Slow Cooker Seafood Chorizo Jambalaya Recipe

Slow cooker seafood chorizo jambalaya recipe. Very delicious vegetable broth-based seafood recipe with shrimp, clams, and chorizo cooked in a slow cooker.

What is Seafood Chorizo Jambalaya

Seafood Chorizo Jambalaya is a flavorful and hearty dish that combines the best of both worlds – seafood and chorizo. This traditional Louisiana Creole dish is a variation of the classic jambalaya, which is typically made with meat, vegetables, and rice.

Seafood Chorizo Jambalaya takes this dish to the next level by incorporating succulent shrimp, tender clams, and spicy chorizo. The combination of these ingredients creates a symphony of flavors that will tantalize your taste buds.

The seafood adds a delicate sweetness to the dish, while the chorizo brings a smoky and spicy kick. The flavors meld together beautifully, creating a harmonious balance that is both satisfying and delicious.

Seafood Chorizo Jambalaya is a versatile dish that can be enjoyed on its own or served with a side of crusty bread or a fresh salad. It’s perfect for a cozy family dinner or entertaining guests. Give this recipe a try and experience the deliciousness of Seafood Chorizo Jambalaya for yourself.

How to Make Jambalaya in a Slow Cooker

To make jambalaya in a slow cooker, you can follow this easy and delicious recipe for slow cooker seafood chorizo jambalaya. This recipe combines the flavors of shrimp, clams, and chorizo in a vegetable broth-based dish that is sure to satisfy your taste buds.

Start by gathering your ingredients, which include 1 large yellow onion, peeled and chopped, 2 ribs of celery, sliced, 1 green bell pepper, seeded and chopped, 1 red bell pepper, seeded and chopped, and of course, the star ingredients – shrimp, clams, and chorizo.

In your slow cooker, combine the chopped onion, sliced celery, and chopped bell peppers. Add the shrimp, clams, and chorizo to the slow cooker, ensuring that they are evenly distributed throughout the vegetables.

Next, pour in the vegetable broth, which will serve as the base for the jambalaya. The broth will infuse the dish with flavor and keep the ingredients moist as they cook.

Set your slow cooker to low heat and let the jambalaya cook for several hours, allowing the flavors to meld together and the seafood to become tender and succulent.

Once the jambalaya is cooked to perfection, serve it hot and enjoy the rich and savory flavors of this slow cooker seafood chorizo jambalaya. It’s a dish that is sure to impress your family and friends, and it’s perfect for any occasion. So grab your slow cooker and get ready to indulge in this delicious jambalaya recipe.

YOU MAY LIKE AS WELL:

Slow Cooker Nova Scotia Seafood Chowder

Asian-Style Seafood Soup

Best Italian Seafood Spaghetti Recipe

Seafood Jambalaya Serving Suggestions

When it comes to serving Seafood Chorizo Jambalaya, several options can enhance the flavors and presentation of this delicious dish. Here are a few serving suggestions to consider:

1. Garnish with Fresh Herbs: Sprinkle some freshly chopped parsley or cilantro over the jambalaya just before serving. The vibrant green color and aromatic flavors of the herbs will add a pop of freshness to the dish.

2. Serve with Lemon Wedges: Squeeze a wedge of lemon over the jambalaya to add a tangy and citrusy element. The acidity of the lemon juice will help to brighten the flavors of the seafood and balance out the richness of the chorizo.

3. Pair with Crusty Bread: Serve the Seafood Chorizo Jambalaya with a side of crusty bread. The bread can be used to soak up the flavorful sauce and juices from the jambalaya, making each bite even more satisfying.

4. Add a Side Salad: For a refreshing contrast, serve the jambalaya with a side salad. A simple green salad with a light vinaigrette dressing can provide a crisp and refreshing accompaniment to the rich and spicy flavors of the jambalaya.

5. Serve as a One-Pot Meal: Seafood Chorizo Jambalaya is a complete meal on its own, packed with protein, vegetables, and grains. Serve it in bowls and enjoy it as a satisfying and hearty one-pot meal.

These serving suggestions will elevate your Seafood Chorizo Jambalaya to the next level, adding extra layers of flavor and texture. Experiment with different combinations to find your favorite way to enjoy this delicious dish.

How to Store Leftovers

After enjoying a delicious meal of Slow Cooker Seafood Chorizo Jambalaya, you may find yourself with some leftovers. Properly storing these leftovers is essential to maintain their freshness and flavor. Here are some tips on how to store your Seafood Chorizo Jambalaya leftovers:

1. Refrigerate Promptly: Once the jambalaya has cooled down, transfer it to an airtight container and refrigerate it within two hours of cooking. This will help prevent the growth of bacteria and keep the leftovers safe to eat.

2. Divide into Portions: If you have a large batch of jambalaya, consider dividing it into individual portions before storing. This will make it easier to reheat only what you need and avoid waste.

3. Use Proper Containers: Choose containers that are suitable for storing food in the refrigerator. Glass or plastic containers with tight-fitting lids work well. Alternatively, you can use resealable plastic bags.

4. Label and Date: To keep track of your leftovers, label the containers with the date they were stored. This will help you know how long they have been in the refrigerator and ensure you consume them within a safe timeframe.

5. Store in the Refrigerator: Place the containers of jambalaya in the refrigerator and make sure they are stored away from raw meats or other potentially contaminating foods.

Slow Cooker Seafood Chorizo Jambalaya Recipe

Ingredients

• 1 large yellow onion, peeled and chopped
• 2 ribs celery, sliced
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 3 cloves garlic, peeled and chopped
• 1/2 pound (240 g) chorizo, cubed
• 6½ oz (200 g) can chopped clams, drained
• 15½ oz (315 ml) can red kidney beans, drained
• 14½ oz (435 ml) can stewed tomatoes, undrained
• 1 cup (250 ml) vegetable broth
• 8 oz (240 ml) can tomato sauce
• 1½ teaspoons Cajun seasoning
• 1/2 teaspoon salt
• 1½ cups (375 ml) instant brown rice
• 1/2 pound (240 g) cooked, shelled and deveined shrimp, tails intact
• 3 scallions, trimmed and thinly sliced

Method