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If you are craving a hearty, soulful dish that bursts with vibrant flavors and boasts a comforting, home-cooked charm, you will absolutely love this Slow Cooker Jambalaya Recipe. It combines tender chicken, smoky sausage, juicy shrimp, and the perfect blend of spices all simmered slowly with rice and vegetables, creating a dish that feels like a warm hug in every bite. Whether you’re feeding a crowd or treating yourself to something special, this jambalaya nails that classic Louisiana spirit with minimal hands-on time, making it a true slow cooker superstar.
Ingredients You’ll Need
The beauty of this Slow Cooker Jambalaya Recipe lies in its simple yet essential ingredients. Each element works harmoniously to deliver a rich, layered flavor profile, a satisfying texture, and a colorful presentation that’s just downright inviting.
- 1 lb chicken breast or thighs: Choose boneless, skinless pieces cut into bite-sized chunks for tenderness and quick cooking.
- 1 lb smoked sausage: Adds smoky depth and a savory, hearty bite when sliced into rounds.
- 1 lb shrimp: Peeled and deveined, these finish the dish with a sweet, briny pop of flavor.
- 1 medium onion: Diced, it softens down and builds a sweet and savory base.
- 1 bell pepper: Diced, either green or red, to bring crunch and color.
- 2 celery stalks: Chopped, they lend an aromatic, slightly crisp texture.
- 3 cloves garlic: Minced for aromatic warmth and depth.
- 1 (14.5 oz) can diced tomatoes, undrained: Provides a tangy, juicy base with texture.
- 1 (6 oz) can tomato paste: Intensifies the tomato flavor for a richer sauce.
- 2 cups chicken broth: The cooking liquid that keeps everything moist and flavorful.
- 1 1/2 cups long-grain white rice (uncooked): Absorbs all those wonderful flavors while cooking to fluffy perfection.
- 1 tsp paprika: Adds a sweet smoky note and a gorgeous color touch.
- 1 tsp dried thyme: Infuses a subtle earthiness that complements the meats.
- 1/2 tsp cayenne pepper (optional): Brings a gentle, warming heat if you like a little kick.
- 2 tsp Creole or Cajun seasoning: The signature spice blend that defines jambalaya’s vibrant taste.
- Salt and pepper to taste: Essential for balancing and elevating all the flavors.
- 2 tbsp olive oil: Used for browning the sausage and chicken, locking in flavor and color.
- 1/4 cup fresh parsley: Chopped for a fresh, bright garnish.
- 1/2 lemon wedges: Served on the side to add a zesty finish.
How to Make Slow Cooker Jambalaya Recipe
Step 1: Brown the Meats
Start by heating olive oil in a large skillet over medium heat. Adding the chicken and sausage, brown them well on all sides for about 5-7 minutes. This step locks in juices and deepens flavor before everything goes into the slow cooker. Once browned, transfer these savory bites into your slow cooker base.
Step 2: Sauté the Aromatics
In the same skillet, toss in the diced onion, bell pepper, celery, and garlic, sautéing until softened and fragrant, usually 3-4 minutes. This quick step releases their natural sweetness and layers another dimension of flavor into the dish before adding them to the slow cooker alongside the browned meats.
Step 3: Combine Everything in the Slow Cooker
Next, add the diced tomatoes with their juice, tomato paste, chicken broth, uncooked long-grain rice, paprika, thyme, cayenne pepper if you want some heat, Cajun seasoning, and salt and pepper into the slow cooker. Stir thoroughly to mix all those beautiful ingredients together, ensuring each bite will be vibrant and well-seasoned.
Step 4: Slow Cook to Perfection
Cover the slow cooker and cook on low heat for 5-6 hours or on high for 3-4 hours. The rice absorbs all the rich flavors, and the meats become tender, melding into a cohesive, comforting masterpiece. The house will start to smell like a festive Southern gathering.
Step 5: Add the Shrimp
About 30 minutes before mealtime, gently stir in the peeled and deveined shrimp. Continue cooking until they turn pink and opaque, signaling they’re perfectly cooked and ready to wow your taste buds.
Step 6: Garnish and Serve
Once cooking is complete, sprinkle fresh chopped parsley over the jambalaya and arrange lemon wedges on the side. This final touch adds a burst of freshness and color, completing your Slow Cooker Jambalaya Recipe with style.
How to Serve Slow Cooker Jambalaya Recipe
Garnishes
A sprinkle of fresh parsley is not just decorative but adds a crisp, herbal brightness that balances the smoky and spicy layers. Lemon wedges on the side are perfect for squeezing over each serving, brightening the rich jambalaya with a zesty pop that awakens the palate.
Side Dishes
While Slow Cooker Jambalaya Recipe is a meal all on its own, pairing it with a simple green salad or some crusty French bread can round out the experience beautifully. The refreshing crunch from a salad complements the boldness, while the bread helps soak up every last flavorful bite.
Creative Ways to Present
For a fun twist, try serving the jambalaya in hollowed-out bell peppers or on top of baked sweet potatoes for a colorful, festive presentation. You could also dish it up with a dollop of creamy coleslaw to add crunch and coolness, creating a delightful contrast against the warm, spicy jambalaya.
Make Ahead and Storage
Storing Leftovers
After enjoying your jambalaya, store any leftovers in airtight containers and refrigerate for up to 3 days. The flavors actually deepen overnight, making for even more delicious meals the next day. Just be sure to cool the dish before refrigerating to preserve quality and safety.
Freezing
Slow Cooker Jambalaya Recipe freezes wonderfully. Transfer cooled portions into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Frozen jambalaya stays good for up to 2 months and is a fantastic option for a quick, ready-made meal down the road.
Reheating
When reheating, thaw frozen portions overnight in the fridge if possible. Warm gently on the stovetop or microwave, stirring occasionally to heat evenly and prevent the rice from drying out. Adding a splash of chicken broth while reheating helps restore moisture and keeps it tasting fresh.
FAQs
Can I use a different protein instead of chicken and sausage?
Absolutely! This Slow Cooker Jambalaya Recipe is flexible. You can swap chicken for turkey or even omit the sausage for a lighter version. Just keep in mind cooking times may vary slightly depending on the protein choice.
Is it necessary to brown the meats before slow cooking?
While you can skip browning for convenience, searing the chicken and sausage first builds a deeper, richer flavor and locks in moisture, giving your jambalaya an extra layer of deliciousness that’s worth the little extra time.
Can I prepare this recipe vegetarian?
Yes! For a vegetarian twist, replace the meats with hearty vegetables like mushrooms and add a smoky paprika or liquid smoke for depth. Use vegetable broth and skip the shrimp for a satisfying, meat-free Slow Cooker Jambalaya Recipe.
What type of rice works best for this recipe?
Long-grain white rice is preferred as it cooks evenly and stays fluffy without becoming mushy. Avoid quick-cooking rice or pre-cooked rice as they won’t absorb the flavors and liquid properly during slow cooking.
How spicy is this Slow Cooker Jambalaya Recipe?
The spice level is adjustable. The cayenne pepper is optional; omit it for mild heat or add more if you like things spicy. The Creole or Cajun seasoning also contributes to the overall warmth, so you can tailor it to your taste.
Final Thoughts
There’s something truly special about a Slow Cooker Jambalaya Recipe that brings friends and family together around a steaming pot of comfort and flavor. It’s a dish bursting with personality, easy to prepare, and perfect for busy days when you want a satisfying meal without spending hours in the kitchen. Give it a try and let the rich southern flavors become your new favorite slow cooker tradition.
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Slow Cooker Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 5-6 hours (low) or 3-4 hours (high)
- Total Time: 5 hours 15 minutes (low) or 4 hours 15 minutes (high)
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Creole, Cajun, Southern American
- Diet: Halal
Description
This Slow Cooker Jambalaya is a hearty and flavorful one-pot meal combining tender chicken, smoky sausage, succulent shrimp, and long-grain rice cooked to perfection with a fragrant blend of Cajun spices. Perfect for busy days, this slow cooker recipe delivers authentic Creole taste with minimal effort, making it ideal for family dinners or gatherings.
Ingredients
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
Liquids & Canned Goods
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (6 oz) can tomato paste
- 2 cups chicken broth
Grains & 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)
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/2 lemon, wedges (for serving)
Instructions
- Brown the chicken and sausage: Heat olive oil in a large skillet over medium heat. Add the chicken and sausage, and brown on all sides for approximately 5-7 minutes. This step develops flavor and seals the meats. Transfer the browned chicken and sausage to the slow cooker.
- Sauté the vegetables: Using the same skillet, add diced onion, bell pepper, celery, and minced garlic. Sauté for 3-4 minutes until the vegetables soften and release aromatic flavors. Then transfer these to the slow cooker with the meats.
- Add remaining ingredients: To the slow cooker, add diced tomatoes with their juice, tomato paste, chicken broth, uncooked long-grain rice, paprika, dried thyme, cayenne pepper (if using), and Cajun seasoning. Stir well to combine all ingredients evenly. Season with salt and pepper according to taste.
- Cook the jambalaya: Cover the slow cooker and cook the mixture on low for 5-6 hours or on high for 3-4 hours. Cook until the rice is fully tender and most of the liquid is absorbed, resulting in a thick, flavorful dish.
- Add shrimp and finish cooking: About 30 minutes before serving, add the peeled and deveined shrimp to the slow cooker. Gently stir to combine. Continue cooking until the shrimp turn pink and opaque, indicating they are fully cooked.
- Garnish and serve: Once cooked, sprinkle chopped fresh parsley over the jambalaya for a fresh finish. Serve with lemon wedges on the side to squeeze over individual portions, enhancing the dish’s brightness.
Notes
- If you prefer spicier jambalaya, increase the cayenne pepper or add hot sauce to taste.
- Use andouille sausage for more authentic Cajun flavor if available.
- The recipe can be doubled for larger crowds, but ensure your slow cooker is large enough to accommodate the increased volume.
- Leftovers store well in the refrigerator for up to 3 days and reheat thoroughly before eating.
- For a gluten-free version, verify that all seasoning blends and sausage are gluten-free.
