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
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
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.
