Jambalaya gets its origins from French and Spanish cuisines, creating an unforgettable mash-up. It was sometimes made in big cast-iron pots outdoors to feed large groups of people for weddings or family reunions. This version works well if you’re feeding a smaller group.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup finely chopped onion
- ¾ cup finely chopped celery
- ¾ cup finely chopped red bell pepper
- 1 tablespoon minced garlic
- ½ teaspoon dried thyme
- ½ teaspoon ground oregano
- ½ teaspoon sweet paprika
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 1 small bay leaf
- 1 pound boneless, skinless chicken thighs, chopped into ½-inch pieces
- 8 ounces andouille or hot Italian sausage, chopped into ½-inch pieces
- 1 (14-ounce) can diced tomatoes, with their juices
- 1 (15-ounce) can chicken broth
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1½ cups brown or converted rice
- 8 ounces peeled and deveined raw shrimp
- Fresh parsley, for garnish
How to Make It
- In a very wide, deep skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring frequently, until the vegetables are softened, about 3 minutes.
- Add the garlic, thyme, oregano, paprika, salt, cayenne, and bay leaf and cook, stirring continuously, for 1 minute.
- Push the vegetables to the edges of the pan and add the remaining 1 tablespoon vegetable oil. Add the chicken thighs and cook, stirring frequently, until browned, about 2 minutes.
- Add the andouille sausage and cook, stirring, for 2 minutes.
- Add the tomatoes, broth, tomato paste, Worcestershire sauce, and 1 cup water and stir until the liquids bubble.
- Pour the mixture into the slow cooker and stir in the rice. Cook on Low for 4½ hours. Taste to see if the rice is nearly tender and adjust the seasonings as necessary.
- Add the shrimp, remove the bay leaf, and stir well. Cover and cook on Low for 30 minutes more.
- Serve, garnished with parsley.
