Slow Cooker Jambalaya
This Slow Cooker Jambalaya combines sausage, chicken, and shrimp with flavorful spices for a hearty dish.
Equipment
- Slow Cooker
Ingredients
- 1 piece white onion, diced
- 3 pieces ribs celery, diced
- 1 piece green bell pepper, diced
- 3 cloves garlic, diced
- 1 pound smoked sausage, sliced about ¼ inch
- 1 pound boneless chicken breasts and/or thighs, cut into bite-sized pieces
- 28 ounces can diced tomatoes
- 1 tablespoon dried oregano
- 2 pieces bay leaves
- 1 to 2 tablespoons Creole seasoning I like Tony Chachere’s Creole Seasoning
- 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
- fresh parsley, chopped for garnish
Instructions
- Slow cook the sausage, chicken, and veggies: Add the onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning to a large slow cooker. Stir together well. Cook on high for 3 hours or on low for 4 to 5 hours until veggies are tender and chicken is cooked through.
- Add the shrimp and cook on high: Leave the shells on the shrimp, cut up the backs for easier peeling later, add to the slow cooker, and cook on high for another 30 to 45 minutes until shrimp are cooked through.
- Cook the rice: Follow package directions or the boiled rice method. Set aside covered until ready to serve.
- Taste and season: Remove bay leaves, taste, and season with salt and pepper. Garnish with fresh parsley. Stir cooked rice into jambalaya or serve over rice.
Notes
Leftovers will keep in the fridge in air-tight containers for 2 to 3 days. This dish doesn’t freeze well due to the combination of rice, shrimp, and sauce.
Nutrition
Serving: 1cupCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 50mgCalcium: 30mgIron: 2mg
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