Spicy jambalaya like you expect!
- 1 1/2 tsp salt
- 5 cloves garlic chopped
- 2 tsp oregano
- 1 14oz diced tomatoes drained
- 1 14oz beef or chicken broth
- 1 6oz tomatoe paste
- 2 medium green/red peppers chopped
- 1 medium white/yellow onion chopped
- 3 ribs celery chopped
- 1 pound chicken breast cubed
- 1 pound andouille sausage cut into 1/2 inch coins
- 1 pound shrimp raw, peeled, deveined
- 2 cups okra i use frozen, sliced
- 3 tsp parsley
- 2 tsp basil
- 1/2 tsp cayenne pepper adjust to your own preference of hotness
- 6 cups white rice cooked
- 4 tablespoon flour
- Carbohydrate 110.098096531361 g
- Cholesterol 118.7587296 mg
- Fat 16.4051593321508 g
- Fiber 6.21937736214637 g
- Protein 33.1572071931791 g
- Saturated Fat 5.11221035279988 g
- Serving Size 1 1 Serving (400g)
- Sodium 584.666391566615 mg
- Sugar 103.878719169215 g
- Trans Fat 1.69233653203615 g
- Calories 738 calories
Step-by-step
- In slow cooker combine diced tomatoes, broth, and tomato paste.
- Stir in onion, peppers, garlic, and seasonings.
- Stir in chicken, and sausage and cook on high for four hours or low for 8 hours.
- During last 30 minutes make roux by combining 2 cups of the jambalaya sauce with 3 tablespoons flour in a small sauce pan.
- Whisk briskly to make a thickened paste roux.
- Add to crock pot and then stir to thicken.
- Stir in shrimp and okra during final 15 minutes and serve with rice.
- Makes 11 cups.
Adding raw shrimp in the final fifteen minutes prevents rubbery seafood and maintains a tender bite. Long cooking dissolves delicate proteins. Slow cookers trap moisture and concentrate flavors over four hours on high. This extended simmer melds the bell peppers, onions, and celery thoroughly into the broth. Raw chicken breasts and sliced andouille sausage release fats and juices early in the process. Stirring flour with hot liquid on the stove creates a thickening agent. Whisking vigorously prevents lumps from forming in the sauce before it returns to the pot.
Transforming Leftovers Safely
Rice absorbs liquid continuously while sitting in the refrigerator. Storing cooked white rice separately from the jambalaya base prevents a mushy texture by day two. Cool the meat and vegetable mixture within two hours before sealing it in an airtight container. Consume refrigerated portions within three to four days. Freezing the base without the seafood yields better textural results upon reheating. Add freshly cooked shrimp during the reheat phase on the stovetop over medium-low heat.
- Refrigerate the jambalaya base at or below 40 degrees Fahrenheit.
- Reheat portions to an internal temperature of 165 degrees Fahrenheit.
- Stir occasionally during reheating to prevent scorching the bottom of the pan.
