Jambalaya is the paella’s Creole relative. You can check this Slow Cooker Jambalaya on the recipe from Collen, which you can find some tweaks at most of the recipe sites. For years, I’ve made this jambalaya, and it’s probably the best recipe I’ve ever found. My Slow Cooker Jambalaya recipe version is similar to the traditional recipe and the perfect response to a cold winter day. In a couple of minutes, you can throw everything together, put it in a slow cooker, and soon you will enjoy warm and tasty comfort food. You can choose to put some spices to create a spicy version of this dish.
Sometimes people get confused with gumbo and jambalaya, so here’s the difference between gumbo and jambalaya. Jambalaya is usually tomato-based, and the rice is cooked in stock to make a large mixture. Gumbo is made from a roux and served as a soup with the rice on the side.
1 lb of chicken breast halves, skinless and boneless, cut into 1-inch cubes
1 pound andouille sausage, sliced
1 (28 oz) can of tomatoes, diced and do not drain
(1) large onion, chopped
(1) large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 tsp dried oregano
2 tsp dried parsley
2 tsp Cajun seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
1 pound frozen cooked shrimp without tails
1. Add and mix the chicken, sausage, tomato and juice, onion, green bell pepper, celery, and broth in a slow cooker. Add and season with parsley, oregano, cajun seasoning, cayenne pepper, and thyme.
2. Cook and cover for 7 to 8 hours at low, or 3 to 4 hours at high. Pour the shrimp during the last 30 minutes of cooking time.
A good freezer meal just combines all the ingredients in a gallon-sized zip-top bag and freeze except for the rice. Remove the leftovers from the freezer the night before you are ready to cook it, and thaw in the fridge. In the morning, place in the slow cooker and come home with delicious jambalaya.
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