Crock Pot Jambalaya (Printable)
Hearty Southern classic with chicken, sausage, shrimp and Creole spices, slow-cooked to tender 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 teaspoon smoked paprika
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon cayenne pepper
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - 2 bay leaves
18 - 1/2 teaspoon hot sauce optional
→ Garnishes
19 - Chopped fresh parsley
20 - Sliced green onions
# How to Make It:
01 - Add chicken sausage onion bell pepper celery garlic diced tomatoes chicken broth paprika thyme oregano cayenne salt pepper and bay leaves to slow cooker Stir thoroughly to distribute seasonings evenly
02 - Cover and cook on Low setting for 4 hours until chicken is tender and flavors have melded
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 is absorbed
04 - Add shrimp stir well cover and cook on Low for 15 minutes until shrimp turn pink and opaque throughout
05 - Remove and discard bay leaves Taste adjust seasoning with additional salt pepper or hot sauce as desired
06 - Serve hot garnished with chopped fresh parsley and sliced green onions if desired
# Expert Advice:
01 -
- Set it and forget it cooking that lets your slow cooker do all the heavy lifting
- The flavors get better and deeper the longer it simmers, making your house smell incredible
02 -
- I once forgot to rinse the rice and ended up with a gummy mess that still tasted good but had the wrong texture
- Adding shrimp at the beginning turns them into tough little rubber nuggets you'll want to spit out
03 -
- Don't lift the lid too often during cooking or you'll lose heat and extend the cooking time
- If the rice is still crunchy after 40 minutes, add a splash more broth and keep cooking