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!
3 from 1 vote
Print Pin
Course: Main Course, Slow Cooker
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 hours 30 minutes
Total Time: 8 hours 50 minutes
Servings: 8
Calories: 408kcal
Author: Katie's Cucina

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 408kcal | Carbohydrates: 42g | Protein: 33g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 203mg | Sodium: 967mg | Potassium: 559mg | Fiber: 2g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 22mg | Calcium: 130mg | Iron: 3mg
Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!