Colleen'S Slow Cooker Jambalaya

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Colleen'S Slow Cooker Jambalaya to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Colleen'S Slow Cooker Jambalaya, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound skinless, boneless
• chicken breast halves - cut into 1
• inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes
• with juice
• 1 large onion, chopped
• 1 large green bell pepper,
• chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp
• without tails

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth

Step 2: Technique & Execution

Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme

Step 3: Technique & Execution

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High

Step 4: Technique & Execution

Stir in the shrimp during the last 30 minutes of cook time.