This hearty and flavorful Slow Cooker Seafood Jambalaya combines smoky andouille sausage, tender chicken, and succulent shrimp in a rich, spice-infused tomato broth. With minimal prep, the slow cooker transforms these ingredients over hours of gentle cooking, melding bold Cajun flavors into every bite. Perfect for busy weeknights or gatherings, this versatile dish can be served over rice for a classic experience or enjoyed on its own for a low-carb option. It’s a fuss-free, crowd-pleasing meal that delivers the vibrant taste of Louisiana right to your table.
Imagine coming home to the irresistible aroma of a hearty, spice-infused jambalaya simmering away, ready to transport your taste buds straight to the bayou. This Slow Cooker Seafood Jambalaya is the ultimate comfort food—packed with spicy andouille sausage, tender chicken, and succulent seafood, all melded together in a rich, tomato-based sauce. The best part? Your slow cooker does all the work, infusing every bite with bold Cajun flavors while you go about your day. Whether feeding a hungry family or hosting a festive gathering, this one-pot wonder will become a kitchen favorite. Let’s dive into this easy, delicious recipe!
Why You’ll Love This Recipe
Jambalaya is a classic Cajun dish that features bold flavors and hearty ingredients. This slow cooker version preserves the essence of the dish while making it incredibly convenient. The sausage and chicken simmer low and slow, soaking up the spices, while the seafood—added at the end—stays perfectly tender. It’s a fuss-free meal ideal for busy weeknights, meal prep, or entertaining a crowd. Plus, when served with cauliflower rice, it becomes a low-carb, high-protein meal.
Ingredients: What You’ll Need
Here’s everything you’ll need to whip up this flavorful jambalaya:
- One pound of andouille sausage, sliced – Brings that smoky, spicy Cajun kick.
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces – Thighs stay juicier, but breasts work too.
- 1 pound shrimp, peeled and deveined – The star of the seafood show.
- Optional: 1/2 pound scallops or mussels – For extra seafood goodness.
- One large onion, chopped – Adds depth and sweetness.
- 2 bell peppers, chopped – Use red, green, or a mix for color.
- 3 celery stalks, chopped – A must-have in Cajun cooking.
- 4 cloves garlic, minced – For that savory punch.
- 1 can (14.5 oz) diced tomatoes – Forms the rich, tangy base.
- 2 cups chicken broth – Keeps everything moist and flavorful.
- 2 tablespoons Cajun seasoning – Adjust to your spice preference.
- Cooked cauliflower rice for serving – Optional, but a classic pairing.
Instructions: How to Make It
Follow these simple steps to create your slow cooker masterpiece:
- Brown the Meats
Heat a large skillet over medium-high heat. Add the sliced andouille sausage and chicken pieces, cooking until lightly browned. This step locks in flavor and adds a delicious sear. Transfer the browned meats to your slow cooker. - Load Up the Slow Cooker
Add the chopped onion, bell peppers, celery, minced garlic, diced tomatoes, chicken broth, and Cajun seasoning to the slow cooker. Stir everything together to combine the flavors. - Let It Simmer
Cover and cook on low for 6-8 hours. The long, slow cooking time melts the ingredients into a rich, hearty stew. - Add the Seafood
About 30 minutes before serving, gently stir in the shrimp (and scallops or mussels, if using). This ensures the seafood cooks just until it is tender and juicy. - Serve It Up
Spoon the jambalaya over a bed of cooked rice. Garnish with chopped parsley or green onions for a fresh, vibrant finish.
Tips for Jambalaya Success
- Seafood Smarts: Add the seafood in the last 30 minutes to avoid overcooking. If using frozen seafood, thaw it entirely first.
- Spice It Up: Love Heat? Add more Cajun seasoning or a dash of cayenne. Do you prefer it mild? Dial back the seasoning to taste.
- Thicker Texture: For a denser jambalaya, stir in a slurry of 1 tablespoon cornstarch mixed with two tablespoons of water during the last 30 minutes.
- Make It Ahead: Leftovers keep well in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat gently to preserve the seafood’s texture.
Why This Recipe Wins
This Slow Cooker Seafood Jambalaya is a game-changer: it’s packed with bold flavors, easy to make, and versatile enough for any occasion. The slow cooker transforms simple ingredients into a hearty, satisfying, and delicious dish. Whether you serve it over cauliflower rice or enjoy it solo, it’s a taste of Louisiana that’ll have everyone coming back for seconds. So grab your slow cooker and let this Cajun comfort dish bring some bayou magic to your table!
Estimated Nutritional Information (Per 1.5-cup Serving)
- Calories: 340 kcal
- Protein: 30g
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 5g (from tomatoes, onion, and peppers)
- Net Carbs: 8g (total carbs minus fiber)
- Sodium: 1100mg (varies based on sausage, broth, and seasoning)
Final Thoughts
This Slow Cooker Seafood Jambalaya is a soul-warming triumph that brings the vibrant spirit of Cajun cuisine to your kitchen with minimal effort. The smoky andouille sausage, juicy chicken, and tender seafood meld into a rich, spicy tomato broth bursting with bayou flavor, all thanks to the magic of slow cooking. 8 hearty servings are perfect for feeding a crowd, meal prepping, or simply savoring a taste of Louisiana any night of the week. Serve it over cauliflower rice for a low-carb twist, and let this one-pot wonder become your go-to for cozy, satisfying meals that deliver big on taste and comfort!
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