Crock Pot Jambalaya (Print Page)
Hearty southern-style jambalaya with chicken, sausage, and shrimp, slowly simmered with Creole spices for effortless comfort food.
# What You Need:
→ Meats & Seafood
01 - 2 boneless skinless chicken breasts cut into 1-inch pieces
02 - 10 oz smoked Andouille sausage sliced
03 - 8 oz raw shrimp peeled and deveined
→ Vegetables
04 - 1 large onion diced
05 - 1 green bell pepper diced
06 - 2 celery stalks diced
07 - 4 cloves garlic minced
08 - 1 can 14 oz diced tomatoes with juice
→ Rice & Liquids
09 - 1 cup long grain white rice rinsed
10 - 2 cups low-sodium chicken broth
→ Spices & Seasonings
11 - 1 tsp smoked paprika
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 1/2 tsp cayenne pepper
15 - 1 tsp salt
16 - 1/2 tsp black pepper
17 - 2 bay leaves
18 - 1/2 tsp hot sauce optional
# Directions:
01 - Place chicken sausage onion bell pepper celery garlic diced tomatoes chicken broth paprika thyme oregano cayenne salt pepper and bay leaves in the slow cooker. Stir thoroughly to distribute seasonings evenly.
02 - Cover and cook on Low setting for 4 hours until chicken is tender and flavors have melded together.
03 - Stir in rinsed rice ensuring it is submerged in the liquid. Continue cooking on Low for 30 to 40 minutes until rice is tender and most liquid has been absorbed.
04 - Add shrimp and stir gently. Cover and cook on Low for 15 minutes until shrimp turn pink and are opaque throughout.
05 - Remove and discard bay leaves. Taste and adjust seasoning with salt pepper or additional hot sauce as desired.
06 - Serve hot garnished with chopped fresh parsley and sliced green onions if desired.
# Expert Tips:
01 -
- The slow cooker does all the heavy lifting so you can actually enjoy your day
- Leftovers taste even better the next day, if they last that long
02 -
- Rinse your rice until the water runs clear or youll end up with a sticky mess instead of fluffy grains
- Let the jambalaya rest for ten minutes before serving—this lets the flavors settle and the rice finish absorbing liquid
03 -
- Chop all your vegetables the night before and store them in the refrigerator for a speedy morning assembly
- Set up the slow cooker liner for the easiest cleanup imaginable