Say hello to set-it-and-forget-it Cajun comfort 😮🔥
Here’s a reliable Slow Cooker Jambalaya that hits smoky, savory, and just-spicy-enough every time.
🍲 Slow Cooker Jambalaya
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 (holy trinity)
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 2 tsp Cajun or Creole seasoning
- 1 tsp paprika
- ½ tsp dried thyme
- ¼–½ tsp cayenne (optional)
- Salt & black pepper to taste
- 1 tbsp olive oil (optional but tasty)
- Garnish: green onions or parsley
Instructions
- (Optional but worth it) Brown sausage in a skillet with olive oil 2–3 minutes for smoky depth.
- Add chicken, sausage, onion, bell pepper, celery, garlic, tomatoes, broth, rice, and all seasonings to slow cooker.
- Stir well, cover, and cook:
- LOW: 4–5 hours
- HIGH: 2–3 hours
- Add shrimp during the last 20–30 minutes. Stir gently.
- Taste, adjust seasoning, and let sit uncovered 10–15 minutes if you want it thicker.
🔥 Pro Tips
- Use long-grain rice only—no instant rice.
- Don’t add shrimp early or they’ll turn rubbery.
- Want more smoke? A few drops of liquid smoke works wonders.
- For firmer rice, cook rice separately and stir in at the end.
🍽️ Serve With
- Cornbread
- Simple green salad
- Hot sauce on the table (non-negotiable 😏)
If you want, I can give you:
- Cajun (no-tomato) jambalaya
- Seafood-only slow cooker version
- Dump-and-go freezer prep
Just say the word 👌
