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Cajun Jambalaya Pasta Recipe (Cheesecake Factory Copycat)

Slow Cooker Jambalaya

5 from 1 vote
Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 6 hours 45 minutes
Total Time: 7 hours 5 minutes
Servings: 6 Servings

Description

Easy slow cooker jambalaya with andouille sausage, chicken, and shrimp over tender rice. The rice goes in at the end so it never turns mushy.

Ingredients 

  • 2 tablespoons olive oil
  • 12 ounces andouille sausage, sliced into ¼-inch coins
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 14.5 ounces diced tomatoes, with juice
  • 2 tablespoons tomato paste
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2½ cups chicken broth, divided
  • 1½ cups converted long-grain white rice, uncooked
  • 1 pound large shrimp, 16–20 count, peeled and deveined
  • 3 green onions, sliced
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Heat the olive oil in a large skillet over medium-high. Brown the andouille 3–4 minutes until the edges crisp. Transfer to a 6-quart slow cooker.
  • Sear the chicken in the same skillet for 4–5 minutes, until colored on the outside. Add to the slow cooker.
  • Add the onion, bell pepper, and celery to the skillet and cook 4–5 minutes until the onion is translucent. Stir in the garlic and cook 1 minute more. Scrape everything into the slow cooker.
  • Add the diced tomatoes with juice, tomato paste, Cajun seasoning, smoked paprika, thyme, bay leaves, and ½ cup of the broth. Stir to combine.
  • Cover and cook on LOW for 5–6 hours or HIGH for 3 hours.
  • Turn to HIGH. Stir in the rice and the remaining 2 cups of broth, submerging the rice. Cover and cook 40–45 minutes, until the rice is tender.
  • Stir in the shrimp. Cover and cook 15–20 minutes on HIGH, until the shrimp are pink and opaque.
  • Remove the bay leaves. Stir in the green onions and parsley. Taste and adjust seasoning before serving.

Equipment

  • Slow Cooker
  • Ladle

Notes

  • Converted (parboiled) rice is the most forgiving in a slow cooker. Never use instant or short-grain rice.
  • If your slow cooker runs hot or cool, cook the rice separately on the stove and fold it in at step 7.
  • For Cajun-style jambalaya, omit the tomatoes and paste, brown the meats until deeply colored, and add ½ cup extra broth.

Nutrition

Serving: 1ServingCalories: 589kcalCarbohydrates: 49gProtein: 41gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 218mgSodium: 1388mgPotassium: 918mgFiber: 4gSugar: 6gVitamin A: 1969IUVitamin C: 29mgCalcium: 125mgIron: 4mg