnish with sliced green onions, and serve the jambalaya hot for a delicious, comforting meal.
Notes
- For a spicier jambalaya, increase the amount of cayenne pepper or add hot sauce to taste.
- You can use brown rice instead of white rice, but extend the cooking time accordingly to ensure the rice is fully cooked.
- For a low-carb variation, omit the rice entirely and serve the jambalaya over cauliflower rice.
