Slow-Cooker Jambalaya

Slow-Cooker Jambalaya

Weather: 37 degrees, the grass and trees sparkle in the morning with frost

As the weather grows more crisp and frosty this fall, I have been craving more hearty, comforting meals. It was time to bust out the crockpot again and put her back to work. This Slow-Cooker Jambalaya was just what I was looking for.

Slow Cooker Jambalaya

Slow Cooker Jambalaya

This dish warmed me right up with a kick from the Cajun spices, the savory, salty sausage, tender chicken, the sweetness and acid from the tomatoes, and that long-cooked flavor of celery, onions, and garlic, all topped with succulent, perfectly-cooked shrimp (that you toss in during the last 5-10 minutes of cooking). While some meals that come out of the crockpot leave something to be desired in the eye-appeal department, this dish is bright and colorful. And don’t even get me started on how it smells…. mmmm…. steam up some fluffy white rice and you’ll have yourself one outstanding crockpot dinner. 

Slow-Cooker Jambalaya

Yield: 6-8 servings

Ingredients

  • 2 (14.5oz) cans diced tomatoes, undrained
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 large green bell pepper, chopped
  • 2 celery stalks, sliced
  • 1 (14.5oz) can chicken broth
  • 2t worcestershire sauce
  • 1lb chicken breast, chopped into bite-sized pieces
  • 12oz smoked sausage (andouille is traditional, but very spicy. I used regular smoked sausage), sliced
  • 2 bay leaves
  • 2t Cajun seasoning (up to 1T if you like it hot)
  • 2t sugar
  • 1/2t dried thyme
  • 1lb uncooked shrimp, peeled, deveined, tails removed
  • 2T fresh flat-leaf parsley, finely chopped, for serving
  • salt and pepper, to taste

Instructions

  1. Add everything to a slow-cooker except shrimp, parsley and salt and pepper. Stir together and cook on low for 7-8 hours or high for 4 hours. During the last 10 minutes, stir in the shrimp and remove bay leaves. When shrimp are pink and cooked through, it is ready to serve. Season with salt and pepper to taste. To serve, use a slotted spoon, then go back and add as much of the liquid to each dish as is your preference using an unslotted spoon. Serve with steamed white rice and fresh parsley.

Notes

I made this only mildly spicy for the kids, but then brought the Cajun seasoning to the table to allow everyone to add more heat as desired.

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Slow Cooker Jambalaya

12 comments
Crestajones
Crestajones

Holy moly, woman! This was amazing. Made it today while my boyfriend and I did home projects. We just ate two bowls each. Awesome recipe!

3000milesNorth
3000milesNorth

@AlaskaScratch sounds great. I just found your blog. Love it!

ErinLibrarian
ErinLibrarian

It is cold cold today and we will be outside. I'm getting stuff ready to throw in the crockpot so we can come home to a nice warm dinner. Perfect timing, as usual, my dear!

Alaska from Scratch
Alaska from Scratch

Yes, absolutely. Nothing in the recipe needs to be tenderized by a long slow cooking process, it's more just about allowing all the flavors to stew and mingle together. :) A dutch oven should work quite nicely.

Gaëlle Bouëtté
Gaëlle Bouëtté

I LOVE jambalya !!!! The recipe I tried a couple of times called for cooking everything together, rice included. Yours seems much more manageable, except I don't have a slow cooker but a Dutch oven should do the trick (with reduced time right?).

Karen Schaeffer
Karen Schaeffer

This looks really good - my mom makes Lagasse's recipe and it's amazing but I hate the fact that I'd have to buy so many darn ingredients - this looks much simpler and cheaper!! :)

alaskafromscratch
alaskafromscratch moderator

@Crestajones  Woohoo! This comment just made my day! :)

AlaskaScratch
AlaskaScratch

@3000milesNorth Thanks! Glad you found me! :) I just visited your blog as well. Love meeting fellow Alaskans!

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