Slow Cooked Jambalaya with Red Rice



  • 1 lb boneless chicken thighs
  • 1 lb chorizo sausage, sliced to ¼-inch rounds
  • 1 small yellow onion, diced
  • 1 green bell pepper diced
  • 3 celery ribs, chopped
  • 4 garlic cloves
  • 1 tbsp dried parsley
  • 2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 2 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 1 14 oz can/container chopped tomatoes
  • 1 1/2 cups chicken stock
  • 1 6-oz can tomato paste
  • 1 cup rice
  • 1 lbs shrimp
  • 1 tbsp coconut oil or ghee
  • green onion, chopped (optional)


  1. Coat both sides of the chicken thighs with a generous pinch of kosher salt.
  2. Heat the coconut oil in a large sauté pan and add the chorizo and chicken thighs. Brown the chicken for 3 minutes per side and set aside.
  3. In the sauté pan, add the onion, garlic, green pepper, celery, and dried herbs (basil, oregano, parsley, and cayenne). Sauté until the onions are translucent, about 5 minutes.
  4. Add the chicken, chorizo, sautéed vegetables to the slow cooker.
  5. In a mixing bowl, combine the chopped tomatoes, chicken stock, and tomato paste. Add this tomato mixture to the slow cooker and slow cook on low for 4 hours.
  6. In a separate pot, cook your rice per the instructions on its package. In my case, I used Bhutanese red rice and cook it for 30 minutes in 2 cups of water. Set aside.
  7. After 4 hours of slow cooking, add the rice and the shrimp to the slow cooker. Slow cook for 1 hour on low.