Description
If you’re craving a bold, flavorful, and hearty Southern dish, this Slow Cooker Jambalaya is the ultimate comfort food! Packed with tender chicken, smoky andouille sausage, and juicy shrimp, this dish brings authentic Cajun flavor straight to your kitchen with minimal effort. With just 10 minutes of prep, your slow cooker does all the work, blending spices, vegetables, and meats into a delicious one-pot meal that’s perfect for family dinners or gatherings.
Ingredients
- 2 cubed chicken breasts (skinless, boneless)
- 1 pound sliced andouille sausage
- 1 (28-ounce) can diced tomatoes
- 1 large chopped onion
- 2 stalks thinly sliced celery
- 1 finely chopped red bell pepper
- 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 (see notes*)
- 1 pound raw shrimp (13–15 count)
Instructions
- Add chicken, sausage, diced tomatoes, onion, celery, red bell pepper, chicken broth, tomato paste, thyme, oregano, Cajun seasoning, and cayenne pepper into the slow cooker. Stir to combine.
- Set the cooker to low for 7-8 hours or high for 3-4 hours.
- One hour before cooking is done, stir in the uncooked long-grain rice.
- In the last 15 minutes of cooking, add the raw shrimp and let it cook until pink and tender.
- Serve hot and enjoy the bold Cajun flavors.
Notes
- Serve your jambalaya hot with a side of cornbread or over rice for extra texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of broth or water to keep it moist and warm it in the microwave or on the stovetop.
- You can also freeze it for up to 2 months; thaw overnight before reheating.
