Slow Cooker Cajun Jambalaya (Printable Version)
A bold Cajun dish combining chicken, sausage, shrimp, and spices, cooked slowly for rich flavors.
# Everything You’ll Need:
→ Proteins
01 -
2 boneless, skinless chicken breasts, cubed (approximately 1 pound)
02 -
1 pound andouille sausage, sliced
03 -
1 pound large raw shrimp (13-15 count)
→ Vegetables
04 -
1 large onion, chopped
05 -
2 celery stalks, thinly sliced
06 -
1 red bell pepper, finely chopped
→ Pantry Staples
07 -
1 can (28 ounces) diced tomatoes
08 -
2 cups chicken broth
09 -
1 tablespoon tomato paste
10 -
1 cup uncooked long-grain rice
→ Seasonings
11 -
½ teaspoon dried thyme
12 -
2 teaspoons dried oregano
13 -
1 tablespoon Cajun seasoning
14 -
½ teaspoon cayenne pepper
# Steps to Cook:
01 -
Add cubed chicken, sliced andouille sausage, diced tomatoes, chopped onion, sliced celery, chopped red bell pepper, chicken broth, tomato paste, dried thyme, oregano, Cajun seasoning, and cayenne pepper to the slow cooker. Stir to blend evenly.
02 -
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours until chicken is tender and flavors are fully developed.
03 -
One hour before the end of the cooking time, stir in the uncooked long-grain rice to the slow cooker.
04 -
During the final 15 minutes of cooking, add the raw shrimp and continue to cook until shrimp turn pink and are thoroughly cooked.
05 -
Ladle the jambalaya into bowls while warm and serve immediately.
# Extra Suggestions:
01 -
Use large shrimp for optimal texture and adjust cayenne pepper to taste for preferred spice level.