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Jambalaya is more than just a dish; it's a vibrant tapestry of flavors that captures the essence of Louisiana cuisine. This iconic dish, known for its hearty combination of meat, vegetables, and rice, has earned its place as a staple in both homes and restaurants across the Southern United States. Traditionally prepared in a single pot, jambalaya reflects the cultural melting pot of Louisiana, blending influences from Spanish, French, and African culinary traditions.

Slow Cooker Jambalaya

Discover the vibrant flavors of Louisiana with this Spicy Slow Cooker Jambalaya recipe. This comfort food staple combines smoked sausage, chicken, fresh vegetables, and rice, all cooked to perfection in a slow cooker for a hassle-free meal. Learn about the cultural roots of jambalaya and explore how to make a deliciously spicy version that brings the essence of Southern cuisine to your table. Perfect for busy weeknights or gatherings, this dish will warm your heart and satisfy your cravings. Dive into this culinary adventure and enjoy a taste of Louisiana!
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Ingredients
  

1 lb (450g) smoked sausage, sliced (such as andouille)

1 lb (450g) boneless skinless chicken thighs, cut into bite-sized pieces

1 medium onion, diced

1 bell pepper (any color), diced

2 celery stalks, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes with green chilies, undrained

1 cup long-grain white rice

4 cups chicken broth

2 teaspoons Cajun seasoning (adjust to taste)

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup frozen shrimp, peeled and deveined (optional)

1 tablespoon Worcestershire sauce

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Ingredients: Start by gathering all the ingredients. Slice the smoked sausage, cut the chicken into bite-sized pieces, and dice the onion, bell pepper, and celery. Mince the garlic to ensure a fragrant base.

    Combine the Base: In your slow cooker, layer the sliced smoked sausage, cut chicken thighs, diced onion, diced bell pepper, diced celery, and minced garlic. This combination will create a flavorful foundation for the jambalaya.

      Add the Spices: Evenly sprinkle the Cajun seasoning, dried oregano, smoked paprika, salt, and pepper over the layered ingredients. Stir everything together gently to ensure that the spices are well distributed throughout.

        Introduce Liquids and Rice: Next, pour in the can of diced tomatoes (including all the juices), add the chicken broth, and incorporate the Worcestershire sauce. Carefully add the long-grain rice, stirring lightly to mix all components with the liquids.

          Slow Cook: Cover the slow cooker with the lid and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The dish is ready when the rice is tender and the chicken is fully cooked.

            Add Shrimp: If you chose to include shrimp, add them during the final 30 minutes of cooking. Stir gently to combine and cover again to allow the shrimp to cook through.

              Finish and Serve: Once cooking is complete, taste the jambalaya and adjust the seasoning with more salt, pepper, or additional Cajun seasoning according to your preference. Serve the dish hot, garnished with fresh sliced green onions and chopped parsley for a pop of color.

                Enjoy: Dish up your flavorful jambalaya and relish the comforting, spicy taste of this beloved Louisiana classic!

                  Prep Time: 15 minutes | Total Time: 6-8 hours (slow cooking) | Servings: 6-8 servings

                    - Presentation Tips: Serve the jambalaya in deep bowls for a hearty meal, and consider adding a side of crusty bread or a fresh salad for an additional touch.