Simple Slow Cooker Jambalaya

In this simple slow-cooker jambalaya recipe, smoky, spicy andouille sausage, chicken thighs, and shrimp cook up in a rice, vegetable, and spice mixture.

• Preparation Time: 20 mins
• Cooking Time: 4 hr 30 mins
• Total Time: 4 hr 50 mins
• Calories: 404 Calories

Ingredients

• 1 teaspoon dried thyme
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 pound andouille sausage, sliced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon Cajun seasoning
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 cups converted long-grain white rice
• 2 cups Swanson® Chicken Broth
• 2 pounds chicken thighs, cut into bite-size pieces
• 1 (12 ounce) package mirepoix (diced celery, carrots and onions)
• 0.5 cup chopped green bell pepper

Recipe Instructions

Step 1

Combine chicken, diced tomatoes, sausage, chicken broth, mirepoix, bell pepper, garlic, Cajun seasoning, thyme, and oregano in a slow cooker; cover. Cook on High until chicken is tender, 4 to 5 hours, stirring occasionally. Stir in rice and shrimp to combine during the last 30 minutes.

Step 2

Turn off slow cooker. Let stand, covered, to allow rice to absorb most of the remaining liquid, at least 15 minutes. Garnish with parsley.