Slow Cooker Jambalaya Recipe

Slow Cooker Jambalaya Recipe is the perfect dish for those who appreciate the rich, bold flavors of Louisiana cuisine but have a busy lifestyle. Packed with sausage, shrimp, chicken, and an array of colorful vegetables, this meal is not only delicious but also incredibly simple to prepare. Just toss everything into your slow cooker and let it work its magic while you go about your day!

Recipe Information

Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 450
Protein: 28 grams
Carbohydrates: 45 grams
Fat: 18 grams
Fiber: 3 grams
Sugar: 4 grams
Sodium: 800 mg

Why Make Slow Cooker Jambalaya Recipe

Creating a Slow Cooker Jambalaya Recipe at home means you are serving up a hearty and nutritious meal without the hassle of constant monitoring or active cooking time. This recipe is also incredibly versatile; you can adjust the spice levels, swap out proteins, or incorporate your favorite vegetables. It’s perfect for family dinners, meal prep, or even a gathering with friends.

How to Make Slow Cooker Jambalaya Recipe Step by Step

Ingredients

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
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, diced
1 tablespoon minced garlic
1 ½ cups uncooked white rice
2 cups low sodium chicken broth
1 30-ounce can crushed tomatoes
3 tablespoons store-bought or homemade Cajun seasoning
½ teaspoon salt
½ teaspoon black pepper
Cilantro or parsley, chopped, for topping

Directions

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. 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. Cover the slow cooker and cook on low heat for 3 to 4 hours, allowing meats and vegetables to meld and begin 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. 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. Stir the jambalaya contents well. Sprinkle chopped cilantro or parsley on top if desired. Serve hot and enjoy your slow-cooked flavorful jambalaya.

How to Serve Slow Cooker Jambalaya Recipe

You can serve your Slow Cooker Jambalaya Recipe with a side of crusty French bread to soak up all the flavorful sauce. A simple green salad dressed with a tangy vinaigrette pairs wonderfully as well. For an added kick, consider serving with hot sauce on the side for those who like it spicier.

How to Store Slow Cooker Jambalaya Recipe

Leftover Slow Cooker Jambalaya Recipe can be stored in an airtight container in the fridge for up to four days. To reheat, simply warm it in a pot on the stove or in the microwave until heated through. If you want to store it for a longer period, this dish freezes beautifully for up to three months. Just ensure it’s fully cooled before transferring it to a freezer-safe container.

Expert Tips for Cooking Slow Cooker Jambalaya Recipe

• Be sure to brown the sausage before adding it to the slow cooker for extra flavor.
• Feel free to customize the proteins; substitute the shrimp with chicken or turkey if desired.
• Use a variety of rice, like brown rice, for added nutrition and a different texture. Just remember to adjust the cooking time accordingly.
• Incorporate seasonal vegetables or whatever you have on hand to make this dish your own.
• Add a splash of lemon or lime juice just before serving for a refreshing twist.

Delicious Variations of Slow Cooker Jambalaya Recipe

For a spicier version, add more jalapeños or a few dashes of your favorite hot sauce. If you prefer an herbed touch, toss in some fresh thyme or bay leaves during cooking. For a vegetarian twist, replace the meats with a mix of beans and extra veggies, along with vegetable broth, for a hearty meatless option.

The beauty of the Slow Cooker Jambalaya Recipe lies in its flexibility. Whether you stick with the classic ingredients or venture into exciting variations, this dish promises to impress every time.

In conclusion, this Slow Cooker Jambalaya Recipe is a must-try for those seeking a flavorful, hearty meal that is simple to make. With its blend of spices and satisfying ingredients, it’s sure to become a family favorite!

Slow Cooker Jambalaya

A hearty and flavorful dish featuring sausage, shrimp, chicken, and colorful vegetables, perfect for busy lifestyles.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 hours hrs 20 minutes mins

Total Time 5 hours hrs 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Cajun, Louisiana

Calories: 450

Ingredients Method Notes

Ingredients

  

Meat and Seafood

• 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

• 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, diced
• 1 tablespoon minced garlic

Grains and Broth

• 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

For Serving

• Cilantro or parsley, chopped, for topping

Method

 

Preparation

1. Slice the andouille sausage into approximately ¼ inch thick pieces.
2. Peel and devein the shrimp if not already done.
3. Chop the chicken breast into 1-inch pieces.
4. Dice the three bell peppers and one onion.
5. Remove seeds and stems from the jalapeños and dice them.
6. Grease the slow cooker lightly.

Cooking

1. Add the sliced sausage, chopped chicken, diced bell peppers, diced onion, jalapeños, chicken broth, crushed tomatoes, minced garlic, Cajun seasoning, salt, and black pepper to the slow cooker.
2. Stir well to combine all ingredients thoroughly.
3. Cover the slow cooker and cook on low heat for 3 to 4 hours.
4. Stir in the uncooked white rice into the slow cooker mixture.
5. Continue cooking covered for an additional 1 to 2 hours or until the rice is fully cooked and tender.
6. About 20 minutes before serving, uncover the slow cooker and stir in the peeled and deveined shrimp.
7. Re-cover and cook for another 15 to 20 minutes until the shrimp are pink and cooked through.
8. Stir the jambalaya contents well and sprinkle chopped cilantro or parsley on top if desired.

Notes

Serve with crusty French bread to soak up the sauce. A green salad dressed with a tangy vinaigrette pairs wonderfully. Add hot sauce for extra spice.