Get ready to savor a taste of New Orleans with this mouthwatering Crockpot Jambalaya! Packed with flavors from succulent shrimp, tender chicken, and spicy sausage, this hearty dish is a feast for the senses. It’s a perfect way to bring the vibrant flavors of the Big Easy to your kitchen, with the convenience of a slow cooker. Whether it’s for a cozy family dinner or a fun gathering with friends, this jambalaya is sure to impress!
Ingredients
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 lb andouille sausage, sliced
1 lb medium shrimp, peeled and deveined
1 (14.5 oz) can diced tomatoes
1 cup chicken broth
1 cup diced onion
1 cup diced celery
1 cup diced bell pepper (red, green, or yellow)
4 cloves garlic, minced
2 tsp Cajun seasoning
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1/2 tsp cayenne pepper (optional, for extra spice)
1 cup uncooked white rice
2 tbsp chopped parsley
2 green onions, sliced
Cooking Instructions
Combine Ingredients: In the Crockpot, combine the chicken, sausage, diced tomatoes, chicken broth, onion, celery, bell pepper, garlic, Cajun seasoning, thyme, oregano, and paprika. Stir to mix well.
Cook on Low: Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and the flavors have melded together.
Add Rice and Shrimp: About 30 minutes before serving, stir in the uncooked rice and shrimp. Continue cooking on low until the rice is tender and the shrimp is cooked through.
Serve and Garnish: Serve hot, garnished with chopped parsley and green onions for a burst of fresh flavor.
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