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Prep Time15 minutes
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Cook Time5-6 hours
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Serv SizeYield 4-6 servings
This Slow Cooker Jambalaya recipe is packed with chicken, andouille sausage, shrimp, and plenty of Creole spices, making it both comforting and easy to prepare!
Ingredients
Directions
This Easy Slow Cooker Jambalaya packs a punch of flavor with minimal work, smoky andouille sausage, tender chicken, succulent shrimp, rice, and the classic Cajun veggie trio.
Add the following to a slow cooker: 1 pound of Andouille sausage, sliced into 1/2-inch rounds and 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces.
Next, add 1 medium yellow onion, diced; 1 large bell pepper, chopped; 2 celery sticks, diced; and 4 garlic cloves, minced.
Sprinkle 2 teaspoons of Creole seasoning, 1 teaspoon of smoked paprika, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, and 1 bay leaf evenly over the vegetables and meat. Add salt and pepper to taste.
Add 2 cups of chicken broth and a can of fire-roasted diced tomatoes, stir everything together, cover, and cook on low for 4-5 hours, or until the chicken is tender.
Once the chicken is tender, add in 1 1/2 cups of uncooked rice, making sure everything is submerged. Cover and cook for 30-40 minutes or until rice is cooked.
Add the raw shrimp, tucking them into the hot mixture, and cook for another 10–15 minutes, just until they’re cooked through. Adjust the seasoning with salt and pepper, garnish with chopped parsley, and serve.
Enjoy!
Conclusion
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