Make sure to leave adequate time for this Jambalaya to cook because it will take at least 4-6 hours if cooked on high. If you're not in a hurry, leave your slow cooker on low and cook for 6-8 hours.
Slow Cooker Jambalaya
Serves 4 to 6
2 tablespoons olive oil, divided
1 pound boneless chicken meat, cut into 1-inch chunks and patted dry.
1 pound smoked sausage, cut into 1-inch chunks
2 cloves garlic, finely minced
1 small onion, diced
2 celery stalks, diced
1 bell pepper, diced
1 14.5-ounce can crushed tomatoes
1 quart chicken broth (or vegetable broth)
2 teaspoons cajun or creole seasoning
1 teaspoon kosher or sea salt (1/2 teaspoon table salt)
1/2 pound shrimp, shelled and deveined
3 cups cooked rice or 1 large baguette
freshly ground black pepper
hot sauce to taste (like Tabasco)
Heat a large saute pan over medium-high heat. When hot, add just 1 tablespoon of the olive oil and swirl to coat. Add the chicken chunks and the sausage and saute until all sides are browned. The interior of the chicken should still be uncooked. Remove the chicken and the sausage and place into the slow cooker insert, keeping as much oil in the pan as possible.
Return the saute pan to medium-high heat. When hot, add the remaining tablespoon of the olive oil and swirl to coat. Add the garlic, onion, celery and bell pepper and saute until vegetables are fragrant and softened, about 2 minutes. Pour cooked vegetables into the slow cooker insert.
Add in the crushed tomatoes, chicken broth, paprika, garlic powder, salt and pepper. Cover and turn the heat to low for 6-8 hours or high for 4-6 hours)
After the jambalaya is cooked, uncover and spoon up and discard any extra oil on top. Stir in the shrimp and let cook for 3-5 minutes. The residual heat from the slow cooker should cook the shrimp. Taste and adjust with hot sauce and more salt and pepper if needed. Spoon over cooked rice or serve with bread.
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