A hearty and flavorful slow cooker jambalaya soup packed with chicken, turkey sausage, vegetables, and Cajun spices. Perfect for a comforting meal with minimal effort.
1 tablespoon olive oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
12 ounces turkey sausage, sliced
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 bay leaves
1/4 cup chopped fresh parsley
2 green onions, sliced
Heat olive oil in a large skillet over medium heat.
Add diced onion, green bell pepper, and celery to the skillet and sauté for 4-5 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer the sautéed vegetables and garlic to the slow cooker.
Add the chicken pieces and sliced turkey sausage to the slow cooker.
Pour in the diced tomatoes with their juice and chicken broth.
Add rinsed rice, Cajun seasoning, smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, black pepper, and bay leaves to the slow cooker.
Stir all ingredients to combine thoroughly.
Cover and cook on low for 6 hours or until the rice is tender and the chicken is cooked through.
Remove bay leaves and stir the soup.
Garnish with chopped fresh parsley and sliced green onions before serving.