Description

This Slow Cooker Jambalaya is packed with flavor, featuring tender chicken, spicy sausage, and plump shrimp. Perfect for a quick dinner, it’s a comforting one-pot meal that’s easy to prepare and incredibly satisfying.

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. Stir it well, then add the chicken broth on top.
Set the cooker to high heat and cook for 3 hours. After this period, add the shrimp and lower the heat to cook for an additional 30 minutes.
Prepare the jasmine rice according to the package directions.
Once everything is ready, serve the jambalaya over bowls of rice. Optionally, garnish with freshly chopped parsley and enjoy!

Notes

Feel free to adjust the amount of hot sauce to suit your heat preference.
For a heartier meal, you can add more vegetables such as bell peppers or zucchini.
This dish can be made a day ahead and reheated for a quick meal.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 4g
Sodium: 1200mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 38g
Cholesterol: 120mg