Slow Cooker Jambalaya

White crockpot with slow cooker jamabalaya- with wooden spoon in pot

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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!

Prep Time10

Cook Time3 30

Total Time3 40

Servings: Servings

Calories: 580kcal

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

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.
Cook on high for 3 hours, then add the shrimp and cook on low for 30 more minutes.
Cook rice per package instructions.
Once done, spoon rice into bowls and serve the jamabalya right over top of the rice. Garnish with freshly chopped parsley (optional) Enjoy!

Nutrition