Here’s a great, hearty, spicy dish that’s always a family favorite. It’s packed with vegetables, rice, and plenty of meat. Don’t forget that great, complex creole flavor from the seasoning that really is the heart of this dish.
Traditionally, Jambalaya is made in a Dutch oven and cooked for a long simmer. We didn’t want to take away from the idea of a long simmer, but at the same time we wanted to keep this dish as simple as possible. Using a slow cooker just felt natural. From there, we looked at the right type of sausage to use, and after a few taste tests decided on andouille. If you can’t find any, you can substitute for chorizo, or even kielbasa. Keep reading below for this fantastic recipe…
Slow Cooker Jambalaya
(makes about 4 servings)
- 1lb chicken breast halves cut into 1 inch cubes
- 1lb andoille sausage, sliced
- 1 cup uncooked long grain rice
- 1 28oz can diced tomatoes with juice
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 cup chopped celery
- 1 1/2 cup chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 bay leaves
- 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2lb medium shrimp, shelled and deveined
- Salt and pepper to taste
- In a slow cooker, mix together all ingredients except for the rice and shrimp.
- Cover and cook on low for 7 to 8 hours, or 3 to 4 hours on high. Halfway through cooking, add the rice. 40 minutes before serving, stir in the shrimp. Continue to cook for the remaining 40 minutes or until the chicken is cooked through and the shrimp and has turned pink, then before serving remove bay leaves. Season with salt and pepper to taste. Serve hot with slices of lime, and add Tabasco sauce if desired.
Recipe adapted from Betty Crocker