Description

Savor the rich and hearty flavors of Slow Cooker Jambalaya. This dish combines chicken, sausage, and shrimp with spices and rice for a delightful weeknight dinner that’s both easy to prepare and bursting with flavor.

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

Place the chicken, sausage, diced tomatoes, onions and peppers, celery, cajun seasoning, oregano, thyme, and hot sauce into the slow cooker. Mix well before adding chicken broth on top.
Set the slow cooker to high and cook for 3 hours. After this, add the shrimp and switch to low for an additional 30 minutes.
Prepare rice according to package instructions.
Spoon the cooked rice into bowls and serve the jambalaya on top. Optionally, garnish with freshly chopped parsley.

Notes

For a spicier flavor, increase the amount of hot sauce or add chopped jalapeño.
Make sure to use Jasmine rice for the best texture, but other long-grain rices can work fine as well.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 523
Sugar: 3g
Sodium: 1290mg
Fat: 21g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 3g
Protein: 29g
Cholesterol: 119mg