Slow Cooker Brown Rice Jambolaya

Slow Cooker Brown Rice Jambolaya

This Slow Cooker Brown Rice Jambalaya is a hearty and flavorful dish packed with tender chicken, spicy andouille sausage, shrimp, and colorful vegetables, all simmered in a rich Cajun-spiced tomato broth. Served over fluffy brown rice, it’s an easy, one-pot meal perfect for busy weeknights or casual gatherings.

Course Main Dish

Cuisine Cajun

Prep Time 20

Cook Time 3

Total Time 3 20

Servings Servings

Calories 596kcal

Author Meghan Birnbaum

Equipment

Slow cooker (6-quart or larger)
Cutting board
Sharp knife
Measuring spoons
Measuring Cups
Wooden spoon or spatula
Medium saucepan with lid
Strainer for rinsing rice
Ladle

Ingredients

1 28-ounce can diced tomatoes with juice
1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 pound andouille sausage sliced
1 large onion chopped (about 1 cup)
1 large green bell pepper chopped (about 1 cup)
1 cup celery chopped
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning adjust to taste
1 teaspoon cayenne pepper optional, adjust to spice preference
½ teaspoon dried thyme
1 pound frozen cooked shrimp tails removed
2 cups brown rice rinsed
4 cups water or chicken broth for cooking the rice

Get Recipe Ingredients

Instructions

Combine Ingredients in Slow Cooker: In a 6-quart slow cooker, add 1 (28-ounce) can of diced tomatoes with juice, 1 pound of chicken cubes, 1 pound of sliced andouille sausage, 1 chopped large onion, 1 chopped green bell pepper, and 1 cup of chopped celery. Pour in 1 cup of chicken broth.
Season the Mixture: Sprinkle 2 teaspoons of dried oregano, 2 teaspoons of dried parsley, 2 teaspoons of Cajun seasoning, 1 teaspoon of cayenne pepper (if desired), and ½ teaspoon of dried thyme over the mixture. Stir everything together using a wooden spoon or spatula.
Cook the Jambalaya: Cover the slow cooker with the lid. Cook on Low for 7–8 hours or on High for 3–4 hours, until the chicken is fully cooked and tender.
Add the Shrimp: During the last 30 minutes of cooking, stir in 1 pound of frozen cooked shrimp with tails removed. Cover and continue cooking until the shrimp are heated through.
Cook the Brown Rice: While the jambalaya is cooking, rinse 2 cups of brown rice in a strainer under cold water. In a medium saucepan, combine the rinsed rice with 4 cups of water or chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Serve: Ladle the jambalaya over the cooked brown rice. Serve warm, optionally garnished with fresh parsley or chopped green onions.

Notes

Spice Level: Adjust the amount of cayenne pepper and Cajun seasoning according to your spice preference.
Substitutions: Feel free to substitute other proteins like turkey sausage or tofu for the andouille sausage, or add additional vegetables such as okra or tomatoes for variation.

Nutrition