Slow Cooker Jambalaya

Slow Cooker Jambalaya

Servings: 6-8
Makes about 3 quarts


2 cups long-grain white rice
1/2 medium yellow onion
1 medium green bell pepper
2 medium stalks celery
4 cloves garlic
3 1/2 cups low-sodium chicken broth, divided
2 tablespoons Spice Krewe Bayou Blend (or 1 tablespoon Spice Krewe Bayou Blend and 1 tablespoon Spice Krewe Seasoned Salt)
2 teaspoons Worcestershire sauce
2 dried bay leaves
12 ounces andouille or smoked sausage
8 ounces boneless, skinless chicken thighs
2 teaspoons neutral oil, such as canola
4 medium scallions
Louisiana hot sauce, for serving


1) Place 2 cups long-grain white rice in a fine-mesh strainer. Run under cool water, agitating the rice with your fingers, until the water runs clear. Drain and place the rice in a 5-quart or larger slow cooker. (Do not use an Instant Pot for this recipe, as its shape is not wide enough for the rice to properly cook.)

2) Prepare the following, adding each to the slow cooker as it is completed: Dice 1/2 medium yellow onion (about 1 cup), 1 medium green bell pepper (about 1 cup), and 2 medium celery stalks (about 1/2 cup). Mince 4 garlic cloves.

3) Add 3 cups of the low-sodium chicken broth, 2 tablespoons of Spice Krewe Bayou Blend (or 1 tablespoon Spice Krewe Bayou Blend and 1 tablespoon Spice Krewe Seasoned Salt), 2 teaspoons Worcestershire sauce, 2 dried bay leaves. Stir to combine. Cover and turn the slow cooker on to the HIGH setting while you prepare the meats.

4) Cut 12 ounces andouille sausage crosswise into 1/4-inch thick rounds. Place in a large cast iron or regular skillet. Pat 8 ounces boneless, skinless chicken thighs dry with a paper towel. Place in a bowl, add 2 teaspoons neutral oil and the remaining 2 teaspoons Cajun seasoning with salt (or 1 teaspoon salt-free Cajun seasoning plus 1 teaspoon kosher salt). Mix with your hands to coat.

5) Cook the sausage on medium-high heat, stirring occasionally, until browned and the fat renders, 3 to 4 minutes. Using a slotted spoon, transfer the sausage into the slow cooker and arrange into an even layer. Add the chicken to the now-empty skillet and cook until browned, 2 to 3 minutes per side. Transfer the chicken to the slow cooker.

6) Pour the remaining 1/2 cup chicken broth into the skillet and scrape up the browned bits from the bottom of the pan. Pour into the slow cooker (if there are lots of blackened bits, pour through the fine-mesh strainer). Do not stir everything together.
Cover and cook until the rice is tender, for 3 to 4 hours on the HIGH setting or 5

7) to 6 hours on LOW. Meanwhile, finely chop 4 medium scallions.
Turn off the slow cooker or set to the WARM setting. Transfer the chicken to a plate and shred with two forks into bite-sized pieces. Return the chicken to the jambalaya. Use a fork to fluff the rice and evenly combine everything. Serve with the scallions and Louisiana hot sauce.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

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