How to Make Jambalaya | Easy Recipe with VitaClay Fast Slow Cooker

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JAMBALAYA
Hands-down the best jambalaya recipe! It is surprisingly easy to make, customizable with your favorite proteins (I used chicken, shrimp and Andouille sausage), and full of bold, zesty, Cajun flavors that everyone will love.

TOTAL TIME: 55 MINS
PREP TIME: 15 MINS
COOK TIME: 40 MINS

INGREDIENTS:
3 tablespoons olive oil, divided
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 pound and andouille sausage or any of your favorite sausage, thinly sliced
3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper)
2 ribs celery, diced
1 jalapeño pepper, seeded and finely chopped
1 white onion, diced
4 cloves garlic, peeled and minced
1 (14-ounce) can crushed tomatoes
3-4 cups chicken stock
1 1/2 cups uncooked long grain white rice
2 tablespoons Cajun seasoning or Creole seasoning
1 teaspoon dried thyme, crushed
1/4 teaspoon cayenne pepper
1 bay leaf
1-pound raw large shrimp, peeled and deveined
1 cup thinly-sliced okra*
Kosher salt and freshly-cracked black pepper
optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce

DIRECTIONS:
1. (optional) Sauté the chicken and sausage with oil for 5-7 minutes, until the chicken and the sausage are lightly browned. Transfer to Vita Clay pot.
2. Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened. Transfer to vitaclay pot.
3. Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine in vita clay pot. Set on "regular" (white) rice cooking to cook.
4. At last 10 minutes rice cooking, add shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
5. Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed.
6. Serve warm with your desired garnishes.

CAJUN SEASONING
2 tablespoons garlic powder.
2 tablespoons Italian seasoning.
2 tablespoons paprika.
2 tablespoons salt.
1 tablespoon black pepper.
1 tablespoon cayenne pepper.
1 tablespoon dried thyme.
1 tablespoon onion powder.