Description
This Slow Cooker Jambalaya is packed with irresistible flavors from chicken, sausage, and shrimp. It’s a quick and easy meal that combines great ingredients for a satisfying dinner experience.
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 and pour chicken broth over the mixture.
- Set the slow cooker to high and cook for 3 hours. After this time, add the shrimp and switch to low for an additional 30 minutes of cooking.
- Prepare the jasmine rice according to the package directions while the jambalaya finishes cooking.
- When everything is ready, serve the jambalaya over the rice in bowls and garnish with freshly chopped parsley, if desired.
Notes
For a spicier dish, adjust the amount of hot sauce according to taste.
Feel free to add other vegetables like bell peppers or corn for added flavor.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg