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Slow Cooker Jambalaya

Slow Cooker Jambalaya

Perfect for any season and occasion, it’s sure to become a favourite in your culinary repertoire. Enjoy the ease of slow cooking and the depth of authentic Southern flavours all in one pot.

  • Total Time: 6 hours 20 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 package andouille sausage, sliced into ¼ inch pieces
  • ½ pound uncooked shrimp, peeled and de-veined
  • 1 large boneless skinless chicken breast, chopped into 1-inch pieces
  • 3 bell peppers (one each of green, red, and yellow or orange), diced
  • 1 white or yellow onion, diced
  • 23 jalapeños, seeds and stems removed, diced
  • 1 ½ cups uncooked white rice
  • 2 cups low sodium chicken broth
  • 1 30-ounce can crushed tomatoes
  • 1 tablespoon minced garlic
  • 3 tablespoons Cajun seasoning
  • ½ teaspoon each salt and pepper, or to taste
  • Cilantro or parsley, for topping (optional)

Instructions

  • Combine the Base: In a greased slow cooker, add the sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, minced garlic, Cajun seasoning, and salt and pepper. Stir to mix well.
  • Cook on Low: Cover and cook for 3-4 hours on low.
  • Add Rice: Stir in the rice and continue to cook for another 1-2 hours, or until the rice is tender.
  • Finish with Shrimp: About 20 minutes before serving, add the shrimp, stir, cover, and cook for an additional 15-20 minutes.
  • Serve: Stir well, garnish with chopped cilantro or parsley if desired, and serve hot.

Notes

  • Jalapeños: Adjust the number of jalapeños according to your spice preference. For a milder flavor, you might only use two, but add a third if you like it hotter.
  • Serving Suggestion: This dish is hearty and complete on its own but can be served with a side of crusty bread or a simple green salad for a fuller meal.
  • Author: Linda
  • Prep Time: 20 minutes
  • Cook Time: 6 hours