Description
A flavorful and hearty Slow Cooker Jambalaya, perfect for family dinners or gathering with friends.
Ingredients
Scale
- 1 pound chicken thighs or drumsticks, boneless and skinless, cut into bite-sized pieces
- 1 pound beef sausage, sliced (or turkey/chicken sausage for a lighter option)
- 1 medium onion, chopped finely
- 1 bell pepper, chopped (red or green)
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 teaspoons Cajun seasoning (adjust to taste)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Optional: 1-2 jalapeños, chopped for added heat
- Optional: Fresh parsley, for garnish
Instructions
- Start by gathering all your chopped ingredients and protein. Heat a skillet over medium-high heat and brown the chicken for a few minutes until lightly golden.
- Add the browned chicken, sliced sausage, chopped onion, bell pepper, celery, and garlic to your slow cooker. Stir everything together.
- Next, add the canned diced tomatoes, rice, chicken broth, Cajun seasoning, paprika, and thyme. Season with salt and pepper, and stir to combine.
- Cover the slow cooker and set it to cook on low for 4-6 hours or high for 2-3 hours. If desired, toss in chopped jalapeños for extra heat.
- Once the cooking time is up, check that the rice is tender and has absorbed the broth. If it’s too soupy, cook uncovered for an additional 10-15 minutes.
- Before serving, fluff the jambalaya with a fork and sprinkle with freshly chopped parsley.
Notes
Customize with shrimp or other proteins as desired. For a healthier version, use cauliflower rice or plant-based proteins.
- Prep Time: 15
- Cook Time: 240
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg