slow cooker jambalaya

If you’re craving a delicious, one-pot meal full of flavor and warmth, look no further than this slow cooker jambalaya recipe.

It’s packed with juicy andouille sausage, tender shrimp, boneless chicken breast, and a medley of bell peppers and spices that will have your taste buds dancing.

The best part? This hearty dish is so easy to make in your slow cooker, making it a perfect choice for busy weeknights or when you have guests over.

Why I Love This Slow Cooker Jambalaya Recipe

What I love most about this recipe is how it combines savory ingredients into a flavorful dish that’s both comforting and satisfying. Plus, with the slow cooker doing most of the work, it’s as simple as tossing everything in and letting it cook while you go about your day. The rich, cajun-seasoned broth infuses every ingredient, creating a truly mouth-watering dish.

The balance of spicy and savory flavors is the perfect complement to the shrimp and sausage, while the tender chicken breast and vibrant vegetables give it extra texture and depth. And let’s not forget the rice—it soaks up all the delicious flavors of the broth, making every bite even more irresistible.

Ingredients List

Before we dive into the steps, let’s gather all the ingredients you’ll need to make this incredible slow cooker jambalaya. The mix of proteins, vegetables, and spices creates a perfect harmony of flavors in this dish.

Main Ingredients

• 1 package of andouille sausage (sliced into ¼-inch thick sections)
• ½ pound uncooked shrimp (peeled and deveined)
• 1 large boneless skinless chicken breast (pounded to an even thickness and cut into 1-inch pieces)
• 3 bell peppers (one each of green, red, and yellow or orange), diced
• 1 white or yellow onion, diced
• 2-3 jalapeños (seeds and stems removed, depending on your spice preference)
• 1 ½ cups uncooked white rice
• 2 cups low-sodium chicken broth
• 1 30-ounce can of crushed tomatoes
• 1 tablespoon minced garlic
• 3 tablespoons store-bought or homemade Cajun seasoning
• ½ teaspoon each salt and pepper (or to taste)
• Cilantro or parsley (for topping, optional)

Kitchen Tools Needed

To make your jambalaya, having the right kitchen tools will make the process much easier and more efficient. Here’s what you’ll need:

1. Slow Cooker: This is the key tool for making the jambalaya! You’ll be using it for both the initial cooking and the final simmering of the rice.
2. Sharp Knife: For chopping vegetables, sausage, and chicken into the right sizes.
3. Cutting Board: To safely prep your ingredients.
4. Measuring Cups and Spoons: To ensure accuracy when measuring your seasonings and liquids.

Step-by-Step Instructions for Slow Cooker Jambalaya

Now that you have all your ingredients and tools ready, it’s time to start cooking! The beauty of this slow cooker jambalaya recipe is how simple the steps are, even though the end result is packed with flavor. Here’s how to make this delicious dish:

1. Prep the Ingredients

Start by slicing your andouille sausage into ¼-inch thick sections and cutting your chicken breast into 1-inch pieces. For the shrimp, make sure you’ve peeled and deveined them, removing the tails if necessary. Dice your bell peppers, onion, and jalapeños (remember to remove the seeds and stems from the jalapeños to control the heat level).

2. Add Everything to the Slow Cooker

Once everything is prepped, grease the inside of your slow cooker for easy cleanup. Then, add the sausage, chicken, diced bell peppers, onion, jalapeños, chicken broth, crushed tomatoes, minced garlic, Cajun seasoning, salt, and pepper. Give everything a good stir to combine all the ingredients together. The seasoning and broth will create a rich, flavorful base for your jambalaya.

3. Let it Cook

Cover the slow cooker and set it to cook on low for 3-4 hours. The sausage and chicken will infuse the broth with their savory flavors, while the vegetables soften and become tender. During this time, the slow cooker will work its magic, creating a savory, spicy base for your jambalaya.

4. Add the Rice

After 3-4 hours, it’s time to add the rice. Stir in the uncooked white rice and let it cook for an additional 1-2 hours until the rice is tender and fully cooked. You might need to check in occasionally to ensure there’s enough liquid in the slow cooker; if it looks dry, add a bit more chicken broth.

Adding the Shrimp and Serving Your Jambalaya

The finishing touch is the shrimp, which will cook just before you serve the jambalaya to keep them tender and juicy. Here’s how to add them and get everything ready for serving:

1. Add the Shrimp

About 20 minutes before you’re ready to serve, uncover the slow cooker and stir in the shrimp. Then, cover the slow cooker again and let the shrimp cook for another 15-20 minutes, or until they turn pink and opaque. Shrimp cook quickly, so you don’t want to overdo it.

2. Stir and Taste

Once the shrimp are done, give everything a final stir to ensure that the rice, sausage, chicken, and shrimp are well combined. Taste the jambalaya and adjust the seasonings if necessary. You can add more salt, pepper, or Cajun seasoning depending on your preference.

3. Garnish and Serve

To serve, spoon the jambalaya into bowls and garnish with freshly chopped cilantro or parsley for a touch of color and flavor. This dish pairs wonderfully with a side of crusty bread or a simple green salad.

Conclusion

This slow cooker jambalaya is a perfect blend of bold, spicy flavors and comforting ingredients. The sausage, shrimp, chicken, and rice all come together in a flavorful medley that will satisfy your cravings for a hearty, satisfying meal. The best part? It’s incredibly easy to make in a slow cooker, leaving you more time to relax while dinner practically makes itself. Whether you’re cooking for a family dinner or a gathering of friends, this jambalaya will surely be a crowd-pleaser. Enjoy!