Crock Pot Jambalaya (Print version)
Hearty Creole jambalaya with chicken, sausage, and shrimp simmered slowly with aromatic vegetables and spices.
# 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 - 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 optional
→ Garnishes
19 - Chopped fresh parsley
20 - Sliced green onions
# Method:
01 - Place chicken pieces sliced sausage onion bell pepper celery garlic diced tomatoes chicken broth paprika thyme oregano cayenne salt pepper and bay leaves in slow cooker. Stir thoroughly to distribute seasonings evenly.
02 - Cover slow cooker and cook on low heat setting for 4 hours until chicken is fully cooked and vegetables are tender.
03 - Stir in rinsed rice until well combined. 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 bay leaves and discard. Taste jambalaya and adjust seasoning with salt pepper or additional hot sauce as desired.
06 - Ladle hot jambalaya into bowls and garnish with fresh chopped parsley and sliced green onions if using.
# Expert advice:
01 -
- Everything happens in one pot with almost zero active cooking time
- The slow cooker melds flavors together in a way stovetop cooking cant replicate
02 -
- Resist the urge to lift the lid during the first 4 hours, every peek adds 15 minutes of cooking time
- The rice continues absorbing liquid even after you turn off the heat, so stop while theres still some sauce visible
03 -
- Brown your Andouille in a skillet first for extra caramelized flavor
- Use converted rice if you want foolproof results that never get mushy