Description
This Slow Cooker Jambalaya boasts irresistible flavors with chicken, sausage, and shrimp simmered to perfection. A perfect choice for a quick dinner or a cozy meal at home!
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
- Place the chicken, sausage, diced tomatoes, onions and peppers, celery, cajun seasoning, oregano, thyme, and hot sauce into the slow cooker. Mix thoroughly, then pour the chicken broth on top.
- Set the slow cooker to high and cook for 3 hours. After that, add in the shrimp and switch the setting to low, cooking for an additional 30 minutes.
- Prepare rice according to package instructions.
- Once everything is done, serve the jambalaya over the cooked rice and garnish with freshly chopped parsley, if desired. Enjoy!
Notes
Adjust the heat by varying the amount of hot sauce added.
Feel free to add extra vegetables such as bell peppers or okra for added nutrition.
For a heartier meal, pair with crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 3g
- Sodium: 1150mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 130mg