Slow Cooker Jambalaya Soup
A hearty and flavorful slow cooker jambalaya soup packed with chicken, turkey sausage, shrimp, vegetables, and Cajun spices. Perfect for a comforting meal with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
12 ounces turkey andouille sausage, sliced
1 pound raw shrimp, peeled and deveined
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice
4 cups low-sodium chicken broth
1 cup long grain white rice, rinsed
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 green onions, sliced (for garnish)
1/4 cup fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat olive oil over medium heat.
Add the diced chicken thighs and cook until lightly browned on all sides, about 5 minutes. Transfer to the slow cooker.
In the same skillet, add the sliced turkey andouille sausage and cook for 3-4 minutes until browned. Transfer to the slow cooker.
Add the diced onion, green bell pepper, celery, and minced garlic to the slow cooker.
Pour in the diced tomatoes with their juice and the chicken broth.
Add the rinsed rice, Cajun seasoning, smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Stir to combine all ingredients.
Cover and cook on low for 5 hours.
After 5 hours, stir the soup and add the peeled and deveined shrimp.
Cover and cook on low for an additional 1 hour, or until the shrimp are cooked through and the rice is tender.
Taste and adjust seasoning if needed.
Serve hot, garnished with sliced green onions and chopped fresh parsley.