This slow-cooked jambalaya brings the bold, savory flavors of the Cajun country to your dinner table with minimal effort. The dish combines tender chicken breast and smoky sausage with the classic “holy trinity” of onions, peppers, and celery, all simmered in a rich broth seasoned with oregano, thyme, and a hint of cayenne. As the ingredients meld together over several hours, the rice absorbs the deep, aromatic juices, creating a comforting and satisfying one-pot meal. Perfect for busy weeknights or feeding a crowd, this recipe is forgiving and flexible. Add shrimp at the end for a touch of seafood sweetness that balances the spices beautifully. It is a robust, flavorful dish that serves as a complete meal in itself, requiring little more than a salad on the side.
Slow-Poke Jambalaya
Description
This slow-cooked jambalaya brings the bold, savory flavors of the Cajun country to your dinner table with minimal effort. The dish combines tender chicken breast and smoky sausage with the classic "holy trinity" of onions, peppers, and celery, all simmered in a rich broth seasoned with oregano, thyme, and a hint of cayenne. As the ingredients meld together over several hours, the rice absorbs the deep, aromatic juices, creating a comforting and satisfying one-pot meal. Perfect for busy weeknights or feeding a crowd, this recipe is forgiving and flexible. Add shrimp at the end for a touch of seafood sweetness that balances the spices beautifully. It is a robust, flavorful dish that serves as a complete meal in itself, requiring little more than a salad on the side.Ingredients
Directions
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Prepare the shrimp by shelling them and halving them lengthwise if they are large. Set aside in the refrigerator until ready to use.
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In your slow cooker, combine the chopped bell pepper, onion, celery, tomatoes, garlic, smoked sausage, chicken breast, oregano, thyme, cayenne, salt, beef broth, and uncooked rice if using.
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Cover the slow cooker and cook on the LOW setting for 9 to 10 hours, allowing the flavors to meld and the chicken to become tender.
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After the long cook time, switch the slow cooker to the HIGH setting.
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Add the prepared shrimp and cooked rice (if you chose to cook rice separately or add it now) to the slow cooker.
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Cover and cook on HIGH for an additional 20 to 30 minutes, just until the shrimp are pink and opaque and the rice is heated through.
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Garnish with minced parsley before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 35.4kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 26.6mg2%
- Total Carbohydrate 8.1g3%
- Dietary Fiber 3.6g15%
- Sugars 3.1g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Rice Variation: The original recipe mentions "cooked rice" being added at the end. If you prefer a traditional jambalaya texture where the rice cooks in the broth, use 1 cup of uncooked long-grain rice in step 2. If you prefer al dente rice, cook 1 cup of rice separately according to package directions and add it in step 5.
Shrimp Timing: Do not add the shrimp at the beginning of the cook time, as they will become rubbery and overcooked. Always add them during the last 20-30 minutes of cooking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the dish has thickened too much.
Spice Level: Adjust the cayenne pepper to your heat preference. Start with 1/8 teaspoon for mild heat, or increase to 1/4 teaspoon for a spicier kick.
