Slow Cooker Shrimp, Sausage, and Chicken Jambalaya
Indulge in the rich and spicy flavors of New Orleans with our Slow Cooker Shrimp, Sausage, and Chicken Jambalaya creation. This recipe captures the essence of Creole cooking, offering a one-pot wonder that's perfect for feeding a crowd or enjoying leftovers throughout the week.
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb andouille sausage, sliced
- 1 lb large shrimp, peeled and deveined
- 1 chopped onion
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (6 oz) tomato paste
- 2 cup chicken broth
- 1 1/2 cup long-grain white rice
- 2 tsp Cajun seasoning (adjust to taste)
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
In a large skillet, brown the sliced andouille sausage over medium-high heat. Remove and set aside.
In the same skillet, add the chicken pieces and cook until browned on all sides. Remove and set aside.
In the slow cooker, combine the chopped onion, green and red bell peppers, minced garlic, diced tomatoes, tomato paste, chicken broth, rice, Cajun seasoning, dried thyme, dried oregano, salt, and black pepper.
Add the browned sausage and chicken to the slow cooker and stir to combine.
Cover and cook on low for 4-6 hours or until the rice is tender and the flavors meld together.
About 30 minutes before serving, add the peeled and deveined shrimp to the slow cooker and stir. Cover and continue cooking until the shrimp turn pink and are cooked through.
Garnish with fresh parsley before serving.
Serve the Slow Cooker Shrimp, Sausage, and Chicken Jambalaya hot with a side of cornbread or crusty French bread. This dish is a hearty and flavorful taste of New Orleans that's perfect for gatherings or family dinners.