Feel Mardi Gras with this Slow Cooker Jambalaya Recipe of Chicken and Sausage. A favorite Cajun made your crockpot super easy. A fantastic dinner idea, fun and festive. If you’re like me as a fan or a cajun, then the Jambalaya recipe is just right for you. These two classic Creole dishes have nearly identical basic ingredients. The principal difference is that gumbo is served either alone, almost as chili, or over a bed of rice, with a roux or some kind of thickener.
In that the rice and other ingredients cook together, jambalaya is more like the arroz con pollo. This is actually difficult to consistently pull off in a slow cooker. I, therefore, recommend that the rice be cooked separately and then either serve the jambalayas over the rice or put the finished jambalayas before being served. I prefer serving it on a single serving basis with rice. There are a few items to watch for when you assemble the recipe, but you will have a big jambalaya to keep yourself on a cool winter day if you follow the tips belonging.
1 Sweet Onion – chopped
3 Celery Ribs – chopped
1 Green Bell Pepper – seeded, chopped
1 Red Bell Pepper – seeded, chopped
1 pound Boneless, Skinless Chicken Breast (cut to bite-sized chunks)
12 ounces Andouille Sausage – sliced
28 ounce Can Crushed Tomatoes
1 Tablespoon Worcestershire Sauce
2 Tablespoons Cajun Seasoning
3 Garlic Cloves – peeled, grated
2 Bay Leaves
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
1 teaspoon Smoked Paprika
2 Cups Chicken Broth
Salt/Pepper – to taste
1½ Cups Long Grain White Rice
1. Combine the ingredients of salt, pepper, and rice in the large slow cooker and then cook on high for approximately 3-4 hours.
2. Season salt and pepper to taste. Stir rice, cover, and cook for about 30 minutes at high altitude. After 20 minutes, check for doneness and keep a watchful eye to avoid overcooking rice. If necessary, add water or broth.
3. Remove the bay leaves and serve.
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