Ingredients:

  • 1 lb Andouille Sausage, sliced 1 cm thick
  • 5 lb Boneless, Skinless Chicken Thighs, cut into 1-inch cubes
  • 1 lb Raw Shrimp, peeled and deveined
  • 1 large Yellow Onion, diced
  • 1 large Green Bell Pepper, diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 4 cups Low Sodium Chicken Stock
  • 5 oz can Diced Tomatoes, undrained
  • 2 Tbsp Creole/Cajun Seasoning Blend
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • Salt and Black Pepper, to taste
  • Optional: Hot Sauce (e.g., Tabasco or Crystal), for finishing
  • 5 cups Uncooked Long-Grain White Rice, rinsed
  • 1/4 cup Fresh Parsley, chopped, for garnish

Instructions:

  1. Combine the sliced Andouille sausage, cubed chicken thighs, diced onion, bell pepper, and celery directly into the bowl of a 6-quart slow cooker.
  2. Sprinkle the Creole/Cajun seasoning, dried thyme, minced garlic, salt, and pepper over the meats and vegetables. Pour in the chicken stock and canned diced tomatoes. Stir gently to combine everything thoroughly.
  3. Place the bay leaves on top. Cover the slow cooker and cook on HIGH for 3 hours, or on LOW for 6–7 hours. The chicken should be fully cooked and very tender.
  4. After the initial cooking time, remove and discard the bay leaves. Stir in the rinsed, uncooked long-grain white rice. Ensure the rice is fully submerged in the liquid.
  5. Cover the slow cooker again and continue cooking on HIGH for approximately 45–60 minutes, or until the rice is tender and has absorbed most of the liquid. Check periodically to prevent scorching on the bottom.
  6. Stir in the raw, peeled shrimp. Cover and cook for an additional 10–15 minutes, or until the shrimp are pink, opaque, and cooked through. Avoid overcooking the shrimp.
  7. Turn off the slow cooker and let the jambalaya rest, uncovered, for 5–10 minutes to allow the moisture to evenly distribute. Stir well, garnish heavily with fresh chopped parsley, and add hot sauce if desired before serving.