Slow Cooker Jambalaya
Spicy and flavorful slow cooker jambalaya is an instant family favorite comfort food you will make again and again. Way too easy and delicious to make only once!
Spicy and flavorful slow cooker jambalaya is an instant family favorite comfort food you will make again and again. Way too easy and delicious to make only once!
- 1 tablespoon garlic minced
- 1/2 teaspoon salt or to taste
- 2 cups chicken broth low sodium
- 1/2 teaspoon pepper or to taste
- 1 package andouille sausage
- 1/2 pound shrimp uncooked (peeled and de-veined)
- 1 large chicken breasts boneless/skinless pounded to even thickness
- 3 ea bell peppers (one each of green red, and yellow or orange), diced
- 1 ea white or yellow onion diced
- 2 ea jalapeã±os (see note) seeds and stems removed
- 1 1/2 cips white rice uncooked
- 1 can crushed tomatoes 30 oz
- 3 tablespoons cajun seasoning store bought or homemade
- cilantro or parsley (optional)
- Carbohydrate 0.462840000939029 g
- Cholesterol 0 mg
- Fat 0.00700000001420189 g
- Fiber 0.0293999987245039 g
- Protein 0.0890400001806481 g
- Saturated Fat 0.00124600000252794 g
- Serving Size 1 1 Serving (39g)
- Sodium 0.238000000482864 mg
- Sugar 0.433440002214525 g
- Trans Fat 0.00211400000428897 g
- Calories 2 calories
Step-by-step
- Slice sausage into sections (about ½ inch thick slices).
- Remove tails from shrimp if they are still on.
- Chop chicken into 1-inch pieces.
- Add sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, minced garlic, Cajun seasoning, and salt and pepper to greased slow cooker and stir to combine.
- Cover and cook for 3-4 hours on low.
- Stir in rice and cook another 3 hours.
- About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes.
- Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.
My Go-To Slow Cooker Jambalaya: A Weeknight Miracle
As a busy working mom, finding time to cook a delicious and satisfying dinner can feel like a Herculean task. Between work, carpools, homework help, and the general chaos of family life, the last thing I want to do is spend hours slaving over a hot stove. That's why I've become a huge fan of slow cooker recipes – they’re lifesavers! And this slow cooker jambalaya? It's officially my weeknight go-to.
I stumbled upon this recipe a few months ago, and it's been a consistent hit with my family. The slow cooker does all the work, infusing the chicken, sausage, and vegetables with a rich, flavorful broth. The result is a deeply satisfying meal that's both comforting and surprisingly easy to make. Even my picky eaters, who usually turn their noses up at anything remotely "spicy," clean their plates every time.
The beauty of this jambalaya is its versatility. I often adapt it based on what I have on hand. Sometimes I add extra vegetables, like zucchini or corn. Other times, I swap out the andouille sausage for something milder, like Italian sausage. Feel free to experiment and tailor it to your own tastes and dietary needs. It's a fantastic base recipe that's easily adaptable.
What makes this recipe so special? It's the balance of flavors, of course! The subtle sweetness of the bell peppers plays beautifully against the spiciness of the jalapeños (don't worry, even with two jalapeños it's not overwhelmingly hot – perfect for those who prefer a moderate kick). The Cajun seasoning adds a depth of flavor that’s simply irresistible. And the shrimp, added at the end, provide a lovely burst of freshness. The combination of all these ingredients is nothing short of magical, creating a dish that's bursting with flavor in every bite.
This jambalaya isn’t just a weeknight dinner; it's also perfect for entertaining. It’s easily scalable to feed a crowd, and it always looks impressive. Plus, you can prepare it almost entirely ahead of time, freeing you up to focus on your guests. I've served it at several potlucks and gatherings, and it’s always a huge hit. Everyone raves about the tender chicken, flavorful sausage, and the perfectly cooked rice.
I love how easy it is to clean up after making this jambalaya. Since it's all cooked in the slow cooker, there's barely any mess. Just a quick wipe down of the cooker, and I’m done. This is a HUGE plus for a busy mom like me!
Tips and Tricks:
- Spice Level: Adjust the number of jalapeños to control the spiciness. For a milder version, use just one or even remove the seeds and membranes for less heat.
- Protein Options: Feel free to substitute the protein. Andouille sausage is traditional, but Italian sausage, kielbasa, or even chorizo would work well.
- Vegetable Variety: Get creative with the vegetables! Add other vegetables like okra, celery, or even some chopped mushrooms for extra flavor and texture.
- Make it Ahead: This jambalaya tastes even better the next day! You can easily make it a day ahead of time and reheat it when ready to serve.
- Garnish: Don't forget a sprinkle of fresh cilantro or parsley at the end for a pop of freshness and color.
So, if you're looking for a delicious, easy, and impressive weeknight meal that the whole family will love, look no further than this slow cooker jambalaya. Trust me, it's a game changer!
