Description
A hearty and flavorful slow cooker jambalaya soup packed with chicken, turkey sausage, shrimp, and classic Cajun spices for an easy and comforting meal.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 celery stalks, diced
3 garlic cloves, 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
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1 bay leaf
8 ounces raw shrimp, peeled and deveined
2 green onions, sliced (for garnish)
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion, green bell pepper, and celery to the skillet and sauté for 5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Transfer the sautéed vegetables and garlic to the slow cooker.
Add the chicken pieces, sliced turkey sausage, diced tomatoes with juice, chicken broth, rinsed rice, smoked paprika, dried oregano, dried thyme, cayenne pepper, black pepper, salt, and bay leaf to the slow cooker. Stir to combine.
Cover and cook on low for 5 to 6 hours, or until the chicken is tender and the rice is cooked.
About 15 minutes before serving, add the peeled and deveined shrimp to the slow cooker. Stir and cover, cooking until the shrimp turn pink and are cooked through.
Remove the bay leaf from the soup.
Ladle the jambalaya soup into bowls and garnish with sliced green onions and chopped fresh parsley.
Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 6 hours