Slow Cooker Jambalaya
This easy Slow Cooker Jambalaya is the ultimate comfort food recipe. It's filled with three different proteins, a variety of vegetables and is packed with deep, savory creole flavors. Be prepared to receive a round of applause for this beloved hearty and filling Louisiana classic!
Ingredients
- 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
- 1
Add the chicken, sausage, tomatoes, onions and peppers, celery, cajun seasoning, oregano, thyme and hot sauce to the slow cooker. Stir, then pour the broth over the top.
- 2
Cook on high for 3 hours, then add the shrimp and cook on low for 30 more minutes.
- 3
Cook rice per package instructions.
- 4
Once done, spoon rice into bowls and serve the jamabalya right over top of the rice. Garnish with freshly chopped parsley (optional) Enjoy!
Cook it from the original
This recipe comes from easyfamilyrecipes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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