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Slow Cooker Jambalaya
Mardi Gras isn't complete without some Creole food, so throw this Slow Cooker Jambalaya on while you hit up a parade or bake some beignets! Andouille sausage, chicken, and shrimp marry with Cajun-spiced rice and vegetables in this easy weekday or weekend meal.
Ingredients
- 1 12 oz. package fully cooked andouille sausage
- 1/4 cup dry white wine
- 2 boneless skinless chicken breasts, cut into 1-inch cubes
- 3 bell peppers (green, red, and yellow), diced
- 3 ribs celery, chopped
- 1 red onion, diced
- 4 cloves garlic, minced
- 2 cups unsalted chicken broth
- 1 28 oz. can crushed tomatoes
- 3-4 tablespoons Creole seasoning
- 1 teaspoon red pepper flakes
- 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
- 2 bay leaves
- Kosher salt, to taste
- Cracked black pepper, to taste
- 1 1/2 cups uncooked white rice
- 1/2 pound uncooked shrimp (peeled and de-veined)
- Cilantro, for garnish (optional)
- Scallions, for garnish (optional)
Instructions
- Grease a 5- or 6-quart slow cooker pot with non-stick cooking spray. Slice sausage into ¼-inch discs. In a skillet set over medium-high heat, cook sausage for 5-7 minutes, stirring occasionally, until it begins to brown. Deglaze the pan with the wine, scraping the browned bits with a spatula. Place in prepared slow cooker.
- Add cubed chicken, bell peppers, celery, onion, garlic, chicken broth, tomatoes, Creole seasoning, pepper flakes, thyme, bay leaves, salt, and pepper, stirring to combine. Cover and cook for 3.5 hours on high. Stir in rice and cook another 30 minutes until rice is fully cooked and tender. Add shrimp and cook 15 minutes more, or until shrimp are pink and cooked through.
- Gently fluff jambalaya with a fork before serving. Garnish with chopped cilantro and/or scallions if desired, and serve with pepper sauce on the side (if you like it extra hot!)
