Indulge in the flavors of Louisiana with this mouthwatering Slow Cooker Jambalaya recipe. Bursting with a delightful blend of spices, tender meats, and colorful vegetables, this Cajun classic will transport you to the heart of the Bayou. The best part? It’s incredibly easy to prepare with the help of your trusty slow cooker. So, gather your ingredients, set it, and forget it as your kitchen fills with the enticing aromas of this flavorful one-pot wonder.
Ingredients:
- 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound (450g) smoked sausage, sliced
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 celery stalks, diced
- 3 cloves of garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 cups (400g) long-grain white rice
- 3 cups (720ml) chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (adjust according to your spice preference)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prep your ingredients: Begin by preparing all the ingredients. Cut the chicken thighs into bite-sized pieces, slice the smoked sausage, dice the onion, bell peppers, and celery, and mince the garlic. Having everything ready will make the cooking process smoother.
- Sauté the chicken and sausage: Heat a skillet over medium heat and add a drizzle of oil. Sear the chicken pieces and sausage slices until lightly browned, about 2-3 minutes per side. This step helps to enhance the flavors and texture of the meats. Transfer them to your slow cooker.
- Add the vegetables and seasonings: In the same skillet, sauté the diced onion, bell peppers, celery, and minced garlic until they become tender, around 5 minutes. Stir in the Cajun seasoning, dried thyme, dried oregano, smoked paprika, salt, and cayenne pepper. Let the spices bloom for a minute or two, releasing their aromatic oils.
- Transfer to the slow cooker: Pour the sautéed vegetable mixture over the chicken and sausage in the slow cooker. Add the diced tomatoes (with their juices) and tomato sauce. Stir everything together to combine.
- Add rice and broth: Stir in the white rice, ensuring it is well coated with the flavorful mixture. Pour in the chicken broth, making sure the rice is fully submerged.
- Slow cook to perfection: Cover the slow cooker and set it to low heat. Let the jambalaya cook for 6-8 hours or on high heat for 3-4 hours, until the rice is tender and the flavors have melded together beautifully.
- Serve and garnish: Once cooked, fluff the jambalaya with a fork. Serve it hot, garnished with freshly chopped parsley for a pop of color and added freshness. Enjoy the rich, bold flavors of this Southern comfort food.
Engaging Tip:
For an authentic touch, serve the Slow Cooker Jambalaya with a side of cornbread or crusty French bread. The combination of savory jambalaya and warm, butter