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- 1 pound chicken breast, diced - 1 pound andouille sausage, sliced (or vegan sausage for a meat-free option) - 1 large onion, diced - 1 green bell pepper, diced - 1 red bell pepper, diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, undrained - 2 cups chicken or vegetable broth - 1 tablespoon Cajun seasoning - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 cup long-grain rice, rinsed - 1 cup frozen shrimp, peeled and deveined - Salt and pepper to taste In this jambalaya, I use hearty chicken and flavorful andouille sausage. You can also swap in vegan sausage if you want to keep it plant-based. The mix of onion, green bell pepper, and red bell pepper adds a nice crunch and sweetness. Garlic brings a robust taste that makes the dish shine. I love using diced tomatoes for extra moisture and flavor. The Cajun seasoning brings a spicy kick, while thyme and smoked paprika round out the taste. Long-grain rice cooks perfectly in the slow cooker, soaking up all the flavors. Finally, the shrimp adds a touch of elegance. - Chopped green onions - Chopped parsley Garnishes make a big difference. Chopped green onions add a fresh crunch, while parsley gives a lovely color. I often sprinkle these on top right before serving. It makes each plate look inviting. - Vegan options - Rice alternatives If you prefer a vegan meal, use tofu or extra vegetables instead of chicken and sausage. You can also use chickpeas for added protein. For rice, feel free to try quinoa or cauliflower rice. They both work well and keep the dish light. Just adjust the cooking time if you choose a different grain. Start by prepping your ingredients. Dice 1 pound of chicken breast and slice 1 pound of andouille sausage. For veggies, chop 1 large onion, 1 green bell pepper, and 1 red bell pepper. Next, mince 3 cloves of garlic. Once everything is ready, combine the chicken, sausage, onion, bell peppers, and garlic in your slow cooker. Mix them well so they blend together. Now, pour in 1 can of undrained diced tomatoes and 2 cups of chicken or vegetable broth. Add 1 tablespoon of Cajun seasoning, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Season with salt and pepper to your taste. Next, add 1 cup of rinsed long-grain rice. Stir gently to make sure the rice gets mixed in with the other ingredients. You can choose to cook on low or high. For low, set it for 6 hours. For high, set it for 3 hours. Both methods work well, but low gives a richer flavor. Make sure to check the time. When cooking on low, it takes longer but develops great taste. On high, it cooks faster, but keep an eye on it. In the last 30 minutes, it’s time to add the shrimp. Use 1 cup of frozen shrimp that is peeled and deveined. Just toss them into the slow cooker and stir gently to mix them in. You’ll know the shrimp is done when it turns pink and opaque. This usually takes about 30 minutes. Once cooked, remove the lid and give the jambalaya a good stir. Adjust any seasonings if needed. Balancing flavors To make great jambalaya, you need to balance flavors. Start with the base. Use a mix of chicken and andouille sausage for a rich taste. Fresh veggies add sweetness. The Cajun seasoning gives a kick. Don’t forget to taste as you go. Adjust seasonings until it feels just right. Adjusting spice levels If you like it spicy, add more Cajun seasoning. You can also include a dash of hot sauce. If you prefer mild, cut back on the seasoning. You can always add spice later, but you can’t take it out. Avoiding mushy rice To keep rice from getting mushy, rinse it well before adding. This removes extra starch. Add it in the middle of cooking, not at the start. This way, it cooks just right. Ensuring even cooking Layer ingredients wisely. Put heavier items like meat on the bottom. Spread veggies on top. Stir it gently once halfway through. This helps everything cook evenly. Food pairings Jambalaya pairs well with crusty bread. A fresh green salad can lighten the meal. Serve it with a side of coleslaw for crunch. Presentation ideas For a pretty plate, use a large bowl. Spoon jambalaya in the center. Top with fresh green onions and parsley. A squeeze of lemon adds brightness. This makes the dish look as good as it tastes. {{image_2}} You can make a tasty vegetarian jambalaya by using tofu or a mix of veggies. Tofu has a nice texture and soaks up flavors well. Cut it into small cubes for even cooking. Use bell peppers, zucchini, and corn for great taste. Don't forget to spice it up! Add Cajun seasoning or a pinch of cayenne pepper for a kick. This gives a nice depth to your dish while keeping it plant-based. Seafood jambalaya is a fun twist! You can use shrimp, scallops, or even crab. Each brings a different flavor to the pot. If you pick larger seafood, like crab, cut down the cooking time. Shrimp cooks fast, so add it in the last 30 minutes. This way, it stays tender and juicy. For a richer taste, add a splash of white wine before cooking. Want to make it a one-pot meal? Add beans or lentils to boost protein and fiber. They cook well in the slow cooker and add a nice texture. You can also include more veggies, like spinach or carrots. This makes your jambalaya even more colorful and healthy. Feel free to mix and match your favorite ingredients. Each change keeps it fresh and exciting! After making Slow Cooker Jambalaya, you may have leftovers. Store them in the fridge. Place the jambalaya in an airtight container. This helps keep it fresh. Use it within three to four days for the best taste. You can also freeze jambalaya for later. To do this, let it cool first. Then, transfer it to a freezer-safe container. Leave some space at the top. This allows for expansion when freezing. Jambalaya can stay in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. This keeps the flavors intact. Reheat your jambalaya in several ways. The best method is using the stove. Place it in a pot over low heat. Stir it often to avoid sticking. You can also use the microwave. Heat it in short bursts, stirring between each. To avoid overcooking, check the jambalaya often. It should be warm all the way through but not dry. If it seems dry, add a splash of broth or water. This keeps it moist and tasty. Slow Cooker Jambalaya cooks for about 6 hours on low or 3 hours on high. This time helps all the flavors mix well. The slow cook brings out the taste of the chicken, sausage, and spices. You can check if it's done by looking at the rice. It should be tender and fluffy. Yes, you can use brown rice instead of white rice. However, you need to adjust the cooking time. Brown rice takes longer to cook. If you choose brown rice, add an extra hour to the cooking time. Make sure to check the rice for doneness before serving. If you want a different flavor, you can use other sausages. Turkey sausage or chicken sausage works well. For a meat-free option, try vegan sausage. You can also use mushrooms for a hearty texture. The choice will change the taste, but it will still be delicious. Yes, you can make it spicy! Add more Cajun seasoning or a dash of hot sauce. You can also add diced jalapeños or crushed red pepper flakes. Adjust the spice to your taste. This will give your jambalaya a nice kick! Jambalaya pairs well with many sides. You can serve it with crusty bread or cornbread. A simple green salad with a light dressing also works. For a fun touch, add a scoop of coleslaw. These sides will balance the rich flavors of the jambalaya. You learned how to make Slow Cooker Jambalaya with chicken, sausage, and shrimp. We covered ingredients, cooking steps, and tips to get the best flavor. Don’t forget the toppings and serving ideas to impress your guests. Experiment with variations like vegetarian or seafood versions for fun new tastes. Whether you store leftovers or serve hot, this dish brings comfort and joy. Dive in and enjoy the rich flavors of your homemade jambalaya!

Slow Cooker Jambalaya

Indulge in the flavors of the South with this Slow Cooker Jambalaya Delight! This easy recipe combines chicken, andouille sausage, shrimp, and a medley of spices to create a hearty meal that simmers while you go about your day. Perfect for weeknight dinners or gatherings, this dish is packed with vibrant flavors and is simple to make. Click through to discover the full recipe and bring this delicious jambalaya to your table tonight!
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Ingredients
  

1 pound chicken breast, diced

1 pound andouille sausage, sliced (or vegan sausage for a meat-free option)

1 large onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

2 cups chicken or vegetable broth

1 tablespoon Cajun seasoning

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 cup long-grain rice, rinsed

1 cup frozen shrimp, peeled and deveined

Salt and pepper to taste

Chopped green onions and parsley for garnish

Instructions
 

In a slow cooker, combine the diced chicken, sliced sausage, onion, green bell pepper, red bell pepper, and minced garlic. Mix well to combine all the ingredients.

    Pour in the undrained diced tomatoes and chicken or vegetable broth. Stir in the Cajun seasoning, dried thyme, and smoked paprika. Season with salt and pepper as desired.

      Add the rinsed long-grain rice to the slow cooker, gently stirring to distribute it evenly within the mixture.

        Cover the slow cooker and set it to cook on low for 6 hours or on high for 3 hours.

          In the last 30 minutes of cooking, add the frozen shrimp to the slow cooker, stirring to incorporate them into the mix. Cover and continue cooking until the shrimp are pink and cooked through.

            Once cooking is complete, take off the lid and give the jambalaya a good stir. Adjust seasoning if necessary.

              Serve hot, garnished with chopped green onions and parsley for a pop of freshness.

                Prep Time: 15 mins | Total Time: 6 hrs 15 mins | Servings: 6-8