Ingredients:

  • 1.5 lbs (680 g) Boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
  • 1 lb (450 g) High-quality smoked Andouille sausage (GF), sliced ½-inch (1.2 cm) thick
  • 2 Tbsp (30 ml) Olive oil or other neutral cooking oil
  • 1 large Yellow onion (approx. 225 g), diced finely
  • 1 large Green bell pepper (approx. 180 g), seeded and diced
  • 2 stalks Celery (approx. 100 g), diced
  • 4 cloves Garlic, minced
  • 1.5 tsp (7.5 ml) Cajun or Creole seasoning blend (GF, without added salt)
  • 1 tsp (5 ml) Dried thyme
  • 1 tsp (5 ml) Smoked paprika
  • ½ tsp (2.5 ml) Dried oregano
  • ½ tsp (2.5 ml) Cayenne pepper (adjust up or down for heat preference)
  • 1 tsp (5 g) Kosher salt, plus more to taste
  • ½ tsp (2.5 ml) Freshly cracked black pepper
  • 4 cups (950 ml) Low-sodium GF Chicken Stock
  • 1 Bay leaf
  • 1.5 cups (300 g) Long grain white rice (e.g., converted or basmati), rinsed thoroughly
  • ½ cup Fresh parsley (approx. 15 g), chopped (for garnish)
  • 2 Scallions (spring onions), thinly sliced (for garnish)

Instructions:

  1. Sear the Sausage: Heat the oil in the skillet over medium-high heat. Add the sliced Andouille sausage and sear until deeply browned and slightly crisp, about 3–4 minutes per side.
  2. Remove Sausage: Transfer the seared sausage to the slow cooker insert. Leave the rendered fat and oil behind in the skillet.
  3. Sauté the Trinity: Reduce heat to medium. Add the onion, celery, and bell pepper (the Holy Trinity) to the skillet. Cook, stirring occasionally, until vegetables are soft and translucent (about 8–10 minutes).
  4. Bloom the Spices: Add the minced garlic and all the dry seasonings (Cajun blend, thyme, oregano, paprika, cayenne, salt, and pepper) to the skillet. Cook for 1 minute until fragrant.
  5. Deglaze: Pour about ½ cup of the chicken stock into the skillet, scraping up any browned bits (fond) stuck to the bottom. Cook for 1 minute until slightly reduced.
  6. Combine Base: Transfer the sautéed vegetable mixture and the stock/spice mixture into the slow cooker with the seared sausage.
  7. Add Chicken and Liquid: Add the raw chicken thigh pieces, the remaining chicken stock, and the bay leaf to the slow cooker. Stir gently to combine everything.
  8. Set and Cook: Cover the slow cooker. Cook on LOW for 6–6.5 hours or on HIGH for 3–3.5 hours. (The chicken should be tender, and the liquid should be fully seasoned.)
  9. Prepare the Rice: Crucially, rinse the rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch, preventing a gummy jambalaya.
  10. Add Rice: Stir the rinsed rice into the jambalaya mixture in the slow cooker. Ensure the rice is fully submerged in the liquid.
  11. Final Cook: Cover the slow cooker and continue cooking on HIGH until the rice is tender, most of the liquid has been absorbed, and the texture is correct (approximately 30–45 minutes).
  12. Rest and Serve: Turn off the slow cooker, remove the bay leaf, and let the jambalaya rest (covered) for 10 minutes. This resting period allows the steam to fully finish the rice.
  13. Garnish: Fluff the jambalaya gently with a fork. Stir in half the chopped parsley and garnish with the remaining parsley and sliced scallions just before serving.