Slow Cooker Jambalaya
Dairy-Free, Egg-Free, Peanut-Free, Nut-Free, Fish-Free, Gluten-Free
Nick Czarnecki/Kristina Koslosky
Jambalaya is a classic New Orleans dish made of chicken, shrimp, andouille sausage, tomatoes, onion, red pepper, celery, and creole seasoning. This is without doubt the New Orleans experience! My biggest takeaway wasn't the sight-seeing or the consumption of adult beverages although that was enjoyable in itself, it was absolutely the Jambalaya. This creole delight definitely takes me back every time.
2 lbs. chicken breasts, cut into 1 inch pieces
1 lb. andouille sausage, sliced
14 oz. can diced tomatoes
1 white/yellow onion, diced
1 red pepper, diced
3 stalks celery, diced
2 cups chicken broth
1 lb. shrimp
2 tbsp. paprika
2 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. salt
1 tbsp. pepper
1 tbsp. oregano
1 tbsp. cayenne
1 tsp. thyme
Serve with white rice.
1. To make the Creole seasoning, combine all seasonings in small dish. Mix to combine.
2. Prepare the meat and vegetables - dice the onion, red pepper, celery as well as cut the chicken into 1 inch chucks and slice the andouille sausage.
3. Except for the shrimp, combine all the ingredients in a slow cooker. Add 2 tablespoons Creole seasoning (reserve the rest). Cook on low for 7-8 hours.
4. About 30 minutes before the Jambalaya is done - cook the rice according to package instructions.
5. Personally, I like to cook the shrimp separate, so I heat a large skillet with 1 tbsp. vegan buttery spread, add the shrimp, and sprinkle some of the reserved Creole seasoning. Alternatively, you can add the shrimp to the slow cooker for the last 15 minutes of cooking.
6. Serve the Jambalaya over rice and enjoy!