Description
This Slow Cooker Jambalaya is a perfect combination of tender chicken, flavorful sausage, and shrimp, all simmered with spices and served over rice. A quick and hearty meal for 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
- 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
- In a slow cooker, combine chicken, smoked sausage, diced tomatoes, tomatoes with green chiles, frozen onions and peppers, diced celery, cajun seasoning, oregano, thyme, and hot sauce. Stir well and pour the chicken broth over the mixture.
- Cook on high for 3 hours. Afterward, add the shrimp and reduce the heat to low, cooking for an additional 30 minutes.
- Prepare the jasmine rice according to package instructions.
- To serve, spoon the cooked rice into bowls and top with the jambalaya mixture. Optionally garnish with freshly chopped parsley.
Notes
Feel free to adjust the spices according to your taste.
For added flavor, use homemade chicken broth if available.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 1600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg