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Prep 20 mins
Cook 8 hrs
Like its Spanish relative, paella, Jambalaya is an ever-changing mixture depending upon the cook’s whim and the available ingredients. This recipe uses Italian sausage, instead of the more traditional ham or andouille and produces a medium spicy result. For more heat, add chopped banana or Serrano chili pepper along with the shrimp—NOT jalapeno peppers, as their Tex-Mex overtones won’t work well in this Creole dish. See TIP.
- 1 tablespoon vegetable oil
- 1 lb hot Italian sausage, casings removed
- 1⁄2 lb boneless skinless chicken breast, cut into 1-inch cubes
- 2 onions, finely chopped
- 2 stalks celery, cut into 1/4-inch dice
- 4 garlic cloves, finely chopped
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- 1 bay leaf
- 2 cups chicken stock
- 1 (28 ounce) can tomatoes (797 mL)
- 2 tablespoons Worcestershire sauce
- 2 cups long-grain rice, preferably CONVERTED
- 1 lb medium shrimp, cooked, peeled and deveined (see TIP)
- 1 hot banana peppers (optional) or 1 serrano chili, finely chopped (optional)
- In a skillet, heat oil over medium high heat. Add sausage and cook, breaking up with a spoon, until no longer pink. Transfer to slow cooker stoneware with a slotted spoon. In same pan, lightly brown chicken and transfer to stoneware with a slotted spoon.
- Drain off all but 1 tablespoons fat in pan. Reduce heat to medium. Add onions and celery and cook, stirring, until softened. Add garlic, salt, pepper, thyme and oregano and cook, stirring, for 1 minute.
- Add bay leaf, chicken stock, tomatoes and Worcestershire sauce and bring to a boil. Transfer to slow cooker. Add rice and stir. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Add shrimp and hot pepper, if using. Cover and cook on HIGH for 15 to 20 minutes or until shrimp are heated through. Discard bay leaf and serve. Serves 6 to 8.
- For a more authentic Jambalaya, substitute thinly sliced andouille, a Louisiana smoked sausage, for the hot Italian sausage. Since andouille is quite strongly flavored, use only 1/2 lb. Add along with the chicken, without browning.
- Large cans of tomatoes come in 28 oz. (796 mL) and 35 oz (980 mL). In this recipe use the 28 oz. (796 mL) size. If you are using the 35 oz. (980 mL) size, drain off 1 cup liquid before adding to recipe.
- To cook shrimp, immerse shrimp, in shells, in a large pot of boiling salted water. Cook over HIGH heat, until the shells turn pink, about 2 to 3 minutes. Allow to cool, then peel and devein.
- The 150 best Slow Cooker recipes Judith Finlayson.
The flavors are good, but it turned out very soggy. Next time I'll make the rice separately and combine at the end.
We really enjoyed this a lot! I used Johnsonville brand Andouille sausage, no thyme(out) and yellow, red and green bell peppers. Also used minute rice during the last 30 minutes of cooking, instead of regular rice in the beginning of cooking time. It was Dee-Vine! :)