Description

This Slow Cooker Jambalaya is a delightful blend of chicken, andouille sausage, shrimp, and rice, offering a comforting, homemade meal with minimal effort. It’s a flavorful, quick dinner option that’s perfect for busy nights.

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 and stir well.
Pour the chicken broth over the mixture in the slow cooker.
Cover and cook on high for 3 hours, then reduce heat, add the shrimp, and continue cooking on low for 30 more minutes.
Prepare jasmine rice according to package instructions while the jambalaya is cooking.
Serve the jambalaya over the rice, garnishing with freshly chopped parsley if desired.

Notes

For added heat, consider using a spicier hot sauce or adding more cajun seasoning.
Garnish with parsley for a fresh touch and extra flavor.
This dish can be served with crusty bread for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 4g
Sodium: 1200mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: N/A
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 35g
Cholesterol: 150mg