This year I’ve decided I want to come up with more recipes which use my slow cooker. I love the convenience of the slow cooker, and my sweet husband got me a new one at Christmas time which is even more fun. Part of what I love about this slow cooker is that, unlike my first slow cooker, it is programmable by temperature as well as setting a high or low slow cook. It has a very nice non-stick surface and I find if I tackle the dishes right after dinner just about everything cleans off easily.
This slow cooker Jambalaya recipe was the result of finding some nice spicy chicken sausage in the freezer that needed using. I also had chunked up chicken and veg on hand. Traditionally Jambalaya is a cajun dish that’s pretty much based out of cleaning out your meats and veggies, adding spice and pouring it over rice. Many versions of Jambalaya have seafood in them, but here in landlocked Utah I can’t always lay hands on excellent seafood, and chicken makes a pretty good stand in. You can make this as hot or not as you like by adding more cajun spices or a few extra shots of hot sauce, I like the Louisiana style.
Ultra Gel is a great ingredient when working with a slow cooker because we don’t have to heat everything to boiling in order to thicken it. We can just sprinkle the Ultra Gel on the top of the Jambalaya, stir it in and serve. It’s convenient and not forcing the vegetables to boil hard in order to thicken the stock means the vegetables stay in bigger chunks and taste amazing.
Slow Cooker Jambalaya with Ultra Gel
1 pound chicken chunks
1 pound spicy sausage, cut into piece (andoullie sausage is traditional and yummy)
1 medium onion, diced
1 bell pepper, chopped
3 stalks of celery, chopped
1 carrot, chopped
1-2 cans diced tomatoes (I prefer the low sodium versions. I’ve also used 3 fresh tomatoes)
2 cups chicken broth
1-3 teaspoons Cajun seasoning
dash hot sauce
Combine all ingredients except for Ultra Gel in a large slow cooker. For additional flavor you can saute the onion, pepper, celery and carrot before adding to the mix. Slow cook for 4-6 hours on high. Taste and adjust seasonings as needed. Thicken with Ultra Gel and serve over rice.
This dish freeze well and will keep up to 6 months in the freezer.
*Shelled and deveined shrimp can be added in the last 15 minutes of cooking.