Description
Slow Cooker Jambalaya is an easy-to-make dish bursting with flavor. With chicken, smoked sausage, shrimp, and a mix of spices, this comforting meal is perfect for any occasion.
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
- In a slow cooker, combine chicken, sausage, diced tomatoes, tomatoes with green chiles, frozen onions and peppers, celery, cajun seasoning, oregano, thyme, and hot sauce. Mix well and pour the chicken broth over the top.
- Set the slow cooker to high and cook for 3 hours. After that, add the shrimp and switch to low for an additional 30 minutes.
- Prepare the jasmine rice according to package instructions.
- Serve the jambalaya over the cooked rice, and garnish with freshly chopped parsley if desired. Enjoy!
Notes
Feel free to adjust the level of hot sauce according to your spice preference.
For added richness, you may substitute chicken broth with homemade stock.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 480
- Sugar: 5g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 155mg