Description
This Slow Cooker Jambalaya is a bold, hearty, one-pot Southern classic loaded with smoky sausage, juicy shrimp, tender rice, and aromatic Cajun spices. A set-it-and-forget-it comfort dish that brings Louisiana flavor to your dinner table!
Ingredients
- For the Jambalaya:
- 1 lb smoked sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 1 cup long-grain rice
- 2 tsp Cajun seasoning
- Salt and pepper, to taste
- Chopped green onions, for garnish
Instructions
- Prepare the Ingredients: Slice sausage, chop bell pepper and onion, and mince garlic.
- Layer in Slow Cooker: Add sausage, bell pepper, onion, garlic, diced tomatoes (with juices), chicken broth, rice, Cajun seasoning, salt, and pepper. Stir gently to combine.
- Cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until rice is tender and most of the liquid is absorbed.
- Add Shrimp: Stir in shrimp during the last 15–20 minutes of cooking. Continue until shrimp are pink and fully cooked through.
- Finish & Serve: Garnish with chopped green onions and serve warm straight from the slow cooker.
Notes
- For a spicier version, add 1/2 tsp cayenne pepper or extra Cajun seasoning.
- To prevent mushy rice, avoid stirring too often during cooking.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Cajun / Creole