Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound andouille sausage, sliced (450g)
  • 1 large onion, chopped (about 1 ½ cups / 225g)
  • 1 green bell pepper, chopped (about 1 cup / 150g)
  • 2 celery stalks, chopped (about 1 cup / 115g)
  • 2 cloves garlic, minced (about 2 teaspoons / 10g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 cup chicken broth (240 ml)
  • 2 tablespoons Cajun seasoning (like Tony Chachere's) (30ml)
  • 1 teaspoon dried thyme (5ml)
  • 1/2 teaspoon cayenne pepper (optional, for extra heat) (2.5ml)
  • 1 bay leaf
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (450g)
  • 1 pound raw shrimp, peeled and deveined (450g)
  • 2 cups long-grain rice, uncooked (400g)
  • Fresh parsley, chopped (for garnish)
  • Green onions, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add andouille sausage and cook until browned. Remove sausage and set aside. Add onion, bell pepper, and celery to the skillet and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
  2. Add crushed tomatoes, tomato sauce, diced tomatoes, chicken broth, Cajun seasoning, thyme, cayenne pepper (if using), and bay leaf to the skillet. Stir to combine.
  3. Pour the tomato mixture into the slow cooker. Add the browned sausage and chicken thighs. Stir to combine.
  4. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is cooked through and tender.
  5. Stir in the uncooked rice and shrimp. Cover and cook for 30-45 minutes, or until the rice is cooked and the shrimp is pink and opaque. (Cooking time will vary depending on your slow cooker).
  6. Remove bay leaf. Let the jambalaya rest for 10 minutes before serving. Garnish with fresh parsley and green onions. Enjoy your crockpot jambalaya!