Description
This Slow Cooker Jambalaya is a flavorful and hearty dish packed with sausage, chicken, shrimp, and a medley of spices. It’s an easy, one-pot meal perfect for busy weeknights or a cozy family dinner.
Ingredients
Units
Scale
- 1 lb (450 g) chicken breast or thighs, diced
- 12 oz (340 g) smoked sausage, sliced (Andouille or kielbasa)
- 1 lb (450 g) raw shrimp, peeled and deveined
- 1 can (14.5 oz or 400 g) diced tomatoes, undrained
- 1 cup (240 ml) chicken broth
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tsp Cajun seasoning (or Creole seasoning)
- 1 tsp smoked paprika
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 cup (180 g) uncooked long-grain rice (optional, if cooking in the slow cooker)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp chopped parsley (optional, for garnish)
Instructions
1. Prepare the Ingredients:
- Heat olive oil in a skillet over medium heat. Sear the chicken pieces and sausage slices until lightly browned (about 3-4 minutes per side). Transfer to the slow cooker.
2. Combine in the Slow Cooker:
- Add the diced tomatoes, chicken broth, bell peppers, onion, celery, garlic, Cajun seasoning, smoked paprika, thyme, oregano, and cayenne pepper (if using) to the slow cooker. Stir to combine.
3. Cook:
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
4. Add Shrimp and Rice:
- If using rice, add it to the slow cooker in the last 30 minutes of cooking. Stir and cover until the rice is tender.
- Add the shrimp during the final 15-20 minutes of cooking, stirring occasionally, until the shrimp are pink and cooked through.
5. Serve:
- Taste and adjust the seasoning with salt and pepper if needed. Garnish with chopped parsley and serve warm.
Notes
- For firmer rice, cook it separately and serve the jambalaya over the rice.
- Adjust the heat level by adding more or less cayenne pepper or Cajun seasoning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the shrimp.