Slow Cooker Jambalaya
Transform your weeknight dinners with this hearty and flavor-packed Slow Cooker Jambalaya! Brimming with tender chicken, smoky andouille sausage, succulent shrimp, and a medley of vibrant vegetables, this Cajun classic is made effortlessly in your slow cooker. Infused with bold Cajun seasoning, aromatic thyme, and smoky paprika, every spoonful bursts with authentic Louisiana flavors. The dish is slow-cooked to perfection, allowing the flavors to meld beautifully with fluffy long-grain white rice that soaks up the savory juices. Perfectly balanced with a hint of spice, this one-pot meal is as comforting as it is easy to prepare, making it ideal for busy evenings or casual entertaining. Serve hot with a sprinkle of fresh parsley for a pop of freshness and enjoy a taste of the Bayou in your own kitchen.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 12 oz Andouille sausage, sliced
- 1 lb Raw shrimp, peeled and deveined
- 14.5 oz Diced tomatoes, canned (with juices)
- 2 cups Low-sodium chicken broth
- 1 Green bell pepper, diced
- 2 Celery stalks, diced
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 1.5 cups Long-grain white rice
- 1.5 tbsp Cajun seasoning
- 1 tsp Dried thyme
- 1 tsp Smoked paprika
- 2 Bay leaves
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Chopped fresh parsley (for garnish, optional)
Instructions
Begin by preparing your ingredients: dice the chicken breasts into bite-sized pieces, slice the andouille sausage, and dice the vegetables (bell pepper, celery, and onion).
In the slow cooker, combine the chicken, sausage, diced tomatoes (with their juices), chicken broth, green bell pepper, celery, onion, and garlic.
Add the Cajun seasoning, dried thyme, smoked paprika, bay leaves, salt, and black pepper to the slow cooker. Stir everything to combine.
Cover the slow cooker and cook on low for 4 hours (or on high for 2-3 hours).
After the initial cooking time, stir in the uncooked long-grain white rice. Ensure it is submerged in the liquid to cook evenly.
Cover and continue cooking on low for an additional hour, or until the rice is tender and fully cooked.
During the last 20 minutes of cooking, add the raw shrimp to the slow cooker. Stir gently to incorporate the shrimp into the mixture.
Once the shrimp turn pink and are cooked through, check the seasoning. Adjust salt and pepper to taste, if necessary.
Remove the bay leaves before serving.
Ladle the jambalaya into bowls, garnish with chopped fresh parsley (if desired), and serve hot. Enjoy!
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 881 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
