Crock Pot Jambalaya
Posted by Katie on Nov 30, 2011 in Chicken, Crock Pot, Main Dish, Rice, Sausage, Seafood, Shrimp | 4 comments
Ever since visiting New Orleans earlier this year I’ve really had a greater appreciation for all cajun food. One in particular. Jambalaya. Last month a coworker and close friend of mine was telling me about this awesome new crock pot recipe she found I knew I had to try it. It had all the ingredients that my husband would love and I really did enjoy eating Jambalaya in New Orleans.
I wasn’t sure about the andouille sausage, but decided to give it a shot. Woah, buddy. It gave the spiciness that this dish deserved! I’ve made this meal a few times now and have found it’s best with the rice cooked in with the meal. It will take an additional 2 hours give or take. Be prepared but know that its well worth the wait. If you get home at 5 your meal is almost done cooking. Add the rice in followed by shrimp and you’ll have dinner on the table by 7. If you aren’t patient and don’t want to eat that late then cook the rice on the side and spoon a generous portion of the jambalaya on top of the rice.
Adapted from: Food Network, Robin Miller
| Crock Pot Jambalaya |
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 pound andouille sausage, diced
- 1 (28-ounce) can diced tomatoes
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 stalk celery, chopped
- 1 cup reduced-sodium chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon hot sauce
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 pound frozen (or fresh) peeled and cooked shrimp, thawed
- 2 cups white rice
- The night before or day of cut chicken, dice sausage, and chop the onion, green bell pepper, and celery stalk. *If preparing the night before store in a ziplock freezer bag or large tupperware. You can also then add the dried oregano, creole seasoning, hot sauce, bay leaves, and dried thyme.
- In a crock pot combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. *Remember, if you prepared this the night before all you need to do is dump the contents of the container/bag into the crock pot. Cover and cook on low for 7 hours or on HIGH for 4 hours.
- Once the contents in the crock pot are done cooking, add the 2 cups of white rice and cook for an additional 2 hours. About 30 minutes before the rice is done cooking stir in the thawed shrimp, cover and cook until the shrimp is heated through (about 30 minutes). Discard bay leaves serve.
Welcome to Katie's Cucina. I’ve always had a love for cooking, and more so in the past few years a love for eating! I'm happy your joining me for a culinary adventure where life always tastes good. Read more about me 
Ive made Jambalaya in the crock pot a few times – it always comes out great! Yours looks fantastic.
gonna try it
This looks fantastic and your photo is wonderful too. I just love jambalaya.
I got to try this one out. It seems like a similar version of the chinese dish Chao Fan or rice toppings.