Slow-Cooker Jambalaya: Flavorful One-Pot Cajun Dinner

Just like in New Orleans — this tongue-tingling Crockpot Jambalaya is perfect for a flavorful weeknight supper.

We drove through Cajun Country on a summer road trip to Texas to visit my sister, and the signs for jambalaya and crawfish were everywhere in Louisiana. When we returned home, I set out to recreate those bold, spicy flavors in a slow-cooked version you can make any night of the week.

This recipe brings a pleasant heat, but you can easily adjust the spice level by adding more or less cayenne. If it becomes too spicy, a spoonful of sour cream on the side helps mellow the heat without masking the flavors.

Serve this hearty Crockpot Jambalaya over rice with crusty bread or homemade biscuits for a satisfying dinner.

Crockpot Jambalaya

Crockpot Jambalaya

Prep Time:
20 mins

Cook Time:
8 hrs

Total Time:
8 hrs 20 mins

Ingredients

• 1 lb Boneless skinless chicken breasts cubed
• 1 lb Andouille sausage sliced
• 2 14 oz cans diced tomatoes
• 1 large onion chopped
• 1 large green bell pepper chopped
• 1 cup diced celery
• 1 cup chicken broth
• 2 tsp dried oregano
• 2 tsp dried parsley
• 2 tsp Cajun seasoning
• 1/2 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1 lb frozen cooked shrimp peeled

Instructions

• In a 6-quart or larger crockpot, combine the cubed chicken, sliced andouille sausage, diced tomatoes with their juice, chopped onion, chopped green bell pepper, diced celery, and chicken broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours, until the chicken is tender and flavors are blended.
• About 30 minutes before serving, stir in the frozen cooked shrimp so they heat through but remain tender.
• Serve the jambalaya over rice and enjoy with crusty bread or biscuits.

Servings:
10 Servings

Author: Amanda Carlisle

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