Crock Pot Jambalaya (Printable)
A hearty southern classic with chicken, sausage, shrimp, and Creole spices, all slowly simmered 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 adjust to taste
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
# Directions:
01 - Place chicken sausage onion bell pepper celery garlic diced tomatoes chicken broth paprika thyme oregano cayenne salt pepper and bay leaves in slow cooker. Mix thoroughly to distribute seasonings evenly.
02 - Cover slow cooker 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 fully 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 to combine. Cover and cook on Low for 15 minutes until shrimp turn pink and opaque throughout.
05 - Remove and discard bay leaves. Taste broth and adjust seasoning with additional salt pepper or hot sauce as desired. Serve hot topped with fresh parsley and green onions.
# Expert Tips:
01 -
- Set it and forget it while your house fills with incredible aromas that make everyone drift into the kitchen asking what smells so good
- The rice cooks right in the slow cooker absorbing all those layered flavors from the Andouille and spices
- Perfect for busy weeknights or weekend gatherings when you want something impressive but hands off
02 -
- Browning your Andouille in a skillet before adding it to the slow cooker adds an extra layer of caramelized flavor that makes a huge difference
- Different slow cookers run at different temperatures so check your rice at the 30 minute mark to avoid mushy grains
- The rice will continue absorbing liquid as it sits so if it looks done but still has visible liquid that is perfectly normal
03 -
- Cook your rice on the stove top separately and stir it in during the last 15 minutes if you prefer more distinct grains
- Layer your ingredients instead of stirring everything together at the start for slightly different textures throughout