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Slow Cooker Jambalaya

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A hearty slow cooker jambalaya packed with tender chicken, smoky sausage, shrimp, and bold Cajun spices. This easy one-pot meal delivers rich Louisiana-inspired flavor with minimal effort.

Ingredients

  • Chicken breast or thighs, cut into pieces
  • Smoked sausage, sliced
  • Raw shrimp, peeled and deveined
  • Long grain rice
  • Onion, chopped
  • Bell peppers, chopped
  • Celery, chopped
  • Garlic, minced
  • Diced tomatoes (canned)
  • Chicken broth
  • Tomato paste
  • Paprika
  • Dried thyme
  • Oregano
  • Cajun seasoning
  • Bay leaves
  • Salt
  • Black pepper
  • Olive oil

Instructions

  1. In a skillet over medium heat, heat olive oil and brown the sausage slices for added flavor.
  2. Transfer sausage to the slow cooker and add chicken, onion, bell peppers, celery, and garlic.
  3. Stir in diced tomatoes, tomato paste, chicken broth, paprika, thyme, oregano, Cajun seasoning, bay leaves, salt, and black pepper.
  4. Cover and cook on low for 5–6 hours or high for 3–4 hours until chicken is tender.
  5. About 30–40 minutes before serving, stir in the rice and continue cooking until tender.
  6. Add shrimp during the last 10–15 minutes and cook until just done.
  7. Remove bay leaves, adjust seasoning, and serve hot.

Notes

  • Use andouille sausage for more authentic flavor.
  • Add okra for a traditional variation.
  • Adjust Cajun seasoning to control spice level.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat with a splash of broth to loosen the rice.
  • Freeze for up to 2 months and thaw before reheating.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-jambalaya/