Description
Experience the delightful flavors of Slow Cooker Jambalaya, featuring tender chicken, zesty sausage, succulent shrimp, and aromatic rice. This recipe provides an easy, comforting meal that’s perfect for any occasion. Quick prep and an explosion of taste make it a must-try for homemade recipe enthusiasts.
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, diced tomatoes, onions and peppers, celery, cajun seasoning, oregano, thyme, and hot sauce in the slow cooker. Stir to mix well and pour the broth over the top.
- Set the slow cooker to high and cook for 3 hours. After this time, add the shrimp and then switch to low heat for an additional 30 minutes.
- While the jambalaya cooks, prepare the jasmine rice according to the package instructions.
- Once everything is done, serve the jambalaya over the rice in bowls. Optionally, garnish with freshly chopped parsley and enjoy!
Notes
You can adjust the amount of hot sauce to taste.
Feel free to add more vegetables for added nutrition.
This dish is also great for meal prep!
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg