Description
Jambalaya is a celebration of bold Cajun flavors, tender meats, and the holy trinity of Southern cooking celery, bell peppers, and onions. With its hearty mix of smoky andouille sausage, juicy chicken, and perfectly cooked shrimp, every spoonful is a taste of New Orleans tradition. Cooking this dish in a slow cooker makes it a no-fuss way to enjoy a classic that’s steeped in history. The rich, spicy broth paired with fluffy rice creates a meal that’s not only comforting but also perfect for gatherings, weeknight dinners, or even special occasions like Mardi Gras. It’s a dish that brings people together, filling the table and hearts with warmth and flavor.
Ingredients
Units
Scale
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 12 oz andouille sausage, cut into 1/2-inch slices
- 1 can (28 oz) diced tomatoes, undrained
- 2 celery ribs, diced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 yellow onion, diced
- 4 cloves garlic, finely chopped
- 1 1/2 cups chicken broth
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 pound raw frozen shrimp, peeled and deveined
- 4 cups cooked rice
- Chopped fresh parsley for garnish
Instructions
- Place all ingredients, except for the shrimp and rice, into a slow cooker in the given order. Mix well.
- Cover and cook on LOW for 3 to 3½ hours, or until the chicken is fully cooked.
- Uncover, add the shrimp, and cook for an additional 20 to 30 minutes, or until the shrimp is done.
- Stir in the cooked rice and discard the bay leaf.
- Garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes