Slow Cooker Cajun Jambalaya

If you’re craving a dish that’s bursting with bold flavors, hearty ingredients, and effortless cooking, then Slow Cooker Cajun Jambalaya is your answer. This recipe marries the vibrant spices of Cajun cuisine with the convenience of a slow cooker, resulting in a warm, comforting meal that’s perfect for busy weeknights or cozy weekends. Imagine tender chicken, succulent shrimp, flavorful turkey sausage, and fluffy rice all simmered together with a medley of vegetables and spices, delivering a dish that’s truly irresistible. Whether you’re a seasoned Cajun food enthusiast or new to the cuisine, this recipe will quickly become a staple in your kitchen.

Why It’s My Go-To

Slow Cooker Cajun Jambalaya is one of those magical recipes that requires minimal effort but delivers maximum flavor. What makes it my go-to meal is the simplicity of tossing all the ingredients into a slow cooker and letting it do the work while I focus on other things. The slow cooking process allows the flavors to meld beautifully, creating a rich and satisfying dish without constant stirring or babysitting the stove. Plus, it’s incredibly versatile—perfect for feeding a family or meal prepping for the week. The combination of protein, vegetables, and rice makes it a balanced dish that’s filling and nourishing. And who doesn’t love a one-pot meal that tastes like it took hours to prepare?

What Goes Into Slow Cooker Cajun Jambalaya

• 1 pound chicken breast, diced – tender, lean protein that absorbs the spices well.
• 1 pound shrimp, peeled and deveined – adds a touch of sweetness and seafood flavor.
• 1 cup turkey sausage, sliced – a flavorful, leaner alternative that complements the dish.
• 1 cup long-grain white rice – the perfect base that cooks to fluffy perfection in the slow cooker.
• 1 can diced tomatoes (14.5 oz), undrained – adds acidity and moisture.
• 1 onion, chopped – forms the aromatic base.
• 1 bell pepper, chopped – provides sweetness and crunch.
• 1 green bell pepper, chopped – adds color and a slightly different pepper flavor.
• 3 cloves garlic, minced – essential for that pungent, savory depth.
• 4 cups chicken broth – brings everything together and cooks the rice perfectly.
• 2 teaspoons Cajun seasoning – the heart of the dish, giving it that signature spicy kick.
• 1 teaspoon dried thyme – adds a subtle earthy note.
• 1 teaspoon paprika – for color and a mild smoky flavor.
• Salt and pepper to taste – to balance and enhance the flavors.
• 2 tablespoons olive oil – for sautéing and added richness.
• 3 green onions, sliced (for garnish) – fresh and crisp contrast.
• Fresh parsley, chopped (for garnish) – bright and herbaceous finish.

What You’ll Need (Gear)

• Slow cooker (4-6 quart) – essential for slow cooking and even heat distribution.
• Cutting board and sharp knife – for chopping vegetables and slicing sausage.
• Measuring cups and spoons – to ensure precise seasoning and rice quantities.
• Sauté pan – for browning the turkey sausage and sautéing the aromatics.
• Wooden spoon or spatula – for stirring ingredients as needed.
• Ladle – for serving.

Cooking Slow Cooker Cajun Jambalaya: The Process

Step 1: Prep Your Ingredients

Start by dicing the chicken breast into bite-sized pieces. Peel and devein the shrimp if not already done. Chop the onion, bell peppers, and green bell pepper. Mince the garlic cloves and slice the turkey sausage. Having everything prepped makes the cooking process seamless.

Step 2: Sauté the Sausage and Vegetables

Heat the olive oil in a sauté pan over medium heat. Add the sliced turkey sausage and cook until browned, about 4-5 minutes. Remove the sausage and set aside. In the same pan, add the chopped onion, bell peppers, and garlic. Sauté until softened and fragrant, about 3-4 minutes. This step enhances the flavors before adding everything to the slow cooker.

Step 3: Combine Ingredients in the Slow Cooker

Into the slow cooker, add the diced chicken breast, sautéed sausage and vegetables, undrained diced tomatoes, long-grain rice, Cajun seasoning, dried thyme, paprika, salt, and pepper. Pour in the chicken broth and give everything a good stir to combine.

Step 4: Slow Cook

Cover and cook on low for 5-6 hours or on high for 3-4 hours. The chicken will become tender, and the rice will absorb the flavorful broth. Avoid opening the lid frequently as it extends the cooking time.

Step 5: Add the Shrimp

About 20 minutes before the cooking time ends, stir in the peeled and deveined shrimp. Cover and continue cooking until the shrimp turn pink and are cooked through. This prevents overcooking the shrimp, keeping them juicy and tender.

Step 6: Garnish and Serve

Once done, stir the jambalaya gently. Garnish with sliced green onions and chopped fresh parsley for a pop of color and freshness. Serve warm and enjoy the rich, spicy flavors!

Easy Ingredient Swaps

• Chicken thighs instead of chicken breast for more moisture and flavor.
• Andouille sausage
• Brown rice
• Vegetable broth
• Use canned fire-roasted tomatoes

Pro Perspective

When making Slow Cooker Cajun Jambalaya, it’s crucial to layer your flavors properly. Sautéing the sausage and vegetables beforehand unlocks depth that slow cooking alone can’t achieve. The timing of adding shrimp is also key—they cook quickly and can become rubbery if overdone. For an extra kick, feel free to add a dash of hot sauce or a few dashes of smoked paprika. This dish is incredibly forgiving and adaptable, so don’t hesitate to tweak the seasoning to your liking. And if you’re interested in pairing this meal, try making Cheddar Scallion Buttermilk Biscuits on the side for a Southern-inspired feast.

Shelf Life & Storage

Slow Cooker Cajun Jambalaya keeps well in the refrigerator for up to 4 days when stored in an airtight container. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. This makes it a fantastic meal prep option that tastes just as good the next day!

Quick Q&A

Can I make Slow Cooker Cajun Jambalaya ahead of time?

Absolutely! It tastes great reheated and actually benefits from sitting overnight as the flavors meld even more deeply.

Is it possible to make this recipe spicy or mild?

Yes, adjust the amount of Cajun seasoning or add cayenne pepper to increase heat. For a milder version, reduce the seasoning or use a mild paprika.

Can I use frozen shrimp?

Yes, but add them frozen towards the end of cooking and allow extra time for them to cook through.

Will the rice get mushy in the slow cooker?

If you follow the cooking times and rice quantity precisely, the rice should cook perfectly. Avoid lifting the lid too often, which can affect cooking time and texture.

Cook This Next

• Sweet Corn And Shrimp Chowder – a creamy, comforting soup that pairs beautifully with jambalaya.
• Cheddar Scallion Buttermilk Biscuits – flaky and flavorful biscuits perfect for soaking up every bit of sauce.

The Takeaway

Slow Cooker Cajun Jambalaya is a fantastic meal that combines ease, nutrition, and vibrant flavors into one pot. With its simple preparation and endless customization options, it’s perfect for anyone looking to bring a taste of Cajun cuisine into their home without fuss. Whether you’re feeding a crowd or just looking for comforting leftovers, this dish delivers every time. Next time you want a hassle-free dinner packed with bold, smoky, and spicy notes, give this recipe a try—you won’t regret it!

Enjoy the journey of flavors and the convenience of slow cooking with this satisfying Slow Cooker Cajun Jambalaya recipe.

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