Ingredients:
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 lb smoked sausage, sliced into rounds (such as Andouille or kielbasa)
1 lb shrimp, peeled and deveined
1 onion, diced
1 bell diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 1/2 cups long-grain white rice, uncooked
2 cups chicken broth
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust for heat preference)
1 bay leaf
Salt and pepper, to taste
1 tablespoon hot sauce (optional, for extra heat)
Fresh parsley, chopped (for garnish)
PREPARATION:
Prepare the Ingredients: In the slow cooker, combine the chicken, sausage, shrimp, onion, bell pepper, celery, garlic, diced tomatoes, rice, chicken broth, paprika, thyme, oregano, cayenne pepper, and bay leaf. Stir to mix all ingredients well.
Season and Cook: Season with salt and pepper to taste, then add hot sauce if desired. Cover and cook on low for 4-5 hours or until the rice is tender and the chicken is fully cooked.
Add Shrimp: About 30 minutes before the cooking time is up, stir in the shrimp. Cover and continue to cook until the shrimp are pink and cooked through.
Serve: Once done, remove the bay leaf, garnish with fresh parsley, and serve the jambalaya hot.
Prep Time: 10 minutes
Cook Time: 4-5 hours (on low)
Total Time: 4-5 hours 10 minutes
Tips:
Make It Spicy: Add more cayenne pepper or hot sauce to adjust the heat level to your preference.
Swap the Proteins: Feel free to substitute the chicken or sausage with other proteins, such as pork or turkey sausage, or even omit the meat for a vegetarian version.
Rice Tips: If your jambalaya ends up too soupy, you can add a little more rice toward the end of the cooking time. If it’s too dry, add extra broth or water.
Leftovers: This dish keeps well for up to 3 days in the refrigerator or can be frozen for up to 3 months.