🥘 Slow Cooker Jambalaya

A classic one-pot Southern dish, jambalaya blends smoky sausage, tender chicken, sweet shrimp, rice, and the "Holy Trinity" of Louisiana cooking: onions, celery, and bell peppers. This slow cooker version simplifies the process without compromising the bold, deep flavors.

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🧂 Ingredients

Protein:

• 1 lb boneless, skinless chicken thighs (or breasts), cut into chunks

• 1 lb andouille sausage or smoked sausage, sliced

• ½ lb shrimp, peeled and deveined (add near the end)

Vegetables:

• 1 large onion, diced

• 1 bell pepper (red or green), diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 (14.5 oz) can diced tomatoes (with juice)

• 1 (6 oz) can tomato paste

Liquids & Grains:

• 1½ cups low-sodium chicken broth

• 1 cup uncooked long-grain white rice (see notes)

• 1 tbsp olive oil (optional, for browning meats)

Spices & Seasonings:

• 1 tbsp Cajun or Creole seasoning (adjust to taste)

• 1 tsp smoked paprika

• ½ tsp dried oregano

• ½ tsp dried thyme

• ½ tsp black pepper

• ¼ tsp cayenne pepper (optional)

• 2 bay leaves

• Salt to taste

• Fresh parsley and green onions, chopped (for garnish)

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🍳 Equipment Needed

• 6- to 8-quart slow cooker

• Knife & cutting board

• Skillet (optional, for browning)

• Ladle and spoon

• Optional rice cooker or saucepan (if cooking rice separately)

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🔪 Preparation Steps

Step 1: Prep the Protein

• Chicken: Cut into bite-sized pieces.

• Sausage: Slice into ½-inch rounds.

• Shrimp: Clean, peel, and devein. Store in the fridge until the final 30 minutes of cooking.

💡 Optional but flavorful: Quickly brown the sausage and chicken in a skillet to lock in flavor and add color before adding them to the slow cooker.

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🧑‍🍳 Cooking Instructions

🕐 Cook Time: 4–5 hours on HIGH or 7–8 hours on LOW

Step 2: Build the Flavor Base

Add to the slow cooker:

• Diced onion, bell pepper, and celery (the Holy Trinity)

• Garlic, diced tomatoes (with juice), tomato paste

• Chicken and sausage

• Spices: Cajun seasoning, paprika, oregano, thyme, cayenne, pepper, bay leaves

• Chicken broth

Stir to combine everything well.

🧂 Taste your seasoning now if you want it spicier—add cayenne or hot sauce!

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Step 3: Cook Low and Slow

• Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.

• Stir occasionally if possible (though it's okay to leave it alone).

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Step 4: Add Rice & Shrimp

About 30 minutes before the end of cook time:

1. Stir in uncooked rice and shrimp.

2. Make sure the rice is submerged in liquid. If needed, add ½ cup broth.

3. Cover and cook another 25–30 minutes until rice is tender and shrimp is pink and cooked through.

📝 Alternative: For better rice texture, cook rice separately and stir it into the jambalaya just before serving.

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Step 5: Finish & Serve

• Remove bay leaves.

• Stir the jambalaya gently, taste and adjust seasoning (salt, hot sauce).

• Garnish with chopped parsley and green onions.

• Serve hot with crusty bread, cornbread, or a crisp green salad.

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🍽️ Serving Size

This recipe serves 6–8 people generously.

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📦 Storage & Reheating

• Refrigerator: Store in airtight containers for up to 4 days.

• Freezer: Freeze cooled jambalaya in freezer-safe bags or containers for up to 3 months.

• Reheat: Microwave or reheat gently on the stove with a splash of broth.

❗ Tip: Rice will continue to absorb liquid over time. Add broth when reheating to restore consistency.

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🔄 Variations

🧄 Meat-Free Version:

• Use veggie sausage or omit meat entirely.

• Sub chicken broth with vegetable broth.

• Add more beans or mushrooms for umami.

🐟 Seafood Twist:

• Use only shrimp, scallops, or crawfish.

• Add seafood only during the final 20–30 minutes to prevent overcooking.

🌶️ Extra-Spicy Cajun Style:

• Double cayenne, use hot smoked sausage, and a dash of Tabasco or Louisiana hot sauce.

🍚 Rice Notes:

• White rice works well but becomes soft in slow cookers.

• Brown rice needs longer and extra liquid — cook it separately.

• Cauliflower rice can be stirred in at the very end for low-carb option.

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🧠 Tips for Perfect Slow Cooker Jambalaya

1. Browning is optional—but adds depth. Especially with sausage.

2. Don't overcook shrimp. They go in at the end to stay juicy.

3. Watch the rice. Some slow cookers cook hotter than others; check at 25 minutes.

4. Thin it out if needed. Add broth to adjust texture.

5. Batch cook & freeze. It’s an excellent meal prep dish.

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🧾 Nutrition Info (per serving, approx.)

• Calories: 400–500

• Protein: 30g

• Carbs: 35g

• Fat: 20g

• Fiber: 3g

• Sodium: Depends on broth and sausage—use low-sodium options if needed.

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🧑‍🎤 Story Time (optional to expand your word count)

Jambalaya originated from the French Quarter of New Orleans, evolving as a local twist on Spanish paella. It's a dish built from necessity, community, and creativity—whatever meat and vegetables were on hand got thrown into the pot with rice, seasoning, and time.

Making it in a slow cooker transforms what was once a stovetop labor of love into a set-it-and-forget-it delight. Perfect for busy days when you still crave a taste of the South.

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📋 Sample Day Timeline

Here’s how to fit it into a day:

Time	Task
7 AM	Chop all veggies and proteins
7:30 AM	Start the slow cooker on LOW
3 PM	Stir, taste, adjust seasoning
3:30 PM	Add rice and shrimp
4 PM	Dinner is ready! Garnish & serve