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Mastering the One-Pot Meal: Slow Cooker Chicken Jambalaya

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This expert recipe provides the steps to create a deeply flavorful, authentic Slow Cooker Chicken Jambalaya, overcoming common slow cooker pitfalls to ensure perfect texture and spice.

Ingredients

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1 tbsp olive or vegetable oil

1 large white onion, finely diced

3 stalks celery, finely diced

1 large green bell pepper, finely diced

4 cloves garlic, minced

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces

12 oz smoked andouille sausage, sliced into ¼-inch rounds

1 lb large shrimp, peeled and deveined

1 (28 oz) can crushed tomatoes

3 cups chicken broth (low sodium)

3 tbsp high-quality Creole seasoning blend

1 tsp dried thyme

½ tsp dried oregano

2 bay leaves

¼ tsp cayenne pepper (optional)

½ cup long-grain white rice, cooked separately

2 tbsp fresh parsley, chopped

Kosher salt and freshly cracked black pepper, to taste

Instructions

1. Sauté the Trinity: Heat oil in a skillet over medium heat. Add onion, celery, and bell pepper and cook until softened (about eight minutes). Add garlic for the last sixty seconds.

2. Combine Stage One Ingredients: Transfer sautéed vegetables and garlic to the slow cooker. Add chicken, sausage, crushed tomatoes, broth, Creole seasoning, thyme, oregano, bay leaves, and cayenne. Stir well.

3. The Initial Slow Cook: Cover and cook on high heat for three hours or on low heat for five to six hours, until the chicken is fork-tender.

4. Prepare the Rice: About thirty minutes before the cook time ends, prepare the one half cup of long-grain white rice separately on the stovetop.

5. Add the Shrimp: Stir the peeled and deveined shrimp into the hot jambalaya mixture in the slow cooker.

6. The Final Simmer: Recover and continue cooking on high heat for an additional twenty to thirty minutes, or until the shrimp are completely opaque and pink throughout.

7. Adjust and Serve: Remove and discard bay leaves. Taste and adjust seasoning with salt and pepper. Stir in the separately cooked rice, or serve the jambalaya ladled over portions of rice. Garnish with fresh parsley.

Notes

Use low-sodium broth to control the salt, as Creole seasoning and sausage are already salty.

For extra flavor, sear the sausage briefly before adding it to the slow cooker.

Cook the rice separately to prevent it from becoming mushy.

The dish is ready when the shrimp turn bright pink and opaque.

Nutrition

Find it online: https://www.flavourrecipe.com/slow-cooker-chicken-jambalaya/