The Forked SpoonSlow Cooker Jambalaya Recipe
What you'll need
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Ingredients
Serves 8- 1 green bell pepper (seeded and diced)
- 1 large onion (diced)
- 1 teaspoon dried oregano
- 4 ribs celery (chopped)
- 5 Roma tomatoes (diced)
- 5 cloves garlic (minced)
- fresh parsley and green onions (to garnish)
- 1 pound Andouille sausage (cut into small chunks)
- 1 pound boneless skinless chicken thighs (cut into 1-inch cubes)
- 1 pound shrimp (thawed, peeled, and deveined)
- ½ cup low-sodium chicken broth
- 2 tablespoon Worcestershire sauce
- 1 teaspoon crushed red pepper (optional)
- 1 teaspoon garlic powder
- 4-6 cups cooked rice (see notes)
- 2 tablespoon Cajun seasoning
- 4 bay leaves
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Steps
- Step 1
Add the chicken, sausage, onion, celery, bell pepper, tomatoes, garlic, Worcestershire sauce, Cajun seasoning, crushed red pepper (if using), dried oregano, and garlic powder to the bowl of a 6-quart (or larger) slow cooker. Stir well to combine, then place the bay leaves on top and pour in the chicken broth.
- Step 2
Cover and cook on LOW for 6-7 hours or HIGH for 4–5 hours, until the chicken is fully cooked and tender.
- Step 3
Once done, remove the lid and discard the bay leaves. Stir in the cooked rice and raw shrimp. Let the jambalaya continue cooking for 15 minutes, or until the shrimp are pink and fully cooked.
- Step 4
Serve hot, garnished with chopped parsley and green onions if desired.
Interactive, hands-free timers are available in the Supper app.
Add the chicken, sausage, onion, celery, bell pepper, tomatoes, garlic, Worcestershire sauce, Cajun seasoning, crushed red pepper (if using), dried oregano, and garlic powder to the bowl of a 6-quart (or larger) slow cooker. Stir well to combine, then place the bay leaves on top and pour in the chicken broth.
Source: The Forked Spoon
