Uncooked boneless skinless chicken thigh(s)
2 pound(s), cut into 1 1/2-inch chunks
Cooked fresh turkey sausage
9 oz, 3 (3-ounce) Andouille links variety, halved lengthwise and sliced
Uncooked bell pepper(s)
2 item(s), medium, red or green variety, cut into 1 1/2-inch pieces
1 large, chopped
2 rib(s), medium, chopped (about 1 cup)
3 medium clove(s), minced
Canned chicken broth
Canned diced tomatoes
14½ oz, (1 can)
Cooked white rice
4 cup(s), hot, long-grain
3 medium, sliced
4 medium, or other fresh chile peppers, sliced
- Sprinkle Creole seasoning over chicken in large bowl, tossing until coated evenly. Spray large skillet with canola nonstick spray and set over medium-high heat. Add chicken, in batches, and cook, turning occasionally, until browned, about 4 minutes per batch, transferring chicken to 6- or 7-quart slow cooker as it is browned, spraying skillet between batches.
- Spray skillet with nonstick spray and reduce heat to medium. Add sausage, bell peppers, onion, celery, and garlic and cook, stirring, until vegetables are crisp-tender, about 5 minutes. Add broth and bring to boil, scraping up browned bits from bottom of pan.
- Transfer sausage-vegetable mixture to slow cooker. Stir in tomatoes. Cover and cook until chicken is cooked through and vegetables are tender, 2–3 hours on High or 4–6 hours on Low. Stir in rice. Spoon jambalaya evenly onto 8 plates or into bowls. Sprinkle with scallions and sliced chile peppers, if using.
- Per serving: 1 1/2 cups