Step-by-Step Guide to Making Jambalaya in a Slow Cooker

Slow Cooker Jambalaya is a flavorful and comforting dish that brings the rich culinary traditions of Louisiana to your kitchen with ease. This hearty meal combines andouille sausage, chicken, shrimp, and a variety of vegetables and spices, all simmered slowly to perfection. The slow cooker does the heavy lifting, infusing every bite with deep, spicy flavors, making it an ideal recipe for anyone looking to enjoy a classic Southern dish without spending hours over the stove. Perfect for busy weekdays or relaxing weekends, this jambalaya is sure to become a favorite for its ease of preparation and delicious taste.

Why You’ll Love Slow Cooker Jambalaya

• Rich and Spicy: Packed with bold flavors that develop and deepen during the slow cooking process.
• Hearty and Filling: A complete meal in one pot, featuring proteins, vegetables, and rice.
• Convenient: The slow cooker makes it easy to prepare, with minimal hands-on time required.
• Versatile: Easily adaptable to suit your taste preferences or dietary needs.

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Ingredients Notes

• Proteins: Andouille sausage adds a classic smoky flavor, while chicken thighs remain tender during slow cooking. Shrimp is added at the end to avoid overcooking.
• Vegetables: Onion, bell pepper, and celery (the “Holy Trinity” of Cajun cuisine) form the base, with diced tomatoes adding richness.
• Rice: Cooked separately and added just before serving to maintain texture.
• Seasonings: A blend of Cajun or Creole seasoning, thyme, and oregano offers authentic flavor. Adjust the heat with cayenne pepper or hot sauce to taste.
• Broth: Chicken or vegetable broth provides the liquid for the jambalaya, enriching its overall flavor.

Recipe Steps

1. Prepare Ingredients: Slice the sausage, chop the vegetables, and cut the chicken into bite-sized pieces.
2. Layer in Slow Cooker: Place the chicken, sausage, vegetables, seasonings, and diced tomatoes in the slow cooker. Pour in the broth and stir to combine.
3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
4. Add Shrimp: Stir in the shrimp during the last 30 minutes of cooking on low, or until the shrimp are pink and cooked through.
5. Serve with Rice: Prepare the rice according to package instructions. Serve the jambalaya over the cooked rice, garnished with sliced green onions or parsley for freshness.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm in a pot over medium heat, adding a splash of broth or water to loosen, if necessary.

Step-by-Step Guide to Making Jambalaya in a Slow Cooker

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Servings: 0

Ingredients

 

• ▢ 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• ▢ 1 pound andouille sausage sliced
• ▢ 1 pound large shrimp peeled and deveined
• ▢ 1 large onion chopped
• ▢ 1 green bell pepper chopped
• ▢ 1 red bell pepper chopped
• ▢ 3 celery stalks chopped
• ▢ 4 cloves garlic minced
• ▢ 1 can 14.5 oz diced tomatoes with juice
• ▢ 1 can 6 oz tomato paste
• ▢ 3 cups chicken broth
• ▢ 2 teaspoons dried oregano
• ▢ 2 teaspoons dried thyme
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon cayenne pepper optional, adjust to taste
• ▢ 2 bay leaves
• ▢ Salt and pepper to taste
• ▢ 2 cups long-grain white rice
• ▢ 2 tablespoons fresh parsley chopped (for garnish)
• ▢ Green onions sliced (for garnish)

Instructions

• Prepare the Slow Cooker:
• Add the chicken, sausage, onion, bell peppers, celery, and garlic to the slow cooker.
• Add Seasonings and Liquids:
• Add the diced tomatoes with juice, tomato paste, chicken broth, oregano, thyme, smoked paprika, cayenne pepper (if using), bay leaves, salt, and pepper. Stir to combine.
• Cook:
• Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
• Add the Shrimp and Rice:
• About 30 minutes before serving, stir in the rice and shrimp. Cover and cook on high for an additional 30 minutes, or until the rice is tender and the shrimp are cooked through.
• Finish and Serve:
• Remove the bay leaves and stir the jambalaya well. Taste and adjust seasoning with additional salt and pepper, if needed.
• Garnish with chopped fresh parsley and sliced green onions before serving.