Name: Slow Cooker Jambalaya
Ingredients: Smoked Sausage (1 lb, sliced): Adds smoky, savory depth (andouille is traditional). Substitution: Kielbasa, chorizo, or plant-based sausage for vegetarian.; Shrimp (1 lb, peeled and deveined): Brings sweet, tender seafood flavor. Substitution: Chicken (diced, added at the start), crawfish, or omit for a meatier dish.; Bell Pepper (1, chopped): Adds sweet crunch and color (green, red, or yellow). Substitution: Poblano peppers for mild heat or extra celery.; Onion (1, chopped): Provides sweet, savory backbone. Substitution: Shallots, leeks, or 1 tsp onion powder.; Garlic (3 cloves, minced): Infuses the dish with warm, aromatic flavor. Substitution: ¾ tsp garlic powder if fresh isn’t available.; Diced Tomatoes (1 can, 14 oz, undrained): Creates a tangy, juicy base. Substitution: Fresh diced tomatoes (1.5 cups) or crushed tomatoes.; Chicken Broth (2 cups): Adds savory depth and cooks the rice. Substitution: Vegetable broth or water with a bouillon cube.; Long-Grain Rice (1 cup): Absorbs the flavors and provides heartiness. Substitution: Brown rice (increase cooking time by 1 hour), quinoa, or cauliflower rice (add in the last 30 minutes).; Cajun Seasoning (2 tsp): Brings bold, spicy Creole flavor. Substitution: Creole seasoning, or make your own with paprika, cayenne, thyme, and garlic powder (½ tsp each).; Salt and Pepper (to taste): Enhances all the flavors. Substitution: Sea salt or low-sodium options for dietary needs.; Green Onions (for garnish): Adds fresh, mild onion flavor and color. Substitution: Chives, parsley, or no garnish.

Description

Craving a bold, soul-warming dish that brings the vibrant flavors of New Orleans to your table? Look no further than Slow Cooker Jambalaya! This Creole classic combines smoky sausage, tender shrimp, and fluffy rice with a medley of vegetables and zesty Cajun spices, all simmered effortlessly in a slow cooker.

Ingredients

Smoked Sausage (1 lb, sliced): Adds smoky, savory depth (andouille is traditional).
- Substitution: Kielbasa, chorizo, or plant-based sausage for vegetarian.
Shrimp (1 lb, peeled and deveined): Brings sweet, tender seafood flavor.
- Substitution: Chicken (diced, added at the start), crawfish, or omit for a meatier dish.
Bell Pepper (1, chopped): Adds sweet crunch and color (green, red, or yellow).
- Substitution: Poblano peppers for mild heat or extra celery.
Onion (1, chopped): Provides sweet, savory backbone.
- Substitution: Shallots, leeks, or 1 tsp onion powder.
Garlic (3 cloves, minced): Infuses the dish with warm, aromatic flavor.
- Substitution: ¾ tsp garlic powder if fresh isn’t available.
Diced Tomatoes (1 can, 14 oz, undrained): Creates a tangy, juicy base.
- Substitution: Fresh diced tomatoes (1.5 cups) or crushed tomatoes.
Chicken Broth (2 cups): Adds savory depth and cooks the rice.
- Substitution: Vegetable broth or water with a bouillon cube.
Long-Grain Rice (1 cup): Absorbs the flavors and provides heartiness.
- Substitution: Brown rice (increase cooking time by 1 hour), quinoa, or cauliflower rice (add in the last 30 minutes).
Cajun Seasoning (2 tsp): Brings bold, spicy Creole flavor.
- Substitution: Creole seasoning, or make your own with paprika, cayenne, thyme, and garlic powder (½ tsp each).
Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
Green Onions (for garnish): Adds fresh, mild onion flavor and color.
- Substitution: Chives, parsley, or no garnish.

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Instructions

Step 1: Combine Ingredients in the Slow Cooker

In the slow cooker, add 1 lb sliced smoked sausage, 1 lb peeled and deveined shrimp, 1 chopped bell pepper, 1 chopped onion, 3 minced garlic cloves, 1 can (14 oz) undrained diced tomatoes, 2 cups chicken broth, 1 cup long-grain rice, 2 tsp Cajun seasoning, a pinch of salt, and a pinch of pepper.
Stir gently to combine, ensuring the rice is submerged in the liquid for even cooking.
- Tip: If using frozen shrimp, thaw first for best texture, and slice sausage into uniform ¼-inch rounds for even distribution.

Step 2: Cook

Cover and cook on low for 4-5 hours or high for 2-3 hours, until the rice is tender, the liquid is mostly absorbed, and the shrimp is pink and cooked through.
Check at the lower end of the time range to avoid overcooking the rice or shrimp; stir gently if needed to prevent sticking.
- Tip: If the rice isn’t fully cooked but the liquid is absorbed, add ¼ cup more broth and cook for an additional 15-30 minutes.

Step 3: Serve

Stir the jambalaya to blend the flavors and check the consistency. If too wet, cook uncovered on high for 10-15 minutes to reduce liquid.
Taste and adjust seasoning with extra Cajun seasoning, salt, or pepper if needed.
Serve hot, garnished with sliced green onions for a fresh, colorful finish.
- Tip: For a spicier kick, offer hot sauce or extra Cajun seasoning on the side.