Name: Slow Cooker Jambalaya
Prep time: 10 min
Cook time: PT-493183H32M13S
Cuisine: Cajun
Ingredients: 1 pound boneless skinless chicken thighs (cut into bite sized pieces); 14 ounces smoked andouille sausage (cut into rounds); 14 ounce can diced tomatoes; 10 ounce can diced tomatoes with green chiles (I used Rotel); 12 ounces frozen onions and peppers; 1 cup diced celery; 2 teaspoons cajun seasoning; 2 teaspoons dried oregano; 1/2 teaspoon dried thyme; 1 tablespoon hot sauce; 14.5 ounce can chicken broth; 12 ounce frozen cooked shrimp (tail off); 1.5 cups jasmine rice

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Slow Cooker Jambalaya is an ideal dish for any occasion when you crave a hearty meal that feels like a warm hug. Bursting with flavor, this classic Creole dish combines succulent chicken, smoky sausage, and spicy shrimp, all simmered together with aromatic spices and fluffy jasmine rice. The beauty of making it in a slow cooker is that it allows all those wonderful flavors to meld beautifully, while you go about your day. If you’re like me, you appreciate a meal that practically cooks itself, and that’s precisely what this Slow Cooker Jambalaya offers!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Slow Cooker Jambalaya
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Slow Cooker Jambalaya

I remember the first time I made Jambalaya; it was a rainy Sunday, and the scent wafting through my kitchen was pure comfort. I had just returned from a trip to New Orleans, where I’d fallen in love with the city’s spirited cuisine. Recreating this dish made me feel like I was back in those vibrant streets, surrounded by the sounds of jazz and the delight of sharing great food with loved ones. This version isn’t just easy; it’s also packed with flavor and is sure to impress your family and friends. So grab your slow cooker and let’s whip up something delicious!

Why You’ll Love This Recipe

Simple & Quick: Prep takes just 10 minutes, and the slow cooker does all the heavy lifting.
Irresistible Flavor: A lovely mix of spices along with smoked sausage create a dish that’s rich and satisfying.
Eye-Catching Appeal: Vibrantly colored ingredients make for a stunning presentation, perfect for gatherings.
Flexible Serving: This dish is fantastic for any meal—lunch, dinner, or a hearty snack!
Diet-Friendly Options: Easily adaptable for gluten-free diets by ensuring your sausage and broth are certified gluten-free.

Ingredients You’ll Need

1 pound boneless skinless chicken thighs: These are juicy and flavorful, perfect for slow cooking. You can substitute with chicken breasts if you prefer a leaner option.
14 ounces smoked andouille sausage: The smoky flavor of andouille sausage gives the dish its characteristic taste. If you’re looking for a milder flavor, swap it for kielbasa.
14 ounce can diced tomatoes: These add a tangy base to the dish.
10 ounce can diced tomatoes with green chiles (I used Rotel): This brings an extra kick. You can use regular diced tomatoes if you want to control the spiciness.
12 ounces frozen onions and peppers: A convenient way to add flavor without the fuss of chopping. Fresh vegetables can be used as well, but make sure to chop them finely.
1 cup diced celery: It adds crispness and freshness. You can easily omit this if you’re not a fan!
2 teaspoons cajun seasoning: A flavorful mix that defines the dish’s character. Homemade blends can be a great substitute if you have them on hand.
2 teaspoons dried oregano: Gives an earthy aroma to the dish.
1/2 teaspoon dried thyme: This herb adds subtle depth; you can replace it with Italian seasoning in a pinch.
1 tablespoon hot sauce: Adjust to taste, as it balances the dish nicely. If you’re sensitive to heat, start with less.
14.5 ounce can chicken broth: For moisture and flavor. Vegetable broth works just as well for a vegetarian version.
12 ounce frozen cooked shrimp (tail off): Added at the end, they just need reheating and add a lovely sea flavor. Fresh shrimp can also be used; just be sure they are pre-cooked to save time.
1.5 cups jasmine rice: This rice is fragrant and cooks beautifully in the broth. Substitute with long-grain rice if jasmine isn’t available.

How to Make Slow Cooker Jambalaya

Prepare the Ingredients: Start by cutting the 1 pound boneless skinless chicken thighs into bite-sized pieces and slicing the 14 ounces of smoked andouille sausage into rounds. This will help them cook evenly throughout the dish.
Mix the Main Ingredients: In your slow cooker, combine the chopped chicken, sausage, 14 ounces of diced tomatoes, 10 ounces of diced tomatoes with green chiles, 12 ounces of frozen onions and peppers, and 1 cup diced celery.
Add the Seasonings: Sprinkle in 2 teaspoons of cajun seasoning, 2 teaspoons of dried oregano, 1/2 teaspoon of dried thyme, and 1 tablespoon of hot sauce. Stir everything together to ensure the ingredients are well combined.
Pour in the Broth: Add 14.5 ounces of chicken broth to the slow cooker. This will be the base that helps the flavors meld together.
Add the Rice: Pour in 1.5 cups of jasmine rice, gently stirring it in just until it’s submerged in the liquid.
Slow Cook it: Cover your slow cooker and set it on low for about 6-8 hours or on high for 3-4 hours. This allows the rice to cook properly while soaking in all those wonderful flavors.
Incorporate Shrimp: About 30 minutes before serving, stir in 12 ounces of frozen cooked shrimp (tail off). They just need to be heated through during the last half-hour of cooking.

Storing & Reheating

Let any leftovers cool completely before transferring them to an airtight container for refrigeration, where they will keep for about 3-4 days. If you want to store them longer, freeze Jambalaya for up to 3 months in a freezer-safe container. To reheat, simply microwave individual portions for about 2-3 minutes or until heated through, or warm it on the stove over medium heat, adding a splash of chicken broth if it seems dry.

Chef’s Helpful Tips

To avoid the rice clumping together, give it a good stir midway through cooking.
Use room-temperature ingredients to help everything cook evenly.
Make sure your chicken is fully cooked before adding the shrimp.
Consider adding a squeeze of fresh lemon juice right before serving for a zesty finish.
For a spicy kick, increase the hot sauce amount or add diced jalapeños with the veggies.

Now, dig in! Remember, the best part about this Jambalaya is that it allows for some experimentation. You can easily modify the proteins based on what you have at hand, throw in extra veggies, or adjust the spice levels to suit your preference. The savory and spicy flavors meld together beautifully, making it perfect for a cozy family dinner or a fun get-together.

Recipe FAQs

Can I make Slow Cooker Jambalaya ahead of time?

Absolutely! This dish is perfect for meal prep. You can prepare all the ingredients, place them in the slow cooker later, and start the cooking process when you’re ready.

What can I serve with Jambalaya?

Jambalaya is hearty enough to stand on its own, but it pairs beautifully with a side salad, some crusty bread, or even cornbread for those who want an added touch of Southern comfort.

Is Jambalaya spicy?

The spice level largely depends on the type of hot sauce and Cajun seasoning you use. If you prefer a milder dish, start with less hot sauce and use a mild sausage.

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time and liquid. Brown rice takes longer to cook, so consider adding more broth and checking the consistency as it cooks.

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Slow Cooker Jambalaya

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Author: Peter
Prep Time: 10 minutes
Cook Time: 3.5 hours
Total Time: 0 hours
Yield: 6 servings 1x
Category: Main Dishes
Method: Slow Cooker
Cuisine: Cajun

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Description

Slow Cooker Jambalaya is a delightful blend of chicken, sausage, and shrimp cooked with rice, offering a quick, flavorful meal that’s ideal for any occasion. Packed with Cajun spices, it’s a comforting dish that even busy cooks can prepare.

Ingredients

Scale

1 pound boneless skinless chicken thighs (cut into bite sized pieces)
14 ounces smoked andouille sausage (cut into rounds)
14 ounce can diced tomatoes
10 ounce can diced tomatoes with green chiles (I used Rotel)
12 ounces frozen onions and peppers
1 cup diced celery
2 teaspoons cajun seasoning
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1 tablespoon hot sauce
14.5 ounce can chicken broth
12 ounce frozen cooked shrimp (tail off)
1.5 cups jasmine rice

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Instructions

Combine chicken, sausage, tomatoes, onions and peppers, celery, cajun seasoning, oregano, thyme, and hot sauce in the slow cooker. Stir well, then pour chicken broth on top.
Cook on high for 3 hours, then add shrimp and reduce cooking temperature to low for an additional 30 minutes.
Prepare jasmine rice according to package instructions.
Serve the jambalaya over the rice in bowls, garnished with freshly chopped parsley if desired.

Notes

For added flavor, consider using homemade chicken broth instead of canned.
Feel free to adjust the amount of hot sauce based on your spice preference.
Fresh parsley adds a nice touch for garnishing.