Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (approx. 1 1/2 cups)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 lb andouille sausage, sliced (450g)
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (450g)
  • 1 (14.5 oz) can diced tomatoes, undrained (410g)
  • 1 (15 oz) can tomato sauce (425g)
  • 1 cup long-grain rice, rinsed (200g)
  • 2 cups chicken broth (470ml)
  • 1 tbsp Cajun seasoning (or more to taste)
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Hot sauce, for serving (optional)

Instructions:

  1. Brown sausage and chicken in a skillet over medium-high heat. This step adds depth of flavor but can be skipped for a truly hands-off approach.
  2. If not using the same skillet as the above step, heat olive oil in a skillet. Sauté the onion, bell peppers, and celery until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Transfer the sautéed vegetables to the slow cooker. Add the browned sausage and chicken (or uncooked sausage and chicken, if skipping browning).
  4. Pour in the diced tomatoes, tomato sauce, rinsed rice, chicken broth, Cajun seasoning, thyme, oregano, and cayenne pepper (if using). Season with salt and pepper to taste.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the rice is cooked and the chicken is tender.
  6. Stir the jambalaya. Garnish with fresh parsley and serve hot with your favorite hot sauce, if desired.