Ingredients
1 lb boneless, skinless chicken thighs (cut into 1-inch cubes)
12 oz andouille sausage (sliced into 1/2-inch rounds)
1 can (28 oz) diced tomatoes (undrained)
2 celery ribs (diced)
1 small green bell pepper (diced)
1 small red bell pepper (diced)
1 yellow onion (diced)
4 cloves garlic (chopped)
1½ cups low-sodium chicken broth
3 tbsp tomato paste
2 tsp dried oregano
2 tsp Cajun seasoning
1 tsp paprika
½ tsp cayenne pepper (adjust for more heat)
½ tsp dried thyme
1 bay leaf
1 lb raw frozen shrimp (peeled and deveined)
4 cups cooked rice
Chopped fresh parsley (for garnish)
Sliced green onions (for garnish)
Instructions
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Prepare the slow cooker: Add the chicken, sausage, celery, bell peppers, onion, and garlic to the slow cooker.
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Add liquids and spices: Pour in the diced tomatoes, chicken broth, and tomato paste. Stir in the oregano, Cajun seasoning, paprika, cayenne pepper, thyme, and bay leaf. Mix well.
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Cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and flavors are melded.
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Add shrimp: About 30 minutes before serving, add the frozen shrimp and stir to combine. Cook until shrimp are pink and fully cooked.
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Prepare rice: While the jambalaya cooks, prepare the rice. Once the jambalaya is ready, stir in the cooked rice.
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Serve: Garnish with parsley and green onions before serving. Enjoy your delicious homemade jambalaya!
Notes
Spicy Version: Increase cayenne pepper or Cajun seasoning for extra heat. Add diced jalapeños for an additional kick.
Vegetarian Option: Omit meat and add more veggies, like zucchini or eggplant. You can also substitute with vegetarian sausage for a plant-based version.
Storage: Leftovers can be stored in the fridge for up to 3-4 days. Reheat in the microwave or stovetop, adding broth if needed.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Course, Dinner
- Method: Slow Cooker
- Cuisine: Cajun
- Diet: Gluten Free
