Slow Cooker Jambalaya Recipe

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  375 g Celery
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  150 g Yellow Onion
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  150 g Bell Pepper
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  2 Garlic(6g)
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  12 oz Andouille Sausage, Pork, Smoked
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  2 Chicken Thigh, Boneless Skinless(226g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tsp Oregano, Dried
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  1 tsp Thyme, Dried
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  0.5 tbsp Paprika, Smoked
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  0.5 tsp Cayenne Pepper, Ground
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  Black Pepper (Freshly Cracked, 15-20 Cranks Of A Mill, $0.05)
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  28 oz Canned Diced Tomatoes
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  2 cup Low Sodium Chicken Broth
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  0 Parsley, Fresh(15g)
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  2 cup White Rice
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  3 Green Onion (Scallion)(45g)

Instructions

1. 1Dice the celery, onion, and bell pepper into ½-inch pieces; mince the fresh garlic; slice the smoked pork sausage into ¼-inch rounds; and cut the chicken thighs into 1½-inch cubes.
2. 2Add the celery, onion, bell pepper, and garlic to the bottom of a 5-quart or larger slow cooker, then layer the sliced sausage and cubed chicken on top.
3. 3Sprinkle the oregano, thyme, smoked paprika, cayenne pepper, and freshly cracked black pepper over the meat and vegetables, then pour the diced tomatoes with their juices and the chicken broth over everything; stir briefly and add a handful of chopped fresh parsley.
4. 4Cover the slow cooker, set to high heat, and cook for 4 hours until the liquid is boiling and the chicken is tender and no longer pink with an internal temperature of 165°F.
5. 5Remove the lid, add the dry rice while stirring to ensure it is fully submerged in the liquid, replace the lid immediately, and continue cooking on high for 20–25 minutes until the rice is tender and has absorbed most of the liquid.
6. 6Remove the lid and fluff the jambalaya gently with a fork to combine ingredients without breaking down the rice into a gummy texture.
7. 7Divide the jambalaya evenly into 8 airtight containers while still hot, allowing it to cool slightly before sealing.
8. 8Garnish each portion with fresh sliced green onions just before serving.