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Slow Cooker Jambalaya with juicy chicken breasts, hearty andouille sausage, and plump shrimp has become my go-to meal for busy weeks when I crave the bold flavors of the South but need something simple. This dish does all the work for you while you go about your day and the result never disappoints with its spicy aroma and colorful veggies.
Every time I make this for friends they cannot believe how little effort goes into something this satisfying. The slow cooker does all the magic and always fills the kitchen with an amazing rich scent.
Ingredients
- Cubed chicken breasts: purchase skinless and boneless pieces for the best texture in slow cooking
- Andouille sausage: look for authentic smoked sausage for the right punchy and spicy flavor
- Diced tomatoes: canned tomatoes save time and help create the classic jambalaya sauce
- Chopped onion: use a large sweet onion for great flavor and body
- Celery stalks: fresh celery gives crunch and brightness
- Red bell pepper: pick firm ripe peppers as they add vibrant color and sweetness
- Chicken broth: choose a low sodium broth so you control the saltiness yourself
- Tomato paste: gives depth and added richness to the sauce
- Dried thyme: use fresh if available but dried works well for long cooking
- Dried oregano: always smell your dried herbs first for freshness
- Cajun seasoning: check your blend for balance of heat and smokiness
- Cayenne pepper: for more or less spice adjust to your taste
- Uncooked long-grain rice: use a quality long-grain so it does not clump or turn mushy
- Raw shrimp: get large shrimp for the best texture and make sure they are peeled and deveined
Step-by-Step Instructions
- Prep and Combine Base Ingredients:
- Dice the chicken breasts into bite-sized chunks remove any excess fat for tenderness. Slice the andouille sausage into coins that are thick enough to maintain their shape while cooking. Layer both into the slow cooker. Add the diced tomatoes including all their juices as these will form part of your jambalaya sauce. Chop the onion celery and bell pepper into even pieces before adding them to the pot this ensures every bite has the right balance of flavors. Pour in the chicken broth and add the tomato paste using a spatula to help it dissolve.
- Add Spices and Set the Cooker:
- Measure out the dried thyme oregano Cajun seasoning and cayenne pepper and sprinkle evenly over the mixture. Stir everything very well scrape the bottom to make sure nothing sticks and every spice is distributed. Secure the lid on your slow cooker and set it to low for about seven to eight hours or high for three to four hours depending on your schedule. This slow melding of flavors encourages those signature Cajun notes to develop deeply.
- Add Rice at the Right Time:
- With one hour left in cooking carefully remove the lid and add your uncooked long-grain rice to the pot. Stir well making sure rice is evenly covered by the liquid this will allow each grain to cook perfectly and soak up all the rich broth. Return the lid and continue cooking for the final hour.
- Finish with Shrimp:
- Fifteen minutes before serving check the rice for doneness it should be tender but not falling apart. Nestle the raw shrimp directly into the pot stir them in gently so they cook evenly. The heat of the jambalaya cooks the shrimp until just opaque and juicy which is the sign they are ready.
- Serve and Enjoy:
- Taste and adjust your seasonings if needed. Spoon the jambalaya into warm bowls and serve hot making sure every portion gets a generous mix of chicken sausage shrimp and vegetables.
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My favorite part of jambalaya is always the andouille sausage as it adds that wordly smoky note you cannot get from anything else. My entire family comes running to the kitchen when they smell this cooking especially if we are watching football on a chilly Sunday afternoon.
Storage Tips
Cool any leftovers quickly and transfer them to airtight containers. Store in the refrigerator for up to three days. Jambalaya tastes even better reheated as the flavors meld more deeply. When reheating add a splash of chicken broth to revive any rice that may have absorbed extra liquid.
Ingredient Substitutions
If andouille sausage is unavailable try using another spicy smoked sausage such as chorizo. You can substitute chicken thighs for the breasts for a juicier result since they hold up well to slow cooking. If you do not have shrimp scallops or chunks of firm white fish work well. For a vegetarian version use beans and extra veggies instead of meat and seafood.
Serving Suggestions
Jambalaya is delicious on its own but I love to add a handful of fresh chopped parsley on top. A side of cornbread or simple green salad makes it a complete meal. For a fun twist serve it over sautéed greens or with grilled corn during summer.
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Cultural Context
Jambalaya is a beloved Louisiana Creole dish that brings together French Spanish and African influences. Its roots are in the melting pot of New Orleans and each family has a version that gives a nod to their own history. It is truly comfort food that connects generations and celebrates sharing at the table.
Frequently Asked Questions About Recipes
- → Is it okay to use other meats if I skip shrimp or sausage?
Definitely! You can toss in smoked sausage, turkey sausage, or just go with more chicken if you want a new twist on the flavor.
- → When do I need to add the rice?
For the best bite, throw uncooked rice in about an hour before you finish cooking. Or, if the rice is already done, drop it in with just 15 minutes left.
- → Do I have to cook the veggies before adding them in?
That’s up to you! Tossing in raw veggies means chunkier bites, but if you fry them up first, everything will blend together a bit more.
- → Can I make this dish as hot—or not—as I want?
It’s easy to adjust. Play with the amount of Cajun seasoning or cayenne pepper; add just a little for a mellow kick or pile on more for lots of heat.
- → What’s the right way to save leftovers?
Keep extras in a sealed container in your fridge for three days, or pop servings in the freezer to keep for about three months.