Crock Pot Jambalaya (Printable)
Hearty southern classic with chicken, sausage, shrimp and creole spices, slowly 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
# How To Make It:
01 - Place chicken, sausage, onion, bell pepper, celery, garlic, diced tomatoes with juice, chicken broth, paprika, thyme, oregano, cayenne, salt, pepper, and bay leaves in the crock pot. Stir thoroughly to distribute all spices and vegetables 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's submerged in the liquid. Continue cooking on Low for 30 to 40 minutes until rice is tender and most liquid has been absorbed.
04 - Gently fold in shrimp, 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. Serve immediately, garnished with chopped fresh parsley and sliced green onions if preferred.
# Expert Hints:
01 -
- Set it and forget it convenience that still delivers restaurant quality flavor
- The rice cooks right in the pot absorbing all those spicy savory juices
- Perfect for meal prep and actually tastes even better the next day
02 -
- Browning your sausage in a skillet before adding it to the slow cooker creates an incredibly deep smoky flavor that is worth the extra pan
- Different rice brands absorb liquid differently, so check at the 30 minute mark and add a splash of broth if it looks too dry
- The shrimp go in last, and I mean last, because they turn from perfect to rubbery in the blink of an eye
03 -
- Give your rice a thorough rinse until the water runs completely clear, this single step prevents gummy jambalaya
- Set out all your ingredients before starting, once everything is in that pot you really cannot adjust the ratios
- Keep your hot sauce on the table rather than in the pot so everyone can customize their own heat level