Description
This Easy Slow Cooker Jambalaya is a flavorful one-pot meal featuring tender chicken, spicy Andouille sausage, and succulent shrimp simmered with aromatic vegetables and Cajun spices. Perfect for a hands-off dinner, this hearty dish combines classic Louisiana flavors with convenient slow cooking, making it ideal for busy weeknights or weekend gatherings.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken thighs - cut into 1-inch cubes
- 1 pound Andouille sausage - cut into small chunks
- 1 pound shrimp - thawed, peeled, and deveined
Vegetables and Aromatics
- 1 large onion - diced
- 4 ribs celery - chopped
- 1 green bell pepper - seeded and diced
- 5 Roma tomatoes - diced
- 5 cloves garlic - minced
Seasonings and Liquids
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Cajun seasoning
- 1 teaspoon crushed red pepper - optional
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 bay leaves
- ½ cup low-sodium chicken broth
Rice
- 4-6 cups cooked rice (see notes for preparation)
Garnish
- Fresh parsley - chopped, to garnish
- Green onions - chopped, to garnish
Instructions
- Prepare ingredients: Cut the chicken thighs into 1-inch cubes and slice the Andouille sausage into small chunks. Dice the onion, chop the celery, seed and dice the green bell pepper, and mince the garlic. Dice the Roma tomatoes.
- Combine in slow cooker: In a 6-quart or larger slow cooker, add the chicken, sausage, onion, celery, bell pepper, tomatoes, garlic, Worcestershire sauce, Cajun seasoning, crushed red pepper (if using), dried oregano, and garlic powder. Stir well to combine all the ingredients evenly.
- Add broth and bay leaves: Place the bay leaves on top of the mixture and pour in the low-sodium chicken broth.
- Slow cook: Cover the slow cooker with the lid and cook on LOW for 7 hours (or HIGH for 5 hours), until the chicken is fully cooked and tender.
- Add rice and shrimp: Remove the lid, discard the bay leaves, and stir in the cooked rice and the raw shrimp. Cover again and let the jambalaya continue cooking for 15 minutes, or until the shrimp are pink and fully cooked.
- Serve: Serve the jambalaya hot, garnished with chopped fresh parsley and green onions for added freshness and color.
Notes
- Cajun seasoning heat levels vary; homemade seasoning is recommended for sensitivity to spice. Creole seasoning may be used as a substitute.
- Andouille sausage is a spicy smoked sausage; substitutes include kielbasa, chorizo, hot Italian sausage, or smoked chicken or turkey sausage.
- Cook 1½ to 2 cups of uncooked dry rice to yield approximately 4.5 to 6.5 cups cooked rice for this recipe.
- To cook jasmine rice: rinse and soak the rice for 20-30 minutes, toast with oil and salt, then cook in boiling water covered for 12 minutes and steam off heat for 15 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze before adding shrimp or cooked rice for best freezing results.
- Reheat gently on the stovetop with a splash of broth or water to prevent dryness.
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 110 mg
