-
Prep time
15 minutes
-
Cook time
4 hours 20 minutes
-
Serves
4 to 6
Author Notes
Jambalaya is a staple of New Orleans cuisine with roots all the way back to the Colonial Spanish settlers who were attempting to recreate paella using local ingredients. The dish typically consists of peppers and onions, as well as a combination of chicken, seafood, and spicy andouille sausage. One of the ways that jambalaya is different from a gumbo or étouffée is how rice is included in the dish. Instead of the rice being cooked separately with the gumbo or étouffée spooned on top, jambalaya is prepared by adding raw rice to the rich broth of the dish and the flavors are absorbed into every grain as they cook.
If you don’t want to worry about your jambalaya simmering on the stove for hours, try this version made in the crockpot. The vegetables and spices are sautéed and then the broth and tomatoes are added. Cubes of chicken and sliced andouille sausage slowly cook in this flavor-filled broth with parboiled rice added toward the end of the cooking time. This is when each grain of rice absorbs the flavorful liquid and the dish is transformed. Finally, the shrimp is added at the very end just until they are opaque and cooked through.
The heat in your jambalaya will come from the Creole seasoning and the andouille sausage used. Of course, if you like to turn it up a bit, serve with a few dashes of your favorite Louisiana-style hot sauce. Just before serving, top each dish with thinly sliced scallions for a burst of color and fresh flavor. —KristinaVanni
Ingredients
-
1 tablespoon
extra-virgin olive oil
-
1 cup
chopped onion
-
1 cup
chopped green bell pepper
-
1/2 cup
chopped celery
-
3
garlic cloves, minced
-
3 tablespoons
tomato paste
-
1 tablespoon
chopped fresh thyme
-
1 tablespoon
Creole seasoning
-
1 1/2 teaspoons
kosher salt
-
1/2 teaspoon
freshly ground black pepper
-
2
bay leaves
-
3 cups
chicken stock
-
1
(28 ounce) can diced tomatoes, undrained
-
3/4 pound
boneless, skinless chicken breast, cut into 1-inch cubes
-
1
(12 ounce) package andouille sausage, cut into 1/4-inch slices (about 4 sausage links)
-
1 1/2 cups
uncooked parboiled long-grain white rice
-
3/4 pound
raw large shrimp, peeled and deveined
-
Sliced scallions, for garnish
-
Louisiana-style hot sauce (optional)
Directions
-
Set the slow cooker to sauté setting and heat the oil until is shimmering. Add the onion, green bell pepper, and celery. Cook until the vegetables are softened. Add the garlic and cook until fragrant. Add the tomato paste, fresh thyme, Creole seasoning, salt, pepper, and bay leaves. Stir to combine. Turn off the sauté setting. (Note: If your slow cooker doesn’t have a sauté setting, heat a large skillet over medium-high heat to sauté the vegetables, herbs, and spices. Transfer to the slow cooker and proceed with the remaining steps.)
-
Add the chicken stock, diced tomatoes, cubed chicken, and sliced sausage. Stir to combine. Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours.
-
After the time has passed and the chicken is cooked through, add the parboiled rice to the slow cooker. Cook on high for 20 minutes. Then add the shrimp to the slow cooker and cook on high for 10 minutes more or until the shrimp are cooked through.
-
Top with chopped scallions for garnish. Serve with Louisiana hot sauce for additional heat, as desired.
See what other Food52ers are saying.