Description
This Slow Cooker Jambalaya recipe combines tender chicken, spicy andouille sausage, fresh vegetables, and succulent shrimp cooked slowly with aromatic Cajun spices and rice for a hearty, flavorful Creole classic that’s perfect for easy, hands-off cooking.
Ingredients
Scale
- 2 cubed chicken breasts, skinless, boneless
- 1 pound sliced andouille sausage
- 1 pound raw shrimp (13–15 count)
- 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
Instructions
- Add the cubed chicken breasts, sliced andouille sausage, diced tomatoes, chopped onion, sliced celery, chopped red bell pepper, chicken broth, tomato paste, dried thyme, dried oregano, Cajun seasoning, and cayenne pepper into the slow cooker. Stir everything together until well combined.
- Set the slow cooker to low and cook for 7-8 hours, or on high for 3-4 hours.
- About one hour before the cooking time is completed, stir in the uncooked long-grain rice.
- In the final 15 minutes of cooking, add the raw shrimp to the slow cooker and mix gently.
- Once the shrimp turn pink and the rice is tender, your jambalaya is ready. Serve hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Slow Cooker Cajun Shrimp, Jambalaya, Chicken and Shrimp, Cajun Recipes