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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.

Ingredients

Scale
  • 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

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

Find it online: https://surgerecipes.com/slow-cooker-cajun-jambalaya/

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