Loaded with shrimp, chicken, sausage, and Creole seasonings.
Jambalaya is one of my favorite one-pot-style recipes.
Making it in a slow cooker makes it even easier to prepare!
Nick Evans
Jambalaya is more likearroz con pollo, in that the rice and other ingredients cook together.
Personally, I prefer to serve it over rice on an individual serving basis!
But have no fear!
Simply Recipes / Nick Evans
It can be done!
The Creole Seasoning: DIY or Buy?
I normally just buy my Creole seasoning.
Nick Evans
I likeTony Chachere’sOriginal Creole seasoning which is a classic and available in most supermarkets nationwide.
It is not the same as Cajun seasoning, which is more of a blackening spice.
I wouldn’t substitute Creole for Cajun!
Nick Evans
You may not need additional salt during the cooking process.
It’s much easier to add salt in; it’s much harder to take it out.
But cutting them up the backs now will make them easier to peel at the table when eating.
Nick Evans
The rice would be soggy and the shrimp would be like rubber.
No, thank you!
To prevent that, cook this jambalaya in two stages.
Nick Evans
The final cooking time might vary a bit depending on your exact slow cooker.
Its done, though, when the shrimp are cooked through.
While the shrimp cooks, get a pot of rice going on your stovetop.
Cook on high for 3 hours or on low for 4 to 5 hours.
Add the shrimp to the slow cooker.
While the shrimp cooks, cook the rice either according to the package directions or following thisboiled rice method.
When done, set the rice aside, covered, until ready to serve.
(This makes about 4 cups of cooked rice.)
Remove bay leaves from the jambalaya and taste.
Season with salt and pepper to taste and garnish with fresh chopped parsley.
This dish doesnt freeze particularly well.
The combination of rice, shrimp, and sauce doesnt reheat easily without making the shrimp very rubbery.
