Slow Cooker Jambalaya
A classic Cajun dish made effortlessly in a slow cooker with chicken, sausage, shrimp, and Creole spices.
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.