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Cook up a flavorful batch of Chicken Jambalaya in your crockpot. Combine shrimp, sausage, chicken, rice, and some spicy Creole blend. Toss everything inside, turn it on, and let time do its thing—the mix turns into a hearty Southern meal. So simple and mighty tasty.
Why You'll Love It
This jambalaya leaves you feeling full and happy. Just drop everything into the slow cooker and that's about it. The chicken goes juicy, sausage brings smokiness, and shrimp adds that wow factor. Spices wake it all up with a Louisiana twist. Don't worry if you're new to it, this one's a breeze to throw together.
Gather Your Supplies
- Parsley: Fresh on top is perfect
- Black Pepper: Grind it right over the dish
- Salt: Toss some in as you like
- Rice: Any white long-grain works
- Shrimp: Large is best
- Creole Spice: Kicks it up
- Bay Leaves: Pull them out before eating
- Oregano: Dried is what you want
- Tomatoes: Canned is easiest
- Chicken: Go boneless thighs or breast
- Sausage: Smoked is best here
- Garlic: Fresh cloves rock
- Green Pepper: Use a whole one
- Celery: Chopped for bite
- White Onion: Slices work well
How To Make It
Start by switching your slow cooker on. Toss in sausage, tomatoes, chicken, onions, celery, pepper, garlic, and any spices. Give it all a good stir. Keep it cooking for 4-5 hours on low or about 3 on high till the chicken's easy to shred. After that, peel the shrimp, dump them in, and cook for a final 30 minutes. During those 30 minutes, go ahead and cook your rice on the stove. Yank out the bay leaves, have a taste, and add more salt or pepper if you feel like it. Finish with fresh parsley. Scoop it over rice, or just mix rice in. Keeps well in the fridge for a couple of days.
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It's Not Gumbo
Lots of folks get jambalaya mixed up with gumbo. They're both famous around New Orleans, but they're not the same thing. Gumbo's thicker and more like a stew, while jambalaya is a seasoned rice dish packed with meats. Both rock, but making jambalaya in a slow cooker is super easy. Cooking rice separate keeps things from getting gummy.
Spice Talk
Creole seasoning is the secret here. Pick up some at the store—Tony Chachere's nails it—or toss together your own mix at home with things like dried herbs, paprika, and pepper. Almost every Creole blend is salty, so go gentle at first and taste as you make it. You can always sprinkle in a bit more if you want.
Big Three Veggies
Jambalaya always starts with celery, onion, and pepper. Down in Louisiana, they call these the "holy trinity" since just about every Creole meal has them. Dice them up so they're all the same size and cook evenly. They make every bite better when they cook together.
Shrimp Tips
If you can, get shrimp still in the shells. Sure, you'll need to peel them, but it's worth it for the flavor. Use scissors to snip down their backs, which makes peeling easy. The shells help the shrimp stay juicy while cooking, giving you sweet, tender bites.
Cooking in Two Parts
Slow down and let things cook in two rounds. First, keep the chicken, sausage, and veggies simmering together to build the flavor. Only add the shrimp later—they get tough if you cook 'em too long. While that's happening, stir up your rice. This trick keeps the rice right and shrimp soft.
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Frequently Asked Questions
- → Can I swap for brown rice?
Brown rice takes about 45 minutes while white is done in 20. Cook it separately if you go that route. Some folks boil brown rice halfway before adding it. Don’t forget, brown rice soaks up more liquid—make sure to adjust. Keep it fresh for the best texture, rather than cooking directly in the slow cooker.
- → Want it hotter?
Just sprinkle in more Creole spice or add your favorite hot sauce after serving. Cayenne pepper and andouille sausage bring excellent heat. You can even toss in fresh jalapeños or some red chili flakes. Start mild; it’s easier to make it spicier than to cool it down!
- → Could I use cooked shrimp?
If your shrimp’s already cooked, mix it in during the last few minutes to warm it. Raw shrimp needs about 30 minutes in the pot. Frozen shrimp works as well, but thaw it beforehand. Bigger shrimp handles slow cooking better. Skip shrimp? No problem—it’s still delicious!
- → How do I store leftovers?
Pop it in an airtight container and refrigerate up to three days. Skip freezing if there’s shrimp—it turns rubbery. Store rice separately to avoid it going mushy. Reheat gently on the stove or microwave, stirring along the way. A splash of broth helps if it seems dry. Flavors blend better overnight, so leftovers might even taste better!
- → Good for prepping meals?
Amazing choice for planning ahead! Make a big batch, separate portions, and set aside the rice till serving for better consistency. A trick? Chop veggies the night before to save time. You can cook it Sunday and eat throughout the week. Just know shrimp doesn’t keep as long as chicken or sausage.
Conclusion
Can’t get enough of Cajun? Whip up some creole chicken pasta next or try shrimp étouffée when you're feeling fancy. Both will bring that rich Louisiana flair right to your table.