Description
Louisiana’s hearty slow cooker jambalaya melds spicy sausage, tender chicken, and plump shrimp into a rich one-pot marvel. Rich layers of Creole seasonings and robust ingredients create a soulful meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 1 lb (450 g) chicken breast or thighs, diced
- 12 oz (340 g) smoked sausage, sliced (Andouille or kielbasa)
- 1 lb (450 g) raw shrimp, peeled and deveined
Vegetables and Aromatics:
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
Liquid and Seasoning Ingredients:
- 1 can (14.5 oz or 400 g) diced tomatoes, undrained
- 1 cup (240 ml) chicken broth
- 2 teaspoons Cajun seasoning (or Creole seasoning)
- 1 teaspoon smoked paprika
- ½ teaspoon thyme
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- 1 cup (180 g) uncooked long-grain rice (optional, if cooking in the slow cooker)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
- Caramelize chicken and sausage in a hot skillet, creating a rich golden exterior that locks in savory flavors, then transfer the meat to the slow cooker.
- Layer diced onions, bell peppers, and celery into the slow cooker, creating a aromatic foundation for the classic Creole dish.
- Pour crushed tomatoes over the vegetable and meat base, ensuring even distribution throughout the cooking vessel.
- Sprinkle Cajun seasoning, minced garlic, and herbs like thyme and oregano across the ingredients to infuse deep, complex flavor profiles.
- Carefully add uncooked rice to the mixture, gently stirring to incorporate without disturbing the layered ingredients.
- Pour chicken broth over the entire composition, allowing liquid to permeate through all layers without fully submerging the components.
- Cover and set slow cooker to low heat, allowing the jambalaya to simmer and meld flavors for 6-7 hours, or until rice is tender and proteins are perfectly cooked.
- During the final 30 minutes of cooking, fold in raw shrimp, which will gently poach in the rich, spicy liquid.
- Once cooking is complete, fluff the rice and gently stir to distribute all ingredients evenly, creating a harmonious blend of New Orleans-inspired cuisine.
- Garnish with fresh chopped parsley and serve hot, allowing the vibrant colors and robust aromas to entice your dining companions.
Notes
- Adjust meat browning time based on thickness to ensure even caramelization without overcooking, which maintains juicy textures.
- Select spicy or mild sausage depending on personal heat preference, allowing customization of the jambalaya’s overall flavor profile.
- Consider using bone-in chicken thighs for richer taste and more tender meat compared to chicken breasts, which can dry out more easily.
- Prep ingredients ahead of time and refrigerate overnight to enhance the depth of spices and allow flavors to meld together before slow cooking.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 150 mg