Slow Cooker Jambalaya
Sometimes I use this recipe to clean veggies out of the fridge. I have put different squashes, okra, and even red potatoes in this. Also, if you like things a little more spicy just add some hot sauce.
Sometimes I use this recipe to clean veggies out of the fridge. I have put different squashes, okra, and even red potatoes in this. Also, if you like things a little more spicy just add some hot sauce.
- 1 can chicken broth
- 1 teaspoon oregano
- 1 teaspoon thyme
- 3 stalks celery chopped
- 1 medium zucchini chopped
- 2 pounds chicken thighs boned and skinned
- 1 pound andouille sausage or smoked
- 3/4 pound shrimp large, cooked peeled and deveined
- 1 large bell pepper chopped
- 1 cup frozen sliced okra
- 3 cloves garlic chopped
- 1 medium yellow squash chopped
- 2 cans tomato diced
- 1.5 tablespoons cajun spice
- 4 dash hot sauce to taste
- 1 1/2 cups cooked rice see notes
- Carbohydrate 38.004898494269 g
- Cholesterol 200.714623725 mg
- Fat 33.558321105804 g
- Fiber 1.06240668678664 g
- Protein 40.8069602285305 g
- Saturated Fat 10.2041916108681 g
- Serving Size 1 1 Serving (380g)
- Sodium 703.03508195802 mg
- Sugar 36.9424918074823 g
- Trans Fat 2.81188512964349 g
- Calories 629 calories
Step-by-step
- Combine everything except shrimp and rice in slow cooker.
- Cook on low for 5-6 hours.
- Break apart or shred chicken.
- Check for seasoning.
- I often add salt and a little more hot sauce at the end.
- Add shrimp and serve over rice.
Deep mahogany and aromatic with woodsmoke, the finished pot yields tender fragments of poultry and firm rounds of sausage suspended in a thick, tomato-rich sauce. Thermal stability poses the primary challenge when adapting this Creole classic to electric slow cookers, because sealed ceramic inserts trap moisture rather than allowing it to vent naturally. Condensation collects at the lid and drips back down, threatening to turn the aromatics into mush before the proteins render their fats fully. Utilizing a low heat setting for a full five to six hours allows the connective tissue in the chicken thighs to break down completely without toughening the muscle fibers. When modifying the vegetable components to clear out refrigerator inventory, maintain roughly a two-to-one ratio of dense root or squash vegetables to high-water produce to prevent the braising liquid from becoming overly watery. Overcooking delicate shellfish remains the most frequent error committed by home cooks; adding pre-cooked shrimp strictly during the final five minutes warms them through gently without turning their textures rubbery.
