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Jambalaya

A hearty and colorful one-pot meal combining rice, protein, and vegetables, simmered with spices for a flavor explosion that embodies Louisiana cuisine.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Louisiana, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 1 whole white onion, diced
  • 3 ribs celery, diced
  • 1 whole green bell pepper, diced
  • 3 cloves garlic, minced
Proteins
  • 1 pound smoked sausage, sliced about 1/4 inch
  • 1 pound boneless chicken breasts and/or thighs, cut into bite-sized pieces
  • 1 pound large shrimp, shell on, thawed Prepare by cutting open the shells for easier peeling.
Grains and Liquids
  • 1 cup long grain white rice
  • 1 28-ounce can diced tomatoes, with juices
Herbs and Seasonings
  • 1 tablespoon dried oregano
  • 2 leaves bay leaves
  • 1 to 2 tablespoons Creole seasoning Opt for high-quality for best flavor.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Adjust to taste.
Garnish
  • 1 bunch fresh parsley, chopped For garnish.

Method
 

Preparation
  1. In a large slow cooker, combine the diced onion, celery, bell pepper, garlic, smoked sausage, chicken, diced tomatoes, oregano, bay leaves, and Creole seasoning. Stir thoroughly to mix.
Cooking
  1. Cover and cook on high for 3 hours or on low for 4 to 5 hours, until the vegetables are tender and the chicken is cooked through.
  2. While the jambalaya simmers, prepare the shrimp by using kitchen shears to cut open the back of their shells for easier peeling later.
  3. After the initial cooking time, add the shrimp to the slow cooker and stir. Cover and cook on high for an additional 30 to 45 minutes until the shrimp are fully cooked.
  4. While the shrimp cooks, prepare the rice according to the package instructions. Once cooked, keep it covered until you’re ready to serve.
  5. Before serving, remove the bay leaves from the jambalaya and taste for seasoning, adjusting with salt and pepper as needed.
Serving
  1. Ladle the jambalaya into bowls and top with fresh parsley for a vibrant finish. Pair it with crusty bread, a fresh green salad, or cornbread.

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat on medium heat, adding a splash of broth or water if necessary. For longer storage, freeze jambalaya, which will last about 2-3 months.