Experience the bold and comforting flavors of Slow Cooker Jambalaya, a classic Cajun dish made effortlessly in a slow cooker. This one-pot meal is packed with tender chicken, smoky sausage, succulent shrimp, and a medley of aromatic spices, making it a hearty and satisfying dish perfect for any occasion.
Slow Cooker Jambalaya :
Looking for an easy, flavorful, and filling meal? Slow Cooker Jambalaya is the answer! With minimal prep and maximum taste, this slow-cooked dish allows the flavors to meld beautifully, creating a rich and hearty dish that’s sure to become a family favorite.
History of the Recipe :
Jambalaya has its roots in Louisiana’s Creole and Cajun cuisines, influenced by Spanish, French, and African cooking traditions. It is similar to Spanish paella but adapted to local ingredients and flavors. Over time, slow cookers have made this dish even more convenient, allowing the bold spices and proteins to simmer to perfection with minimal effort.
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Slow Cooker Jambalaya
Ingredients
- 500 gram boneless chicken (cubed)
- 200 gram smoked sausage (sliced)
- 200 gram shrimp (peeled and deveined)
- 1 onion (chopped)
- 1 bell pepper (chopped)
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 1 can (400g) diced tomatoes
- 2 cups chicken broth
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup uncooked rice
- 1 tsp Worcestershire sauce
- 2 tbsp olive oil
- 2 bay leaves
Instructions
- Prepare the Ingredients: Chop the vegetables and slice the sausage.
- Layer in the Slow Cooker: Add the chicken, sausage, onion, bell pepper, celery, garlic, diced tomatoes, chicken broth, and seasonings (paprika, oregano, thyme, cayenne, salt, black pepper, and bay leaves). Stir well.
- Cook: Cover and cook on low for 6 hours or high for 3-4 hours.
- Add the Rice: Stir in the rice and continue cooking for another 30-45 minutes on high, or until the rice is tender.
- Add the Shrimp: In the last 10 minutes, add the shrimp and Worcestershire sauce, stirring gently until the shrimp turns pink and is cooked through.
- Serve: Remove bay leaves and serve hot, garnished with fresh parsley or green onions.
Notes
- Adjust the spice level by increasing or decreasing the cayenne pepper.
- For a smokier flavor, use andouille sausage.
- If using pre-cooked shrimp, add it in the last 5 minutes just to heat through.
Tips for Slow Cooker Jambalaya :
- If the jambalaya is too thick, add extra broth.
- For a healthier version, use brown rice (increase cooking time accordingly).
- To avoid overcooking the shrimp, add them at the very end.
FAQs for Slow Cooker Jambalaya :
Q: Can I make this recipe with only chicken or shrimp?
A: Yes! You can customize the proteins based on preference.
Q: Can I use pre-cooked rice?
A: It’s best to use uncooked rice so it absorbs all the flavors. If using pre-cooked rice, add it at the end.
Q: Can I freeze Jambalaya?
A: Yes! Store in an airtight container for up to 3 months. Reheat with a splash of broth.
Conclusion :
Slow Cooker Jambalaya is a perfect dish for those who love rich, bold flavors with minimal effort. Whether for a family dinner or a gathering, this one-pot meal is guaranteed to impress. Enjoy the comforting taste of Louisiana with this easy-to-make recipe!