Ohhh yes 😮🔥 Slow Cooker Jambalaya—all the Cajun flavor, none of the babysitting. This one is hearty, smoky, and perfect for letting the pot do the work.
🍲 Slow Cooker Jambalaya (Easy & Authentic-Feeling)
Ingredients
- 1 lb chicken thighs or breasts, diced
- 12–14 oz andouille sausage, sliced
- 1 lb shrimp, peeled & deveined (add later)
- 1 cup uncooked long-grain rice
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced (the holy trinity)
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 2 tsp Cajun or Creole seasoning (adjust to heat level)
- 1 tsp paprika
- ½ tsp dried thyme
- ¼–½ tsp cayenne (optional)
- Salt & black pepper to taste
- 1 tbsp olive oil
- Optional garnish: green onions, parsley
Instructions
- Optional flavor boost: Brown sausage in a skillet with olive oil for 2–3 minutes. (Highly recommended but skippable.)
- Add chicken, sausage, onion, bell pepper, celery, garlic, tomatoes, broth, rice, and all seasonings to the slow cooker.
- Stir well, cover, and cook:
- LOW: 4–5 hours
- HIGH: 2–3 hours
- Add shrimp during the last 20–30 minutes of cooking. Stir gently.
- Taste and adjust seasoning. Remove lid for last 15 minutes if you want thicker jambalaya.
🔥 Pro Tips
- Use long-grain rice only—short or instant rice gets mushy.
- Don’t add shrimp too early or they’ll turn rubbery.
- If rice needs more liquid, add a splash of broth near the end.
- Want smoky depth? Add a few drops of liquid smoke.
🍽️ Serve With
- Cornbread
- Simple green salad
- Hot sauce on the table (mandatory 😏)
🔄 Variations
- Seafood jambalaya: skip chicken, add shrimp + crawfish
- Extra spicy: add diced jalapeño or hot sausage
- Tomato-light Cajun style: reduce tomatoes by half
If you want, I can give you a no-rice slow cooker version (cook rice separately for perfect texture) or a Guinness-smoky twist that’s wild but good.
