Description
A hearty and flavorful Slow Cooker Cajun Jambalaya featuring chicken, andouille sausage, and shrimp, perfect for a filling meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cubed
- 1 pound andouille sausage, sliced
- 1 can (28 ounces) diced tomatoes
- 1 large onion, chopped
- 2 celery stalks, thinly sliced
- 1 red bell pepper, finely chopped
- 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
- 1 pound raw shrimp (large, about 13–15 count)
Instructions
- Load the slow cooker by placing the cubed chicken, sausage, diced tomatoes, onion, celery, bell pepper, chicken broth, tomato paste, thyme, oregano, Cajun seasoning, and cayenne pepper into the slow cooker. Stir everything together.
- Cover and cook on low for 7–8 hours or high for 3–4 hours, until the chicken is tender and the flavors are well blended.
- One hour before the end of the cooking time, stir in the uncooked rice.
- During the last 15 minutes, add the raw shrimp. Cook until the shrimp turn pink and are fully cooked through.
- Ladle into bowls and enjoy warm — a hearty one-pot Cajun classic!
Notes
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg