Description
This Slow Cooker Jambalaya is a hearty and flavorful one-pot meal filled with tender chicken, smoky sausage, and perfectly cooked shrimp in a savory blend of spices. Simply throw everything into the slow cooker and let it do the work! A comforting Southern dish for any occasion.
Ingredients
Scale
- 1 lb chicken breast or thighs, boneless and skinless, cut into bite-sized pieces
- 1 lb smoked sausage, sliced into rounds
- 1 lb shrimp, peeled and deveined
- 1 medium onion, diced
- 1 bell pepper, diced (green or red)
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (6 oz) can tomato paste
- 2 cups chicken broth
- 1 1/2 cups long-grain white rice (uncooked)
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (optional, for heat)
- 2 tsp Creole or Cajun seasoning
- Salt and pepper to taste
- 2 tbsp olive oil (for browning the sausage and chicken)
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/2 lemon, wedges (for serving)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chicken and sausage, browning both on all sides (about 5-7 minutes). Transfer to the slow cooker.
- In the same skillet, add the onion, bell pepper, celery, and garlic. Sauté for 3-4 minutes, until softened, then transfer to the slow cooker.
- Add the diced tomatoes, tomato paste, chicken broth, rice, paprika, thyme, cayenne pepper (if using), and Cajun seasoning to the slow cooker. Stir everything together, and season with salt and pepper to taste.
- Cover and cook on low for 5-6 hours or high for 3-4 hours, until the rice is tender and most of the liquid is absorbed.
- About 30 minutes before serving, add the shrimp to the slow cooker and stir gently. Continue cooking until the shrimp are cooked through (pink and opaque).
- Once done, garnish with fresh parsley and serve with lemon wedges on the side.
Notes
- For extra heat, increase the amount of cayenne or add some hot sauce to taste.
- You can substitute the chicken or sausage with other proteins like pork or beef, or use all seafood for a more traditional shrimp and seafood jambalaya.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3-6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg