Description
This Slow Cooker Jambalaya is a flavorful blend of chicken, sausage, shrimp, and spices, all cooked to perfection. It’s a versatile and simple dish, ideal for a quick dinner or a comforting meal at home. Perfect for busy weekdays or a cozy weekend!
Ingredients
Scale
- 1 pound boneless skinless chicken thighs (cut into bite sized pieces)
- 14 ounces smoked andouille sausage (cut into rounds)
- 14 ounce can diced tomatoes
- 10 ounce can diced tomatoes with green chiles (I used Rotel)
- 12 ounces frozen onions and peppers
- 1 cup diced celery
- 2 teaspoons cajun seasoning
- 2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1 tablespoon hot sauce
- 14.5 ounce can chicken broth
- 12 ounce frozen cooked shrimp tail off
- 1.5 cups jasmine rice
Instructions
- Place chicken, sausage, tomatoes, onions and peppers, celery, cajun seasoning, oregano, thyme, and hot sauce in the slow cooker. Stir to combine, then pour the broth over the mixture.
- Cover and cook on high for 3 hours. After that, add the shrimp and switch to low for an additional 30 minutes.
- Prepare the rice according to package instructions.
- Once everything is ready, serve the jambalaya over rice in bowls. Optionally, garnish with freshly chopped parsley.
Notes
Get creative with the vegetables; feel free to include bell peppers or other favorites.
If you like it spicier, add more hot sauce or a pinch of cayenne pepper.
Garnish with parsley for a fresh touch before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 1100mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 110mg