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Slow Cooker Jambalaya

Slow Cooker Jambalaya

This Slow Cooker Jambalaya is a hearty dish filled with shrimp, sausage, and chicken, perfectly seasoned for a delightful meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine Cajun, Creole
Servings 8 servings
Calories 369 kcal

Equipment

  • Slow Cooker

Ingredients
  

Vegetables

  • 1 medium white onion diced
  • 3 ribs celery diced
  • 1 medium green bell pepper diced
  • 3 cloves garlic diced

Meats

  • 1 pound smoked sausage sliced about ¼ inch
  • 1 pound boneless chicken breasts and/or thighs cut into bite-sized pieces
  • 1 pound large shrimp shell on, thawed

Canned Goods

  • 1 28-ounce can diced tomatoes

Spices

  • 1 tablespoon dried oregano
  • 2 pieces bay leaves
  • 1 to 2 tablespoons Creole seasoning to taste (recommended: Tony Chachere’s Creole Seasoning)
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste

Other

  • 1 cup long grain white rice
  • Fresh parsley chopped, for garnish

Instructions
 

Cooking 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 until the veggies are very tender and the chicken is cooked through.
  • Leave the shells on the shrimp, but use kitchen shears to cut up the backs. 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.
  • While the shrimp cooks, prepare the rice according to package directions or a preferred method. Set aside covered until ready to serve.
  • Remove bay leaves from the jambalaya, taste, and season with salt and pepper. Either peel the shells off the shrimp now or serve with the shells on, instructing guests to remove them as they eat. Serve the jambalaya stirred into the rice or ladled over the top.

Notes

Leftovers will keep in airtight containers for 2 to 3 days. This dish does not freeze well because the combination of rice, shrimp, and sauce doesn't reheat easily without making the shrimp rubbery.

Nutrition

Serving: 1servingCalories: 369kcalCarbohydrates: 34gProtein: 14gFat: 19g
Keyword Cajun dish, chicken, Jambalaya, Seafood, Slow Cooker Jambalaya, Slow Cooker Recipes
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