Description
This Slow Cooker Jambalaya is a hearty and flavorful one-pot Cajun classic, packed with tender chicken, smoky sausage, succulent shrimp, and a medley of vegetables simmered with rice and bold spices. Perfect for an easy, comforting meal that brings a taste of Louisiana straight to your table.
Ingredients
Scale
Proteins
- 1 lb chicken breast or thighs, boneless and skinless, cut into bite-sized pieces
- 1 lb smoked sausage, sliced into rounds
- 1 lb shrimp, peeled and deveined
Vegetables
- 1 medium onion, diced
- 1 bell pepper, diced (green or red)
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/2 lemon, wedges (for serving)
Liquids and Canned Goods
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (6 oz) can tomato paste
- 2 cups chicken broth
Grains and Seasonings
- 1 1/2 cups long-grain white rice (uncooked)
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (optional, for heat)
- 2 tsp Creole or Cajun seasoning
- Salt and pepper to taste
Other
- 2 tbsp olive oil (for browning the sausage and chicken)
Instructions
- Brown the meats: Heat olive oil in a large skillet over medium heat. Add the chicken and sausage, browning both on all sides for about 5-7 minutes until nicely caramelized. Transfer the browned meats to the slow cooker to retain their flavorful juices.
- Sauté the vegetables: In the same skillet, add the diced onion, bell pepper, celery, and minced garlic. Sauté for 3-4 minutes until softened and fragrant, then transfer these veggies to the slow cooker to combine their flavors with the meats.
- Add remaining ingredients: Into the slow cooker, add the diced tomatoes with juices, tomato paste, chicken broth, uncooked rice, paprika, dried thyme, cayenne pepper if you like some heat, and Creole or Cajun seasoning. Stir all ingredients thoroughly to evenly distribute seasoning. Season with salt and pepper to taste.
- Slow cook the jambalaya: Cover the slow cooker and cook the mixture on low heat for 5-6 hours or on high heat for 3-4 hours, until the rice is tender and most of the liquid has absorbed. This slow cooking melds the flavors beautifully.
- Add shrimp towards the end: About 30 minutes before serving, add the peeled and deveined shrimp to the slow cooker. Stir gently to incorporate them without breaking up the rice. Continue cooking until the shrimp turn pink and opaque, indicating they are perfectly cooked.
- Garnish and serve: Once done, sprinkle the chopped fresh parsley over the jambalaya for a burst of color and freshness. Serve with lemon wedges on the side to squeeze over each serving for bright, tangy contrast.
Notes
- For a spicier jambalaya, increase the cayenne pepper or add hot sauce to taste.
- Use chicken thighs for juicier meat, or chicken breast for a leaner option.
- Sliced Andouille sausage is traditional, but any smoked sausage works well.
- Make sure to add the shrimp late in cooking to prevent overcooking and rubbery texture.
- Leftovers can be refrigerated for up to 3 days and reheat well.
- Adjust rice quantity if you prefer a thicker or soupier texture.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Cajun
