Slow Cooker Jambalaya

Jambalaya is a beloved dish that hails from the vibrant state of Louisiana, a melting pot of cultures where Creole and Cajun influences meld beautifully. This one-pot meal is renowned for its rich flavors and hearty ingredients, making it a staple not just in homes across Louisiana but also in kitchens worldwide. In its essence, jambalaya brings together rice, meat, and vegetables in a delightful harmony, often seasoned with a kick of spice that leaves a lasting impression on the palate.

Discover the vibrant flavors of Louisiana with this Spicy Slow Cooker Jambalaya recipe! This one-pot dish combines savory smoked sausage, tender chicken thighs, and aromatic vegetables, all enhanced by a flavorful blend of spices. The slow cooking method allows the ingredients to meld beautifully, creating a comforting meal that’s perfect for any occasion. Learn about the culinary history of this classic dish and enjoy a taste of Cajun culture right at home!

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Ingredients

1 lb (450g) smoked sausage, sliced (such as andouille)

1 lb (450g) boneless skinless chicken thighs, cut into bite-sized pieces

1 medium onion, diced

1 bell pepper (any color), diced

2 celery stalks, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes with green chilies, undrained

1 cup long-grain white rice

4 cups chicken broth

2 teaspoons Cajun seasoning (or more to taste)

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup frozen shrimp, peeled and deveined (optional)

1 tablespoon Worcestershire sauce

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions

Prep the Ingredients: Begin by preparing all your ingredients. Dice the sausage, chicken, onion, bell pepper, and celery, and mince the garlic.

Combine the Base: In the slow cooker, layer in the smoked sausage, chicken, onion, bell pepper, celery, and garlic.

Add the Spices: Sprinkle the Cajun seasoning, oregano, smoked paprika, salt, and pepper over the mixture. Stir to combine well.

Introduce Liquids and Rice: Pour in the can of diced tomatoes (with juice), chicken broth, and Worcestershire sauce. Add the long-grain rice and stir everything together gently.

Slow Cook: Cover the slow cooker and set it on low for 6 to 8 hours, or on high for 3 to 4 hours, until the rice is cooked and the chicken is tender.

Add Shrimp: If using shrimp, add them during the last 30 minutes of cooking. Stir gently and cover again to let the shrimp cook through.

Finish and Serve: Once cooked, check the seasoning and adjust with more salt, pepper, or Cajun seasoning as desired. Serve hot, garnished with sliced green onions and chopped parsley.

Enjoy: Dish up your jambalaya and dive into the comforting, spicy flavors of this Louisiana classic!

Prep Time: 15 minutes | Total Time: 6-8 hours (slow cooking) | Servings: 6-8 servings