Description
Classic Creole jambalaya without the fuss. Let your slow cooker do the work for this flavorful rice dish packed with chicken, sausage, and shrimp.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound smoked sausage (like andouille), sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or more, to taste)
- Salt and black pepper to taste
- 1 1/2 cups uncooked long-grain white rice
- 1 pound raw shrimp, peeled and deveined
- Chopped fresh parsley or green onions, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Brown the chicken pieces in batches and transfer to a 6-quart slow cooker.
- Add the sliced sausage to the skillet and brown. Transfer to the slow cooker.
- Add the chopped onion and bell peppers to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more. Transfer to the slow cooker.
- Stir in the diced tomatoes, chicken broth, thyme, oregano, and cayenne pepper into the slow cooker. Season with salt and black pepper.
- Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through.
- Stir in the uncooked rice. Cover and cook on high for another 30-45 minutes, or until the rice is tender and has absorbed most of the liquid.
- Stir in the shrimp. Cover and cook on high for 10-15 minutes, or until the shrimp are pink and cooked through.
- Serve hot, garnished with fresh parsley or green onions.
Notes
- For a spicier jambalaya, increase the amount of cayenne pepper.
- You can substitute other proteins like pork or ham.
- Do not overcook the rice; it can become mushy.
- Add more broth if the rice seems too dry during cooking.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Creole
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg
Keywords: jambalaya, slow cooker, creole, chicken, sausage, shrimp, rice