Picture this: a lazy Sunday, the kind where time seems to stretch and the air is filled with the comforting aroma of spices. That’s when I crave Jambalaya, like a warm hug from an old friend—spicy, savory, and oh-so-satisfying. This easy slow cooker recipe is my go-to, not just for its rich flavors but for the way it magically transforms humble ingredients into a vibrant celebration of taste.
Steps
- Prepare the slow cooker by adding diced onion, celery, bell pepper, garlic, sliced sausage, chicken pieces, diced tomatoes, oregano, bay leaves, and Creole seasoning. Mix all the ingredients thoroughly.
- Cook the mixture on high for 3 hours or on low for 4 to 5 hours, until the vegetables are very tender and the chicken is easily shredded.
- While keeping the shrimp in their shells, use kitchen shears to cut along their backs. Add the shrimp to the slow cooker, stir, and continue cooking on high for an additional 30 to 45 minutes, or until the shrimp are fully cooked.
- As the shrimp cooks, prepare the rice according to package instructions or by using the boiled rice method. Once cooked, keep the rice covered and set aside until serving.
- Remove the bay leaves from the jambalaya, then taste and adjust the seasoning with salt and pepper. Garnish with freshly chopped parsley. You can either mix the cooked rice into the jambalaya or serve the jambalaya over the rice.
- If desired, remove the shells from the shrimp before serving, or instruct guests to do so while eating. Enjoy your jambalaya fresh, as it doesn’t freeze well and the shrimp may become rubbery upon reheating.
Ingredients
- 1 white onion, diced
- 3 ribs celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound smoked sausage, sliced into 1/4-inch pieces
- 1 pound boneless chicken breasts or 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, shell on and thawed
- 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
Nutritional Values
Calories: 2952 | Fat: 152g | Saturated Fat: 48g | Cholesterol: 1232mg | Sodium: 15272mg | Carbohydrates: 112g | Dietary Fiber: 24g | Sugars: 40g | Protein: 272g | Vitamin C: 208mg | Calcium: 848mg | Iron: 16mg | Potassium: 6360mg
FAQ
- What is the main difference between jambalaya and gumbo?
- Jambalaya and gumbo share similar base ingredients, but gumbo typically includes a roux or thickener and is served with rice, whereas jambalaya cooks the rice with the other ingredients, similar to “arroz con pollo.”
- Can I use Cajun seasoning instead of Creole seasoning for jambalaya?
- It’s not recommended to substitute Cajun seasoning for Creole seasoning. Creole seasoning, like Tony Chachere’s, has a distinct flavor profile suitable for jambalaya, whereas Cajun seasoning is more of a blackening spice.
- Why should shrimp be cooked in their shells for jambalaya?
- Cooking shrimp with their shells on enhances the flavor and helps prevent them from becoming overcooked and rubbery during slow cooking. Cutting the shells up the back makes them easier to peel when eating.
- How should jambalaya be cooked in a slow cooker to avoid soggy rice?
- To prevent soggy rice, cook jambalaya in two stages. First, cook the trinity, sausage, chicken, and spices for 3 to 4 hours on high. Then add the shrimp and cook for another 30 to 45 minutes. Cook the rice separately.
- Can jambalaya be stored or frozen for later use?
- Jambalaya can be stored in the fridge in airtight containers for 2 to 3 days, but it doesn’t freeze well. The combination of rice, shrimp, and sauce can lead to rubbery shrimp upon reheating.
Tips
- Cook the Jambalaya in Stages: To prevent soggy rice and rubbery shrimp, cook the jambalaya in two stages. First, slow-cook the trinity of vegetables, garlic, spices, tomatoes, chicken, and sausage for 3 to 4 hours on high or up to 6 hours on low. Then, add the shrimp and continue cooking for an additional 30 to 45 minutes.
- Prepare Shrimp with Shells On: Buy shrimp with shells and use kitchen shears to cut the shells up the back before cooking. This preserves flavor and prevents overcooking, while making it easier for guests to peel them at the table.
- Cook Rice Separately: To ensure perfectly cooked rice, prepare it separately on the stovetop. You can then either stir the cooked rice into the jambalaya or serve the jambalaya over the rice just before serving.
- Taste Before Adding Extra Salt: If your Creole seasoning contains salt, taste the jambalaya before adding more salt. It’s easier to adjust seasoning by adding salt gradually than trying to fix an overly salty dish.
Equipment
- Slow Cooker – Essential for the main cooking process of the jambalaya.
- Kitchen Shears – Useful for cutting the shells of the shrimp.
- Chef’s Knife – Important for dicing vegetables and other ingredients.
- Cutting Board – Needed for preparing vegetables and meats.
- Measuring Spoons – For accurately measuring spices and seasoning.
- Measuring Cups – For measuring rice and other bulk ingredients.
