Description
This Slow Cooker Jambalaya features tender chicken, spicy sausage, and succulent shrimp. With simple prep and flavorful ingredients, it makes for a satisfying meal any day 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, sausage, diced tomatoes, onions and peppers, celery, cajun seasoning, oregano, thyme, and hot sauce. Stir well.
- Pour the chicken broth over the mixed ingredients in the slow cooker.
- Set the slow cooker to high and cook for 3 hours.
- After 3 hours, add the shrimp and reduce the heat to low, then cook for an additional 30 minutes.
- Prepare jasmine rice according to package instructions.
- Serve the jambalaya over the rice and garnish with fresh parsley if desired.
Notes
Feel free to adjust the level of hot sauce based on your spice preference.
For an extra flavor boost, add some sliced bell peppers or corn to the mix.
This dish is perfect for meal prep and reheats well.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 1500mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 80mg