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Recipe Slow Cooker Jambalaya

Slow Cooker Jambalaya

  • Difficulty Level: 2
  • Serves Serves: 8
  • Preparation

    20 mins

  • Cooking

    210 mins

Fusion Chicken Vegetable Rice or Noodle Pork Seafood Dinner Lunch Over 60 mins

What You Will Need

Ingredients

  • 1 white onion, diced
  • 3 celery ribs, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 lb. smoked sausage, sliced
  • 1 lb. boneless skinless chicken thighs, cut into bite sized pieces
  • 1 (28 oz.) can diced tomatoes
  • 1 lb. large shrimp, peeled and deveined
  • 4 cups cooked white rice
  • chopped parsley, for garnish

Seasoning

  • 1 ½ Tbsp. Lee Kum Kee Chiu Chow Style Chili Oil
  • 1 Tbsp. dried oregano
  • 2 bay leaves
  • 1 ½ Tbsp. Creole seasoning
  • salt and pepper, to taste

Made with
Lee Kum Kee products

Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil

How to make it

  1. Add the Lee Kum Kee Chiu Chow Style Chili Oil, onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning to a large slow cooker. Mix until combined.
  2. Cook on high for 3 hours. The vegetables should be tender and the chicken is cooked through.
  3. Add the shrimp to the slow cooker. Stir and cover. Cook on high for another 30 to 45 minutes until the shrimp are cooked through.
  4. Remove bay leaves from the jambalaya. Season with salt and pepper to taste and stir the cooked rice into the jambalaya. Garnish with fresh chopped parsley and enjoy!

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