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Chicken and Shrimp Jambalaya

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This Chicken and Shrimp Jambalaya is a hearty, flavor-packed Cajun-inspired dish made in the slow cooker with chicken, sausage, shrimp, vegetables, and rice. Perfect for feeding a crowd or meal-prepping, it’s rich, comforting, and easy to prepare.

Ingredients

  • 2 chicken breasts, skinless and boneless, cut into bite-size pieces
  • 1 pound andouille sausage, sliced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • 1 cup long-grain rice
  • 1 pound shrimp, peeled and deveined

Instructions

  1. Place the chicken and sliced sausage into the bottom of the slow cooker.
  2. Add the onion, green bell pepper, celery, garlic, diced tomatoes, and chicken broth.
  3. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
  4. Cover and cook on low for 7–8 hours or on high for 3–4 hours.
  5. About 30 minutes before serving, stir in the rice and continue cooking on low.
  6. Add the shrimp during the last 30 minutes of cooking, just until pink and cooked through.
  7. Once the rice is tender and the shrimp are done, stir and serve warm.

Notes

  • Use boneless chicken thighs instead of breasts for richer flavor.
  • Add okra, corn, or diced tomatoes with green chilies for extra Southern flair.
  • Reduce cayenne and use mild Cajun seasoning for less heat.
  • Cook the rice separately if you prefer firmer texture.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/chicken-and-shrimp-jambalaya/