Crock Pot Jambalaya (Printable)
Hearty southern classic packed with tender chicken, savory sausage, shrimp and spicy Creole flavors, all 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 & 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
→ Garnishes
19 - Chopped fresh parsley
20 - Sliced green onions
# How-To Steps:
01 - Place chicken sausage onion bell pepper celery garlic diced tomatoes broth paprika thyme oregano cayenne salt pepper and bay leaves in slow cooker. Mix thoroughly to distribute spices 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 until fully incorporated. Continue cooking on Low for 30-40 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 and adjust seasoning with additional salt pepper or hot sauce as desired.
06 - Ladle into bowls and garnish with fresh parsley and green onions if using.
# Expert Advice:
01 -
- The slow cooker does all the heavy lifting while you go about your day
- That perfect balance of smoky spicy and savory that makes you close your eyes
02 -
- Adding shrimp too early makes them rubbery and tough
- The rice continues absorbing liquid as it sits so dont worry if it looks a little loose right after cooking
03 -
- Browning the sausage first in a skillet adds a depth of smokiness worth the extra pan
- Taste at the very end before adding more salt the sausage and broth already bring plenty