Slow Cooker Jambalaya Recipe
User Reviews
4.2
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Prep Time
15 mins
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Cook Time
4 hrs 30 mins
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Total Time
4 hrs 45 mins
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Servings
8 (about 10 cups)
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Calories
366 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Jambalaya Recipe
Description
The Slow Cooker Jambalaya Recipe builds flavor by layering diced celery, onion, green bell pepper, and garlic as a base in the slow cooker. Smoked sausage sliced into rounds and optionally chicken thighs add savory protein. A blend of oregano, thyme, smoked paprika, cayenne pepper, and freshly cracked black pepper creates a warm, spicy herb profile. Canned diced tomatoes and chicken broth provide a flavorful cooking liquid.
After several hours on high in the slow cooker, the meats are tender and the flavors fully melded. The chicken is shredded and returned to the pot along with uncooked long grain white rice. The rice simmers in the residual liquid, absorbing the savory tomato and spice broth. Fresh parsley and sliced green onions add brightness and herbal aroma as a finishing touch.
This dish serves well as a filling main course combining vegetables, protein, and starch in one pot, well suited to family meals. Ingredients and cooking times deliver tender textures and well-developed, layered flavors. The recipe accommodates flexibility in sausage amount without sacrificing quality.
The original notes mention that sausage weights from 12 to 16 ounces work equally well.
Ingredients
- 3 celery ribs $0.37
- 1 yellow onion $0.42
- 1 green bell pepper $0.87
- 2 cloves garlic $0.16
- 12-16 oz. smoked sausage $3.49
- 2 chicken thigh $1.13, boneless, skinless, optional
- 1 tsp oregano $0.10, dried
- 1 tsp thyme $0.10, dried
- 1/2 Tbsp smoked paprika $0.15
- 1/2 tsp cayenne pepper $0.05
- black pepper $0.05, freshly cracked, 15-20 cranks of a mill
- 2 15 oz. cans diced tomatoes $1.98, or one 28 oz. can
- 2 cups chicken broth $0.26
- 1/4 parsley $0.20, bunch, fresh, chopped
- 2 cups long grain white rice $0.96, uncooked
- 3 green onion $0.23, sliced
Instructions
- Finely dice the celery, onion, and bell pepper. Mince the garlic. Add the celery, onion, bell pepper, and garlic to the bottom of a 5 quart or larger slow cooker.
- Slice the smoked sausage into rounds or half moons and add them to the slow cooker, along with the chicken thighs, oregano, thyme, paprika, cayenne, and freshly cracked pepper.
- Pour the diced tomatoes and all their juices over the meat and spices in the slow cooker. Add the chicken broth and a handful of chopped fresh parsley. Stir briefly.
- Place the lid on the slow cooker, turn the heat on to high, and cook for four hours.
- After four hours, the liquid in the slow cooker should be boiling. Carefully remove the chicken thighs, making sure to replace the lid quickly. Shred the meat and stir it back into the pot along with the uncooked rice.
- Make sure all the rice is submerged under the liquid, then replace the lid as quickly as possible so that it returns to boiling quickly.
- Let it continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid.
- Remove the lid, test the rice to make sure it’s tender, then stir to fluff the ingredients (don't stir too vigorously or the rice will become gummy). Sprinkle the sliced green onions over top, then serve.
Notes
- Use between 12 and 16 ounces of smoked sausage; adjustments in amount won't affect the recipe's success.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(about 10 cups)
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 366kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Sodium | 762mg | 32% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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