Description
A hearty and flavorful dish that combines rice, chicken, andouille sausage, shrimp, and the “Holy Trinity” of Creole cooking (onions, bell peppers, and celery) with a blend of spices, all slow-cooked to perfection.
Ingredients
Scale
- 1 lb chicken breast, cut into chunks
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 2 cups long-grain rice
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, with juice
- 4 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Place onion, bell pepper, celery, garlic, chicken, and sausage in the slow cooker.
- Add diced tomatoes, chicken broth, Cajun seasoning, thyme, and oregano. Stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- In the last 30 minutes of cooking, add the rice and shrimp. Adjust seasoning with salt and pepper.
- Serve hot, garnished with chopped parsley if desired.
Notes
- For a spicier Jambalaya, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
- Shrimp is added towards the end to prevent overcooking.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (Low) or 3-4 hours (High)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Creole/Cajun
Nutrition
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg