Slow Cooker Jambalaya Recipe
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
6 hrs
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Total Time
6 hrs 20 mins
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Servings
6 servings
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Calories
516 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Jambalaya Recipe
Description
This Slow Cooker Jambalaya involves layering sliced andouille sausage, cubed chicken breast, diced bell peppers, onions, and jalapeños in a slow cooker with chicken broth, crushed tomatoes, minced garlic, and Cajun seasoning. Salt and pepper fine-tune the seasoning. The low and slow cooking process melds these ingredients gently over several hours.
After initial slow cooking, uncooked white rice is stirred in and cooked until tender. Shrimp is added near the end to prevent overcooking, finishing in the slow cooker to retain moisture and texture. Optionally topped with chopped cilantro or parsley, it offers a balance of spicy, savory, and fresh notes.
This dish suits hands-off cooking while yielding a complex flavor profile. Adjust jalapeño quantity to modify heat level; two jalapeños provide mild spiciness.
Ingredients
- 1 package andouille sausage
- ½ pound Shrimp peeled and de-veined, uncooked
- 1 chicken breast pounded to even thickness, large, boneless skinless
- 3 bell pepper one each of green, red, and yellow or orange), diced
- 1 white onion diced, or yellow onion
- 2-3 jalapeños (see note), seeds and stems removed
- 1 ½ cups white rice uncooked
- 2 cups chicken broth low sodium
- 1 crushed tomatoes 30-ounce can
- 1 tablespoon garlic minced
- 3 tablespoons Cajun seasoning store-bought or homemade
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- cilantro or parsley, for topping, optional
Instructions
- Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
- Add sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender
- About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.
Notes
- Adding two jalapeños creates mild heat; increase to three jalapeños for a spicier dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 175mg | 58% |
| Sodium | 964mg | 40% |
| Potassium | 645mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1902IU | 38% |
| Vitamin C | 80mg | 89% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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