Bold, spicy, and full of flavor, this Slow Cooker Cajun Jambalaya is packed with chicken, andouille sausage, and shrimp simmered in a rich tomato Cajun broth. Just dump and go!
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
- 1 lb boneless skinless chicken thighs or breasts, cubed
- 12 oz andouille sausage, sliced
- 1/2 lb raw shrimp, peeled and deveined
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juices
- 2 cups low-sodium chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 1 1/2 cups uncooked long grain white rice*
- 1 tablespoon olive oil (optional, for browning sausage)
- Garnish: fresh parsley, green onions, hot sauce, or lemon wedges
