Description
This Slow Cooker Jambalaya recipe is a classic Louisiana dish simplified for ease. Packed with smoky sausage, tender chicken thighs, vegetables, and perfectly cooked rice, it delivers bold flavors with minimal effort. A hearty, comforting meal perfect for any day of the week.
Ingredients
Units
Scale
Vegetables
- 3 ribs celery (finely diced, 125g)
- 1 yellow onion (finely diced, 1 cup, 150g)
- 1 green bell pepper (finely diced, 1 cup, 150g)
- 2 cloves garlic (minced)
- 3 green onions (sliced)
- 1/4 bunch fresh parsley (chopped)
Meat
- 12-16 oz smoked sausage (sliced into half moons or rounds)
- 2 chicken thighs (boneless, skinless, cubed, optional)
Pantry
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 Tbsp smoked paprika
- 1/2 tsp cayenne pepper
- 15-20 cranks freshly cracked black pepper
- 1 28 oz can diced tomatoes (or two 15 oz cans)
- 2 cups chicken broth
- 2 cups long grain white rice (uncooked, 370g)
Instructions
- Prepare Ingredients: Gather and finely dice the celery, yellow onion, and green bell pepper. Mince the garlic cloves and slice the smoked sausage into half moons or rounds. Cube the chicken thighs if using, and chop the fresh parsley and green onions.
- Layer Vegetables and Meat: Add the diced celery, onion, bell pepper, and minced garlic to the bottom of a 5-quart or larger slow cooker. Then add the sliced sausage and cubed chicken thighs on top along with dried oregano, thyme, smoked paprika, cayenne pepper, and freshly cracked black pepper.
- Add Liquids and Herbs: Pour the can of diced tomatoes including all the juices over the meat and spices in the slow cooker. Add 2 cups of chicken broth and a handful of chopped fresh parsley. Gently stir everything just to combine.
- Cook Slow Cooker Jambalaya: Place the lid on the slow cooker and turn the heat to high. Cook for four hours, allowing the flavors to meld and the meat to cook thoroughly.
- Add Rice: After four hours, check that the liquid is boiling. Remove the lid and add the uncooked rice, ensuring it is fully submerged in the liquid. Quickly replace the lid and continue cooking on high for 25 minutes until the rice has absorbed most of the liquid.
- Finish and Serve: Remove the lid and test the rice to confirm it is tender but not mushy. Stir gently to fluff the jambalaya without breaking up the rice. Sprinkle the sliced green onions on top, then serve warm.
Notes
- This recipe is a simplified take on the traditional Louisiana jambalaya, maintaining authentic flavors with easier preparation.
- Using boneless skinless chicken thighs adds tenderness and flavor, but you can omit them for a sausage-only version.
- For a spicier dish, increase the cayenne pepper slightly or add hot sauce to taste.
- If you prefer a less smoky flavor, use a mild sausage instead of smoked sausage.
- Do not stir the rice vigorously after cooking to avoid gummy texture.
Nutrition
- Serving Size: 1 serving (1¼ cup)
- Calories: 348 kcal
- Sugar: 6 g
- Sodium: 611 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
