Jambalaya Recipe


Essential Slow Cooker RecipesJambalaya gets its origins from French and Spanish cuisines, creating an unforgettable mash-up. It was sometimes made in big cast-iron pots outdoors to feed large groups of people for weddings or family reunions. This version works well if you’re feeding a smaller group.

  • Yield: 4 Servings
  • Preparation Time: 25 Minutes
  • Cooking Time: 5 Hours


  • 2 tablespoons vegetable oil
  • 1 cup finely chopped onion
  • ¾ cup finely chopped celery
  • ¾ cup finely chopped red bell pepper
  • 1 tablespoon minced garlic
  • ½ teaspoon dried thyme
  • ½ teaspoon ground oregano
  • ½ teaspoon sweet paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • 1 small bay leaf
  • 1 pound boneless, skinless chicken thighs, chopped into ½-inch pieces
  • 8 ounces andouille or hot Italian sausage, chopped into ½-inch pieces
  • 1 (14-ounce) can diced tomatoes, with their juices
  • 1 (15-ounce) can chicken broth
  • ¼ cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1½ cups brown or converted rice
  • 8 ounces peeled and deveined raw shrimp
  • Fresh parsley, for garnish
How to Make It
  1. In a very wide, deep skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring frequently, until the vegetables are softened, about 3 minutes.
  2. Add the garlic, thyme, oregano, paprika, salt, cayenne, and bay leaf and cook, stirring continuously, for 1 minute.
  3. Push the vegetables to the edges of the pan and add the remaining 1 tablespoon vegetable oil. Add the chicken thighs and cook, stirring frequently, until browned, about 2 minutes.
  4. Add the andouille sausage and cook, stirring, for 2 minutes.
  5. Add the tomatoes, broth, tomato paste, Worcestershire sauce, and 1 cup water and stir until the liquids bubble.
  6. Pour the mixture into the slow cooker and stir in the rice. Cook on Low for 4½ hours. Taste to see if the rice is nearly tender and adjust the seasonings as necessary.
  7. Add the shrimp, remove the bay leaf, and stir well. Cover and cook on Low for 30 minutes more.
  8. Serve, garnished with parsley.

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