Crock Pot Jambalaya

White bowl filled with rice, shrimp, and sausage with spoon next to it.

Crock Pot Jambalaya has juicy shredded chicken, shrimp, and andouille sausage mixed with vegetables, Cajun seasoning, and rice that are cooked together in the Crock Pot for the most delicious Jambalaya. This hearty Cajun dinner is fit for a New Orleans king or queen.

Course Main Course, Slow Cooker

Cuisine American

Diet Low Lactose, Low Salt

Prep Time 20

Cook Time 9

Total Time 9 20

Servings

Calories 346kcal

Author Katie

Equipment

Slow Cooker

Ingredients

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 pound boneless skinless chicken breasts
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

Instructions

Prepare the ingredients for the slow cooker: dice sausage, chop the onion, green bell pepper, and celery stalk.
Place the sausage, tomatoes, onion, green pepper, celery, oregano, cajun seasoning, hot sauce, bay leaves, and thyme. Mix well then add in the chicken breast. Make sure to cover the chicken breast before you begin to cook. Cover and cook on LOW for 8 hours OR on HIGH for 4 hours.
Once the meat in the slow cooker is done cooking, carefully remove the liquid, and set to the side. (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 about 4 cups liquid. Typically I can get 2 cups of liquid from the crock pot so I'll use an additional 2 cups water or broth.)
While rice is cooking, shred chicken and then stir in the thawed shrimp in the crock pot, cover and cook on high until the shrimp are cooked (about 1 hour). Once rice is done mix into the crock pot (this can be while shrimp cooks). Discard bay leaves, add fresh chopped parsley if desired, and serve.

Notes

More protein - Want more meat and less rice? Add only 1 cup of rice (with two cups of liquid).
Draining Liquid - To drain liquid from slow cooker I use a dry 1 cup measuring cup. Push the food to the side and continue to pull the liquid from the slow cooker and pour into a liquid measuring cup until you have the desired amount needed 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 liquid. If you feel that you have too much liquid you can always carefully drain and remove more.
Hot Sauce - I use LOUISIANA Hot Sauce brand in this recipe.

Nutrition