Jambalaya! That scrumptious, bursting with flavor, kicked up with some heat, Louisiana Cajun stew that is just so soul satisfying. Jambalaya always contains smoked ham and some sausage, usually spicy Andouille, but since that is pretty near impossible to find in these parts I substituted a smoked beef sausage with real wonderful results. Other meats and seafood can vary depending on your tastes and what’s available. I used chicken and shrimp, but quail, crab, dove or crayfish are also popular choices. I added Okra because I love it, but not all recipes use it. Whatever you do, use as much cayenne and Tabasco Sauce as you can stand because that truly adds a layer of flavor that makes it Cajun. I am a wimp when it comes to heat, but Dan loves the burn so we always need to compromise. Lots of herbs and aromatics give this dish a depth of flavor that can’t be beat.
There is a fair amount of prep work involved getting all the vegetables and meat cut up, but once that is done, the slow cooker takes over and you can just walk away and come back 9-10 hours later to a meal that is beyond delicious! You can even do all the prep the night before and in the morning toss it together just before you leave your house for the day. Traditionally served spooned over a bowl of rice, this one is a crowd pleaser for sure!
Let’s go build us some Jambalaya!
Sigh………..It was good.
Here’s what we’ll need!
Slow Cooker Chicken and Shrimp Jambalaya
- 3 pieces Boneless, Skinless Chicken Thighs cut into bite size pieces
- 12 oz Smoked Beef Sausage Andouille is great if you can find it. 1/4 inch slices
- 8 oz Smoked Ham Diced
- 2 Stalks celery with leaves chopped
- 1 Cup onion Chopped medium fine
- 1 Cup Green Pepper Chopped medium fine
- 1 TBSP minced Garlic about 4 large cloves
- 14 oz Can Diced Tomatoes
- 8 oz Tomato Sauce
- 16 oz frozen cut Okra
- 2 Cups Chicken Stock Broth or Bouillon will work fine
- 1/4 Cup minced fresh Parsley or 1 TBSP dried
- 1 Tsp Paprika
- 2 Tsp dried Basil
- 1 Tsp dried Oregano
- 2 Tsp Hot Sauce like Tabasco
- 1/2 Tsp Cayenne optional!!!
- 1-1/2 Tsp Salt
- 1 Tsp ground Black Pepper
- 1 Lb cooked small Shrimp
- 4 Cups cooked Rice for serving
- Chop the Celery, Onion, Peppers. Mince the Garlic and Parsley and put all into the Slow Cooker
- Dice the Chicken and Ham. Slice the Sausage into 1/4 inch rounds then slice the rounds in half. Add this to the Slow Cooker
- Add the diced Tomatoes, the Tomato Sauce and Chicken Stock to the Slow Cooker along with all the seasonings. Parsley, Basil. Oregano, Paprika, Salt, Pepper, Tabasco and Cayenne if using.
- Top with the frozen Okra.
- Give it all a good stir. Put the lid on the Slow Cooker. Plug it in. Turn it on "LOW" and walk away. Your work here is done!
- Come back in 9-10 hours, add the Shrimp and give it a stir. Let the Shrimp warm through. Cook some Rice and you are done!
- To serve the Jambalaya, place about 1/2 Cup of cooked Rice in a bowl and top with a generous portion of Jambalaya. Get ready to enjoy a delicious treat! Perfect for all those Fall Football Games. I think that like most stews, this tastes even better the next day...if that's possible!
- Thanks so much for stopping by today! Autumn is just days away and I hope this season finds you blessed to share a spicy, warm meal with family and friends!
- Journey On! Hugs and much love from me, Karen, TJG
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