Here’s a New Orleans classic that usually takes a long time to cook and a lot of preparation. But My Slow Cooker recipe streamlines the prep and takes the drudgery out of the long simmer. AND you can serve it to Southern friends without the slightest doubt about its authentic flavour and consistency…
The ingredient list is a little longer than most of the foregoing Slow Cooker recipe I’ve posted here. But it’s well worth the time and effort you’ll invest in putting this great Jambalaya together!
This is a large recipe that will easily serve 8 hungry people. Or, you can bag some in meal-sized or portion-sized packs for the freezer.
What you need…
2 cups / 500 ml Beef Stock
2 cups / 500 ml Crushed or Diced Tomatoes
2 Bay Leaves
1 tbsp. / 15 ml Creole Seasoning (see note)
1/2 tsp. / 2.5 ml Salt
1 medium Onion, chopped
1 Green Bell Pepper, diced
2 Celery ribs, diced
4 cloves Garlic, minced or pressed
1 lb. / 500 g Andouille, Keilbasa or other Spicy Sausage, cut into 1/4 in. / 1 cm slices
2 Boneless, Skinless Chicken Breasts or Thighs, cut into1 in. / 2.5 cm pieces
1/2 lb. / 250 g Shrimp, peeled and deveined
1 1/2 cups / 375 ml White Rice
Creole Seasoning is a nice shortcut in the spirit of simplified prep and worry-free low and slow cooking. Choose from several brands at your fave supermarket. Or, you can blend your own and adjust the ingredients to suit your personal taste. There are many ‘recipes’ for Creole Seasoning on the Web!
What you do…
This recipe is sized for a 6 qt. / 6 L Slow Cooker. Cut the ingredient amounts in half if you have a 4 qt. / 4 L Cooker.
Place the first 5 ingredients in the Cooker and stir to combine.
Add the Veggies, Garlic, Chicken and Sausage, and stir to coat in the liquid.
Cook covered on Low for 4-5 hours.
45 minutes before serving, add the Rice and Shrimps, stirring gently to incorporate. Continue cooking until the Rice is done. The Shrimp will be done.
Serve generous portions in deep bowls and dig in!
This not-too-spicy Jambalaya will get you raves from everyone around your table…
~ Maggie J.