Slow Cooker Jambalaya

Instructions

1. Combine ingredients. Add chicken, sausage, diced tomatoes, onion, bell pepper, celery, chicken broth, thyme, oregano, Cajun seasoning, cayenne, and tomato paste into the slow cooker. Stir to combine evenly.
2. Cook. Cover and cook on low for 7–8 hours, or high for 3–4 hours. The chicken should be tender, and the flavors well blended.
3. Add rice. One hour before the cooking time is finished, stir in the rice to cook directly in the jambalaya.
4. Add shrimp. In the last 15 minutes of cooking, add the shrimp. Stir gently and allow them to turn pink and opaque.
5. Serve. Spoon jambalaya into bowls once the shrimp are cooked and the rice is tender.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 7–8 hours (low) or 3–4 hours (high)
• Total Time: 7 hours 15 minutes (low)
• Servings: 6–8
• Difficulty: Easy

Variations & Substitutions

• Use pre-cooked rice and add it at the end to avoid overcooking.
• Swap chicken with turkey or extra sausage for a meatier version.
• Adjust the spice level by increasing or decreasing cayenne and Cajun seasoning.
• Add bell peppers of different colors or okra for extra texture and flavor.

Serving Suggestions