Slow Cooker Jambalaya Recipe

Jambalaya is a classic Creole dish with Spanish and French influences, known for its bold flavors and hearty ingredients. This slow cooker version simplifies the cooking process, allowing you to enjoy this flavorful dish with minimal effort. The slow cooking method helps to meld the flavors together, resulting in a deliciously satisfying meal.

Ingredients for Slow Cooker Jambalaya:

• 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 pound (450g) andouille sausage, sliced
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 cup chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 bay leaf
• 2 cups long-grain white rice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

How to Make Slow Cooker Jambalaya:

1. In a large skillet, heat some oil over medium-high heat. Add the chicken thighs and cook until browned on all sides, about 5 minutes. Transfer the chicken to the slow cooker.
2. In the same skillet, add the sliced andouille sausage and cook until browned, about 3-4 minutes. Transfer the sausage to the slow cooker.
3. Add the chopped onion, bell pepper, celery, and garlic to the skillet. Cook until the vegetables are softened, about 5 minutes. Transfer the vegetables to the slow cooker.
4. Add the diced tomatoes, tomato sauce, chicken broth, Cajun seasoning, thyme, oregano, smoked paprika, cayenne pepper (if using), and bay leaf to the slow cooker. Stir to combine.
5. Cover and cook on low for 4-6 hours or high for 2-3 hours, or until the chicken is cooked through and the flavors are well blended.
6. About 30 minutes before serving, stir in the rice. Cover and continue cooking until the rice is tender.
7. Season with salt and pepper to taste. Discard the bay leaf before serving. Garnish with chopped parsley.

About the Main Ingredients:

• Chicken Thighs: Chicken thighs are used in this recipe for their flavor and tenderness. They hold up well to the long cooking time in the slow cooker, resulting in moist and flavorful chicken.
• Andouille Sausage: Andouille sausage is a spicy, smoked sausage that adds depth of flavor to the jambalaya. Its smoky and spicy flavor pairs perfectly with the other ingredients.
• Vegetables: Onion, bell pepper, celery, and garlic are known as the “holy trinity” of Cajun and Creole cuisine. They provide the base flavor for the jambalaya and add a savory, aromatic element to the dish.
• Rice: Long-grain white rice is traditional in jambalaya. It absorbs the flavors of the other ingredients and adds a comforting, hearty texture to the dish.
• Cajun Seasoning: Cajun seasoning is a blend of spices that typically includes paprika, garlic powder, onion powder, black pepper, cayenne pepper, oregano, and thyme. It adds a bold, spicy flavor to the jambalaya.
• Tomatoes: Diced tomatoes and tomato sauce add richness and acidity to the jambalaya, balancing the flavors of the other ingredients.

Enjoy this flavorful and comforting slow cooker jambalaya as a delicious meal any day of the week!