Slow Cooker Jambalaya
This Slow Cooker Jambalaya is a flavorful and hearty dish packed with shrimp, sausage, and chicken, perfect for any meal.
Equipment
- Slow Cooker
Ingredients
Vegetables and Seasoning
- 1 each white onion, diced
- 3 each ribs celery, diced
- 1 each green bell pepper, diced
- 3 cloves garlic, diced
- 1 pound smoked sausage, sliced about ¼ inch
- 1 pound boneless chicken, cut into bite-sized pieces breasts and/or thighs
- 1 can diced tomatoes 28-ounce
- 1 tablespoon dried oregano
- 2 each bay leaves
- 1 to 2 tablespoons Creole seasoning e.g., Tony Chachere’s
- 1 pound large shrimp, shell on, thawed
- 1 cup long grain white rice
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- Fresh parsley, chopped for garnish
Instructions
Cooking Steps
- Add the onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning to a large slow cooker. Stir together well. Cook on high for 3 hours or on low for 4 to 5 hours until the veggies are very tender and the chicken is cooked through.
- Leave the shells on the shrimp, but use kitchen shears to cut up the backs. Add the shrimp to the slow cooker. Stir it in, cover, and cook on high for another 30 to 45 minutes until the shrimp are cooked through.
- While the shrimp cooks, cook the rice according to package directions or using your preferred method. When done, set the rice aside, covered, until ready to serve.
- Remove bay leaves from the jambalaya and taste. Season with salt and pepper to taste and garnish with fresh chopped parsley. Serve ladled over the rice or stir the cooked rice into the jambalaya.
Notes
Leftovers will keep in the fridge in air-tight containers for 2 to 3 days. This dish doesn’t freeze well as the shrimp may become rubbery when reheated.
Nutrition
Serving: 1servingCalories: 369kcalCarbohydrates: 34gProtein: 14gFat: 19g
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