Slow Cooker Chicken and Sausage Jambalaya

Introduction

Slow Cooker Chicken and Sausage Jambalaya is a bold and comforting Southern-inspired dish
packed with tender chicken, smoky sausage, vibrant vegetables, and perfectly seasoned rice.
Inspired by the rich culinary traditions of
New Orleans, Louisiana, this one-pot meal delivers deep flavor with minimal effort.
Using your slow cooker allows the spices to blend beautifully while keeping the chicken juicy
and the rice fluffy.

Ingredients

• 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
• 12 oz smoked sausage (sliced into rounds)
• 1 cup long-grain white rice (uncooked)
• 1 small onion (diced)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 2 celery stalks (chopped)
• 3 cloves garlic (minced)
• 1 can (14.5 oz) diced tomatoes (with juice)
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 2 green onions (sliced, for garnish)
• Fresh parsley (optional, for garnish)

Instructions

1. Prepare the Base: Add chicken, sausage, onion, bell peppers,
   celery, and garlic to the slow cooker.
2. Add Seasoning & Liquids: Stir in diced tomatoes, chicken broth,
   tomato paste, thyme, oregano, smoked paprika, cayenne, salt, and pepper. Mix well.
3. Cook: Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours,
   until chicken is tender.
4. Add Rice: Stir in the uncooked rice during the last 45–60 minutes
   of cooking. Cover and continue cooking until rice is tender and liquid is absorbed.
5. Finish & Serve: Fluff gently with a fork. Garnish with sliced
   green onions and fresh parsley before serving.

Description

This jambalaya is hearty, savory, and slightly spicy with a rich tomato base. The smoky
sausage adds depth, while the chicken stays tender after slow cooking. The combination
of peppers, celery, and onion—often called the “holy trinity” in Louisiana cooking—
provides classic Southern flavor. Every bite is warm, satisfying, and packed with
comforting spices.

Tips

• Use Andouille Sausage: For a more authentic flavor, use Andouille sausage.
• Control the Heat: Adjust cayenne pepper to suit your spice preference.
• Don’t Overcook Rice: Add rice near the end to prevent mushiness.
• Brown for Extra Flavor: Lightly brown the sausage before adding it to the slow cooker.
• Make it Shrimp Jambalaya: Add peeled shrimp during the last 20–30 minutes of cooking.

Correction & Common Mistakes to Avoid

• Too Much Liquid: Remove the lid for the last 20 minutes if the dish is too wet.
• Undercooked Rice: Ensure enough cooking time after adding rice.
• Overcrowding Ingredients: Avoid doubling the recipe unless your slow cooker is large enough.
• Too Spicy: Add a splash of cream or serve with plain rice to tone down the heat.

Enjoy!

Serve your Slow Cooker Chicken and Sausage Jambalaya hot with crusty bread or a simple
green salad. This flavorful, comforting meal is perfect for family dinners, gatherings,
or meal prep for the week.

Enjoy every warm and spicy bite!