Description
This Slow Cooker Jambalaya is a rich and flavorful one-pot meal packed with tender chicken, smoky andouille sausage, and juicy shrimp. Slow-cooked with Cajun spices, veggies, and tomatoes, it delivers a bold, spicy kick with every bite. Perfect for busy days, this hearty dish is easy to prepare and full of authentic Louisiana flavor!
Ingredients
1 pound boneless skinless chicken thighs, cut into pieces
1 pound andouille sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 cup chicken broth
2 teaspoons Cajun seasoning
1 teaspoon thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 cup long-grain rice
1 pound shrimp, peeled and deveined
Fresh parsley, chopped (for garnish)
Instructions
Place the chicken, sausage, onion, bell pepper, celery, garlic, diced tomatoes, chicken broth, Cajun seasoning, thyme, smoked paprika, and cayenne pepper in a slow cooker.
Cook on low for 7-8 hours or on high for 3-4 hours.
In the last 30 minutes of cooking, stir in the rice and shrimp.
Continue cooking until the rice is tender and the shrimp are pink and opaque.
Garnish with chopped parsley before serving. This Slow Cooker Jambalaya offers a flavorful and spicy mix of chicken, sausage, and shrimp, making it a robust and satisfying dish.
Notes
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Spice Level: Adjust the cayenne and Cajun seasoning to control the heat.
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Rice Tip: For best results, use long-grain rice and stir it in during the last 30 minutes to prevent mushiness.
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Protein Swaps: Try turkey sausage or omit the shrimp for a simpler version.
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Make Ahead: Prep ingredients the night before and store them in the fridge for an easy morning start.
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Storage: Store leftovers in the fridge for up to 3 days. Reheat with a splash of broth to maintain texture.