Description
This Slow Cooker Jambalaya recipe is a flavorful Louisiana classic made simple using a slow cooker. It features a mix of smoked sausage, chicken, aromatic vegetables, and spices simmered with rice for a hearty and comforting one-pot meal perfect for an easy dinner.
Ingredients
Units
Scale
Vegetables
- 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
- 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 of a mill)
- 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, green bell pepper, and mince the garlic cloves.
- Add Vegetables to Slow Cooker: Place the diced celery, onion, bell pepper, and minced garlic at the bottom of a 5-quart or larger slow cooker.
- Add Meats and Spices: Add the sliced smoked sausage and cubed chicken thighs over the vegetables. Sprinkle the dried oregano, dried thyme, smoked paprika, cayenne pepper, and freshly cracked black pepper evenly on top.
- Add Liquids and Tomatoes: Pour the diced tomatoes with all their juices over the meat and spices. Add the chicken broth and a handful of chopped fresh parsley. Stir gently just to combine.
- Cook First Stage: Cover with the lid and set the slow cooker to high. Cook for four hours, allowing the flavors to meld and the chicken to cook through.
- Add Rice: After four hours, remove the lid and stir gently if needed. Add the uncooked rice, ensuring it is fully submerged in the liquid. Quickly replace the lid and continue cooking on high.
- Cook Rice: Let the dish cook on high for 25 minutes, or until the rice has absorbed most of the liquid and is tender.
- Final Touches and Serve: Remove the lid and test the rice for tenderness. Stir gently to fluff the jambalaya, taking care not to make the rice gummy. Sprinkle the sliced green onions over the top and serve warm.
Notes
- This recipe is a simple take on classic Louisiana jambalaya, delivering big flavor with minimal effort.
- Using boneless, skinless chicken thighs keeps the meat tender and flavorful.
- The smoked sausage adds a smoky depth; you can use Andouille or any smoked sausage you prefer.
- Adjust cayenne pepper to your preferred spice level.
- Be careful not to over-stir the rice once it’s cooked to avoid a gummy texture.
- If you prefer, use long grain brown rice but increase cooking time and liquid accordingly.
- For a vegetarian version, omit meats and use vegetable broth, adding more vegetables and plant-based protein.
Nutrition
- Serving Size: 1 serving
- 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: 50 mg
