Jambalaya is a classic dish known for its bold flavors and unique blend of spices. This Slow Cooker Jambalaya recipe simplifies the cooking process, allowing you to enjoy this Southern comfort food with minimal effort. Let the slow cooker do the work for you as the flavors meld together, creating a hearty and satisfying meal.
- Ingredients:
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 pound andouille sausage, sliced
1 large onion, diced
1 bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
1 can (14 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon dried thyme
1 pound large shrimp, peeled and deveined
2 cups long-grain white rice
Salt and pepper to taste
Green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Directions:
In the slow cooker, combine chicken, andouille sausage, onion, bell pepper, celery, and garlic.
Add diced tomatoes, tomato sauce, chicken broth, oregano, parsley, Cajun seasoning, and thyme. Mix well to combine.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, allowing the flavors to meld.
About 30 minutes before serving, stir in the shrimp and rice. Season with salt and pepper to taste.
Cover and continue cooking until the shrimp are opaque and the rice is tender.
Serve the jambalaya hot, garnished with chopped green onions and fresh parsley.
Tips:
For an extra kick, add a pinch of cayenne pepper or hot sauce.
Adjust the Cajun seasoning according to your spice preference.
Feel free to customize the protein by adding crab, crawfish, or your favorite meats.
Serve the jambalaya over cooked white rice or cauliflower rice for a low-carb option.
Enjoy the robust flavors of this Slow Cooker Jambalaya, a dish that brings the essence of Louisiana cuisine to your home with ease. This recipe is perfect for busy days when you crave a delicious, fuss-free meal.
