Slow-Cooker Cajun Jambalaya Recipe – Diethood
This recipe from Slow Cooker Cajun Jambalaya is a total spectacle! Comforting, warm and delicious, this combination of chicken, sausage, shrimp and aromatics will leave you speechless. It tastes like you’ve spent all day in the kitchen! But, just between us, it’s actually a super easy recipe that lets your slow cooker do all the work!
A SLOW COOKER JAMBALAYA RECIPE FULL OF FLAVOR
I love Jambalaya! The complex tomato sauce is enriched with onion, pepper, celery and garlic, plus an incredible blend of spices. And, when preparing this authentic recipe in your slow cooker, most of the work is done for you, so all you have to do is sit back and enjoy.
Also, although my jambalaya recipe calls for the traditional mix of chicken, sausages and shrimp, you can definitely put aside sausage, shrimp, or both, and substitute more chicken!
WHAT IS THE DIFFERENCE BETWEEN GUMBO AND JAMBALAYA?
Gumbo and Jambalaya are well-known staples of Cajun and Creole cuisine. They are very similar dishes, but in general, gumbo is more of a stew, served with a side of hot white rice, while jambalaya is a thick casserole with the rice scrambled in (and usually cooked in) the sauce itself.
Gumbo is also thickened with a roux and usually some okra, while jambalaya contains none.
WHAT MAKES THIS JAMBALAYA RECIPE CAJUN?
Some would say tomatoes make this a Creole dish, and I’m not arguing there! It is definitely a “red” jambalaya instead of a “brown” jambalaya, using diced tomatoes and tomato paste. But, for most people, this Jambalaya recipe tastes like Cajun because of its spices and herbs, salted sausages and shrimp, and the “holy trinity” full of onion, celery, and pepper flavor.
- Boneless, skinless chicken thighs: cut into 1-inch cubes
- Andoouille sausage: Kielbasa is a good substitute. Add a pinch of cayenne if you use kielbasa.
- Diced canned tomatoes
- Yellow onion
- red peppers Celery
- Fresh garlic
- Low-sodium chicken broth
- Tomato paste
- Oregano, paprika, cayenne, thyme, bay leaf and Cajun seasoning
- Rice: I like long-grain white rice, but you can also use jasmine rice or any cooked rice you have on hand.
- Parsley: Chop finely to decorate.
HOW TO MAKE JAMBALAYA IN YOUR SLOW COOKER
This jambalaya recipe is super easy to prepare in your slow cooker or crockpot. Here’s how
- Prepare the ingredients: cube the chicken and cut the sausage into 1/2-inch slices. Cut the onion, celery and pepper. Finely chop the garlic or put it through a garlic press.
- : Add all ingredients, in the order indicated in the recipe, to the slow cooker, except for rice and shrimp. Cover and simmer for 3 to 3 1/2 hours, or until chicken reaches an internal temperature of 165°F. Use an instant-read food thermometer.
- prepare the rice: Add the frozen shrimp to the slow cooker and stir to combine. Cook for 20 to 30 more minutes, until shrimp are well cooked. In the meantime, prepare the rice according to the package directions.
- Stir the rice in the Jambalaya. Serve and enjoy!
Add ingredients to the slow cooker
Add shrimp and
TIPS FOR THE BEST JAMBALAYA
Check your spices
- : Check the dates on all herbs and spices. Spices last one year, while dried herbs last up to three. If yours are aging, replace them. Your jambalaya will taste much tastier.
- : Try to keep the sizes of your chicken cubes and sausage slices consistent so that they cook evenly and don’t dry out.
- if desired: Replace 1/2 cup of chicken broth with white wine for even more flavor depth.
Cut chicken evenly
Use white wine
WHAT ABOUT JAMBALAYA?
- Jambalaya combines very well with corn. Try sweet corn kernels seasoned with butter and salt, fresh corn on the cob or even a side of pan cornbread!
- A refreshing salad makes a good contrast with the abundant and rich texture of the jambalaya. Try a classic green salad like Caesar or this refreshing cucumber salad.
- Serve with cut vegetables like gently blended cucumber slices in homemade ranch dressing.
HOW TO STORE AND REHEAT LEFTOVERS This
jambalaya recipe stores well in the refrigerator or freezer, and leftovers taste amazing!
- To store in the freezer: Place it in a ziploc bag and expel all excess air before sealing. Vacuum sealing of leftover jambalaya works even better. However, beware of frostbite burns.
- Store in the refrigerator: Place it in a food storage bag or container and store for up to 3 days.
- To reheat on the stove: Defrost frozen jambalaya in the refrigerator (if frozen). Slowly reheat over low heat, in a covered skillet, until warmed up well.
- To reheat in the microwave: Thaw frozen jambalaya in the refrigerator (if frozen). Place it on a large microwave-safe plate and cover with a paper towel. Heat over medium heat for 1-2 minutes at a time, stirring the jambalaya between cooking times, until well heated.
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