Description
A hearty one-pot dish of Slow Cooker Cajun Jambalaya featuring chicken, sausage, and shrimp, packed with vibrant flavors.
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
- Place 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.
Notes
- For a spicier version, add more cayenne pepper or additional Cajun seasoning.
- Ensure the shrimp is fresh and not overcooked for the best texture.
- Feel free to substitute other proteins or add more vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg