Slow Cooker Jambalaya
This Slow Cooker Jambalaya is a flavorful blend of shrimp, sausage, and chicken, perfect for easy dining.
Equipment
- slow cooker
Ingredients
Vegetables
- 1 white onion, diced
- 3 ribs celery, diced
- 1 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 and Seasonings
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 to 2 tablespoons Creole seasoning (e.g., Tony Chachere’s)
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Rice
- 1 cup long grain white rice
Garnish
- Fresh parsley, chopped for garnish
Instructions
Cooking Steps
- 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.
- Add the shrimp to the slow cooker, cover, and cook on high for another 30 to 45 minutes until the shrimp are cooked through.
- Cook the rice according to package directions or preferred method.
- Remove bay leaves, taste and adjust seasoning with salt and pepper. Stir in the rice and garnish with parsley.
Notes
Leftovers will keep in the fridge for 2 to 3 days but don’t freeze well.
Nutrition
Serving: 1bowlCalories: 369kcalCarbohydrates: 34gProtein: 14gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 10mg
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