Description
Enjoy a delightful bowl of Slow Cooker Jambalaya, rich in flavors from chicken, sausage, and shrimp. This easy recipe combines key ingredients with minimal prep to create a comforting meal, perfect for busy weeknights or gatherings.
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
- 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 the chicken, sausage, diced tomatoes, diced tomatoes with green chiles, frozen onions and peppers, diced celery, cajun seasoning, oregano, thyme, and hot sauce in the slow cooker. Stir well and pour the chicken broth over the mixture.
- Set the slow cooker to high and cook for 3 hours. Then, add the shrimp and switch to low, cooking for an additional 30 minutes.
- Prepare the jasmine rice according to the package instructions.
- To serve, spoon the cooked rice into bowls and ladle the jambalaya over the rice. Garnish 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 to suit your heat preference.
This dish can be made in advance and reheated for an easy dinner option.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 1150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg