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Throw together a tasty mix of chicken, shrimp, and sausage in your slow cooker. Season it with bold Creole flavors and add rice. Just toss everything in, set it, and let the slow cooker do its thing. You’ll end up with something that’ll remind you of Louisiana. It’s a cinch from start to finish and hits the spot every time.
Reasons You’ll Love It
This jambalaya is cozy and super filling. Just toss everything in one cooker and forget about it. The chicken soaks up flavor, the sausage gives it that smoky goodness, and the shrimp makes it shine. Louisiana-style spices make it pop. Even if you’ve never done it before, it’s really easy to pull off.
Ingredients List
- Parsley: Sprinkle on top for a fresh touch
- Black Pepper: Use freshly cracked
- Salt: Season to how you like it
- Rice: Plain white is perfect
- Shrimp: Go for the bigger kind
- Creole Spice: Brings the Louisiana vibe
- Bay Leaves: Remember to take them out before serving
- Oregano: Just use dried
- Tomatoes: Canned ones are easy
- Chicken: Boneless thighs or breasts
- Sausage: Smoked types taste best
- Garlic: Fresh always wins
- Green Pepper: Packs in the flavor
- Celery: Crunches things up
- White Onion: For sweetness
How to Make It
Start by firing up your slow cooker. Toss in the chicken, sausage, tomatoes, spices, garlic, green pepper, celery, and onions. Stir it up well. Cook on high for 3 hours, or go lower and slower for 4 to 5 hours, till the chicken shreds easily. While that’s happening, peel the shrimp. Add the shrimp thirty minutes before the end. Start your rice on the stove as soon as the shrimp goes in. Fish out those bay leaves. Try a little and add more salt or pepper if you want. Finish by topping with parsley. Dish it over rice or mix the rice right in. Stays fresh in the fridge for a couple days.
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Not Just Like Gumbo
Lots of folks confuse jambalaya with gumbo. Both pack that New Orleans punch, but they’re not the same thing. Gumbo’s like a thick, hearty soup. Jambalaya’s a hearty meat and seafood dish with rice blended in. Both taste amazing, but it’s way easier to use a slow cooker for jambalaya. Cooking the rice on the side is the trick for avoiding soggy rice.
About Those Flavors
Creole seasoning is what makes this one stand out. Grab some at the store - Tony Chachere’s is a winner. Or stir some up at home with paprika, dried herbs, and pepper. Most kinds have salt, so don’t dump too much in at first. Taste as you go and add more if you want a stronger kick.
The Essential Veggies
Jambalaya always starts with celery, green peppers, and onions. Folks from Louisiana call these three the “holy trinity” because they go in almost every Creole dish. Just chop them so they’re all about the same size. They cook nice and evenly together and boost all the other flavors.
Shrimp Tips
If you can, pick up shrimp that still have their shells on. It’s a bit more work, but the payoff is totally worth it. Snip the backs with kitchen scissors before peeling - makes things a lot simpler. The shells keep your shrimp juicy as they cook, so every bite is packed with flavor.
Split-Up Cooking
Take your time and let the dish do most of the work. Let the chicken, sausage, and veggies hang out in the slow cooker till they’re full of flavor. Toss the shrimp in near the end - thirty minutes is all they need. Get your rice going while the shrimp cooks. That way, the rice stays fluffy and the shrimp don’t get rubbery.
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Frequently Asked Questions
- → Can brown rice work?
Brown rice takes longer—around 45 minutes, compared to white rice's 20. Best done separately. Some folks use par-cooked brown rice to save time. Either way, you'll need more liquid. Fresh rice tastes best, so avoid cooking it straight in the pot.
- → Want it spicier?
For more kick, add hot sauce at the table or extra Creole seasoning during cooking. Cayenne and andouille sausage both add heat. Some like adding chopped jalapeños or red pepper flakes. Start mild and work up—you can't undo too much spice!
- → Can I use pre-cooked shrimp?
Add cooked shrimp in the last 5 minutes to just warm it up. Raw ones need about 30 minutes in the slow cooker. Frozen shrimp works too—just thaw first. Bigger shrimp hold up better. Skip shrimp if you like—it still tastes amazing!
- → How do I store leftovers?
Keep leftovers in the fridge for up to 3 days in an airtight container. Don’t freeze if it has shrimp—turns tough. Store the rice separately so it doesn’t go mushy. Reheat gently, stirring often, and add a splash of broth if it’s dry. Flavors are even better the next day!
- → Is this good for meal prepping?
Perfect for prepping ahead! Make a big batch, split into portions, and just add fresh rice later to keep a nice texture. Prep the veggies in advance to save time. Cook it on Sunday, and you're set for the week. Keep in mind, shrimp doesn't last as long as other meats.
Conclusion
Can’t get enough of the taste? Try whipping up a creamy Creole chicken pasta next time or dive into some shrimp étouffée for something rich. Both options bring New Orleans vibes straight to your plate.