Slow Cooker Jambalaya
Cook smoky andouille, tender chicken, and vegetables slowly, then add distinct rice and tender shrimp at the end for a hearty, spicy one-pot dinner in about six hours.
Equipment
- Slow cooker
Ingredients
- 1 package andouille sausage
- 1/2 pound uncooked shrimp (peeled and de-veined)
- 1 large boneless skinless chicken breast (pounded to even thickness)
- 3 bell peppers (one each of green, red, and yellow or orange, diced)
- 1 white or yellow onion (diced)
- 2-3 jalapeños (seeds and stems removed)
- 1 1/2 cups uncooked white rice
- 2 cups low sodium chicken broth
- 1 30-ounce can crushed tomatoes
- 1 tablespoon minced garlic
- 3 tablespoons store-bought or homemade cajun seasoning
- 1/2 teaspoon each salt and pepper (or to taste)
- cilantro or parsley for topping (optional)
Instructions
- Cut the andouille into slices about 1/4 inch thick, cut the chicken into 1-inch pieces, and remove any shrimp tails that remain. Keep the shrimp chilled and separate while the chicken, sausage, and vegetables begin cooking.
- Add the sausage, chicken, bell peppers, onion, jalapeños, chicken broth, crushed tomatoes, garlic, Cajun seasoning, salt, and pepper to a greased slow cooker, then stir well and cook covered on low for 3 to 4 hours. The mixture should smell smoky and spicy, with broth lightly bubbling around the edges.
- Stir in the uncooked white rice, cover again, and cook on low for another 1 to 2 hours until the rice is tender. Serve after stirring in the shrimp for the final 15 to 20 minutes, when it is firm, opaque pink, and cooked through.
Notes
Rice handling tip: Stir the uncooked rice through the hot liquid, then press any floating grains beneath the surface with the spoon. Fully submerged rice cooks more evenly and avoids dry, chewy patches near the top.
Texture tip: If too much liquid remains after the rice is cooked, mix 1 tablespoon cornstarch with a little broth until smooth, then stir it into the cooker. Let the jambalaya sit covered briefly so the sauce can thicken.
Shrimp timing: Add shrimp at the very end, about 20 minutes before serving, and keep the cooker covered. The shrimp are ready when they turn opaque pink and feel firm with a gentle curve.
Storage: Transfer leftovers to shallow, covered containers and refrigerate them promptly. Reheat individual portions gently on the stovetop with a splash of chicken broth, stirring only as needed to loosen the rice.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.