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slow cooker jambalaya

Slow Cooker Jambalaya Recipe

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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 lb andouille sausage, sliced
  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1½ cups converted long-grain rice
  • 1½ cups low-sodium chicken broth
  • 2 tsp Cajun seasoning
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 lb large shrimp, peeled and deveined
  • salt and black pepper, to taste
  • fresh parsley, chopped, for serving

Method
 

  1. Brown the andouille sausage in a skillet over medium-high heat, about 4 minutes, then transfer to the slow cooker. Sear the chicken thighs until golden, about 3 minutes per side, and add them to the slow cooker.
  2. Lower the heat to medium, sauté the onion, bell pepper, and celery until softened, about 5 minutes. Stir in the garlic and cook 1 minute more.
  3. Move the vegetables to the slow cooker. Add crushed tomatoes, broth, rice, Cajun seasoning, thyme, bay leaves, salt, and pepper. Stir to combine.
  4. Cover and cook on high for 3 hours, then check the rice. If not yet tender, cook 15 to 30 minutes longer.
  5. Stir in the shrimp, cover, and cook on high 15 to 20 minutes until pink. Remove bay leaves, fluff with a fork, and serve with parsley.

Notes

Check the rice at the 3-hour mark on high and allow up to 30 extra minutes if it is not quite tender. Exact timing depends on your slow cooker model.