Crockpot Loaded Jambalaya

Loaded Jambalaya Recipe - Crockpot Chicken, Shrimp, and Ham

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 5 hours and 15 minutes | Servings: 6-8

Introduction

Loaded Jambalaya is a flavorful and hearty dish that originated in the southern United States. This dish is a combination of chicken, shrimp, ham, and vegetables cooked together with rice and spices in a slow cooker. The result is a delicious and satisfying meal that is perfect for feeding a crowd or enjoying as leftovers throughout the week.

History

Jambalaya is a traditional dish that originated in Louisiana, a state known for its rich culinary history. The dish is believed to have been influenced by Spanish, French, and African cuisines, which all have a strong presence in the region. Jambalaya is typically made with a combination of meats, seafood, vegetables, and rice, cooked together in a flavorful broth or sauce. Over the years, many variations of the dish have emerged, each with its own unique twist on the classic recipe.

Ingredients

0.75 lb (340 g) skinned and boneless chicken thighs, cut into 1 inch pieces
0.75 lb (340 g) skinned and boneless chicken breasts, cut into 1 inch pieces
1 tsp salt
0.13 tsp black pepper
0.13 tsp cayenne pepper
2 tbsp vegetable oil
1 large onion, chopped (about 2 cups)
1 large green pepper, chopped
2 celery ribs, chopped
4 cloves garlic, minced
1 (14.5 oz (411 g)) can diced tomatoes, undrained
0.5 lb (227 g) fully cooked ham, cut into 0.5 inch pieces
1 (14 oz (397 g)) can chicken broth
2 (3.5 oz (99 g)) bags boil-in-bag rice
1 lb (454 g) unpeeled medium raw shrimp
0.5 cup chopped green onions
2 tbsp chopped fresh parsley
1 tbsp hot sauce (like Frank's or tabasco)

How to prepare

Sprinkle chicken with salt, black pepper, and red pepper.
Heat oil in a large skillet over high heat.
Add the chicken and cook for 4-5 minutes, stirring occasionally, until browned.
Add the chopped onion and the next 3 ingredients to the skillet; sauté for 4 minutes until tender.
Transfer the mixture to a slow cooker.
Add tomatoes, ham, and broth to the slow cooker.
Cover and cook on low for 5 hours.
Meanwhile, cook rice according to the package directions. Set aside.
Peel and devein the shrimp.
Stir the shrimp, cooked rice, and remaining ingredients into the slow cooker.
Cover and cook on high for 15 minutes or until the shrimp turn pink.

Variations

Substitute the chicken thighs and breasts with turkey or pork for a different flavor profile.
Add diced bell peppers, celery, or okra for additional vegetables.
Use different types of sausage, such as andouille or chorizo, for a spicier kick.
Experiment with different herbs and spices, such as thyme, oregano, or paprika, to customize the flavor of the dish.

Cooking Tips & Tricks

To save time, you can use pre-cooked shrimp and ham in this recipe.

- Make sure to devein the shrimp before adding them to the slow cooker.

- Adjust the amount of cayenne pepper to suit your taste preferences.

- For a spicier jambalaya, add more tabasco sauce.

- Stir the ingredients in the slow cooker occasionally to ensure even cooking.

Serving Suggestions

Loaded Jambalaya can be served on its own as a complete meal, or paired with a side salad or crusty bread for a more filling option. Garnish with additional chopped green onions and parsley for added freshness and flavor.

Cooking Techniques

Browning the chicken before adding it to the slow cooker helps to seal in the juices and enhance the flavor of the dish.

- Cooking the rice separately and adding it to the slow cooker towards the end of the cooking time helps to prevent it from becoming mushy.

- Adding the shrimp towards the end of the cooking time ensures that they are cooked just until pink and tender.

Ingredient Substitutions

Use boneless, skinless chicken thighs or breasts for a leaner option.

- Substitute the ham with cooked sausage or bacon for a different flavor profile.

- Use long-grain white rice or brown rice instead of boil-in-bag rice for a healthier alternative.

Make Ahead Tips

Loaded Jambalaya can be prepared ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve Loaded Jambalaya in individual bowls garnished with chopped green onions and parsley for a colorful and appetizing presentation. Pair with a side of cornbread or garlic bread for a complete meal.

Pairing Recommendations

Loaded Jambalaya pairs well with a variety of beverages, including beer, white wine, or a fruity cocktail. For a non-alcoholic option, serve with sweet tea or lemonade.

Storage and Reheating Instructions

Leftover Loaded Jambalaya can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 4g

Fats

- Total Fat: 12g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 32g

Vitamins and minerals

Vitamin A: 15%

- Vitamin C: 45%

- Calcium: 6%

- Iron: 20%

Alergens

Contains shellfish (shrimp)

Summary

Loaded Jambalaya is a well-balanced meal that is rich in protein and essential vitamins and minerals. It is relatively low in fat and calories, making it a healthy option for those looking to enjoy a flavorful and satisfying meal.

Summary

Loaded Jambalaya is a delicious and satisfying dish that is perfect for feeding a crowd or enjoying as leftovers throughout the week. With a combination of chicken, shrimp, ham, and vegetables cooked together with rice and spices in a slow cooker, this dish is sure to become a new family favorite.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a chilly autumn day and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, one recipe in particular caught my eye - Crockpot Loaded Jambalaya.

I had always loved the bold flavors of Cajun cuisine, and the thought of a hearty jambalaya simmering away in my crockpot all day sounded like a dream come true. I knew I had to give it a try.

I had never made jambalaya before, but I was determined to learn. I gathered all the ingredients - smoked sausage, chicken breasts, bell peppers, onions, celery, tomatoes, and of course, plenty of Cajun spices. As I chopped and sautéed and stirred, the kitchen filled with the intoxicating aroma of garlic and paprika and cayenne.

I let the jambalaya simmer in the crockpot for hours, allowing the flavors to meld and deepen. By dinnertime, the house was filled with the mouthwatering scent of spicy sausage and tender chicken, mingling with the earthy sweetness of the vegetables. I couldn't wait to dig in.

As I took my first bite of the Crockpot Loaded Jambalaya, I was transported to a tiny Cajun kitchen in the heart of Louisiana. The flavors were rich and complex, with just the right amount of heat. The rice was perfectly cooked, soaking up all the delicious juices from the sausage and chicken. It was a masterpiece of a meal, and I couldn't believe I had made it myself.

Over the years, I made the Crockpot Loaded Jambalaya again and again, tweaking the recipe here and there to suit my own tastes. I added extra bell peppers for a pop of color, threw in some shrimp for a touch of sweetness, and even experimented with different types of sausage. Each batch was a little different, but they were all equally delicious.

One day, I decided to invite my neighbor over for dinner and serve him my famous Crockpot Loaded Jambalaya. He took one bite and his eyes lit up with delight. "This is incredible!" he exclaimed. "You have to give me the recipe."

I laughed and told him that the recipe was a closely guarded secret, passed down through generations of my family. But I promised to teach him how to make it himself, and so we spent the afternoon cooking together, chopping and stirring and laughing as the jambalaya bubbled away in the crockpot.

As we sat down to eat, my neighbor couldn't stop raving about how delicious the jambalaya was. He asked me where I had learned to make such an amazing dish, and I told him the story of how I had discovered the recipe in my grandmother's old cookbook.

"I've always loved cooking," I said, "and I've been collecting recipes from all over the world for as long as I can remember. But there's something special about this jambalaya. It's more than just a recipe - it's a connection to my roots, a taste of home."

My neighbor nodded in understanding, his mouth full of spicy sausage and tender chicken. "I can see why you love this dish so much," he said. "It's not just about the flavors, it's about the memories and the tradition."

And he was right. Every time I make Crockpot Loaded Jambalaya, I feel like I'm bringing a little piece of my past to life. I can almost hear my grandmother's voice guiding me through the recipe, her hands deftly chopping vegetables and stirring pots on the stove.

As I finish my last bite of jambalaya, I can't help but smile. This dish may have come from a cookbook, but it's so much more than just a recipe. It's a taste of history, a reminder of where I come from and the traditions that have shaped me. And for that, I am forever grateful.