Simple Slow Cooker Jambalaya


  • 2 pounds chicken thighs, cut into bite-size pieces
  • 1 pound andouille sausage, sliced
  • 1 (12 ounce) package mirepoix (diced celery, carrots and onions)
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • ½ cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 2 cups Swanson® Chicken Broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups converted long-grain white rice
  • 1 tablespoon chopped fresh parsley(Optional)
  • Directions

  • Step 1

    Combine chicken, sausage, mirepoix mix, diced tomatoes, bell pepper, garlic, Swanson® Chicken Broth, Cajun seasoning, thyme, and oregano in a slow cooker. Cook on High until chicken is tender, 4 to 5 hours. Stir occasionally. During the last 30 minutes, add rice and shrimp; stir to combine. Turn off slow cooker.


  • Step 2

    Let stand, covered, for at least 15 minutes to allow rice to absorb most of the remaining liquid. Garnish with fresh parsley, if desired.

  • Cook's Note:

    Serve with a green salad & crusty bread, and be sure to have a bottle of hot sauce available for guests to add to their liking.

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