Jambalaya Slow Cooker (Printable Recipe)
Shrimp, chicken, sausage, and lots of veggies gently cooked with Cajun flavors for a cozy Louisiana-style bowl.
# Ingredients You'll Need:
→ Protein
01 -
450 grams raw shrimp, peeled and deveined, 13-15 count
02 -
450 grams andouille sausage, cut in slices
03 -
2 boneless, skinless chicken breasts, chopped into cubes
→ Vegetables
04 -
1 red bell pepper, chopped small
05 -
2 celery stalks, sliced thin
06 -
1 large onion, diced
→ Liquids
07 -
480 millilitres chicken broth
08 -
800 grams canned diced tomatoes
→ Spices and Seasonings
09 -
0.5 teaspoon cayenne pepper
10 -
1 tablespoon Cajun seasoning
11 -
2 teaspoons dried oregano
12 -
0.5 teaspoon dried thyme
13 -
1 tablespoon tomato paste
→ Grains
14 -
200 grams uncooked long-grain rice
# Steps to Follow:
01 -
Scoop into bowls and dig in now while everything's still piping hot.
02 -
About fifteen minutes before you're ready to eat, toss in the raw shrimp. Let them cook just until they turn firm and lose their gray look.
03 -
A hour before it's done, mix in the uncooked long-grain rice, giving it a good stir.
04 -
Cook everything on low for seven to eight hours or high for about three to four hours so the flavors really meld and the meat softens up.
05 -
In your slow cooker, dump in the chicken, sausage, onions, celery, red bell pepper, diced tomatoes, tomato paste, spices, and chicken broth. Give it a nice stir so it all comes together.
# Extra Tips:
01 -
Get the best texture by adding uncooked rice an hour from the end. If using cooked rice, wait until you put in the shrimp with about fifteen minutes left.
02 -
You can also cook your rice by itself if you want it with a bit more bite.