Jambalaya is a hallmark of regional Creole cooking and there must be a version for every restaurant in New Orleans. It is a complex one-pot dish, composed of rice, onions, green peppers, tomatoes, a cured meat such as ham or bacon, poultry, and shellfish, or any combination thereof.
Yield: Serves 4 to 6
1 large yellow onion, chopped
1 cup thinly sliced celery
One 14.5-ounce can diced tomatoes, with their juice
One 14.5-ounce can chicken broth
3 ounces tomato paste (half of a 6-ounce can)
1½ tablespoons Worcestershire sauce
1½ teaspoons Cajun seasoning
1 pound boneless, skinless chicken breast halves or thighs, cut into ¾-inch pieces
1½ cups converted rice
8 ounces raw large shrimp (16 to 20 or 21 to 30 count), peeled and deveined
¾ cup seeded and chopped green bell pepper
1. Combine the onion, celery, tomatoes with their juice, broth, tomato paste, Worcestershire, and Cajun seasoning in the slow cooker. Stir in the chicken and rice. Cover and cook until most of the liquid is absorbed, the chicken is cooked through, and the rice is tender, on LOW for 5 to 6 hours, or on HIGH for 2½ to 3 hours.
2. Stir in the shrimp and green pepper, cover, and cook on HIGH for 10 to 15 minutes, until the shrimp is cooked through. Serve immediately in shallow bowls with fresh French bread and butter.
Cooker: Medium or large round or oval
Setting and cook times: LOW for 5 to 6 hours, or HIGH for 2½ to 3 hours, then HIGH for 10 to 15 minutes (when shrimp and green pepper are added)