Description
A hearty and flavorful Slow Cooker Jambalaya recipe featuring andouille sausage, shrimp, chicken, and vibrant bell peppers simmered with rice and a blend of Cajun seasonings, perfect for an easy, comforting meal.
Ingredients
Units
Scale
Proteins
- 1 package andouille sausage, sliced into 1/4 inch thick pieces
- 1/2 pound uncooked shrimp, peeled and deveined
- 1 large boneless skinless chicken breast, pounded to even thickness and chopped into 1-inch pieces
Vegetables
- 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
- 1 tablespoon minced garlic
Grains & Liquids
- 1 1/2 cups uncooked white rice
- 2 cups low sodium chicken broth
- 1 30–ounce can crushed tomatoes
Seasonings & Garnish
- 3 tablespoons store-bought or homemade Cajun seasoning
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- Cilantro or parsley, for topping (optional)
Instructions
- Prepare the proteins. Slice the andouille sausage into ¼ inch thick pieces. Peel and devein the shrimp if necessary. Chop the chicken breast into 1-inch pieces after pounding it to an even thickness for consistent cooking.
- Combine ingredients in slow cooker. Grease your slow cooker and add the sausage, chicken pieces, diced bell peppers, diced onion, jalapeños (with seeds and stems removed), chicken broth, crushed tomatoes, minced garlic, Cajun seasoning, salt, and pepper. Stir everything together to combine evenly.
- Cook on low. Cover the slow cooker and cook the mixture for 3 to 4 hours on the low heat setting, allowing the flavors to meld and the meats to cook through.
- Add rice and continue cooking. Stir in the uncooked white rice, then cover and cook for another 1 to 2 hours until the rice is tender and fully cooked, absorbing the flavorful juices.
- Finish with shrimp. About 20 minutes before serving, uncover the slow cooker, stir in the shrimp, then re-cover and cook for an additional 15 to 20 minutes until the shrimp turn pink and are cooked through.
- Serve and garnish. Stir the jambalaya once more, sprinkle with chopped cilantro or parsley if desired, and serve hot for a comforting, flavorful meal.
Notes
- Using two jalapeños provides mild heat; add a third for a spicier dish.
- If preferred, you can use homemade Cajun seasoning to adjust spice levels and salt.
- Ensure the slow cooker is well greased to prevent sticking.
- Adjust salt and pepper according to your taste preferences.
- Cook time may vary slightly depending on your slow cooker’s heat settings.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
