Last Updated on July 10, 2021 by admin

Even though the Jambalaya originated in New Orleans – its roots dates back to Spanish colonial settlement. The dish usually consists of 3 different meats which is a combo of seafood, chicken & andouille sausage, apart from this – the dish has loads of peppers & onions in it as well.

  • Serves – 4 to 6
  • Prep time – 15 min
  • Cook time – 3.5 to 4 hours

Ingredients:

) Andouille sausage (4 sausage links), cut into 1/4-inch slices

) Uncooked parboiled long-grain white rice (1.5 Cups)

) Large shrimp (raw, peeled and deveined) (3/4 pound)

) Extra-virgin olive oil (1 tablespoon)

) Chopped onion (1 cup)

) Chopped green bell pepper (1 cup)

) Tomato paste (3 tablespoons)

) Chopped fresh thyme (1 tablespoon)

) Chopped celery (1/2 cup)

) Garlic cloves (minced)(3 cloves)

) Creole seasoning (ready made seasoning)(1 tablespoon)

) Kosher salt (1.5 teaspoons)

) Bay leaves (2 medium size leafs)

) Freshly ground black pepper (1 teaspoons)

) Chicken stock (3 cup)

) Diced tomatoes (1 can) (do not drain)

) Skinless & boneless chicken breast (cut into 1-inch cubes) (3/4 pound)

) [OPTIONAL] Sliced scallions, for garnish

) {OPTIONAL]Louisiana-style hot sauce (optional)

Directions:

STEP 1: Set the slow cooker to sauté setting and heat the oil until is shimmering.

STEP 2: Add the onion, green bell pepper, and celery. Cook until the vegetables are softened.

STEP 3: Add the garlic and cook until fragrant.

STEP 4: Add the tomato paste, fresh thyme, Creole seasoning, salt, pepper, and bay leaves – and let simmer till you notice the vegetables are semi cooked

STEP 5: Stir to combine. Turn off the sauté setting.

(Note: If your slow cooker doesn’t have a sauté setting, then implement STEPS 1,2,3,4 & 5 using a Large skillet over medium-high. Once the vegetables has cooked – Transfer the ingredients over to the slow cooker and proceed with the remaining steps.)

STEP 7: Add the tomatoes, chicken stock,sliced sausage & cubed chicken and give it a good mix.

STEP 8: Cover and cook on low for 4 to 6 hours.

STEP 9: After you notice that the chicken and rice has is cooked- then switch the slow cooker to high for the next 15 to 20 minutes.

STEP 10: Then add the shrimp to the slow cooker and cook on high for another 10 minutes more (or untill you notice that the shrimp has cooked)

STEP 11: [OPTIONAL] Top with chopped scallions for garnish.

[OPTIONAL] Serve with Louisiana hot sauce for additional heat, as desired.

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