Recipe: Slow Cooker Jambalaya
In spite of the fact that we’re on the cusp of Spring and Summer here in the Valley of the Sun, when our friend Diane sent me this recipe, I started craving it. A spicy, hearty stew, the perfect thing to serve a crowd of football fans on a wintery Superbowl Sunday afternoon! Unfortunately, we wouldn’t be serving a crowd of football fans on Sunday afternoon, we’d be in a crowd of football fans on Sunday afternoon, attending a Superbowl party at a friend’s house.
The nice thing about a slow cooker is that you can do the prep in the morning and let it cook unattended all day. When you return home after work, your house smells like food heaven and dinner is ready. The downside is that you do the prep in the morning, in this case, 5 in the morning.
I was a little worried about this recipe. Sometimes when things cook all day, you end up with a very savory, very mushy, crock pot full of soup-ish stew. Jambalaya should have recognizable chunks of sausage, chicken, shrimp, and vegetables. So, I made sure that I chopped the vegetables into chunks (as opposed to a small dice).
Another worry was that I took some liberties with the recipe. I didn’t have Andouille, so I substituted spicy Italian sausage from our grocer’s butcher case. I also didn’t have any dried parsley (because, what’s the point of dried parsley?), so I omitted it.
At this point in the process, I forgot I was supposed to be taking pictures, so the rest of the preparations are lost to history. But there really wasn’t anything special about it. As you can see in the recipe, you chop the solid things, pour the liquid things, sprinkle in the spice-like things, and stir it all together in the crock pot. Prep done.
We had a friend over for dinner but tragically he is a vegetarian, so no Jambalaya for him. The picture above shows a couple of things. First, in the upper left you can see what I made for him, Tamago Kake Gohan. I guess this means we really had him over for Brinner, but he seemed to like it. Just to the right of his brinner is the large garden salad we served with the Jambalaya. The important point here is that almost everything in the salad is directly from my sister’s garden (yay locavores!). The final point is that we apparently live and eat in a gloomy cave that requires us to use a flash to take our food pictures (sorry Amanda).
Rating: My recipe angst was all for naught. This turned out great. 5 out of 5 glasses of whatever you feeling like drinking with Jambalaya. Serve this over any kind of cooked rice, because the rice will absorb the broth and transport that savory deliciousness right to your mouth.
Slow Cooker Jambalaya
By February 7, 2012Published:
- Yield: 6-8 Servings
- Prep: 10 mins
- Cook: 8 hrs 0 min
- Ready In: 8 hrs 10 mins
A spicy, hearty stew from the crock pot.
- 1 lb Andouille sausage cut in 3/4 inch chunks
- 1 lb boneless, skinless, chicken breasts cut in 1-inch pieces
- 1 lb frozen raw shrimp peeled and de-veined
- 1 bell pepper chopped
- 1 large onion chopped
- 1 cup celery chopped
- 28 oz can diced tomatoes, with juice
- 1 cup chicken broth
- 2 tsp dried oregano
- 2 tsp dried parsley
- 2 tsp cajun seasoning (Emeril's Bayou Blast)
- 1 tsp cayenne pepper
- 1/2 tsp dried thyme
- Add everything except the frozen shrimp to the crock pot, stir to combine.
- Cook 7-8 hours on low, or 3-4 hours on high.
- 30 minutes before eating, add the shrimp and stir to combine.
- Serve in bowls, over cooked rice.