Slow Cooker Jambalaya is an easy, one-pot Cajun favorite made with chicken, sausage, shrimp, and bold spices. A family dinner winner!

Scale

1 boneless chicken breast (about 1 lb), cut into bite-sized pieces

12 oz. andouille sausage, sliced

2 red bell peppers, seeded and diced

2 jalapeños, seeded and diced

1 medium white onion, sliced

2 celery ribs, sliced

3 garlic cloves, minced

2 cups chicken stock

14 oz. can diced tomatoes

1 Tbsp. Tabasco hot sauce

3 Tbsp. Cajun seasoning

½ tsp. kosher salt

½ tsp. black pepper

12 oz. frozen shrimp, peeled and deveined

2 cups cooked rice

Fresh parsley, chopped (for garnish)

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Layer the base ingredients. In a large slow cooker, add the chicken pieces, sliced andouille sausage, bell peppers, jalapeños, onion, celery, and minced garlic.
Add liquids and seasoning. Pour in the chicken stock and diced tomatoes (with their juices). Then add the Tabasco, Cajun seasoning, salt, and black pepper. Stir gently to combine all ingredients evenly.
Slow-cook the mix. Cover with the lid and cook on LOW for 5–6 hours, or on HIGH for 3 hours. You want the chicken cooked through and the vegetables softened.
Add shrimp. Once the chicken and veggies are ready, stir in the frozen shrimp. Cover again and cook on HIGH for an additional 30 minutes (or LOW for about 1 more hour) until the shrimp are pink and cooked through.
Add rice and parsley. Prepare your rice (if not done already) so you have 2 cups of cooked rice ready. Stir the cooked rice and chopped parsley into the jambalaya until everything is evenly distributed.
Serve and enjoy. Spoon into bowls or onto plates, optionally garnish with extra parsley or green onion, and dig in while hot.

Use any rice you prefer—jasmine, brown, or basmati. Add more veggies like okra or carrots. Adjust heat with more or less hot sauce.