Slow-Cooker Cajun Jambalaya Recipe
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.
Servings : 8 people
Ingredients
- 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
Instructions
- 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
Calories: 421 kcal | Carbohydrates: 32 g | Protein: 36 g | Fat: 16 g | Saturated Fat: 5 g | Cholesterol: 232 mg | Sodium: 941 mg | Potassium: 794 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 1929 IU | Vitamin C: 50 mg | Calcium: 134 mg | Iron: 3 mg | Net Carbs: 29 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.