Description

This Slow Cooker Jambalaya features tender chicken, smoky sausage, and succulent shrimp, all combined with rich spices for a comforting and flavorful meal. Perfect for quick dinners or family 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 (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, diced tomatoes with green chiles, onions and peppers, celery, cajun seasoning, oregano, thyme, and hot sauce to the slow cooker. Stir thoroughly, then pour the chicken broth over the mixture.
Cook on high for 3 hours. Then, add the shrimp and reduce the temperature to low for an additional 30 minutes.
Prepare the jasmine rice according to package instructions.
Once everything is cooked, place a scoop of rice into bowls and serve the jambalaya over the rice. Optionally, garnish with freshly chopped parsley before enjoying.

Notes

For added heat, increase the amount of hot sauce or cajun seasoning.
Feel free to substitute the shrimp with other seafood if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 515
Sugar: 2g
Sodium: 1500mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 59g
Fiber: 2g
Protein: 26g
Cholesterol: 130mg