Mardi Gras isn't complete without some Creole food, so throw this Slow Cooker Jambalaya on while you hit up a parade or bake some beignets! Andouille sausage, chicken, and shrimp marry with Cajun-spiced rice and vegetables in this easy weekday or weekend meal.
Course Main Course
Cuisine American, Cajun
Keyword slow cooker jambalaya
Prep Time 30 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours30 minutesminutes
Servings 6servings
Calories 546kcal
Author Erica
Ingredients
12ouncesfully cooked andouille sausage1 package
¼cupdry white wine
2boneless skinless chicken breastscut into 1-inch cubes
3bell peppersgreen, red, and yellow, diced
3ribs celerychopped
1red oniondiced
4clovesgarlicminced
2cupsunsalted chicken broth
28ounces(can) crushed tomatoes
3-4tablespoonsCreole seasoning
1teaspoonred pepper flakes
2sprigs fresh thymeor 1/2 teaspoon dried thyme
2bay leaves
Kosher saltto taste
Cracked black pepperto taste
1 ½cupswhite riceuncooked
½pounduncooked shrimppeeled and de-veined
Cilantrofor garnish (optional)
Scallionsfor garnish (optional)
Instructions
Grease a 5- or 6-quart slow cooker pot with non-stick cooking spray.
Slice sausage into ¼-inch discs. In a skillet set over medium-high heat, cook sausage for 5-7 minutes, stirring occasionally, until it begins to brown. Deglaze the pan with the wine, scraping the browned bits with a spatula. Place in prepared slow cooker.
Add cubed chicken, bell peppers, celery, onion, garlic, chicken broth, tomatoes, Creole seasoning, pepper flakes, thyme, bay leaves, salt, and pepper, stirring to combine.
Cover and cook for 3.5 hours on high. Stir in rice and cook another 30 minutes until rice is fully cooked and tender. Add shrimp and cook 15 minutes more, or until shrimp are pink and cooked through.
Gently fluff jambalaya with a fork before serving. Garnish with chopped cilantro and/or scallions if desired, and serve with pepper sauce on the side (if you like it extra hot!)