Serves 8
440 min
Slow Cooker Jambalaya
Recipe GLPRf6c9c3827bcbc5
A hearty and flavorful one-pot Creole classic featuring smoked sausage, tender chicken, succulent shrimp, and aromatic vegetables simmered together in a slow cooker until perfectly tender. Loaded with traditional Creole spices and served over fluffy white rice, this jambalaya delivers authentic Louisiana flavors in an easy, hands-off preparation.
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Ingredients
1 white onion, diced
3 ribs celery, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 pound smoked sausage, sliced 1/4 inch thick
1 pound boneless chicken breasts and thighs, cut into bite-sized pieces
1 (28-ounce) can diced tomatoes
1 tablespoon dried oregano
2 bay leaves
1 to 2 tablespoons Creole seasoning
1 pound large shrimp, peeled and deveined
1 cup long grain white rice
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Fresh parsley, chopped, for garnish
Directions
Add the diced onion, celery, green bell pepper, and minced garlic to the slow cooker.
Add the sliced smoked sausage and chicken pieces to the slow cooker with the vegetables.
Pour the canned diced tomatoes (including their liquid) into the slow cooker.
Stir in the dried oregano, bay leaves, and Creole seasoning. Mix well to combine all ingredients.
Cover the slow cooker and cook on low for 6 to 7 hours. The chicken should reach an internal temperature of 165°F.
Meanwhile, prepare the rice according to package directions and set aside.
After the chicken has cooked through, stir in the shrimp. Cover and cook for an additional 15 to 20 minutes, until the shrimp turn pink and opaque.
Remove the bay leaves from the jambalaya. Taste and adjust seasoning with additional salt and black pepper as needed.
Serve the jambalaya over the prepared rice and garnish with fresh chopped parsley.
