Description
Bring New Orleans straight to your kitchen with this fuss-free jambalaya that practically cooks itself while you live your life – Cajun flavor without the babysitting!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 12 ounces andouille sausage, sliced into ¼-inch rounds
- 1 large onion, diced (about 1½ cups)
- 1 green bell pepper, diced (about 1 cup)
- 2 celery stalks, diced (about ½ cup)
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth (low sodium preferred)
- 1 tablespoon Cajun or Creole seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1½ cups long-grain white rice, uncooked
- 3 green onions, thinly sliced, for garnish
- ¼ cup fresh parsley, chopped, for garnish
- Hot sauce, for serving (optional)
Instructions
- Season chicken pieces with half of the Cajun seasoning. Brown andouille sausage in a skillet for 2-3 minutes until edges caramelize, then transfer to slow cooker.
- In the same skillet, brown the seasoned chicken for about 2 minutes per side, then transfer to slow cooker with sausage.
- Sauté onion, bell pepper, and celery in the same skillet for 3-4 minutes until softened. Add garlic and cook 30 seconds more, then add to slow cooker.
- Pour diced tomatoes and chicken broth into the slow cooker. Add remaining Cajun seasoning, thyme, bay leaves, and cayenne pepper. Stir gently to combine.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken is tender.
- Stir in uncooked rice, cover, and cook on high for an additional 30-45 minutes until rice is tender and has absorbed most of the liquid.
- Remove bay leaves and let jambalaya rest uncovered for 10 minutes.
- Fluff with a fork, garnish with green onions and parsley, and serve with hot sauce if desired.