Description
Slow Cooker Jambalaya is a delightful blend of chicken, sausage, and shrimp cooked with rice, offering a quick, flavorful meal that’s ideal for any occasion. Packed with Cajun spices, it’s a comforting dish that even busy cooks can prepare.
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
- Combine chicken, sausage, tomatoes, onions and peppers, celery, cajun seasoning, oregano, thyme, and hot sauce in the slow cooker. Stir well, then pour chicken broth on top.
- Cook on high for 3 hours, then add shrimp and reduce cooking temperature to low for an additional 30 minutes.
- Prepare jasmine rice according to package instructions.
- Serve the jambalaya over the rice in bowls, garnished with freshly chopped parsley if desired.
Notes
For added flavor, consider using homemade chicken broth instead of canned.
Feel free to adjust the amount of hot sauce based on your spice preference.
Fresh parsley adds a nice touch for garnishing.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 3g
- Sodium: 1240mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 130mg