Introduction to Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp
There’s something about a warm, hearty bowl of Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp that just feels like home. Whether it’s a bustling weeknight or a cozy Sunday gathering, this dish is a true crowd-pleaser. For busy moms and professionals like us, it’s a one-pot wonder that allows us to whip together a flavor-packed meal without all the fuss. With just a little prep time, you can set it and forget it, knowing a delicious dinner awaits. Trust me, your loved ones will be begging for seconds!
Why You’ll Love This Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp
This Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp is more than just a meal; it’s a delightful experience. You’ll appreciate the ease of throwing everything into the pot, letting it do the work while you focus on your day. The flavors meld beautifully over hours of cooking, delivering a savory taste that warms your heart and soul. Plus, it’s one dish to clean up—what’s not to love?
Ingredients for Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp
Before diving into this exciting culinary adventure, let’s gather our vibrant ingredients that make this Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp so irresistible! Here’s what you’ll need:
- Boneless, skinless chicken breasts: Tender and juicy, they serve as the backbone of this dish, soaking up all those lovely spices.
- Andouille sausage: A flavorful kick, this smoked sausage adds depth and a hint of spice, making every bite tantalizing.
- Diced tomatoes: These sweet, juicy gems create a rich base and help to keep everything nice and saucy.
- Onion: The aromatic onion deepens the flavor, providing a savory backdrop that balances the spices.
- Celery: With its crunchy texture, celery adds a freshness and subtle earthiness to the richness of the dish.
- Red bell pepper: Sweet and colorful, this pepper brings a touch of brightness to both flavor and presentation.
- Chicken broth: A must for moisture, it enhances the flavor and brings everything together beautifully.
- Tomato paste: For a concentrated tomato flavor, this thick addition intensifies the overall taste.
- Dried thyme: Nutty and slightly minty, thyme adds an herby note that perfectly complements the seasoning.
- Dried oregano: This brings a warm, aromatic element that reflects the essence of Cajun cuisine.
- Cajun seasoning: A flavorful mix, it adds boldness and a signature kick to your jambalaya.
- Cayenne pepper: Spice it up! Adjust this according to your heat preference for a personalized touch.
- Long-grain rice: The perfect vehicle for all the flavors, it absorbs the broth and spices, elevating every spoonful.
- Raw shrimp: These sweet seafood morsels round out the dish, providing a delightful contrast to the chicken and sausage.
Feel free to mix and match your veggies or even swap out proteins based on what you have on hand! If you prefer a vegetarian version, consider adding more fiber-rich beans. For all exact quantities, just scroll down to the recipe card at the bottom of this article!
How to Make Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp
Step 1: Load the Slow Cooker
Start your culinary adventure by loading up your slow cooker! Toss in the cubed chicken, sliced sausage, and those beautiful diced tomatoes. Add in your chopped onion, celery, and bell pepper for a colorful boost. Pour in the chicken broth, followed by the tomato paste, dried thyme, oregano, Cajun seasoning, and cayenne pepper. Mixing everything together is key! This fusion ensures that each ingredient marries beautifully, creating a base filled with rich flavors. It’s like throwing a flavor party, and everyone’s invited!
Step 2: Cook Low and Slow
Now, cover your slow cooker and let it work its magic! Set it to cook low for 7–8 hours or high for 3–4. Slow cooking allows the chicken to become fall-apart tender. The longer cooking time also elevates flavor, as the spices and juices mingle and deepen. You’ll know it’s ready when your kitchen smells heavenly, hinting at the rich, savory goodness that lies within. Trust me, the wait is worth every delicious moment!
Step 3: Add Rice
About an hour before your jambalaya is ready, stir in the uncooked long-grain rice. This timing allows the rice to soak up all those velvety flavors without turning mushy. Just imagine each grain puffing up, absorbing the broth like a sponge, making every bite delightful! Keep the lid on during this process to maintain the warmth. This step turns your dish from a soup to a satisfying, hearty meal that’s perfect for hungry bellies.
Step 4: Add Shrimp
During the final 15 minutes, it’s time to introduce the star of the show: shrimp! Gently fold the raw shrimp into the pot, ensuring they’re submerged in the broth. These beauties will cook quickly and turn a lovely pink when done. Pay attention! You’ll know they’re ready when they curl and become opaque. This quick addition adds a burst of seafood flavor, making this Slow Cooker Cajun Jambalaya truly irresistible.
Step 5: Serve
At last, the moment has arrived! Ladle your Slow Cooker Cajun Jambalaya into warm bowls, letting the layers of flavor shine. Garnish with a sprinkle of fresh parsley or green onions for a pop of color. Consider serving with crusty bread or a light salad on the side to balance the richness of the dish. Enjoy every warm spoonful, and invite your loved ones to share in the joy of this one-pot masterpiece!
Tips for Success
- Prep your ingredients the night before to save time during busy days.
- Adjust the spice level by experimenting with different amounts of cayenne pepper.
- Stir occasionally during cooking to prevent sticking and enhance flavor blending.
- Always taste before serving; a little extra seasoning might elevate your dish!
- Let leftovers cool, then refrigerate for easy meals later in the week.
Equipment Needed
- Slow Cooker: Essential for this recipe; a 6-quart model works perfectly. No slow cooker? You can use a Dutch oven on low heat in the oven.
- Cutting Board and Knife: To chop your veggies and proteins. Any sturdy board and a sharp knife will do.
- Measuring Cups and Spoons: Helpful for accurate ingredient portions, but you can eyeball it if you’re in a pinch!
- Ladle: For serving; any large spoon will work if you’re in a hurry.
Variations
- Vegetarian Jambalaya: Swap out the chicken and sausage for hearty vegetables like zucchini, mushrooms, and chickpeas. You can add more bell peppers for extra color and flavor!
- Quinoa Alternative: For a gluten-free twist, replace the rice with quinoa. It cooks faster and creates a delightful nutty flavor that pairs well with the spices.
- Spicy Version: If you crave heat, increase the amount of Cajun seasoning or toss in some chopped jalapeños for an extra kick!
- Coconut Flavor: Incorporate coconut milk in place of some of the chicken broth for a creamy texture and a subtly sweet taste.
- Seafood Medley: You can add scallops or crab meat along with the shrimp for a more luxurious seafood jambalaya.
Serving Suggestions
- Crusty Bread: Serve with slices of warm crusty bread to soak up the flavorful broth.
- Green Salad: A light green salad with a citrus vinaigrette complements the hearty jambalaya beautifully.
- White Wine: Pair with a chilled glass of Sauvignon Blanc for a refreshing contrast.
- Garnish: Top with fresh parsley or sliced green onions for a vibrant finish.
FAQs about Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp
Can I make Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp in advance?
Absolutely! This dish is perfect for meal prep. You can cook it a day ahead and reheat it for an easy, delicious dinner. Just make sure to store it in an airtight container in the fridge.
What can I serve with this jambalaya?
Pair your Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp with crusty bread or a fresh green salad. The acidity in a simple vinaigrette will balance the richness of the jambalaya beautifully.
Can I freeze leftovers?
Yes! This jambalaya freezes well. Just cool it completely, then transfer to freezer-safe containers. It can last up to three months in the freezer. When you’re ready to enjoy, simply thaw and reheat.
How spicy is this jambalaya?
The spiciness can be adjusted based on your preference. The recipe calls for cayenne pepper, which gives a nice kick, but you can reduce or eliminate it if you prefer a milder flavor.
Can I use brown rice instead of white rice?
Yes, you can use brown rice! Just remember to adjust the cooking time. Brown rice usually takes longer to cook, so consider adding it earlier in the cooking process.
Final Thoughts
There’s something magical about gathering around the table for a steaming bowl of Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp. It’s not just a meal but a celebration of flavors, family, and the joy of cooking. The comforting aroma that fills your home makes every moment spent waiting worthwhile. Plus, the ease of prep means you can savor the laughter and stories shared during dinner. As you ladle out this hearty dish, remember that you’re not just feeding bellies; you’re creating memories that will linger long after the meal is gone. Enjoy every flavorful bite!
Print
Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp is a must-try!
- Prep Time: 15 minutes
- Cook Time: 7 to 8 hours (low) or 3 to 4 hours (high)
- Total Time: 7 to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun
- Diet: Gluten Free
Description
A hearty and flavorful Slow Cooker Cajun Jambalaya featuring chicken, andouille sausage, and shrimp, perfect for a filling meal.
Ingredients
- 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
- For more heat, you can increase the cayenne pepper according to your taste.
- Feel free to substitute other proteins or add vegetables as desired.
- This dish can be served with crusty bread or over a bed of greens for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 1000mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg
