Prep time: 20 mins | Slow Cook time: 5 to 6 hrs | Yield: 8 servings
A wonderful dish that requires little effort to make, loaded with shrimp, chicken, sausage, and Creole seasonings, this slow cooker jambalaya sure to impress everyone! One of my go-to one-pot meal, so easy to prepare, and packed with flavours.
INGREDIENTS
1 white onion, diced
3 stalks celery, diced
1 green bell pepper, diced
3 cloves garlic, diced
1 lb smoked sausage, sliced about 1/4”
1 lb boneless chicken breasts and/or thighs, cut into bite-sized pieces
1 (28oz) can diced tomatoes
1 tbsp dried oregano
2 bay leaves
1 to 2 tablespoons Creole seasoning (or Tony Chachere’s Creole Seasoning)
1 lb large shrimp, shell on, thawed
1 c long-grain white rice
1/2 tsp salt, or to taste
1/2 tsp black pepper, or to taste
Fresh parsley, chopped, for garnish
How to make Slow Cooker Jambalaya
Step 1: In a large slow cooker, place the onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning. Stir well.
Step 2: Set on high and cook for 3 hours or 4 to 5 hours on low.
Step 3: Cut up the backs of the shrimp using kitchen shears but leave the shells on. Place the shrimps in the slow cooker, stir, and cover. Cook for 30 to 45 minutes more on high or until the shrimps are completely cooked.
Step 4: Meanwhile, cook the rice following the package directions. Cover and set aside.
Step 5: Take the bay leaves out. Season the jambalaya according to taste. Garnish with fresh chopped parsley. Serve with rice or stir the cooked rice into the jambalaya. Enjoy!
Notes:
For any leftover, place them in an airtight container and store in the fridge for up to 2 to 3 days.
Remember that this dish doesn’t freeze or reheat well without the shrimp becoming very rubbery.
Ingredients
- 1 white onion, diced
- 3 stalks celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, diced
- 1 lb smoked sausage, sliced about 1/4”
- 1 lb boneless chicken breasts and/or thighs, cut into bite-sized pieces
- 1 (28oz) can diced tomatoes
- 1 tbsp dried oregano
- 2 bay leaves
- 1 to 2 tablespoons Creole seasoning (or Tony Chachere’s Creole Seasoning)
- 1 lb large shrimp, shell on, thawed
- 1 c long-grain white rice
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- Fresh parsley, chopped, for garnish
Instructions
Step 1: In a large slow cooker, place the onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning. Stir well.
Step 2: Set on high and cook for 3 hours or 4 to 5 hours on low.
Step 3: Cut up the backs of the shrimp using kitchen shears but leave the shells on. Place the shrimps in the slow cooker, stir, and cover. Cook for 30 to 45 minutes more on high or until the shrimps are completely cooked.
Step 4: Meanwhile, cook the rice following the package directions. Cover and set aside.
Step 5: Take the bay leaves out. Season the jambalaya according to taste. Garnish with fresh chopped parsley. Serve with rice or stir the cooked rice into the jambalaya. Enjoy!
Notes
For any leftover, place them in an airtight container and store in the fridge for up to 2 to 3 days. Remember that this dish doesn’t freeze or reheat well without the shrimp becoming very rubbery.
