Slow Cooker Jambalaya
An easy version of Jambalaya slow cooked to perfection with chicken, andouille sausage, and shrimp in a Cajun flavored sauce with rice.
Prep Time20 minutes mins
Active Time4 hours hrs
Total Time4 hours hrs 20 minutes mins
Course: Main Course
Cuisine: American
Keyword: Cajun, crock pot, one pot, sausage, shrimp, Southern
Yield: 7
Calories: 544kcal
- 1 lb. boneless skinless chicken breast, cut into large chunks
- 1 lb. andouille sausage, cut into 1/2-inch slices
- 28 oz. diced tomatoes
- 2 Tbsp. tomato paste
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 3/4 cups chicken broth, (or 14.5 oz. can)
- 1/2 tsp. dried thyme
- 2 tsp. dried oregano
- 1 Tbsp. Cajun seasoning
- 1/2 tsp. cayenne pepper,
- 1 1/2 cups rice
- 1 lb. raw shrimp - fresh or frozen (does not need to be thawed first), shelled and deveined (see Notes)
You can leave the tails on the shrimp to enhance the flavor of your Jambalaya, but it's not recommended you eat them.
To make it less spicy-hot, reduce the Cajun seasoning to 1 - 2 teaspoons and leave out the cayenne pepper.
Another option is to leave the rice out of the slow cooker and serve the Jambalaya over cooked rice.
Calories: 544kcal | Carbohydrates: 44g | Protein: 41g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 1097mg | Potassium: 1043mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2230IU | Vitamin C: 50mg | Calcium: 142mg | Iron: 5mg