Ingredients:

  • 1 tbsp Olive Oil or high-heat oil
  • 1 lb Andouille Sausage (or smoked Polish sausage), sliced into ½-inch thick rounds
  • 1 large Yellow Onion, finely diced
  • 1 large Green Bell Pepper, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 1.5 lbs Boneless, Skinless Chicken Thighs, cut into 1-inch cubes
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 3 cups Strong Chicken Stock (low sodium)
  • 2 tsp Dried Thyme
  • 2 Bay Leaves
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Cajun Seasoning
  • 1 tsp Salt (Kosher or Sea, adjust to taste)
  • ½ tsp Freshly ground Black Pepper
  • 1.5 cups Long-Grain White Rice
  • 1 lb Raw Prawns/Shrimp (peeled and deveined)
  • 3-4 Spring Onions (scallions), thinly sliced for garnish
  • Small handful Fresh Parsley, chopped for garnish

Instructions:

  1. Prep the Ingredients: Dice the Holy Trinity (onion, celery, bell pepper). Cut the chicken thighs and sausage. Have all seasonings measured out.
  2. Sear the Sausage: Heat oil in the large skillet over medium-high heat. Add the Andouille sausage and sear until well-browned and fat is rendered (about 5-7 minutes). Use a slotted spoon to transfer the sausage to the slow cooker, leaving the rendered fat in the skillet.
  3. Sauté the Trinity: Reduce heat to medium. Add the diced onion, celery, and bell pepper to the skillet with the rendered fat. Sauté for 8-10 minutes until softened and beginning to caramelise.
  4. Add Aromatics: Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Transfer: Scrape the contents of the skillet (the vegetables and all the delicious pan juices) into the slow cooker.
  6. Combine Main Ingredients: Add the cubed chicken thighs, diced tomatoes (undrained), chicken stock, dried thyme, bay leaves, Cajun seasoning, Worcestershire sauce, salt, and pepper to the slow cooker.
  7. Set and Forget: Stir everything well to combine. Cover the slow cooker. Cook on HIGH for 3.5 to 4 hours OR on LOW for 7 to 8 hours.
  8. Incorporate Rice: Skim any excessive fat from the top of the stew (optional). Stir in the long-grain white rice.
  9. Continue Cooking: Increase the slow cooker setting to HIGH (if it wasn't already). Cook for an additional 20 to 30 minutes. The rice should absorb most of the liquid and be tender.
  10. Add Seafood (Optional): If using prawns, gently stir them into the hot mixture during the final 10 minutes of rice cooking. Prawns turn pink and opaque when done.
  11. Rest: Turn the slow cooker off or switch to 'Keep Warm.' Let the Jambalaya rest, covered, for 10 minutes to allow the flavors to settle.
  12. Serve: Remove the bay leaves. Stir well, garnish generously with fresh parsley and spring onions, and serve piping hot.