Slow Cooker Cajun Jambalaya

why make this recipe

Slow Cooker Cajun Jambalaya is a fantastic dish that celebrates the bold flavors of Louisiana cuisine. It’s a one-pot meal that’s packed with protein, vegetables, and spices, making it hearty and satisfying. Plus, the slow cooker does most of the work for you, so you can set it and forget it, enjoying the delicious aromas wafting through your home as it cooks. This recipe is perfect for a family dinner or a gathering with friends.

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:

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, allowing flavors to meld and the meats to become tender.
3. One hour before the cooking time ends, stir in the uncooked long-grain rice to let it absorb the flavors and cook through.
4. In the last 15 minutes of cooking, add the raw shrimp and gently stir. This ensures the shrimp cooks just right without overcooking.
5. 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 delicious Cajun Jambalaya hot, garnished with fresh parsley or green onions for an extra touch. It pairs nicely with a crisp green salad or some crusty bread to soak up the flavorful sauce. You can also provide hot sauce on the side for those who like an extra kick.

how to store Slow Cooker Cajun Jambalaya

To store any leftovers, let the jambalaya cool down to room temperature. Place it in an airtight container and keep it in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it. Just make sure to use a freezer-safe container and it can last for about 2-3 months.

tips to make Slow Cooker Cajun Jambalaya

• Feel free to add other vegetables like bell peppers, corn, or zucchini based on your preference.
• If you want to make it spicier, increase the amount of cayenne pepper or sprinkle some hot sauce into the dish.
• For added flavor, consider marinating the chicken in Cajun seasoning overnight before cooking.
• Always stir the jambalaya midway through cooking to ensure even cooking.

variation

You can easily switch up this jambalaya by using different proteins, such as crawfish, crab, or even vegetarian options like tofu or jackfruit for a meatless version. The cooking time may vary depending on the ingredients you choose.

FAQs

1. Can I make this jambalaya ahead of time?

Yes! You can prepare the ingredients ahead of time and store them in the fridge. Just assemble everything in the slow cooker when you’re ready to cook.

2. Is there a way to make this dish spicier?

Absolutely! You can increase the amount of Cajun seasoning and cayenne pepper, or serve it with your favorite hot sauce for added heat.

3. Can I use brown rice instead of white rice?

Yes, but keep in mind that brown rice takes longer to cook. Adjust the cooking time accordingly, adding it to the slow cooker earlier in the process.

4. What can I substitute for andouille sausage?

You can use any smoked sausage or even turkey sausage as a lighter option.

Slow Cooker Cajun Jambalaya

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A hearty one-pot meal packed with protein, vegetables, and bold Cajun flavors, cooked effortlessly in a slow cooker.

• Author: kaoucheegmail-com
• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Total Time: 255 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Cajun
• Diet: Non-Vegetarian

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

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, allowing flavors to meld and the meats to become tender.
3. One hour before the cooking time ends, stir in the uncooked long-grain rice to let it absorb the flavors and cook through.
4. In the last 15 minutes of cooking, add the raw shrimp and gently stir to ensure the shrimp cooks just right without overcooking.
5. Once the shrimp is opaque and the rice is tender, turn off the slow cooker. Ladle the jambalaya into bowls and serve hot.

Notes

For garnish, add fresh parsley or green onions for an extra touch. Pairs well with a crisp green salad or crusty bread.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 6g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 150mg

Keywords: Cajun, Jambalaya, Slow Cooker, One-pot meal