Recipe: Slow Cooker Jambalaya
Two days ago was Fat Tuesday, and in honor of the occasion, Mardi Gras, and all things New Orleans, I made my Slow Cooker Jambalaya. Jambalaya is a natural dish for slow cooker conversion, although this recipe was developed specifically for that wonderful kitchen device.
My jambalaya is a little atypical in its inclusion of okra. Despite its association with Cajun/Creole cooking, okra is usually only found in gumbo, not jambalaya. In my case, okra is one of my favorite vegetables, so I always look for opportunities to add it into the mix. And since okra is such a Cajun/Creole staple, why not here? Some further off-the-beaten-track regional varieties of the dish do include okra, so my doing so is not that far off base.
My own tastes would have made this dish spicier, but I have to keep the children’s tastes in mind. In the interest of full disclosure, when I made it this past Tuesday, the cayenne pepper quotient was much higher. The kids couldn’t take it, and even my wife’s spice limits were tested. So for the site I’ve toned the spice level down.
I suppose that I should have taken more pictures of the jambalaya’s preparation, but it is a slow cooker recipe–other than taking a picture of the raw ingredients, there aren’t exactly stages of cooking to detail. And there are a lot of ingredients Just throw everything into the crock pot and there you go (well, with two exceptions…read on to find out).
This is an SAHHD Original.
- 1 pound boneless chicken breasts, cut into 1-inch cubes
- 1 pound andouille sausage, sliced
- 1 28-oz can diced tomatoes with juice
- 3 cups chicken broth
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 jalapeño pepper, diced
- 1 onion, diced
- 1 cup celery, chopped
- 5 garlic cloves, minced
- 2 cups okra
- 2 teaspoons parsley flakes
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 3/4 teaspoon salt
- 2 teaspoons Creole seasoning
- 1/4 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon Hot Sauce
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1-1/4 cups rice
- Green onions (garnish)
- 1. Put chicken, sausage, tomatoes, broth, peppers, onion, celery, okra, garlic and seasonings into crock pot.
- 2. Cook for 2 hours on high.
- 3. Add rice, cook another 2 hours.
- 4. Garnish with green onions.
- If necessary to cook longer, cook on low for 6-8 hours on low and add rice with 2 hours 45 minutes to go.
- If unable to add rice with 2 hours remaining, make jambalaya with 1 cup chicken broth and cook rice separately in 2 ½ cups chicken broth. Add cooked rice with 15 minutes remaining.