This Slow Cooker Jambalaya is perfect for busy days when you want a comforting, one-pot meal packed with bold spices, tender meats, and perfectly cooked rice.
Ingredients
Protein & Vegetables:
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 12 oz smoked andouille sausage (sliced)
- 1 pound shrimp (peeled and deveined, added at the end)
- 1 small onion (diced)
- 1 bell pepper (red or green, diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 cup crushed tomatoes
- 1 cup chicken broth
Seasonings & Flavor:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to spice preference)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Creole seasoning (or Cajun seasoning)
- 1 bay leaf
- ½ teaspoon Worcestershire sauce
Rice & Garnish:
- 1 cup long-grain white rice (uncooked)
- 1 teaspoon hot sauce (optional)
- 1 tablespoon fresh parsley (chopped, for garnish)
- Green onions (chopped, for garnish)