Description
A hearty and flavorful Cajun-inspired dish made effortlessly in the slow cooker. This Slow Cooker Jambalaya features smoky Andouille sausage, tender shrimp, aromatic vegetables, and perfectly seasoned rice—all slow-cooked to rich, spicy perfection.
Ingredients
- 12 oz Andouille sausage, sliced
- 1 lb raw shrimp, peeled and deveined
- 1 cup long grain white rice
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp Cajun seasoning
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Slice the sausage, chop the vegetables, and mince the garlic.
- Add onion, bell peppers, celery, sausage, garlic, diced tomatoes with juice, chicken broth, Cajun seasoning, thyme, bay leaf, salt, and pepper into the slow cooker.
- Stir everything together and cover.
- Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
- About 30-45 minutes before cooking time ends, stir in the rice.
- With 15 minutes remaining, add the shrimp. Cover again and cook until shrimp are pink and cooked through.
- Remove bay leaf, taste and adjust seasoning if needed.
- Garnish with fresh parsley and serve with lemon wedges.