Description
This Slow Cooker Jambalaya is packed with flavor from chicken, smoked sausage, and shrimp, all simmered with spices and served over jasmine rice—ideal for an easy, satisfying meal any night of the week.
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, andouille sausage, diced tomatoes, tomatoes with green chiles, frozen onions and peppers, diced 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 3 hours, add the frozen shrimp and switch to low, cooking for an additional 30 minutes.
- Prepare jasmine rice according to package instructions.
- Once cooking is complete, serve the jambalaya over rice and garnish with freshly chopped parsley if desired.
Notes
For added heat, adjust the amount of hot sauce to your preference.
You can substitute the shrimp with your favorite seafood or omit it entirely for a chicken and sausage version.
Make sure to use jasmine rice for the best texture in this recipe.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 2g
- Sodium: 1500mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 140mg