Forgotten Jambalaya
Let your slow cooker do all the work. The result is a flavorful Forgotten Jambalaya that will have guests believing that you slaved over a hot stove most of the day.
Jambalaya is a Louisiana Creole and Cajun dish of West African, French and Spanish influence, consisting mainly of meat and vegetables mixed with rice.
What Makes it Jambalaya
Rice: This is the foundation of the dish. It’s cooked directly with the other ingredients, absorbing the flavors.
Meat: Common meats include:
- Sausage: Andouille sausage is a classic choice, providing a smoky and spicy kick.
- Chicken: Often boneless, skinless chicken thighs or breasts.
- Seafood: Shrimp is very popular, and sometimes crawfish or other seafood is included.
Vegetables: The “holy trinity” of Creole and Cajun cooking is essential:
- Onion
- Bell Pepper (usually green)
- Celery
- Other vegetables like garlic, tomatoes, and sometimes okra can also be included.
Broth/Stock: This is crucial for cooking the rice and infusing the flavors. Chicken broth is common, but sometimes seafood stock is used, especially with seafood jambalaya.
Seasoning: Jambalaya is known for its flavorful and often spicy profile. Key seasonings include:
- Cajun or Creole seasoning blends (which often contain paprika, cayenne pepper, garlic powder, onion powder, thyme, and oregano)
- Bay leaves
- Worcestershire sauce (sometimes)
- Hot sauce (often added at the table)
Two Main Types of Jambalaya
There are generally two main types of jambalaya, reflecting the two main culinary traditions of Louisiana:
- Creole Jambalaya (Red Jambalaya): This style originated in New Orleans and includes tomatoes. The tomatoes give it a reddish hue, hence the name “red jambalaya.” It often includes a wider variety of ingredients, including seafood.
- Cajun Jambalaya (Brown Jambalaya): This style is more common in rural Louisiana and does not include tomatoes. It starts with browning the meat (often sausage and chicken) in a pot, which creates a rich, brown color. It tends to be simpler and more rustic than Creole jambalaya.
How it’s Made
While recipes vary, the general process involves:
- Sautéing the “holy trinity” and other vegetables.
- Browning the meat(s).
- Adding the broth, seasonings, and often tomatoes (for Creole).
- Bringing the liquid to a boil and then adding the rice.
- Reducing the heat, covering, and simmering until the rice is cooked and the liquid is absorbed.
- Adding seafood (if using) towards the end of the cooking process.
Forgotten Jambalaya
Let your slow cooker do all the work. The result is a flavorful Forgotten Jambalaya that will have guests believing that you slaved over a hot stove most of the day.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Category: Entree
- Method: Slow Cooker
- Cuisine: Cajun
Ingredients
- 1 (14 1/2-ounce) can diced tomatoes, undrained
- 1 (14 1/2-ounce) can beef or chicken broth
- 1 (6-ounce) can tomato paste
- 3 celery ribs, chopped
- 2 medium green bell peppers, chopped
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 3 teaspoons dried parsley flakes
- 2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1 1/4 teaspoons kosher or sea salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon hot pepper sauce
- 1 1/2 pounds smoked sausage, halved and cut into 1/4-inch slices
- 1 pound uncooked medium shrimp, peeled and deveined
- Hot cooked rice
Instructions
- In a 5-quart slow cooker, combine the tomatoes, broth and tomato paste.
- Stir in the celery, bell peppers, onion, garlic and seasonings.
- Stir in sausage.
- Cover and cook on LOW for 4 to 6 hours or until chicken is no longer pink.
- Stir in shrimp. Cover and cook 15 to 30 minutes longer or until shrimp turn pink.
- Serve with rice.
Notes
Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
