Step-by-Step Guide to Making Jambalaya in a Slow Cooker
Ingredients
Chicken breasts: 2, boneless and skinless, cut into bite-sized pieces
Andouille sausage: 1 lb (450g), sliced into 1/4-inch rounds
Shrimp: 1 lb (450g), peeled and deveined (add in the last 30 minutes of cooking)
Onion: 1 large, diced
Bell peppers: 2, diced (use a mix of colors for variety)
Celery stalks: 3, diced
Garlic: 3 cloves, minced
Canned diced tomatoes: 1 can (14.5 oz), with juice
Chicken broth: 2 cups
Tomato paste: 2 tablespoons
Creole or Cajun seasoning: 2 tablespoons, adjust to taste
Dried thyme: 1 teaspoon
Dried oregano: 1 teaspoon
Bay leaves: 2
Rice: 1.5 cups, long-grain, rinsed (add during the last 30 minutes of cooking if you prefer it cooked within the jambalaya, or serve on the side)
Salt and pepper: to taste
Green onions and parsley: for garnish
Instructions
Prepare the Ingredients:
Prep the chicken, sausage, shrimp, and vegetables as described. Rinse the rice if you’re planning to add it directly to the slow cooker.
Combine in Slow Cooker:
In your slow cooker, combine the chicken pieces, sliced sausage, onion, bell peppers, celery, garlic, diced tomatoes (with their juice), chicken broth, tomato paste, Creole or Cajun seasoning, thyme, oregano, and bay leaves. Stir well to mix everything.
Cook:
Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.
Add Rice and Shrimp (Option 1):
If you prefer your rice cooked in the jambalaya for a more traditional approach, add the rinsed rice and the shrimp in the last 30 minutes of cooking on HIGH. Stir well and continue cooking until the rice is tender and the shrimp are pink and cooked through.
Serve:
Remove and discard the bay leaves. Adjust the seasoning with salt and pepper to taste. Garnish with sliced green onions and chopped parsley.
If you cooked the rice separately, serve the jambalaya over or alongside the rice.
