Description
A comforting, easy-to-make jambalaya made in the slow cooker, combining chicken, sausage, vegetables, and rice with robust Cajun flavors.
Ingredients
Scale
- 1 pound chicken (diced)
- 1 pound sausage (sliced)
- 1 cup onion (chopped)
- 1 cup bell pepper (chopped)
- 1 cup celery (chopped)
- 2 cloves garlic (minced)
- 1 can diced tomatoes (14.5 oz)
- 2 cups chicken broth
- 2 cups uncooked rice
- 2 teaspoons Cajun seasoning
- Salt and pepper (to taste)
- 1 bay leaf
- Green onions (for garnish)
Instructions
- Place the diced chicken, sliced sausage, chopped onion, bell pepper, celery, and minced garlic into a large Crock Pot.
- Pour in the diced tomatoes (with juices), chicken broth, uncooked rice, Cajun seasoning, bay leaf, and season with salt and pepper.
- Stir everything gently to combine so the rice is evenly distributed.
- Cover and cook on low for 6–8 hours or on high for 3-4 hours, until the rice is tender and the meats are cooked through.
- Remove and discard the bay leaf before serving.
- Garnish with chopped green onions and serve hot.
Notes
For a seafood twist, replace chicken with shrimp in the last 30–40 minutes. Use long-grain rice for fluffier grains, and if using quick-cooking rice, reduce cook time. Browning the sausage beforehand adds extra flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg