Jambalaya is such great comfort food, full of flavor and healthy ingredients. Here is a thoroughly “no-fuss” version of this Southern classic dish. Just throw everything in the slow cooker, add in the last two ingredients 15 minutes before serving, and you’re done! The slow cooker does the rest while you’re at work, running errands, or taking care of other things around the house.
Once you open that slow cooker, be prepared to swoon from the wonderful aroma!
It doesn’t get any easier than this. A couple of weeks ago we decided spur-of-the-moment to have my family over for dinner after church. I had 30 minutes to figure out what to throw in the slow cooker so it could cook while we were at church and be ready by the time we got home. I had just bought some andouille sausage the day before so that made the decision easy: A slow cooker jambalaya. I grabbed several bell peppers (love all the colors) and started throwing ingredients into the slow cooker. I quickly made a batch of my Homemade Creole Seasoning and added it to the mix. When we got home and I opened the lid….heaven! The aroma and flavor outcome of this slow-cooked jambalaya is wonderful!
- 1 pound chicken breast, cut into chunks
- 1 pound andouille or other flavorful sausage, sliced
- ½ pound cooked medium shrimp, peeled and deveined
- 1 small yellow onion, diced
- 1 red bell pepper, seeded and cut into chunks
- 1 green bell pepper, seeded and cut into chunks
- 1 yellow bell pepper, seeded and cut into chunks
- 1 cup chopped celery
- 1 (14.5 ounce) can diced tomatoes
- 1-2 cups chicken broth (see NOTE)
- 3 cloves garlic, minced
- 3 tablespoons Homemade Creole Seasoning
- ¾ teaspoon salt
- 1 bay leaf
- Hot sauce, according to heat preference
- 2 cups cooked rice