Description
This Slow Cooker Jambalaya is a comforting and flavorful one-pot dish that combines smoky sausage, tender chicken, fresh vegetables, and succulent shrimp, cooked to perfection in a slow cooker. With a classic Creole seasoning blend and aromatic herbs, this hearty meal is perfect for an easy, hands-off dinner that brings the vibrant flavors of Louisiana right to your table.
Ingredients
Scale
Vegetables
- 1 white onion, diced
- 3 ribs celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, diced
Meats and Seafood
- 1 pound smoked sausage, sliced about 1/4 inch
- 1 pound boneless chicken breasts and/or thighs, cut into bite-sized pieces
- 1 pound large shrimp, shell on, thawed
Pantry Items and Seasonings
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 to 2 tablespoons Creole seasoning (e.g., Tony Chachere’s Creole Seasoning)
- 1 cup long grain white rice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Prepare and combine ingredients: Add the diced onion, celery, green bell pepper, garlic, sliced smoked sausage, bite-sized chicken pieces, canned diced tomatoes, dried oregano, bay leaves, and Creole seasoning into a large slow cooker. Stir thoroughly to ensure all ingredients are well combined.
- Slow cook the base: Cook the mixture on high for 3 hours or on low for 4 to 5 hours. The dish is ready for the next step when the vegetables are very tender, and the chicken is fully cooked and easily pulls apart.
- Prepare and add shrimp: Using kitchen shears, cut the backs of the shrimp shells to facilitate peeling after cooking. Add the shrimp to the slow cooker, stir to combine, cover, and cook on high for an additional 30 to 45 minutes until the shrimp are cooked through.
- Cook the rice: While the shrimp cooks, prepare the long grain white rice by following the package instructions or boiling method. Once cooked, keep the rice covered and set aside until serving. This yields approximately 4 cups of cooked rice.
- Season and garnish: Remove the bay leaves from the jambalaya, taste the dish, and season with salt and black pepper as needed. Garnish with freshly chopped parsley. Remove shrimp shells before serving or instruct guests to peel their shrimp.
- Serve: Either stir the cooked rice directly into the jambalaya before serving or ladle the jambalaya over the rice as preferred.
Notes
- To make eating easier, you may remove shrimp shells before serving or let guests remove them individually.
- Store leftovers in airtight containers in the refrigerator for 2 to 3 days; shrimp quality deteriorates after that.
- This dish does not freeze well; reheating can make shrimp rubbery and compromise texture.
- Adjust Creole seasoning to your preferred spice level.
Nutrition
- Serving Size: 1 serving (approximately 1/8 of recipe)
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
