Slow-Cooker Cajun Jambalaya
Ingredients:
– 1 lb chicken breast, diced
– 1 lb smoked sausage, sliced
– 1 onion, diced
– 1 green bell pepper, diced
– 2 stalks celery, sliced
– 3 cloves garlic, minced
– 1 can diced tomatoes
– 2 cups chicken broth
– 1 cup long-grain white rice
– 2 tbsp Cajun seasoning
– Salt and pepper to taste
– Green onions, for garnish
Instructions:
1. In the slow cooker, combine chicken, sausage, onion, bell pepper, celery, and garlic.
2. Add in diced tomatoes, chicken broth, rice, Cajun seasoning, salt, and pepper. Stir to combine.
3. Cook on low for 6-8 hours or on high for 3-4 hours, until the rice is cooked through.
4. Serve hot, garnished with green onions.
✅ 20 Frequently Asked Questions (FAQs)
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Can I use brown rice instead of white?
Yes, but it takes longer to cook and may need extra broth. -
Can I add shrimp to this?
Absolutely! Add peeled shrimp during the last 30 minutes of cooking. -
Will the rice get mushy in the slow cooker?
It can if overcooked. Stir only when necessary and avoid opening the lid often. -
Can I prep this ahead of time?
Yes—store all ingredients (except rice) in a bag and freeze or refrigerate until ready to use. -
Is Cajun seasoning very spicy?
It depends on the brand. Taste and adjust to your heat preference. -
Can I make it vegetarian?
Yes—use plant-based sausage, veggie broth, and omit chicken. -
Can I cook the rice separately?
Definitely! Add cooked rice just before serving to avoid overcooking. -
Can I use frozen chicken?
It’s better to thaw first, but you can use frozen if you increase cook time. -
What type of sausage works best?
Smoked andouille sausage is traditional, but any smoked sausage will do. -
Do I need to brown the sausage or chicken first?
Not necessary, but browning adds extra flavor and texture. -
Can I freeze leftovers?
Yes, though the rice may soften more after thawing. -
Will jasmine or basmati rice work?
Yes, but they have different cook times and may change the texture slightly. -
What size slow cooker should I use?
A 6-quart cooker works well for this recipe. -
Can I reduce the sodium?
Use low-sodium broth and salt-free Cajun seasoning. -
How do I thicken the jambalaya?
Remove the lid for the last 30 minutes to let some liquid evaporate, or mash a bit of the cooked rice. -
Is this recipe gluten-free?
Yes, if all packaged ingredients (like sausage) are gluten-free. -
Can I substitute the chicken with turkey or pork?
Yes! Any boneless meat works well. -
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. -
What should I serve with it?
Cornbread, crusty bread, or a fresh green salad are great pairings. -
Can I make this spicier?
Add hot sauce, extra Cajun seasoning, or diced jalapeños.
🔥 20 Pro Tips for the Best Slow-Cooker Cajun Jambalaya
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Use fire-roasted diced tomatoes for a smoky flavor boost.
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Brown the sausage before adding for a deeper, caramelized flavor.
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Add a splash of hot sauce for an extra Cajun kick.
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Use fresh herbs like thyme or parsley for garnish to brighten up the dish.
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Stir once halfway through cooking if needed, but not more—slow cookers lose heat fast.
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Adjust Cajun seasoning at the end to avoid overseasoning early on.
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Use chicken thighs for juicier, more flavorful meat.
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Add a bay leaf while cooking for added depth (just remove before serving).
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Try smoked paprika for a richer, slightly smoky finish.
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Add a squeeze of lemon juice at the end for brightness.
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Top with sliced jalapeños or hot pepper flakes if you like it spicy.
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Add a dash of Worcestershire sauce for umami richness.
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Dice the veggies uniformly so they cook evenly.
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Avoid overloading the slow cooker—leave room for steam to circulate.
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Use a rice cooker for the rice if you’re nervous about texture and mix in before serving.
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Shred the chicken just before serving for better distribution in each bite.
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Cook on low for the best flavor development if time allows.
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Taste before adding extra salt—sausage and broth may already provide enough.
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Garnish with chopped green onions and parsley for a pop of color and flavor.
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Let it rest for 10 minutes before serving so the flavors can meld.
