Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp
A hearty and flavorful dish combining chicken, sausage, and shrimp, simmered in a rich mixture of spices and vegetables for a comforting meal.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts, cubed
- 1 pound andouille sausage, sliced
- 1 can (28 ounces) diced tomatoes
- 1 large onion, chopped
- 2 stalks celery, thinly sliced
- 1 piece red bell pepper, finely chopped
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 0.5 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 0.5 teaspoon cayenne pepper
- 1 cup uncooked long-grain rice
- 1 pound raw shrimp (large, about 13–15 count)
Instructions
Preparation
- Start by washing and chopping all your fresh ingredients, including the onion, celery, and red bell pepper. Cube the chicken breasts and slice the andouille sausage.
Cooking
- In the slow cooker, combine the cubed chicken, sausage, diced tomatoes, chopped onion, sliced celery, and chopped bell pepper. Add the chicken broth along with the tomato paste for richness and complexity.
- Sprinkle in the dried thyme, oregano, Cajun seasoning, and cayenne pepper. Stir everything well to ensure that the seasonings are evenly distributed throughout the mixture.
- Cover the slow cooker with a lid and set it on low for 7–8 hours or high for 3–4 hours.
- One hour before serving, stir in the uncooked long-grain rice.
- During the last 15 minutes of cooking, add the raw shrimp to the slow cooker.
- Once the shrimp turn pink and the rice is tender, taste your jambalaya and adjust seasoning if needed.
- Ladle the Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp into bowls and serve warm.
- If desired, sprinkle some chopped parsley on top before serving.
Notes
For leftovers, store in airtight containers for up to 3–4 days in the fridge. To freeze, use freezer-safe bags or containers. Add a splash of chicken broth when reheating to restore moisture.