Description
This Crock Pot Jambalaya is a comforting, flavorful dish with tender chicken, smoked sausage, and shrimp that warms up your home on chilly evenings.
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 12 oz smoked chicken sausage, sliced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup long-grain rice (uncooked)
- 2 1/2 cups low-sodium chicken broth
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp cayenne pepper (optional)
- 1 bay leaf
- 1 cup peeled shrimp (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a skillet over medium heat, warm olive oil and sauté the onion, bell pepper, and celery until softened, about 5–7 minutes. Add garlic and cook for 30 seconds more.
- Transfer the sautéed veggies into the slow cooker. Add the chicken pieces, smoked chicken sausage slices, diced tomatoes (with juices), rice, chicken broth, smoked paprika, oregano, thyme, cayenne if using, and the bay leaf. Stir to combine.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours until the rice is tender and the chicken is cooked through.
- If using shrimp, stir it in during the last 15–20 minutes of cooking until pink and cooked. Remove the bay leaf, taste, and adjust salt and pepper.
- Spoon into bowls, garnish with chopped parsley, and enjoy.
Notes
For best texture, use long-grain rice. Adjust spice levels to taste, and avoid lifting the lid frequently.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun