No mine is smoking because I used hot water and bullion cubes because I forgot to buy the package chicken broth, so I had to wait and let this cool off you don’t have to do any of this.
If you just use regular chicken broth. So then, I added in my spices, mixed together, Cajun seasoning, paprika, onion and garlic powder. I just mix it together and sprinkled it into that chicken stock and then I added in some Italian seasoning because it’s easier than adding an individual um, oregano thyme. I just use Italian seasoning because it’s all combined just added it in there give it a quick stir and then we can add in our minced garlic here I’m adding a little bit of tomato paste when I’m from jambalaya is more Brown base than red.
So we don’t use diced tomatoes in our jambalaya. We just use a little bit of tomato paste, so I’m just stirring that in and now that we have our seasoned base ready, we can add in our chicken thighs I’m using boneless skinless chicken thighs. You can use chicken breasts, but I just find that thighs are more flavorful in this recipe. I cleaned most of the fat off, but I reserved a little bit to add more flavor.
Now I’m adding in some finely diced onion, bell, pepper and celery, and I use the entire celery stalk, including the celery, leaves so just add that in and lastly, we’re going to add in our sausage, I browned my sausage. I just put them in the oven. On 375 for 10 minutes to get them nice and brown because they won’t Brown as much in the slow cooker. And then I’m going to cover it up with the lid and we’re going to cook on high for two hours or on low for four to five hours after those hours.
The smell is amazing, so now we can take out our chicken thighs and shred them. You can do it with a fork. I throw mine in my stand, mixer thirty seconds and it’s perfectly shredded so once we do, that, just add it back in give it a stir, and now it’s time to add in our rice, I’m using par boiled rice, not regular long grain rice. We need the parboiled rice I’ll, give you some time to Google that and look it up if you’re not familiar.
If you use white rice, the timing would be different and portable. It’s just perfect for jambalaya, whether you’re making it in a crock pot on the stove. It just renders the perfect individual grains for this dish, so we’re going to stir this in really really well and cover it with the lid and we’re going to cook for an additional hour on high and, if you’re doing it on low, give it two hours. But do not lift that lid until the cooking time is up.
If those of you that do not want to add seafood or if you have an allergy, you can stop right here, because this stuff is ready to go. It is absolutely delicious. The texture is perfect. It’s just greatness, but if you’re like me and you love your shrimp, go ahead and add in some raw shrimp and stir it in really really well make sure those shrimp get evenly distributed in the rice and then we’re going to cook on high, whether you cooked It on low or high stick to high with the shrimp once you add them in click it for 20, more minutes on high and thin cookies.
You will have your crock pot jambalaya and I promise you. It will be the best you’ve ever tasted, so go ahead and garnish with some fresh parsley and get done. The recipe link is down there in the description box. Thank you guys so very much for reading. I hope you enjoyed it, and so next time I got ta eat be blessed.
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