Slow Cooker Jambalaya Recipe
This easy slow cooker jambalaya is an authentic Cajun classic featuring chicken, shrimp, and andouille sausage simmered in a spicy, tomato-based 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
- 1½ cups chicken broth
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper if you like your food spicier, use 1 teaspoon cayenne
- ½ 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
- Combine. Add all the ingredients, except the shrimp and rice, to your slow cooker in the order listed. Stir to combine.
- Cook. Cover with the lid and cook on LOW for 3 hours to 3 ½ hours, or until the chicken is cooked through.
- Add shrimp. Remove the cover and stir in the shrimp; then cover and continue cooking for 20 to 30 minutes, or until the shrimp is pink and cooked through.
- Stir in the rice. Add your cooked rice and stir through.
- Serve. Remove the bay leaf. Garnish the jambalaya with parsley and green onions, and serve.
Video
Nutrition
Calories: 421kcal | Carbohydrates: 32g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 232mg | Sodium: 941mg | Potassium: 794mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1929IU | Vitamin C: 50mg | Calcium: 134mg | Iron: 3mg
