Slow Cooker Jambalaya: The Ultimate Comfort Food Recipe
Introduction to Slow Cooker Jambalaya
Jambalaya is a delicious and hearty dish that hails from the rich culinary traditions of Louisiana. Known for its bold flavors and vibrant colors, this dish is perfect for family gatherings or a cozy night in. The beauty of making jambalaya in a slow cooker is that you can set it and forget it, allowing the ingredients to meld together beautifully while you go about your day. This recipe is simple, satisfying, and sure to impress your family and friends!
A Personal Story Behind My Slow Cooker Jambalaya Journey
Growing up, my family often celebrated special occasions with a big pot of jambalaya simmering on the stove. The aroma would fill the house, drawing everyone to the kitchen in anticipation. Now, as an adult, I love recreating those memories using my slow cooker, which makes the process even easier. This recipe brings together the familiar flavors of my childhood while allowing me to share the love of cooking with my own family.
What Makes This Slow Cooker Jambalaya Recipe Special?
This jambalaya recipe stands out because it combines a variety of proteins, including smoked sausage and shrimp, creating a delightful medley of flavors. The use of a slow cooker ensures that the ingredients are cooked to perfection, allowing the spices to infuse every bite. Plus, it’s a one-pot meal, making cleanup a breeze! With just a few simple ingredients, you can create a dish that feels indulgent without spending hours in the kitchen.
The Full Slow Cooker Jambalaya Recipe
Ingredients
- 1 white onion, diced
- 3 ribs celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, diced
- 1 pound smoked sausage, sliced about 1/4 inch
- 1 pound boneless chicken breasts and/or thighs, cut into bite-sized pieces
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 to 2 tablespoons Creole seasoning (such as Tony Chachere’s Creole Seasoning)
- 1 pound large shrimp, shell on, thawed
- 1 cup long grain white rice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large slow cooker, combine the onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning. Mix well to ensure all ingredients are evenly distributed.
- Cook on high for 3 hours or on low for 4 to 5 hours until the veggies are tender and the chicken is cooked through and easily pulled apart. Tip: Stir occasionally for even cooking.
- Cut the backs of the shrimp with kitchen shears to make peeling easier. Add the shrimp to the slow cooker, cover, and cook on high for another 30 to 45 minutes until the shrimp are cooked through. Tip: Shrimp cook quickly, so keep an eye on them!
- While the shrimp cooks, prepare the rice according to package directions or using the boiled rice method. Set aside, covered, until ready to serve.
- Remove bay leaves from the jambalaya, season with salt and pepper to taste, and garnish with fresh parsley. Peel the shrimp shells off or serve with shells on for guests to remove.
- Stir the cooked rice into the jambalaya or serve the jambalaya over the rice for a delicious meal. Tip: A sprinkle of extra parsley adds a nice touch!
Serving Suggestions and Variations for Slow Cooker Jambalaya
Serve your jambalaya with a side of crusty bread or a simple green salad to balance the flavors. For a twist, consider adding different proteins like crab or using a combination of brown and white rice for added texture and nutrition. If you prefer a spicier kick, feel free to add diced jalapeños or a dash of hot sauce during the cooking process.
Frequently Asked Questions About Slow Cooker Jambalaya
Can I make this jambalaya ahead of time?
Yes, you can prepare everything in the slow cooker and set it to cook earlier in the day. Just ensure to store leftovers properly!
How do I store leftovers?
Leftovers can be stored in airtight containers in the fridge for 2 to 3 days. Freezing is not recommended as it may affect the texture of the shrimp.
Slow Cooker Jambalaya
Equipment
- Slow Cooker 4-6 quart capacity recommended.
Ingredients
Main Ingredients
- 1 cup white onion, diced
- 3 ribs celery, diced
- 3 cloves garlic, diced
- 1 pound smoked sausage, sliced about 1/4 inch
- 1 pound boneless chicken breasts and/or thighs, cut into bite-sized pieces
- 28 ounce can diced tomatoes
- 1 tablespoon dried oregano
- 1 to 2 tablespoons Creole seasoning (such as Tony Chachere’s)
- 1 pound large shrimp, shell on, thawed
- 1 cup long grain white rice
- 0.5 teaspoon salt or to taste
- 0.5 teaspoon black pepper or to taste
- 1 bunch fresh parsley, chopped for garnish
Instructions
- In a large slow cooker, combine the onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning. Mix well to ensure all ingredients are evenly distributed.
- Cook on high for 3 hours or on low for 4 to 5 hours until the veggies are tender and the chicken is cooked through and easily pulled apart. Tip: Stir occasionally for even cooking.
- Cut the backs of the shrimp with kitchen shears to make peeling easier. Add the shrimp to the slow cooker, cover, and cook on high for another 30 to 45 minutes until the shrimp are cooked through. Tip: Shrimp cook quickly, so keep an eye on them!
- While the shrimp cooks, prepare the rice according to package directions or using the boiled rice method. Set aside, covered, until ready to serve.
- Remove bay leaves from the jambalaya, season with salt and pepper to taste, and garnish with fresh parsley. Peel the shrimp shells off or serve with shells on for guests to remove.
- Stir the cooked rice into the jambalaya or serve the jambalaya over the rice for a delicious meal. Tip: A sprinkle of extra parsley adds a nice touch!