🔥 Slow Cooker Jambalaya – Southern Comfort in Every Bite

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There’s something magical about a dish that simmers all day, filling your home with rich, savory aromas. This Slow Cooker Jambalaya is a comforting, spicy, and deeply flavorful one-pot meal that’s perfect for cozy nights or special dinners. It’s brimming with tender chicken, smoky sausage, and juicy shrimp, all soaked in bold Cajun spices and hearty vegetables. While shrimp might make this dish a bit more indulgent, it’s well worth the splurge—especially when they’re on sale. The beauty of this recipe lies in the slow cooking process, which allows the ingredients to meld and intensify in flavor. It’s a true taste of Louisiana with minimal effort and maximum flavor. The inclusion of rice transforms this into a complete meal that’s both satisfying and soul-warming. Whether you’re feeding a crowd or just want leftovers that get better with time, this dish delivers. Want to tone down the heat? Adjust the cayenne to your preference. Craving a smokier twist? Add a dash of smoked paprika. It’s the kind of recipe that makes you look like a kitchen pro without spending hours by the stove. One bite, and you’ll understand why jambalaya is such a beloved Southern staple.

đź“ť Ingredients:

  • 2 boneless, skinless chicken breasts, cut into chunks
  • 1 lb Andouille sausage, sliced into rings
  • 1 can (28 oz) diced tomatoes
  • 1 large onion, chopped
  • 1 red bell pepper, finely chopped
  • 2 celery stalks, thinly sliced
  • 2 cups chicken broth
  • ½ teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon tomato paste
  • 1 cup rice (uncooked, white or long-grain recommended)
  • 1 bag large shrimp (13–15 count), peeled and deveined

⏱️ Instructions:

  1. Layer the Base:
    In the slow cooker, combine the chicken, sausage, tomatoes (with juice), onion, bell pepper, celery, chicken broth, thyme, oregano, Cajun seasoning, cayenne pepper, and tomato paste. Stir to mix evenly.
  2. Let It Simmer:
    Cover and cook on low for 7–8 hours or on high for 3–4 hours, until the chicken is tender and the vegetables are soft.
  3. Add the Rice:
    About 1 hour before the end of cooking, stir in the uncooked rice. This allows it to soak up all the delicious flavors without turning mushy.
  4. Finish with Shrimp:
    Add the shrimp during the last 15 minutes of cooking. Stir gently and cook just until they’re pink and opaque — overcooked shrimp get rubbery, so keep a close eye!

🍴 Serving Suggestions:

Serve hot, straight from the slow cooker. Garnish with fresh chopped parsley, a wedge of lemon, or even a few dashes of hot sauce if you’re feeling bold. Pair it with warm crusty bread or a crisp green salad for balance.

đź’ˇ Tips & Variations:

  • Sausage swaps: Can’t find Andouille? Try chorizo or another smoked sausage.
  • Rice check: If you prefer a firmer rice texture, cook it separately and stir in right before serving.
  • Freezer-friendly: This dish freezes well (except for the shrimp). Freeze in portions and add freshly cooked shrimp when reheating.

This slow cooker jambalaya brings rich Southern flavors to your table with almost no hands-on cooking. It’s hearty, spicy, and totally satisfying—everything a comfort meal should be.

Have you ever tried jambalaya before? What would you add to your version?
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