Slow Cooker Creole Jambalaya (Print-Friendly Version)

Chicken, sausage, and shrimp slow-cooked with Creole spices for a hearty Southern meal everyone will love.

# What You’ll Need to Make This:

→ Produce

01 - 1 white onion, diced
02 - 3 ribs celery, diced
03 - 1 green bell pepper, diced
04 - 3 cloves garlic, diced
05 - Fresh parsley, chopped, for garnish

→ Proteins

06 - 450 grams smoked sausage, sliced 0.5 cm thick
07 - 450 grams boneless chicken breasts and/or thighs, cut into bite-sized pieces
08 - 450 grams large shrimp, shell on, thawed

→ Canned Goods

09 - 790 grams canned diced tomatoes

→ Grains

10 - 200 grams long grain white rice

→ Spices & Seasonings

11 - 1 tablespoon dried oregano
12 - 2 bay leaves
13 - 1 to 2 tablespoons Creole seasoning
14 - 0.5 teaspoon salt, or to taste
15 - 0.5 teaspoon black pepper, or to taste

# How to Prepare:

01 - Add diced onion, celery, green bell pepper, garlic, smoked sausage, chicken pieces, diced tomatoes, oregano, bay leaves, and Creole seasoning to a large slow cooker. Stir until well combined.
02 - Cover and cook on high for 3 hours or on low for 4 to 5 hours, until vegetables are very tender and the chicken is cooked through and easy to shred.
03 - Using kitchen shears, cut up the backs of the shrimp shells to make peeling easier after cooking. Leave shells on at this stage.
04 - Stir the prepared shrimp into the slow cooker. Cover and cook on high for an additional 30–45 minutes, until the shrimp turn opaque and are cooked through.
05 - While the shrimp cooks, prepare long grain rice separately according to package instructions or follow a boiled rice method. Cover and keep warm for serving.
06 - Remove bay leaves. Taste and adjust seasoning with salt and black pepper as needed. Garnish with fresh chopped parsley. Peel shrimp or leave shells on for guests to remove while eating.
07 - Serve jambalaya by stirring the cooked rice directly into the slow cooker or ladling the stew over individual portions of rice.

# Extra Tips:

01 - For easier dining, remove shrimp shells before serving, or inform guests to peel shells at the table.
02 - Leftovers can be stored in airtight containers in the refrigerator for 2–3 days. The dish does not freeze or reheat well due to the shrimp texture.

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