Description
Jambalaya has always been one of my favorite comfort foods. It’s hearty, flavorful, and packed with a mix of meats, rice, and that signature Cajun kick
Ingredients
1 lb smoked sausage, sliced
1 lb shrimp, peeled and deveined
1 bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes, undrained
2 cups chicken broth
1 cup long-grain rice
2 tsp Cajun seasoning
Salt and pepper, to taste
Green onions, for garnish
Instructions
Step 1: Prep Your Ingredients
Slice the smoked sausage into rounds. Chop the bell pepper and onion, and mince the garlic.
Peel and devein the shrimp if not already done.
Step 2: Load the Slow Cooker
Add the sausage, shrimp, bell pepper, onion, and garlic to your slow cooker.
Pour in the diced tomatoes (with juice) and chicken broth.
Step 3: Add the Rice and Seasonings
Add the long-grain rice to the slow cooker.
Sprinkle in the Cajun seasoning, salt, and pepper. Stir everything together to combine well.
Step 4: Cook Low and Slow
Cover and cook on low for 4–5 hours or high for 2–3 hours.
The jambalaya is ready when the rice is tender and most of the liquid is absorbed.
Step 5: Garnish and Serve
Spoon the jambalaya into bowls and top with freshly sliced green onions.
Serve hot with crusty bread or cornbread on the side if desired.
