Crock Pot Jambalaya (Printer-friendly)

Hearty southern classic with tender chicken, savory sausage, shrimp and spicy Creole flavors, slow-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 & 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
15 - 1 tsp salt
16 - 1/2 tsp black pepper
17 - 2 bay leaves
18 - 1/2 tsp hot sauce

→ Garnishes

19 - Chopped fresh parsley
20 - Sliced green onions

# How-To Guide:

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 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 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 opaque throughout.
05 - Remove and discard bay leaves. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.
06 - Ladle into bowls and garnish with fresh parsley and sliced green onions if using. Serve immediately.

# Expert Advice:

01 -
  • The crock pot does all the heavy lifting while you go about your day, and somehow the flavors develop even better than the stovetop version
  • Its one of those rare meals that actually tastes better reheated the next day, making it perfect for meal prep or feeding a crowd
02 -
  • Don't be tempted to add the rice at the beginning—it will turn to mush after four hours
  • The timing on the shrimp is non-negotiable. Five minutes too long and you're eating rubber
03 -
  • Use long-grain rice specifically—short grain will become gluey and unpleasant
  • If your crock pot runs hot, check the rice at 25 minutes instead of waiting the full 40

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