Slow Cooker Jambalaya: Effortless Southern Comfort in Every Bite

Slice the smoked sausage and cut the chicken thighs into bite-sized pieces.
Dice the bell pepper, onion, and celery, and mince the garlic.
Step 2: Add Ingredients to Slow Cooker

Place the sausage, chicken, shrimp, bell pepper, onion, celery, and garlic into the slow cooker.
Pour in the diced tomatoes and chicken broth.
Sprinkle in the paprika, thyme, oregano, cayenne pepper, and bay leaves. Stir everything together to combine.
Step 3: Cook the Jambalaya

Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
Once the cooking time is up, remove the bay leaves and stir in the rinsed rice.
Cover and cook on low for an additional 30-45 minutes, or until the rice is fully cooked and tender.
Step 4: Add Shrimp

Add the shrimp to the slow cooker about 15 minutes before the rice is finished cooking. Stir to combine and allow the shrimp to cook through.
Step 5: Serve and Garnish

Once the shrimp is cooked and the rice is tender, taste the jambalaya and adjust seasoning with salt and pepper as needed.
Serve the jambalaya in bowls, garnished with chopped parsley for a fresh touch.
Serving and Storage Tips: