Slow Cooker Shrimp Sausage Jambalaya
Dive into the vibrant flavors of the South with this Slow Cooker Shrimp Sausage Jambalaya, a hearty one-pot meal that's bursting with bold Cajun seasoning and classic Creole ingredients. This recipe combines tender chicken, juicy shrimp, and smoky andouille sausage with a medley of fresh vegetables, long-grain rice, and aromatic spices for a perfectly balanced dish. Using a slow cooker makes this jambalaya effortless to prepare, as it allows the flavors to meld beautifully while the rice cooks to fluffy perfection. Perfect for weeknight dinners or casual gatherings, this slow cooker jambalaya is finished with a sprinkle of fresh parsley for a pop of color and freshness. Whether you're craving comfort food or a taste of New Orleans, this recipe is sure to satisfy.
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 12 ounces Andouille sausage (sliced)
- 1 pound Chicken breast (cubed)
- 1 medium White onion (diced)
- 1 medium Green bell pepper (diced)
- 2 stalks Celery (sliced)
- 4 cloves Garlic (minced)
- 1 can (14.5 ounces) Diced tomatoes (with juices)
- 2 cups Chicken broth
- 2 tablespoons Tomato paste
- 1.5 cups Long-grain white rice
- 2 tablespoons Cajun seasoning
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 1 teaspoon Hot sauce (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Prepare your ingredients: slice the andouille sausage, cube the chicken breast, dice the onion and green bell pepper, slice the celery, and mince the garlic.
In a 6-quart slow cooker, add the diced tomatoes (with their juices), chicken broth, tomato paste, and uncooked long-grain white rice. Stir well to combine.
Add the cubed chicken, sliced sausage, diced onion, green bell pepper, celery, and garlic into the slow cooker.
Season the mixture with Cajun seasoning, dried thyme, salt, black pepper, and hot sauce (if using). Toss in the bay leaves.
Stir everything together, ensuring the rice and vegetables are submerged in the liquid. Cover the slow cooker with the lid.
Cook on low for 4 hours or until the rice is tender and the chicken is fully cooked.
Remove the lid, gently stir the mixture, and add the shrimp. Stir again to ensure the shrimp are evenly distributed.
Cover and cook for an additional 20-30 minutes, or until the shrimp are opaque and cooked through.
Once done, discard the bay leaves and taste for seasoning. Adjust salt and pepper as needed.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 1433 mg | 62% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.2 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 898 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.
