Jambalaya is a Louisiana creole dish with Spanish and French influence. We love foods that are packed with flavors. For years, I have been fixing an old Jambalaya recipe that is cooked on the stove top in a cast iron dutch oven and it’s our favorite. It includes the rice during the cooking, which absorbs all of the liquid and flavors and is what they call a “dry” jambalaya because there is no liquid left. The rice alone is fabulous. However, one day I just wanted to take the same flavors and make it in the slow cooker, minus the rice, and pour it over the rice that I cooked separately. Why would I want to do that? Because this is just what I do. I get a notion and just go with it.
Here I combined Andouille sausage with chicken breasts, some vegetables, tomatoes and herbs in the slow cooker and let it cook all day. I made the rice separately and poured the jambalaya on top. It was delicious! Now, I will say that it does take on a different flavor, just because I did the rice separately. One day soon, I will make the “dry” version and post it. It’s still my personal favorite.
Here’s how I made it.
Slow Cooker Jambalaya
Slice the Andouille sausage about 1/4 inch thick. Also, cut the chicken breasts into 1 inch pieces.
In a large skillet, brown the sausage in a single layer over medium heat.
If you want to make it a healthier version, use a turkey sausage. They’re still packed with delicious flavors and do quite well here.
Turn and brown the second side.
Scoot the sausages to the outside of the pan.
Add the cut up chicken breasts and brown both sides.
Add both meats to the slow cooker.
In the same pan that you cooked the meats, add some oil and the chopped onions.
Add chopped bell peppers. Stir and saute’ for 3 minutes.
Add the garlic…
… dried thyme, dried basil, dried parsley and black pepper. Stir and cook 1 minute to release the flavors. When I use sausages, I tend to not add salt til the end of the cooking time in the slow cooker because the sausage will have salt already. Taste test at the end and add the salt if you need it.
Pour in the chicken broth and bring to a boil.
Pour the vegetable mixture over the meats in the slow cooker.
Add the diced tomatoes and stir to get it all mixed together.
Cover, set to low and cook 6-8 hours.
Serve over cooked rice.
Do you prefer ‘wet’ jambalaya that is poured over rice or the version that is dryer? I promise to share that recipe soon and link to it here.
Here’s the printer friendly recipe.