Crock Pot Jambalaya (Print View)
Hearty southern classic with tender chicken, sausage, shrimp, and spicy Creole flavors, slow-cooked to perfection.
# What You'll 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
09 - 1 cup long grain white rice rinsed
→ Liquids
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
→ Garnishes
19 - chopped fresh parsley
20 - sliced green onions
# How To Make It:
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 spices evenly.
02 - Cover and cook on Low setting for 4 hours until chicken is cooked through and vegetables are tender.
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 opaque throughout.
05 - Discard bay leaves. Taste the jambalaya and adjust seasoning with salt pepper or additional hot sauce as desired.
06 - Serve immediately while hot garnished with fresh chopped parsley and sliced green onions.
# Expert Hints:
01 -
- The magic happens while you go about your day, returning to a kitchen that smells like a New Orleans street festival
- Every protein gets perfectly tender without any standing over a hot stove or complicated timing
02 -
- Resist the urge to lift the lid during the initial four hours because every time you do, you add twenty minutes to the cooking time
- The rice continues absorbing liquid after you turn off the heat, so stop cooking while there is still a tiny bit of visible liquid in the pot
03 -
- Rinse your rice until the water runs clear to remove excess starch and prevent gummy results
- Raw shrimp can be frozen and added directly to the pot without thawing, just add two minutes to the final cooking time