Slow Cooker Jambalaya
This slow cooker jambalaya delivers bold Cajun flavor with minimal effort. It's a hearty, crowd-pleasing dish perfect for busy weeknights.
Equipment
- slow cooker
Ingredients
- 1 lb Boneless Skinless Chicken Thighs, cut into 1-inch pieces
- 12 oz Andouille Sausage, sliced into rounds
- 1 lb Large Shrimp, peeled and deveined
- 14.5 oz Diced Tomatoes (1 can)
- 2 cups Chicken Broth
- 1 large Green Bell Pepper, diced
- 1 medium Yellow Onion, diced
- 3 stalks Celery, diced
- 4 cloves Garlic, minced
- 2 tsp Cajun Seasoning
- 1 tsp Dried Thyme
- 1/2 tsp Cayenne Pepper
- 2 Bay Leaves
- 1.5 cups Long Grain White Rice
- Salt and Pepper, to taste
- 3 Green Onions, sliced
Instructions
- Place the chicken thigh pieces, sliced andouille sausage, diced onion, green bell pepper, celery, and minced garlic in the slow cooker.
- Add the diced tomatoes with their juices, chicken broth, cajun seasoning, dried thyme, cayenne pepper, and bay leaves. Stir everything together and season with salt and pepper.
- Cover and cook on low for 5 to 6 hours or on high for 3 hours, until the chicken is fully cooked and the vegetables are tender.
- Stir in the long grain white rice. Cover and cook on high for 25 to 30 minutes, until the rice is tender and has absorbed the liquid.
- Add the shrimp on top of the jambalaya. Cover and cook on high for an additional 10 to 15 minutes, until the shrimp are pink and cooked through.
- Remove and discard the bay leaves. Fluff the rice gently with a fork and taste for seasoning.
- Serve the jambalaya in bowls garnished with sliced green onions.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 33gFat: 14g
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