Slow Cooker Jambalaya
Delicious Slow Cooker Jambalaya packed with shrimp, smoked sausage, and chicken, perfect for gatherings.
Equipment
- Slow cooker
Ingredients
- 1 each white onion, diced
- 3 ribs celery, diced
- 1 each 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
- 1 28-ounce can diced tomatoes
- 1 tablespoon dried oregano
- 2 each 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
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- Fresh parsley, chopped for garnish
Instructions
- 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.
- Cut the backs of the shrimp with kitchen shears, then add the shrimp to the slow cooker. Stir in, cover, and cook on high for another 30 to 45 minutes until the shrimp are cooked through.
- Cook the rice according to the package directions or a preferred method. Set aside, covered, until ready to serve.
- Remove bay leaves and taste. Season with salt and pepper if needed. Garnish with fresh parsley. Serve by either peeling shrimp or leaving shells on for guests to remove themselves.
Notes
Leftovers will keep in the fridge in air-tight containers for 2 to 3 days, but the shrimp may break down. This dish doesn’t freeze particularly well.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg
Tried this recipe?Let us know how it was!