Sunday, February 26, 2017

Slow Cooker Jambalaya

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It's "Sip Some Soup Sunday," and while I know jambalaya is not soup, I served it as both a main dish, and a side soup, and it was delicious both ways. How perfect is having a recipe that you can serve in two different ways, and it only gets better every time? 

This is yet another stupidly easy crockpot dish. (I know you think I use my crockpot way too much. I probably do, but the food that I have been cranking out in this house day after day has been amazingly good). It's different from a lot of recipes for jambalaya because the rice is not cooked in the pot along with the rest of the ingredients. Really, when I have jambalaya, no matter what recipe I use, I like to serve the rice alongside so that people can take as much or as little as they like. But, because the rice is not stirred into the dish, this jambalaya seems to be extra juicy. So, what I did, when I decided to serve it with rice as the main dish, I scooped it out of the pot with a slotted spoon and placed it alongside the rice and then spooned a little juice over it. What was left over I put into the fridge. The next day I ladled both the juice and meats, shrimp, and vegetables into a soup cup and I had it with a side salad and crusty roll. It was so good as soup that I was tempted to just forget using rice at all, and refer to it as New Orleans Jambalaya Soup. Needless to say, I love the versatility of this dish, and I also love that it only gets better the longer it stays in the fridge.

So, you can sip some soup today, or you can have a flavorful main dish, this recipe is two in one!
Slow Cooker Jambalaya
Adapted from

1 lb. skinless, boneless chicken thighs - cut into 1 inch cubes
1 lb. andouille sausage, sliced
1 (28-oz.) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 c. chopped celery
1 c. homemade chicken stock
2 t. dried oregano
2 t. dried parsley
1/2 t. dried thyme
1 lb. frozen cooked shrimp without tails

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.


Linda said...

What a great idea to serve alongside, and the way you served it with juice ladled over the top - yum! And on its own as soup sounds really, really good.

Sandra Lee said...

My parents were from Louisiana andJambalaya was a staple in our house growing up. I make it often but it never occurred to me to make it in the slow cooker. Thanks for planting the idea and sharing the recipe.

Miz Helen said...

Your Slow Cooker Jambalaya looks fantastic! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
Miz Helen