Slow Cooker Jambalaya
Create the perfect jambalaya in your slow cooker with classic ingredients like andouille sausage, shrimp, chicken, fresh veggies, and bold Creole seasonings.
Servings: 5
Ingredients
- 1 boneless chicken breast (about 1 pound) cut into bite sized pieces
- 12 oz. andouille sausage sliced
- 2 red bell peppers seeded and diced
- 2 jalapenos seeded and diced
- 1 medium sized white onion sliced
- 2 celery ribs sliced
- 3 garlic cloves minced
- 2 cups chicken stock (or chicken broth)
- 14 oz. can diced tomatoes
- 1 Tbsp. Tabasco hot sauce
- 3 Tbsp. Cajun seasoning
- ½ tsp. Kosher salt
- ½ tsp. black pepper
- 12 oz. frozen shrimp peeled and deveined
- 2 cups cooked rice
- fresh parsley chopped
Instructions
- In a large slow cooker, combine the chicken breast, sliced andouille sausage, bell peppers, jalapenos, onion, celery and minced garlic.
- Pour in the chicken stock and diced tomatoes.
- Add the tabasco, cajun seasoning, salt, and black pepper to the slow cooker and stir until all the ingredients are combined.
- Cover the slow cooker and cook on LOW for 5-6 hours, or on HIGH for 3 hours, until the chicken is cooked through and the vegetables are tender.
- To the slow cooker, stir in the frozen shrimp. Cover and cook on HIGH for an additional 30 minutes or LOW for an additional 1 hour, or until the shrimp are pink and cooked through. Prepare the rice, you will need 2 cups of cooked rice.
- Stir in the cooked minutes rice and fresh parsley and serve. Enjoy!
Video
Notes
- You can use other types of rice and prepare them as instructed on the package instructions at step number 5. Brown rice, jasmine rice, or basmati rice are all great choices.
- Yes, you can customize your jambalaya by adding other vegetables such as okra, carrots or fresh tomatoes.
- Yes, you can adjust the spice level of the jambalaya by adding more tabasco or cajun seasoning.
- To store leftovers, transfer the jambalaya to an airtight container and place it in the refrigerator. It will keep well for up to 3-4 days. If you want to store it for a longer period, you can freeze it for up to 2-3 months.
- There are so many great sides and toppings that go perfectly with jambalaya. Try classic Southern sides like collard greens, fried okra, or corn on the cob.
- For dipping, you can’t go wrong with cornbread, hush puppies, or warm garlic bread to soak up all that tasty sauce.
- Top it off with whole green onions, chopped green onions, or a sprinkle of fresh parsley. If you like a little heat, add some hot sauce. A simple side salad with a light dressing also works great to balance out the bold flavors.
Nutrition
Calories: 448kcal | Carbohydrates: 34g | Protein: 33g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 171mg | Sodium: 1195mg | Potassium: 944mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3756IU | Vitamin C: 79mg | Calcium: 107mg | Iron: 3mg
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