SLOW COOKER JAMBALAYA

Delicious sausage, chicken, and shrimp are added to slow cooker jambalaya, which is then simmered for a long time to bring out the flavours of the powerful spices. This filling dinner takes just ten minutes to prepare and is served in no time!

The best supper for busy nights is a one-pot dish! Foil packets, shrimp creole, and cajun alfredo are a few other quick and flavorful recipes that will spice up a typical weeknight.

Easy Slow Cooker Jambalaya Recipe

Jambalaya made in a slow cooker is delectable, filling, and takes next to no work to prepare. Normally, beef tips or honey garlic chicken are our family’s favourite slow cooker recipes, but this jambalaya is so delicious that we’ve been making it more frequently. The way the spices interact with the delicious tastes of the shrimp and sausage is very alluring.

It doesn’t have to be difficult to make jambalaya. Simply prepare and combine all of the ingredients, then leave the cooking to the slow cooker. Alternately, sauté the sausage with the onions and peppers before adding the ingredients to the slow cooker for an instant flavour boost. Using this recipe will save you a tonne of time and work.

Ingredients in Slow Cooker Jambalaya

This condensed list of traditional Cajun ingredients works perfectly together. Various spices combine to produce a hearty, spicy dish that is utterly delightful!

Boneless, skinless chicken breasts that have been sliced into chunks will fit exactly on your spoon.
I cut the links of andouille sausage into bite-sized pieces.
Shrimp: I prefer to use large, peeled, and vein-free shrimp.
Diced tomatoes: Add colour and bring out the sweet and salty flavour of the jambalaya.
These three flavors—onion, red bell pepper, and celery—are present in nearly every cajun cuisine.
You must use chicken broth to cook your meat. Using chicken broth gives food a subtle savoury flavour, which is why I prefer it.

Easy Jambalaya Tips and Tricks

Gumbo or Jambalaya? Gumbo often has a roux that is cooked to a deeply flavorful brown stage, setting it apart from jambalaya.

Before placing the meat in your crock cooker, brown it. Jambalaya’s signature flavour has historically been browned beef.

Quality Sausage: One of the key ingredients in this dish is seasoned sausage.

Using Other Meats: This dish is really adaptable, so switching up the meat will still provide excellent results! I also enjoy adding chuck roast because beef tastes excellent in this.

Add Enough Spice: Make sure your jambalaya is well-seasoned if you intend to serve it with rice. Rice typically absorbs taste.

Add a garnish: Sprinkle chopped parsley or green onions on top of your jambalaya for an added flavour boost.

Rice is the usual side dish for jambalaya, so serve it with that. In order to balance out its fiery flavour, I also like to serve it with homemade cornbread or corn casserole.