Slow Cooker Cajun Jambalaya

Why Make This Recipe

Slow Cooker Cajun Jambalaya is a fantastic dish that brings together the rich flavors of Louisiana cuisine in an easy-to-make way. Using a slow cooker means you can set it and forget it, allowing you to enjoy a hearty meal without spending hours in the kitchen. The combination of chicken, sausage, shrimp, and aromatic vegetables makes this dish incredibly satisfying and perfect for any gathering or family dinner.

How to Make Slow Cooker Cajun Jambalaya

Ingredients:

• 2 cubed skinless, boneless chicken breasts
• 1 pound sliced andouille sausage
• 1 pound raw shrimp (13-15 count)
• 1 large chopped onion
• 2 stalks thinly sliced celery
• 1 finely chopped red bell pepper
• 1 (28-ounce) can diced tomatoes
• 2 cups chicken broth
• 1 tablespoon tomato paste
• ½ teaspoon dried thyme
• 2 teaspoons dried oregano
• 1 tablespoon Cajun seasoning
• ½ teaspoon cayenne pepper
• 1 cup uncooked long-grain rice

Directions:

Add cubed chicken breasts, sliced andouille sausage, diced tomatoes, chopped onion, sliced celery, chopped red bell pepper, chicken broth, tomato paste, dried thyme, dried oregano, Cajun seasoning, and cayenne pepper into the slow cooker. Stir well to combine all the ingredients evenly. Set the slow cooker to low heat and cook for 7-8 hours or choose the high setting for 3-4 hours. One hour before the cooking time ends, stir in the uncooked long-grain rice. In the last 15 minutes of cooking, add the raw shrimp and gently stir. Once the shrimp is opaque and the rice is tender, turn off the slow cooker. Ladle the jambalaya into bowls and serve hot.

How to Serve Slow Cooker Cajun Jambalaya

Serve your Jambalaya hot in bowls. It pairs well with a side of crusty bread or a fresh salad. You can also garnish with fresh parsley or green onions for added flavor and color. This dish is great for family dinners, gatherings, or a cozy night in.

How to Store Slow Cooker Cajun Jambalaya

Store any leftovers in an airtight container in the refrigerator. It will last for about 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months. To reheat, simply warm it in the microwave or on the stove until heated through.

Tips to Make Slow Cooker Cajun Jambalaya

1. Adjust the Spice: If you prefer a milder dish, reduce the amount of cayenne pepper and Cajun seasoning.
2. Use Fresh Shrimp: For the best flavor and texture, use fresh or high-quality frozen shrimp.
3. Add More Veggies: Feel free to add other vegetables like diced green peppers, okra, or corn for extra flavor and nutrition.

Variation

You can customize this jambalaya recipe by using different proteins. Instead of chicken and sausage, try using just shrimp or adding crab meat. You can also change up the vegetables according to your taste.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare the ingredients the night before and store them in the refrigerator. Just pour everything into the slow cooker in the morning and let it cook while you go about your day.

2. Is there a vegetarian version of jambalaya?
Yes! You can make a vegetarian jambalaya by skipping the meats and adding more vegetables and beans for protein.

3. What can I serve with Cajun Jambalaya?
Jambalaya goes well with a variety of sides including garlic bread, a green salad, or coleslaw to balance out the spices.

Slow Cooker Cajun Jambalaya

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• Author: kaoucheegmail-com
• Total Time: 495 minutes
• Yield: 6 servings 1x
• Diet: None

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Description

A hearty dish that combines chicken, sausage, shrimp, and aromatic vegetables, all cooked effortlessly in a slow cooker.

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Ingredients

Scale 1x2x3x

• 2 cubed skinless, boneless chicken breasts
• 1 pound sliced andouille sausage
• 1 pound raw shrimp (13–15 count)
• 1 large chopped onion
• 2 stalks thinly sliced celery
• 1 finely chopped red bell pepper
• 1 (28-ounce) can diced tomatoes
• 2 cups chicken broth
• 1 tablespoon tomato paste
• ½ teaspoon dried thyme
• 2 teaspoons dried oregano
• 1 tablespoon Cajun seasoning
• ½ teaspoon cayenne pepper
• 1 cup uncooked long-grain rice

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Instructions

1. Add cubed chicken breasts, sliced andouille sausage, diced tomatoes, chopped onion, sliced celery, chopped red bell pepper, chicken broth, tomato paste, dried thyme, dried oregano, Cajun seasoning, and cayenne pepper into the slow cooker. Stir well to combine all the ingredients evenly.
2. Set the slow cooker to low heat and cook for 7-8 hours or choose the high setting for 3-4 hours.
3. One hour before the cooking time ends, stir in the uncooked long-grain rice.
4. In the last 15 minutes of cooking, add the raw shrimp and gently stir.
5. Once the shrimp is opaque and the rice is tender, turn off the slow cooker.
6. Ladle the jambalaya into bowls and serve hot.

Notes

Serve hot with crusty bread or a fresh salad. Garnish with fresh parsley or green onions for added flavor.

• Prep Time: 15 minutes
• Cook Time: 480 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Cajun

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 900mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 150mg

Keywords: Jambalaya, Cajun, Slow Cooker, Chicken, Sausage, Shrimp, Louisiana, Comfort Food