Slow Cooker Jambalaya
A one pot meal reflects the spirit of Mardi Gras
Slow Cooker Jambalaya
Ingredients
- Extra virgin olive oil
- 3 large boneless skinless chicken breast, cut into 1” cubes
- I package smoked andouille sausage, cut into 1/4” slices (you can use hot Italian sausage)
- 3 garlic cloves, minced
- 1 large onion, chopped
- 2 green bell pepper, seeded and chopped
- 2 red bell pepper, seeded and chopped
- 3 jalapeños, seeded and chopped
- 2 celery stalks, chopped
- 2tbsp chopped fresh thyme
- Freshly ground pepper
- 8 tsp Cajun seasoning
- 4 cups chicken broth
- 28 oz can diced tomatoes
- I small can tomato paste
- 24 large shrimp, peeled and deveined with tails off
- 4 cups cooked long grain rice
- Chopped scallions for garnish (optional)
Instructions
In a large skillet over medium-high heat, heat 1-2 Tbsp of olive oil. Add chicken and season with kosher salt and pepper. Cook 4-5 minutes tiring once to brown both sides, remove from heat and add to slow cooker. Add sausages to skillet and light brown both sides about 2 minutes each side. Transfer to slow cooker. Add garlic, onion, green pepper, red pepper, jalapeños, celery and thyme to skillet and sauté with a little kosher salt and pepper until slightly translucent, stirring often. Transfer to slow cooker. Add Cajun seasoning, chicken broth, diced tomatoes and tomato paste to slow cooker. Stir until well blended. Cook on low for 4 hours.
While ingredients are cooking, cook rice according to package and set aside. About 1/2 hour before jambalaya is done, add your rice. Stir until blended, cover and cook for the remaining 1/2 hour.
While jambalaya is cooking, sauté shrimp in skillet until pink in color, about 3 minuets per side. Add to jambalaya about 5 minutes before it’s done.
Serve in large bowls with grilled baguette topped with garlic butter. You can add diced scallions on top for a garnish.
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