Ingredients:

  • 1 lb (454g) Andouille sausage, sliced
  • 1 lb (454g) Boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb (454g) Large shrimp, peeled and deveined (optional)
  • 1 tbsp (15ml) Olive oil
  • 1 large Onion, chopped
  • 1 Green bell pepper, chopped
  • 2 stalks Celery, chopped
  • 4 cloves Garlic, minced
  • 1 (14.5 oz) (411g) can Diced tomatoes, undrained
  • 1 (8 oz) (227g) can Tomato sauce
  • 4 cups (946ml) Chicken broth
  • 2 cups (400g) Long-grain rice, rinsed
  • 2 tbsp Cajun seasoning
  • 1 tsp Dried thyme
  • 1/2 tsp Paprika
  • 1/4 tsp Cayenne pepper
  • Salt and black pepper to taste
  • Chopped fresh parsley (optional)
  • Hot sauce (optional)

Instructions:

  1. In a large skillet, brown the andouille sausage and chicken over medium-high heat. This adds depth of flavor. If skipping this step, add directly to the crockpot.
  2. In the same skillet (or in the crockpot if skipping the browning step), sauté the onion, bell pepper, and celery until softened. Add the garlic and cook until fragrant.
  3. Transfer the aromatics to the slow cooker (if sautéing separately). Add the browned sausage and chicken (or uncooked). Pour in the diced tomatoes, tomato sauce, chicken broth, rice, and all the spices.
  4. Stir well to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the rice is cooked through and the chicken is tender. crockpot jambalaya recipe.
  5. If using shrimp, add them to the slow cooker during the last 30-60 minutes of cooking. Cook until pink and opaque.
  6. Let the jambalaya rest for 10 minutes before serving. Garnish with chopped parsley and a dash of hot sauce (if desired).