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    Home » Autumn Slow Cooker

    Slow-Cooker Chicken and Andouille Jambalaya (From the Pantry: Ro*Tel)

    Apr 24, 2013 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 5 Comments

    Jump to Recipe Print Recipe

    Slow-Cooker Chicken and Andouille Jambalaya - Andrea Meyers

    I remember very clearly the first time I had Ro*Tel®. I was spending a summer working in Arkansas, and the family I stayed with made the now-(in)famous Velveeta and Ro*Tel dip. This was back in the 80s when thick and gooey cheese-coated nachos was all the rage at sporting events and sports bars, and I remember thinking how addictive that dip was. Even though I haven’t made the dip in years, I still always have cans of Ro*Tel® Diced Tomatoes & Green Chilies in our pantry because it’s such a great convenience item, especially when chili peppers are out of season. I throw it in soups and stews all the time, and it’s perfect for slow cooker recipes such as this chicken and andouille jambalaya, or even spicing up a pot of plain rice. When you need tomatoes and chilies, a can of Ro*Tel® is perfect.

    Now there are six different kinds of Ro*Tel® to choose from—Original, Mild, Hot, Chunky, Mexican with Lime and Cilantro, and Chili Fixin’s (missing from the photo below)—so you can pick one to match your dish and heat preference. For this jambalaya, I use one can of Original and one can of Mild, but you can mix it up however you like.

    Ro*Tel cans - Andrea Meyers

    Recipe Notes

    For this jambalaya, I broke out the slow cooker and stirred in the rice during the last 30 minutes of cooking. Let it cook on low for most of the day, then stir in the rice and cover, keeping on low for another 10 minutes. Then turn the heat back to warm until the rice has absorbed liquid and is fluffy. If you like your jambalaya to be more soupy, add another cup or two of chicken stock at the beginning

    [Note: This post is not sponsored or in any way endorsed by Ro*Tel®, I just happen to like the product.]

    P.S. Aren’t those rustic bowls beautiful? I must give a shout out today to my fabulously talented Aunt Doris, who made those for me. I think I’ll have to get some plates to match, too!

    Slow-Cooker Chicken and Andouille Jambalaya - Andrea Meyers
    Print Pin

    Slow-Cooker Chicken and Andouille Jambalaya

    Prep Time35 mins
    Cook Time5 hrs 30 mins
    Total Time6 hrs 5 mins
    Course: Main Course
    Cuisine: Cajun
    Diet: Gluten Free
    Keyword: chicken, gluten free, pork, rice, Ro*Tel, sausage
    Servings: 8 servings
    Calories: 659kcal
    Author: Andrea

    Equipment

    • large cast iron skillet
    • 6-quart slow cooker

    Ingredients

    • 2 large red onions (chopped)
    • 3 large carrots (diced)
    • 3 stalks celery (diced)
    • 4 tablespoons unsalted butter
    • 1 pound gluten-free Andouille sausage (sliced)
    • 1 pound boneless skinless chicken thighs (chopped)
    • 15 ounces canned tomato sauce
    • 20 ounces Ro*Tel® Diced Tomatoes & Green Chilies (Two 10-ounce cans, one Original and one Mild, but you can use whichever you like.)
    • 1 quart gluten-free chicken stock (or gluten-free low sodium chicken broth)
    • 1 teaspoon crushed oregano
    • 1 tablespoon Creole seasoning
    • ¼ Teaspoon ground cayenne pepper
    • 4 teaspoons garlic
    • 2 bay leaves
    • 3 cups uncooked long grain rice
    • chopped green onions (for garnish)

    Creole Seasoning

    • 2½ tablespoons paprika
    • 2 tablespoons salt
    • 2 tablespoons garlic powder
    • 1 tablespoon ground black pepper
    • 1 tablespoon onion powder
    • 1 tablespoon cayenne pepper
    • 1 tablespoon dried oregano
    • 1 tablespoon dried thyme
    US Customary - Metric

    Preparation

    • Melt the butter in the large cast-iron skillet. Sauté the onions, carrots, and celery until soft, about 5 minutes, then transfer to the slow cooker.
    • Sautéed the sliced sausage until browned, about 8 minutes. Drain the sausage and transfer to the slow cooker, reserving 2 tablespoons of the rendered fat. Sauté the cut chicken pieces until lightly browned, then drain and transfer to the slow cooker.
    • Add the tomato sauce, Ro*Tel®, chicken stock, Creole seasoning, oregano, cayenne pepper, garlic, and bay leaves. Stir and cover. Cook on low about 5 hours. Stir in the rice and continue cooking on low for about 10 minutes, then turn heat down to warm for about 20 more minutes. Stir and serve in bowls with chopped green onions for garnish.

    Nutrition

    Calories: 659kcal | Carbohydrates: 71g | Protein: 33g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 2651mg | Potassium: 1116mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6006IU | Vitamin C: 16mg | Calcium: 117mg | Iron: 6mg
    Tried this recipe?Share in the comments!

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    More Jambalaya Recipes From Other Blogs

    • Sass & Veracity – Jambalaya with Andouille, Shrimp, and Chicken
    • The Perfect Pantry – Jambalaya
    « Roasted Bacon-Wrapped Pork Tenderloin
    Asparagus Risotto »

    Reader Interactions

    Comments

    1. Kalyn says

      April 25, 2013 at 3:48 pm

      Great recipe; just bookmarked it!

      Reply
      • Andrea says

        April 29, 2013 at 5:43 pm

        Thanks Kalyn, my guys loved it!

        Reply
    2. Lydia (The Perfect Pantry) says

      May 02, 2013 at 6:16 pm

      Are you using uncooked or cooked rice?

      Reply
      • Andrea says

        February 17, 2014 at 6:27 pm

        Hi Lydia. It's uncooked rice. Thanks for catching that, I updated the ingredients list.

        Reply

    Trackbacks

    1. Slow Cooker 125 Amazing Recipes - Just 2 Sisters says:
      June 10, 2014 at 10:01 am

      […] Slow-Cooker Chicken and Andouille Jambalaya […]

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