Slow Cooker Jambalaya
A flavorful and easy jambalaya made in a slow cooker, featuring smoked sausage, chicken, and shrimp.
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!
Notes
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.