Slow Cooker Jambalaya
by Tavolino
A comforting, one-pot Louisiana-style rice dish featuring savory smoked sausage, tender chicken, and a medley of aromatic vegetables slow-cooked to perfection.
Ingredients
- celery, finely diced 3 ribs
- yellow onion, finely diced 1
- green bell pepper, finely diced 1
- garlic, minced 2 cloves
- smoked sausage, sliced 12-16 oz.
- boneless, skinless chicken thighs, cubed 2
- dried oregano 1 tsp
- dried thyme 1 tsp
- smoked paprika 0.5 Tbsp
- cayenne pepper 0.5 tsp
- black pepper 15-20 cranks
- diced tomatoes (with juices) 28 oz.
- chicken broth 2 cups
- fresh parsley, chopped 0.25 bunch
- long grain white rice, uncooked 2 cups
- green onions, sliced 3
Preparation
- 1
Finely dice 3 ribs of celery, 1 yellow onion, 1 green bell pepper, and mince 2 cloves of garlic.
- 2
Slice 12-16 oz of smoked sausage and cube 2 boneless, skinless chicken thighs.
- 3
Place the diced celery, onion, bell pepper, garlic, sausage, and chicken into the slow cooker.
- 4
Add 1 tsp dried oregano, 1 tsp dried thyme, 0.5 Tbsp smoked paprika, 0.5 tsp cayenne pepper, and 15-20 cranks of black pepper.
- 5
Pour in 28 oz diced tomatoes with their juices and 2 cups chicken broth.
- 6
Stir all ingredients thoroughly to combine the flavors.
- 7
Cover the slow cooker and cook on low for 7 hours.
- 8
Stir in 2 cups of uncooked long grain white rice.
- 9
Cover and cook on high for 45 minutes until the rice is tender.
- 10
Stir in 0.25 bunch of chopped fresh parsley and 3 sliced green onions.
- 11
Serve the Jambalaya hot.