Make tasty Chicken Jambalaya in your slow cooker. Mix chicken, sausage, and shrimp with spicy Creole seasoning and rice. Put it all in the pot and let it cook - the flavors blend into something that tastes like New Orleans. Easy to make, good to eat.
Why Make This
This jambalaya warms you up and fills you up. Throw everything in one pot and let your slow cooker do the work. The chicken gets tender, sausage adds smoke flavor, and shrimp makes it special. Spices give it that Louisiana kick. Even if you've never made it before, this recipe makes it simple.
What You Need
- White Onion: Adds sweet taste
- Celery: Gives crunch
- Green Pepper: Adds flavor
- Garlic: Fresh tastes best
- Sausage: Smoked kind works great
- Chicken: Breast or thighs, no bones
- Tomatoes: Canned works fine
- Oregano: Dried kind
- Bay Leaves: Take out before eating
- Creole Spice: Makes it taste like Louisiana
- Shrimp: Big ones work best
- Rice: Regular white rice
- Salt: Add to taste
- Black Pepper: Fresh ground
- Parsley: Fresh for topping
Steps to Cook
Put your slow cooker to work first. Add onions, celery, pepper, garlic, sausage, chicken, tomatoes, and spices. Mix it up good. Let it cook on high for 3 hours or low for 4-5 hours until chicken falls apart easy. Take shells off shrimp, add them in, and cook 30 more minutes. Make rice in a pot while shrimp cooks. Take out bay leaves, check if it needs more salt and pepper. Put fresh parsley on top. Serve it over rice or mix rice right in. Keeps good in the fridge for 2-3 days.
Not Quite Gumbo
People mix up jambalaya and gumbo a lot. Both taste like New Orleans, but they're different. Gumbo's more like soup, thick and rich. Jambalaya's more like flavored rice with meat and seafood mixed in. Both taste great, but jambalaya's easier to make in a slow cooker. That's why we cook the rice on the side - keeps it from getting mushy.
About the Spices
Creole seasoning makes this dish special. You can buy it at the store - Tony Chachere's works great. Or mix your own with stuff from your kitchen like paprika, pepper, and dried herbs. Just remember, most Creole seasoning has salt in it already. Start with a little, taste as you go. You can always add more.
The Three Main Veggies
Every good jambalaya starts with onions, peppers, and celery. Louisiana cooks call these three the "holy trinity" because they're in just about every Creole dish. Cut them all the same size so they cook evenly. When they cook together, they make the whole dish taste better.
Getting Shrimp Right
Buy shrimp with shells on if you can. Yes, it takes more work to peel them, but they taste better this way. Cut up the backs with scissors before you peel them - makes it easier to get the shells off. The shells keep the shrimp juicy while they cook, so you end up with better flavor.
Two-Step Cooking
Take your time cooking this dish. First, let the veggies, chicken, and sausage cook together for a few hours. This gets all the flavors mixed just right. Add shrimp near the end - they only need about 30 minutes. Make fresh rice while the shrimp cooks. Doing it this way keeps the rice from getting mushy and the shrimp from getting tough.
Frequently Asked Questions
- Can I use brown rice?
Brown rice needs about 45 minutes compared to 20 for white. Cook it separate from jambalaya. Some folks use par-cooked brown rice to speed things up. Just make sure to adjust liquid ratio - brown rice needs more water. Best to cook rice fresh, not in slow cooker.
- Need it spicier?
Add extra creole seasoning while cooking or hot sauce at the table. Cayenne gives good heat, andouille sausage adds spicy kick. Some folks add fresh jalapeños or a dash of red pepper flakes. Start mild - can always heat it up but can't cool it down!
- Can I use cooked shrimp?
Add pre-cooked shrimp last 5 minutes just to warm through. Raw shrimp needs 30 minutes in slow cooker. Frozen works too - thaw first. Big shrimp hold up better than small ones. Don't overcook or they get rubbery. Some folks skip shrimp entirely - still tastes great!
- How do I save leftovers?
Keep in tight container in fridge up to 3 days. Don't freeze if there's shrimp - gets tough and rubbery. Rice separate or gets mushy. Heat slow on stove or microwave, stirring often. Add splash of broth if dry. Tastes even better next day as flavors blend.
- Good for meal prep?
Perfect for planning ahead! Make big batch, divide in portions. Keep rice separate till eating - stays better texture. Some folks prep veggies night before to save time. Cook Sunday, eat all week. Just remember shrimp doesn't keep as long as other meats.
Some More Ideas
Love these flavors? Try making creole chicken pasta next time. Or cook up some shrimp étouffée when you want something special. Both bring that same New Orleans taste to your table.