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Slow Cooker Jambalaya

A hearty and flavorful dish featuring sausage, shrimp, chicken, and colorful vegetables, perfect for busy lifestyles.
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Prep Time 20 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 40 minutes
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.