Crock Pot Jambalaya
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.
Update since making this recipe in 2011. I make this meal once a month. I now like to make my rice separately in a rice cooker. I will drain as much of the liquid from the crock pot and place that liquid into the rice cooker. This yields a flavorful rice and the recipe won’t take nearly as long. This is a spicy dish, and the andouille is what gives this crock pot jambalaya the spicy kick.
Crock Pot Jambalaya
Let your crock pot do the work. Make Jambalaya at home! With a little prep work you'll have a meal fit for a New Orleans king!
Prep Time: 20 minutes
Cook Time: 8 hours 30 minutes
Total Time: 8 hours 50 minutes
- 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 tsp dried oregano
- 2 tsp Cajun or Creole seasoning
- 1 tsp hot sauce
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 pound frozen peeled shrimp, thawed
- 2 cups white long grain rice
- Fresh chopped parsley as garnish
- Prepare the ingredients for the crockpot: cut chicken, dice sausage, and chop the onion, green bell pepper, and celery stalk.
- In the crock pot combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, cajun seasoning, hot sauce, bay leaves, and thyme. Cover and cook on low for 8 hours or on HIGH for 4 hours.
- Once the contents in the crockpot are done cooking, carefully remove the liquid. You will use this liquid to cook your rice in a separate pot. Cook the rice according to package directions using as much jambalaya liquid as possible;( 2 cups rice needs 4 cups liquid). Typically I can get 2 cups of liquid from the crock pot so I'll use an additional 2 cups water. While rice is cooking, stir in the thawed shrimp in the crockpot, cover and cook until the shrimp are cooked (about 30 minutes). Once rice is done mix into the crock pot. Discard bay leaves, add fresh chopped parsley if desired, and serve.
*If preparing the night before store the crock pot ingredients in a ziplock freezer bag or large tupperware in the refrigerator.
*I cook my rice in a rice cooker using as much liquid from the jambalaya as possible. This adds flavor to the rice and makes it taste like its been cooking with the jambalaya for hours.
Adapted from: Food Network, Robin Miller