Slow Cooker Creole Jambalaya

• White onion diced: Fresh onion gives a subtle sweetness and aromatic base Look for a firm unblemished onion
• Celery ribs diced: Brings earthiness and crunch Try to use inner celery for the most tender texture
• Green bell pepper diced: Classic for New Orleans style depth Choose one that feels heavy for its size
• Garlic cloves diced: Provides bold aroma and flavor Fresh is best for a strong punch
• Smoked sausage sliced about quarter inch: Adds smoky savoriness Opt for andouille if you want authentic flair
• Boneless chicken breasts andor thighs cut bite sized: Juicy protein Choose chicken thighs for extra richness
• Canned diced tomatoes: Builds the tangy saucy base Select a can with only tomatoes and no added flavors if possible
• Dried oregano: For herbal depth Crush the oregano leaves between your fingers before adding to release the oils
• Bay leaves: Lend fragrance Remove before serving as they are not edible
• Creole seasoning: Layers in spicy authentic heat and flavor Use your favorite blend and add more to taste
• Large shrimp shell on thawed: Sweet tender seafood leaves a beautiful flavor in the broth Buy wild caught if you can and check for freshness by scent
• Long grain white rice: The classic jambalaya foundation Use a fluffy variety that stays separate after cooking
• Salt and black pepper: For balanced savory intensity Taste before serving and adjust as needed
• Fresh parsley chopped: Adds color and a clean herby finish Look for crisp bright leaves

Step-by-Step Instructions

Prep the Base:

Dice the onion celery bell pepper and garlic Slice sausage and chicken into bite sized pieces Gather all your seasonings

Build the Slow Cooker Mixture:

Place onion celery bell pepper garlic sausage chicken diced tomatoes dried oregano bay leaves and Creole seasoning into a large slow cooker Stir until everything is evenly mixed and the seasonings coat the meat and vegetables

Cook Low and Slow:

Set your slow cooker on high for three hours or low for four or five hours You want the vegetables very tender and the chicken cooked through so it can easily be pulled apart

Prep and Add Shrimp:

Use kitchen shears to cut the backs of the shrimp shells but leave shells on for maximum flavor Add shrimp to slow cooker Stir and cover Cook on high for an additional thirty to forty five minutes until shrimp are pink and opaque

Cook the Rice:

As shrimp finish cooking prepare rice on the stovetop or rice cooker according to package instructions When done fluff and keep covered until ready to serve

Finish and Season:

After shrimp have cooked remove bay leaves Taste the jambalaya and add salt and pepper as needed Finish with a generous handful of chopped fresh parsley

Serve:

Either stir the cooked rice into the jambalaya or serve jambalaya ladled over a bed of rice Let people peel the shrimp themselves at the table or remove shells before serving for easier eating

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