Ingredients:

  • 1 lb (450g) smoked sausage, sliced
  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 lb (450g) raw shrimp, peeled and deveined
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz / 410g) diced tomatoes (with juices)
  • 2 cups (480ml) chicken broth
  • 1 ½ cups (300g) long-grain white rice
  • 2 tbsp Cajun or Creole seasoning
  • Salt and pepper to taste
  • 1 cup (150g) frozen peas
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Dice the onion and bell peppers. Mince the garlic. Cut chicken into bite-sized pieces.
  2. In the crock pot, add the sliced sausage. Layer the chicken pieces on top of the sausage. Sprinkle the diced onion, bell peppers, and garlic over the chicken.
  3. Pour the uncooked rice evenly over the vegetables. Add diced tomatoes (with juices) on top of the rice. Sprinkle Cajun seasoning, salt, and pepper over the mixture.
  4. Pour chicken broth over the entire mixture, ensuring everything is moistened.
  5. Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours. Stir once or twice if possible to prevent sticking.
  6. In the last 30 minutes of cooking, add shrimp and peas, stirring gently.
  7. Once everything is cooked through and rice is tender, fluff the jambalaya with a fork. Garnish with fresh parsley before serving.