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5 from 1 vote

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
Active Time4 hours
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: Cajun, crock pot, one pot, sausage, shrimp, Southern
Yield: 7
Calories: 544kcal

Equipment

  • 1 Large Crock Pot Optional: use with slow cooker liner

Materials

  • 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)

Instructions

  • Add the ingredients from chicken to rice into the slow cooker (leaving out the shrimp), and stir.

Cooking on HIGH setting:

  • Cover and cook on HIGH for 3 hours. Remove cover and add shrimp. Recover and cook for another 1/2 hour.

Cooking on LOW setting:

  • Cover and cook on LOW for 7 hours. Remove cover and add shrimp. Recover and cook for 1 hour more.
  • Garnish with optional fresh parsley. Enjoy!

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.

Nutrition

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