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Homemade Slow Cooker Cajun Jambalaya recipe photo

Slow Cooker Cajun Jambalaya

This Slow Cooker Cajun Jambalaya is bursting with bold flavors and hearty ingredients for a comforting, effortless meal perfect for any day.
Prep Time20 minutes
Cook Time5 hours 30 minutes
Total Time5 hours 50 minutes
Course: Main Course
Cuisine: Cajun
Keyword: Comfort Food, Easy, Hearty, One-Pot, Slow Cooker
Servings: 6 servings

Ingredients

  • 1 pound chicken breast diced
  • 1 pound shrimp peeled and deveined
  • 1 cup turkey sausage sliced
  • 1 cup long-grain white rice
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 3 green onions sliced, for garnish
  • fresh parsley chopped, for garnish

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Equipment

  • Slow cooker (4-6 quart)
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Sauté pan
  • Wooden spoon or spatula
  • Ladle

Notes

  • Sautéing the turkey sausage and vegetables before slow cooking unlocks deeper flavors and aroma.
  • Add shrimp towards the end of cooking to keep them tender and prevent overcooking.
  • Use chicken thighs instead of breast for more moisture and richer flavor.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Adjust the heat by modifying the amount of Cajun seasoning or adding cayenne pepper as desired.
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