Crock Pot Jambalaya (Print Version)

Hearty southern classic with tender chicken, sausage, and shrimp slow-cooked with Creole 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 - 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 Make It:

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 crock pot. Stir 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 until fully incorporated. 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 jambalaya and adjust seasoning with salt, pepper, or additional hot sauce as desired.
06 - Ladle hot jambalaya into bowls and garnish with fresh parsley and sliced green onions if using.

# Expert Advice:

01 -
  • The slow cooker does all the heavy lifting while you go about your day
  • One pot means minimal cleanup which is always a win
  • Leftovers somehow taste even better the next day
02 -
  • The rice continues absorbing liquid as it sits, so dont worry if it looks slightly soupy when you turn off the cooker
  • Different brands of rice absorb liquid differently, so check at 30 minutes
03 -
  • Lightly browning the sausage in a skillet first adds an extra layer of smoky depth
  • Let the jambalaya rest for 10 minutes before serving for better texture

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