Description

This Slow Cooker Jambalaya is a one-pot wonder that combines savory chicken, spicy sausage, and succulent shrimp for an unforgettable meal. Whether you’re after a quick dinner or a comforting homemade dish, this easy recipe will satisfy your cravings with its bold flavors and simple preparation.

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

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Instructions

Add the chicken, sausage, diced tomatoes, onions and peppers, diced celery, cajun seasoning, oregano, thyme, and hot sauce to the slow cooker. Stir the ingredients, then pour the chicken broth over the top.
Set the slow cooker to high and cook for 3 hours. After that time, add the shrimp and cook on low for an additional 30 minutes.
Prepare the jasmine rice according to package instructions while the jambalaya is cooking.
Once everything is done, spoon some rice into bowls and serve the jambalaya over the rice. Garnish with freshly chopped parsley if desired.

Notes

For extra flavor, try adding some chopped green onions before serving.
You can substitute the chicken and sausage with your favorite proteins like shrimp or fish for variation.
If you like it hotter, increase the amount of hot sauce or add sliced jalapeños.

Nutrition

Serving Size: 1 serving
Calories: 510
Sugar: 5g
Sodium: 1430mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 27g
Cholesterol: 130mg