Slow Cooker Jambalaya: A Flavorful One-Pot Meal

Serving: Serve your Jambalaya as is or with a side of crusty bread or cornbread.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of chicken broth.

Variations:
Add Shrimp: Stir in cooked shrimp about 10 minutes before serving for an authentic Jambalaya twist.

Spicy Kick: If you like more heat, add a chopped jalapeño or a dash of hot sauce to the mix.

Vegetarian Version: Omit the meat and add extra vegetables like okra, mushrooms, or zucchini for a hearty vegetarian dish.

FAQ:
Can I use brown rice instead of white rice?

Yes! If you use brown rice, increase the cooking time and liquid by about 30 minutes and 1/2 cup of broth to ensure the rice cooks properly.

Can I make this dish ahead of time?

Absolutely! You can assemble everything in the slow cooker the night before and refrigerate it. Then, just set it to cook in the morning.

Prep Time: 10 minutes
Cook Time: 4-6 hours on low or 2-3 hours on high
Total Time: 4-6 hours
Calories: ~450 per serving
Protein: ~30g per serving