Slow Cooker Jambalaya
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
8 People
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Calories
357 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Slow Cooker Jambalaya
Description
This Slow Cooker Jambalaya includes chicken breast chunks, sliced andouille sausage, diced tomatoes, onion, celery, and red bell pepper combined with chicken broth and a selection of herbs and spices such as thyme, oregano, Cajun seasoning, and cayenne pepper. Cooked over low heat for 7-8 hours, ingredients meld to develop depth of flavor.
The rice is added about an hour before the end so it cooks fully but does not become mushy. In the final 15 minutes, raw shrimp are stirred in to cook gently, preserving their tenderness and bite. This layering of ingredients helps keep textures distinct.
The result is a savory, mildly spicy one-pot meal with a mix of tender meats, soft vegetables, and plump shrimp. It works as a main course for gatherings or family dinners and reflects the character of traditional jambalaya with accessible slow cooker convenience.
Rice can also be omitted from the slow cooker layer and served cooked separately if preferred, allowing control over rice texture and portioning.
Ingredients
- 2 chicken breast skinless, boneless, cut into chunks
- 1 pound andouille sausage sliced, links
- 1 can diced tomatoes 28 ounces
- 1 large onion chopped
- 1 red bell pepper finely chopped
- 2 talks celery thinly sliced
- 2 cups chicken broth
- 1/2 teaspoon thyme dried
- 2 teaspoons oregano dried
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1 Tablespoon tomato paste
- 1 cup long grain rice see notes, uncooked
- 1 pound Shrimp 13-15 count, raw
Instructions
- Add the chicken, sausage, tomatoes, celery, bell pepper, chicken broth, thyme, oregano, cajun seasoning, and cayenne pepper into the slow cooker. Then, simply stir to combine.
- Next, set the cooker to low for 7-8 hours (high for 3-4 hours). One hour before the cooking time is done, add in the uncooked rice and stir to combine. In the last 15 minutes, add the shrimp.
- Serve and enjoy.
Notes
- Rice can be cooked inside the slow cooker by adding uncooked rice one hour before the end of cooking.
- Alternatively, cook rice separately and stir in pre-cooked rice with the shrimp during the last 15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8People
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 25g | 50% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 86mg | 29% |
| Sodium | 777mg | 32% |
| Potassium | 645mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1136IU | 23% |
| Vitamin C | 25mg | 28% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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