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Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp

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Slow cooker Cajun jambalaya with chicken, sausage, and shrimp is a bold, hearty one-pot meal full of smoky, spicy Southern flavor. Made with tender meats, aromatic veggies, and rice, it’s a comforting classic that’s easy to prepare in the slow cooker.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs, cut into chunks
  • 8 oz andouille or smoked sausage, sliced
  • 8 oz raw shrimp, peeled and deveined
  • 1 cup long-grain white rice (uncooked)
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes (with juice)
  • 2 1/2 cups chicken broth
  • 1 1/2 tbsp Cajun seasoning
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • Optional: chopped green onions or parsley for garnish

Instructions

  1. Lightly grease the slow cooker insert with olive oil.
  2. In a skillet, brown the sausage over medium heat, then transfer to the slow cooker.
  3. Add chicken, onion, celery, bell pepper, garlic, diced tomatoes with juice, chicken broth, Cajun seasoning, thyme, paprika, salt, and pepper.
  4. Stir in the uncooked rice and mix everything well.
  5. Cover and cook on low for 4–5 hours or high for 2½–3 hours, until chicken is tender and rice is cooked.
  6. Add shrimp during the last 20–30 minutes of cooking. Stir and let cook until shrimp is pink and cooked through.
  7. Taste and adjust seasoning if needed. Garnish with green onions or parsley before serving.

Notes

  • Add chopped okra or corn for extra vegetables.
  • Use fire-roasted diced tomatoes for added smokiness.
  • Cook rice separately if you prefer a firmer texture.
  • Adjust spice level with more Cajun seasoning or cayenne pepper.
  • Swap rice with riced cauliflower for a low-carb version (add near the end).

Nutrition

Find it online: https://cookedbymaya.com/slow-cooker-cajun-jambalaya-with-chicken-sausage-shrimp/