Dive into the heart of Cajun cuisine with this slow cooker jambalaya, a savory dish that combines the robust flavors of chicken, andouille sausage, and shrimp with a medley of vegetables and spices. Perfect for busy days, this recipe allows you to enjoy a taste of Louisiana with minimal effort.

Ingredients:

• 2 chicken breasts, skinless and boneless, cut into chunks
• 1 pound andouille sausage links, sliced
• 1 can (28 ounces) diced tomatoes
• 1 large onion, chopped
• 1 red bell pepper, finely chopped
• 2 stalks celery, thinly sliced
• 2 cups chicken broth
• ½ teaspoon dried thyme
• 2 teaspoons dried oregano
• 1 tablespoon Cajun seasoning
• ½ teaspoon cayenne pepper
• 1 tablespoon tomato paste
• 1 cup uncooked long grain rice
• 1 pound raw shrimp (13-15 count)

Preparation:

• Step 1: Add all ingredients except the shrimp and rice into the slow cooker and stir to combine.
• Step 2: Cook on low for 7-8 hours or on high for 3-4 hours.
• Step 3: About 1 hour before the cooking time is up, stir in the uncooked rice.
• Step 4: Add the shrimp in the last 15 minutes of cooking. Stir gently and cook until the shrimp are pink and fully cooked.
• Step 5: Once finished, serve the jambalaya hot and enjoy the deep flavors of each ingredient melded together.

Variation:

Incorporate other seafood such as crab meat or scallops for an even richer flavor profile, or replace the chicken broth with vegetable broth for a vegetarian version.

Cooking Note:

Ensure the rice is cooked through before serving; it should be fluffy and not mushy.

Serving Suggestions:

Garnish with chopped green onions and a squeeze of fresh lemon juice to enhance the flavors. Serve with a side of cornbread to complete this Southern feast.

Tips:

• Shrimp Timing: Add the shrimp towards the end to avoid overcooking them.
• Rice Considerations: If the jambalaya is too thick after adding the rice, adjust by adding more broth.

Prep Time:

• 15 minutes

Cooking Time:

• 7-8 hours on low or 3-4 hours on high

Total Time:

• 7 hours and 15 minutes to 8 hours and 15 minutes

Nutritional Information:

• Calories: Approx. 400 per serving
• Protein: 35 g
• Sodium: 700 mg

FAQs:

• Can I use brown rice instead of long grain rice? Yes, but adjust the cooking time for the rice as brown rice takes longer to cook.
• Is it freezer friendly? Yes, you can freeze jambalaya for up to three months.

Conclusion

This slow cooker jambalaya is a comforting, hearty meal that brings the warmth of Southern cooking to your kitchen. It’s a practical dish for anyone looking to simplify their cooking process without sacrificing depth of flavor. Whether for a weeknight dinner or a social gathering, it promises to satisfy any craving for Cajun fare.

Slow Cooker Jambalaya

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• Author: recipes
• Total Time: 7 hours and 15 minutes to 8 hours and 15 minutes

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Ingredients

• 2 chicken breasts, skinless and boneless, cut into chunks
• 1 pound andouille sausage links, sliced
• 1 can (28 ounces) diced tomatoes
• 1 large onion, chopped
• 1 red bell pepper, finely chopped
• 2 stalks celery, thinly sliced
• 2 cups chicken broth
• ½ teaspoon dried thyme
• 2 teaspoons dried oregano
• 1 tablespoon Cajun seasoning
• ½ teaspoon cayenne pepper
• 1 tablespoon tomato paste
• 1 cup uncooked long grain rice
• 1 pound raw shrimp (13–15 count)

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Instructions

• Step 1: Add all ingredients except the shrimp and rice into the slow cooker and stir to combine.
• Step 2: Cook on low for 7-8 hours or on high for 3-4 hours.
• Step 3: About 1 hour before the cooking time is up, stir in the uncooked rice.
• Step 4: Add the shrimp in the last 15 minutes of cooking. Stir gently and cook until the shrimp are pink and fully cooked.
• Step 5: Once finished, serve the jambalaya hot and enjoy the deep flavors of each ingredient melded together.

Variation:

Incorporate other seafood such as crab meat or scallops for an even richer flavor profile, or replace the chicken broth with vegetable broth for a vegetarian version.

Notes

Ensure the rice is cooked through before serving; it should be fluffy and not mushy.

Serving Suggestions:

Garnish with chopped green onions and a squeeze of fresh lemon juice to enhance the flavors. Serve with a side of cornbread to complete this Southern feast.

Tips:

• Shrimp Timing: Add the shrimp towards the end to avoid overcooking them.
• Rice Considerations: If the jambalaya is too thick after adding the rice, adjust by adding more broth.

• Prep Time: 15 minutes
• Cook Time: 7-8 hours on low or 3-4 hours on high

Nutrition

• Calories: Approx. 400 per serving
• Sodium: 700 mg
• Protein: 35 g