Go Back
Slow Cooker Jambalaya

Slow Cooker Jambalaya

Discover the rich flavors of Slow Cooker Jambalaya, a hearty and comforting dish perfect for family dinners and gatherings. Enjoy the aroma and taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 people
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 skinless, boneless chicken breasts, cut into chunks
  • 1 pound andouille sausage links, sliced
  • 28 ounces can diced tomatoes
  • 1 large onion, chopped
  • 1 red bell pepper, finely chopped
  • 2 stalks celery, thinly sliced
  • 2 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 1 cup rice
  • 1 pound shrimp (13-15 count)

Equipment

  • Slow Cooker
  • Sharp Knife
  • Cutting Board
  • Measuring Spoons and Cups
  • Stirring Spoon

Method
 

  1. Gather and prep your ingredients by chopping the onion, red bell pepper, and celery; slice the sausage; and cut the chicken into chunks.
  2. Combine chicken, sausage, diced tomatoes, onion, red bell pepper, celery, chicken broth, thyme, oregano, Cajun seasoning, cayenne pepper, and tomato paste in the slow cooker; stir until well combined.
  3. Cover and set the slow cooker to low for 7-8 hours or high for 3-4 hours.
  4. About 1 hour before cooking time is up, stir in the rice.
  5. In the last 15 minutes of cooking, add the shrimp.

Notes

Feel free to customize the ingredients to suit your taste! You can swap the chicken for thighs, use different sausages, or opt for quinoa instead of rice for a gluten-free option.
This jambalaya stores well; refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Just reheat with a bit of added liquid to get the right consistency.
For extra flavor, add a splash of hot sauce or fresh lemon juice just before serving. Enjoy garnishing with fresh parsley or green onions for a pretty presentation!