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
- Slow Cooker
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- ½ 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 teaspoon dried oregano
- 2 teaspoon Cajun or Creole seasoning
- 1 teaspoon hot sauce
- 2 bay leaves
- ½ teaspoon dried thyme
- 1 pound frozen peeled shrimp thawed
- 2 cups white long grain rice
- Fresh chopped parsley as garnish
- Prepare the ingredients for the slow cooker: cut chicken, dice sausage, and chop the onion, green bell pepper, and celery stalk.
- Place in the slow cook 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 slow cooker 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 on high 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.
- Want more meat and less rice? Add only 1 cup of rice (with two cups of liquid).
- To drain liquid from slow cooker I use a dry measuring cup. Push the food to the side and continue to pull the liquid from the slow cooker and pour into a measuring cup until I have the desired amount I need to cook the rice. It's okay if the liquid has some of the vegetables and or sausage. You should still have a little bit of liquid left after removing most for the rice.
- If you feel that you have too much liquid you can always carefully drain.
- I use LOUISIANA Hot Sauce brand in this recipe.