Description
This Slow Cooker Jambalaya recipe is a comforting and flavorful one-pot meal combining andouille sausage, chicken, shrimp, and a medley of bell peppers and spices. Cooked slowly to meld all the spices and ingredients together, it’s an easy and delicious taste of Cajun cuisine perfect for busy days.
Ingredients
Scale
Proteins
- 1 package andouille sausage, sliced into ¼ inch thick pieces
- ½ pound uncooked shrimp, peeled and deveined
- 1 large boneless skinless chicken breast, chopped into 1-inch pieces
Vegetables & Aromatics
- 3 bell peppers (one each of green, red, and yellow or orange), diced
- 1 white or yellow onion, diced
- 2-3 jalapeños, seeds and stems removed
- 1 tablespoon minced garlic
Dry Goods & Liquids
- 1 ½ cups uncooked white rice
- 2 cups low sodium chicken broth
- 1 30-ounce can crushed tomatoes
Seasonings
- 3 tablespoons store-bought or homemade Cajun seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Garnish
- Cilantro or parsley, chopped, for topping
Instructions
- Prep the Meats and Vegetables: Slice the andouille sausage into approximately ¼ inch thick pieces. Peel and devein the shrimp if not already done. Chop the chicken breast into 1-inch pieces. Dice the three bell peppers and one onion. Remove seeds and stems from the jalapeños and dice them.
- Add Ingredients to Slow Cooker: Grease the slow cooker lightly. Add the sliced sausage, chopped chicken, diced bell peppers, diced onion, jalapeños, chicken broth, crushed tomatoes, minced garlic, Cajun seasoning, salt, and pepper. Stir well to combine all ingredients thoroughly.
- Cook on Low: Cover the slow cooker and cook on low heat for 3 to 4 hours, allowing meats and vegetables to meld and begin cooking.
- Add Rice and Continue Cooking: Stir in the uncooked white rice into the slow cooker mixture. Continue cooking covered for an additional 1 to 2 hours or until the rice is fully cooked and tender.
- Add Shrimp and Finish Cooking: About 20 minutes before serving, uncover the slow cooker and stir in the peeled and deveined shrimp. Re-cover and cook for another 15 to 20 minutes until the shrimp are pink and cooked through.
- Serve: Stir the jambalaya contents well. Sprinkle chopped cilantro or parsley on top if desired. Serve hot and enjoy your slow-cooked flavorful jambalaya.
Notes
- Using two jalapeños provides mild heat; add a third jalapeño for spicier jambalaya.
- Pounding the chicken breast to even thickness helps it cook more uniformly.
- Make sure to stir occasionally if your slow cooker tends to cook unevenly.
- Low sodium chicken broth helps control saltiness, but adjust salt to taste.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 320
- Sugar: 6g
- Sodium: 570mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
