Try this Slow Cooker Jambalaya recipe, or contribute your own.
- 1 large onion chopped
- 1/2 teaspoon dried thyme
- 1 cup chicken broth
- 1 teaspoon cayenne pepper
- 1 large green bell pepper chopped
- 1 pound andouille sausage sliced
- 2 teaspoons dried parsley
- 1 pound boneless, skinless chicken breast halves cut into 1 inch cubes
- 1 28 oz can diced tomatoes with juice
- 1 cup celery chopped
- 2 teaspoons dried oregano
- 2 teaspoons cajun seasoning
- 1 pound frozen cooked shrimp without tails
- Carbohydrate 2.27014083316152 g
- Cholesterol 125.805840083333 mg
- Fat 25.9971394707227 g
- Fiber 0.648070846229901 g
- Protein 33.7946382804707 g
- Saturated Fat 7.88733670995402 g
- Serving Size 1 1 Serving (245g)
- Sodium 339.642327530516 mg
- Sugar 1.62206998693162 g
- Trans Fat 2.34632270280661 g
- Calories 386 calories
Step-by-step
- In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
- Cover and cook 7-8 hours on low, or 3-4 hours on high. Stir in the shrimp during the last 30 minutes of cook time. Serve over your favorite rice.
Why is the rice separating into a starchy sludge while the meat turns stringy? Combining raw grains with acidic tomatoes and long cooking cycles ruins texture in a single pot. Cooking the proteins and aromatics independently first allows the base to concentrate without dissolving starches prematurely. Adding cooked shrimp precisely thirty minutes before serving prevents the shellfish from seizing into rubbery fragments. Long-simmered dishes yield better results when prepared entirely without the starch, leaving grain integration for the final service window.
Accompaniments and Pairing Strategies
Acidity cuts through the dense fat rendered from the andouille sausage during the extended braise. Pickled okra provides a sharp contrast that cleanses the palate between rich bites of poultry and pork. Plain white long-grain rice acts as an absorbent sponge rather than competing with the heavily spiced sauce. Crusty French bread brushed with rendered fat offers structural crunch against the soft vegetables.
- Cool leftovers rapidly within two hours before sealing containers for refrigerator storage up to four days.
- Freeze portions without seafood for up to three months, as shrimp toughens significantly during secondary thaw cycles.
- Reheat gently on the stovetop over medium-low heat, splashing tablespoons of chicken stock into the pan to loosen congealed fats.
