Description
This hearty and flavorful jambalaya recipe combines tender chicken, smoky sausage, and succulent shrimp slow-cooked with diced tomatoes, tomato paste, and a blend of aromatic herbs and spices. Perfectly complemented by hot cooked rice, this classic Cajun dish delivers a rich, spicy, and comforting meal ideal for family gatherings or leisurely weekend dinners.
Ingredients
Vegetables and Herbs
- 3 celery ribs, chopped
- 2 medium green peppers, chopped
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 3 teaspoons dried parsley flakes
- 2 teaspoons dried basil
- 1-1/2 teaspoons dried oregano
Meats and Seafood
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 pound smoked sausage, halved and cut into 1/4-inch slices
- 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
Liquids and Canned Goods
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (14-1/2 ounces) beef or chicken broth
- 1 can (6 ounces) tomato paste
Spices and Sauces
- 1-1/4 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon hot pepper sauce
Others
- Hot cooked rice, for serving
Instructions
- Prepare Ingredients: Gather and chop the celery, green peppers, onion, and mince the garlic. Cut the chicken breasts into 1-inch cubes and slice the smoked sausage into 1/4-inch pieces after halving it.
- Combine Ingredients in Slow Cooker: In a 5-quart slow cooker, add the undrained diced tomatoes, broth, and tomato paste. Stir in the chopped celery, green peppers, onion, garlic, dried parsley flakes, dried basil, dried oregano, salt, cayenne pepper, and hot pepper sauce. Add the chicken and smoked sausage to the mixture.
- Cook Jambalaya on Low: Secure the slow cooker lid and cook the mixture on low heat for 4 to 6 hours, or until the chicken pieces are no longer pink inside, allowing flavors to fully develop and meld.
- Add Shrimp: Stir in the peeled and deveined shrimp. Cover again and continue to cook for an additional 15 to 30 minutes, or until the shrimp turns pink and are cooked through.
- Serve: Serve the jambalaya hot over cooked rice. Optionally, to infuse rice with all flavors, stir uncooked rice into the slow cooker about 1 hour before the cooking time is over, checking rice doneness after 30 minutes.
Notes
- You can add raw chicken directly to the slow cooker without searing or pre-cooking.
- Avoid adding frozen meat directly to the slow cooker to ensure even cooking.
- Smoked sausage is pre-cooked, so it won’t get overdone during slow cooking.
- If you prefer your rice cooked in the jambalaya, add it during the last hour and check its doneness halfway through.
- Cayenne pepper and hot sauce levels can be adjusted to suit your spice preference.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun
