Slow Cooker Jambalaya

Ooo yes—slow cooker jambalaya is a win 🙌 Set-it-and-forget-it comfort food with big Louisiana vibes.

Here’s a reliable, flavorful slow-cooker jambalaya that doesn’t turn mushy.

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🌶️ Slow Cooker Jambalaya

Ingredients

• 1 lb chicken thighs, boneless/skinless, chopped
• 12 oz andouille sausage, sliced (or smoked sausage)
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes (with juices)
• 2 cups low-sodium chicken broth
• 1 tbsp tomato paste (optional but adds depth)
• 1½ tsp paprika
• 1 tsp cajun seasoning (adjust heat to taste)
• ½ tsp dried thyme
• ½ tsp oregano
• ¼ tsp cayenne (optional)
• 1 bay leaf
• Salt & black pepper to taste

Add later

• 1 cup long-grain white rice, rinsed
• ½ lb shrimp, peeled & deveined
• Sliced green onions & parsley (for serving)

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Instructions

1. Layer it up:
   Add chicken, sausage, onion, bell pepper, celery, garlic, tomatoes, broth, tomato paste, spices, and bay leaf to the slow cooker. Stir.
2. Cook:
   • LOW for 6–7 hours or
   • HIGH for 3–4 hours
3. Add rice:
   Stir in the rinsed rice about 1–1½ hours before serving (HIGH: 45–60 minutes). Make sure it’s submerged.
4. Add shrimp:
   Stir in shrimp 15–20 minutes before serving until just pink.
5. Finish:
   Remove bay leaf. Taste and adjust seasoning. Garnish with green onions & parsley.

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🔥 Pro Tips

• Want deeper flavor? Brown the sausage first—worth it if you have 5 extra minutes.
• Don’t add rice at the start or it’ll get gummy.
• Too thick? Splash in warm broth at the end.
• Creole-style: add extra tomatoes. Cajun-style: reduce tomatoes.

If you want, I can tweak this for extra spicy, no tomatoes, Instant Pot, or freezer-friendly 😏🍲