Slow-Cooker Jambalaya

Slow-Cooker Jambalaya

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This slow-cooked Cajun dinner is crazy delicious—and crazy easy. 

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Total Time:
4 hrs 40 mins
  • extra-virgin olive oil
  • 1 lb. boneless skinless chicken breast, cut into 1″ cubes
  • 6 oz. andouille sausage, cut into 1/4″ slices
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 jalapeno chili, seeded and chopped
  • 2 celery stalks, chopped
  • 1 tbsp. chopped fresh thyme
  • Freshly ground black pepper
  • 2 tsp. Cajun seasoning
  • 3 c. low sodium chicken broth
  • 28 oz. can diced tomatoes
  • 12 large shrimp, peeled and deveined
  • 2 c. cooked long-grain rice
  • Chopped scallions, for garnish


    1. Step 1In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add chicken and season with 1/2 teaspoon salt. Cook 4 to 5 minutes, stirring occasionally, then transfer chicken to a 6-quart slow cooker. Add sausage to skillet and lightly brown for 2 minutes, then add to slow cooker. Add garlic, onion, green pepper, jalapeño, celery, and thyme to skillet and season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir occasionally for 5 minutes. Add mixture to slow cooker along with cajun seasoning, chicken broth, and diced tomatoes. Cover and cook on low, 4 hours.
    2. Step 2In the same skillet over medium-high heat, cook shrimp until pink, about 3 minutes per side. Season with salt and set aside.
    3. Step 3Cook rice according to package instructions and set aside. After 4 hours, add rice to slow cooker and simmer 15 minutes. Add shrimp for the last 5 minutes until warmed through.
    4. Step 4Garnish with chopped scallions.


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Judy Kim

Judy Kim is a New York based food stylist, recipe developer, culinary producer and creative consultant.

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