Crock Pot Jambalaya (Print)

Hearty southern classic with tender chicken, sausage, and shrimp in a spicy Creole sauce, slow-cooked to perfection in your crock pot.

# 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 - 0.5 tsp cayenne pepper
15 - 1 tsp salt
16 - 0.5 tsp black pepper
17 - 2 bay leaves
18 - 0.5 tsp hot sauce

→ 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. Mix 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 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 additional minutes until shrimp turn pink and opaque throughout.
05 - Remove and discard bay leaves. Taste the mixture and adjust salt pepper or hot sauce as desired.
06 - Ladle hot into bowls and top with fresh parsley and sliced green onions if using.

# Expert Tips:

01 -
  • Everything cooks in one pot while you go about your day
  • The shrimp stays perfectly tender because it is added at the end
  • The flavors develop beautifully over hours of gentle cooking
02 -
  • Browning the sausage first adds a depth of smokiness that you cannot get from slow cooking alone
  • The rice continues absorbing liquid as it sits so do not worry if there seems to be a little extra liquid at first
  • Shrimp cooks quickly and rubbery shrimp is the price of adding them too early
03 -
  • Rinse the rice until the water runs clear to prevent excess starch from making the dish gummy
  • Let the jambalaya rest for 5 minutes after cooking before serving so the rice firms up slightly

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