Description
Hearty Louisiana jambalaya combines spicy sausage, tender chicken, and plump shrimp in a rich, one-pot meal. Cajun flavors meld together slowly, creating a comforting dish that will transport you to New Orleans.
Ingredients
- 1 lb (450 g) chicken breast or thighs, diced
- 12 oz (340 g) smoked sausage, sliced (Andouille or kielbasa)
- 1 lb (450 g) raw shrimp, peeled and deveined
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz or 400 g) diced tomatoes, undrained
- 1 cup (240 ml) chicken broth
- 2 tsps Cajun seasoning (or Creole seasoning)
- 1 tsp smoked paprika
- ½ tsp thyme
- ½ tsp oregano
- ¼ tsp cayenne pepper (optional, for extra heat)
- 1 cup (180 g) uncooked long-grain rice (optional, if cooking in the slow cooker)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsps chopped parsley (optional, for garnish)
Instructions
- Protein Preparation: Sear chicken and sausage in a skillet until golden brown, developing a rich caramelized exterior that enhances the meat’s natural flavors, then transfer to the slow cooker.
- Aromatic Base: Create a classic Creole foundation by layering diced onions, bell peppers, and celery into the slow cooker, establishing the dish’s characteristic flavor profile.
- Seasoning and Flavor Infusion: Generously sprinkle Cajun seasoning, minced garlic, thyme, and oregano across the ingredients, ensuring a robust and complex taste throughout the jambalaya.
- Liquid and Rice Integration: Gently pour crushed tomatoes and chicken broth over the layered ingredients, carefully incorporating uncooked rice to maintain the dish’s structural integrity.
- Slow Cooking Process: Cover and set the slow cooker to low heat, allowing the jambalaya to simmer and develop deep, intermingling flavors for 6-7 hours, or until rice reaches perfect tenderness and proteins are thoroughly cooked.
- Seafood Finale: During the last 30 minutes of cooking, gently fold in raw shrimp, allowing them to delicately poach in the spicy, rich liquid without overcooking.
- Serving Presentation: Fluff the rice, gently stir to distribute ingredients evenly, and garnish with fresh chopped parsley. Serve hot, showcasing the vibrant colors and enticing aromas of this New Orleans-inspired culinary masterpiece.
Notes
Sear Meats First: Caramelizing chicken and sausage before slow cooking creates deeper flavor complexity and helps seal in natural juices, preventing bland protein textures.
Control Spice Levels: Adjust Cajun seasoning gradually to accommodate different heat tolerances, allowing each cook to personalize the dish’s intensity without overwhelming the palate.
Rice Absorption Technique: Add rice during last stages of cooking to prevent overcooking and mushy texture, ensuring each grain remains distinct and perfectly tender.
Seafood Timing Matters: Introduce shrimp only in final 30 minutes to prevent rubbery, overcooked shellfish and maintain delicate, succulent protein quality.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 7
- Calories: 380
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg