Description
This Slow Cooker Jambalaya recipe is a classic Louisiana dish made easy with bold flavors from smoked sausage, chicken, and a blend of spices. It combines hearty ingredients with a simple slow cooking method to deliver a comforting and satisfying meal perfect for any day.
Ingredients
Units
Scale
Vegetables & Herbs
- 3 ribs celery (finely diced, 125g)
- 1 yellow onion (finely diced, 1 cup, 150g)
- 1 green bell pepper (finely diced, 1 cup, 150g)
- 2 cloves garlic (minced)
- 1/4 bunch fresh parsley (chopped)
- 3 green onions (sliced)
Meat & Protein
- 12-16 oz. smoked sausage (sliced into half moons or rounds)
- 2 chicken thighs (boneless, skinless, cubed, optional)
Pantry & Spices
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tbsp smoked paprika
- 1/2 tsp cayenne pepper
- Black pepper (freshly cracked, 15-20 cranks)
- 1 28 oz. can diced tomatoes (or two 15 oz. cans)
- 2 cups chicken broth
- 2 cups long grain white rice (uncooked, 370g)
Instructions
- Prepare Ingredients: Gather and finely dice the celery, yellow onion, and green bell pepper. Mince the garlic cloves, cube the chicken thighs if using, slice the smoked sausage, and chop the fresh parsley and green onions.
- Layer Vegetables and Meat: Place the diced celery, onion, bell pepper, and minced garlic at the bottom of a 5 quart or larger slow cooker. Add the sliced smoked sausage and cubed chicken on top. Sprinkle dried oregano, thyme, smoked paprika, cayenne pepper, and freshly cracked black pepper over the ingredients.
- Add Liquids and Herbs: Pour the canned diced tomatoes with their juices and the chicken broth over the meat and spices in the slow cooker. Add a handful of chopped fresh parsley and stir briefly to combine everything evenly.
- First Slow Cook: Cover with the lid and set the slow cooker to high heat. Cook for four hours, allowing the flavors to meld and the meats to tenderize while the mixture simmers.
- Add Rice: After four hours, when the liquid is boiling, carefully remove the lid and add the uncooked long grain white rice, making sure the rice is fully submerged in the liquid. Quickly replace the lid and continue cooking on high.
- Finish Cooking Rice: Let the jambalaya cook for an additional 25 minutes, or until the rice has absorbed most of the liquid and is tender but not mushy.
- Final Stir and Serve: Remove the lid and gently stir the jambalaya to fluff the rice and mix ingredients without breaking the grains. Sprinkle the sliced green onions on top and serve warm.
Notes
- This recipe uses a slow cooker for convenience but maintains authentic Louisiana flavors.
- Optional chicken can be omitted or substituted with other proteins such as shrimp or turkey sausage.
- Be careful not to over-stir the rice at the end to avoid a gummy texture.
- Adjust the cayenne pepper amount to control the heat level according to your preference.
- Leftovers refrigerate well and the flavors improve after resting overnight.
Nutrition
- Serving Size: 1 serving (1¼ cup)
- Calories: 348 kcal
- Sugar: 5 g
- Sodium: 611 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
