Slow-Cooker Cajun Jambalaya Recipe
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
An authentic and easy slow-cooker version of the Cajun classic. Chicken, shrimp, and andouille sausage in a spicy, tomato-based Cajun sauce with rice.
Course: Dinner
Cuisine: American/Southern
Servings: 8 people
Calories: 421
- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes (you can also use chicken breasts, but check for doneness a bit sooner)
- 12 ounces andouille sausage, cut into 1/2-inch slices
- 1 can (28 ounces) diced tomatoes, undrained
- 2 celery ribs, diced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 yellow onion, diced
- 4 cloves garlic, finely chopped
- 1 1/2 cups low-sodium chicken broth
- 2 1/2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper, (if you like your food spicier, use 1 teaspoon cayenne)
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 pound raw frozen shrimp, peeled and deveined
- 4 cups cooked rice
- chopped fresh parsley, for garnish
- sliced green onions, for garnish
Add all ingredients, except shrimp and rice, to a slow cooker, in the order listed.
Stir to combine.
Cover and cook on LOW for 3 hours to 3 ½ hours, or until chicken is cooked through.
Remove cover and stir in the shrimp; continue to cook for 20 to 30 minutes, or until shrimp is cooked through.
Add cooked rice and stir through.
Remove bay leaf.
Garnish jambalaya with parsley and green onions.
Serve.
Nutrition Facts
Slow-Cooker Cajun Jambalaya Recipe
Amount Per Serving
Calories 421
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Cholesterol 232mg77%
Sodium 941mg39%
Potassium 794mg23%
Carbohydrates 32g11%
Fiber 3g12%
Sugar 5g6%
Protein 36g72%
Vitamin A 1929IU39%
Vitamin C 50mg61%
Calcium 134mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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