Crock Pot Jambalaya (Printable Version)

Hearty southern classic with chicken, sausage, and shrimp simmered low and slow with Creole spices.

# What You Need:

→ Meats & Seafood

01 - 2 boneless skinless chicken breasts cut into 1-inch pieces
02 - 10 oz smoked Andouille sausage sliced
03 - 8 oz raw shrimp peeled and deveined

→ Vegetables

04 - 1 large onion diced
05 - 1 green bell pepper diced
06 - 2 celery stalks diced
07 - 4 cloves garlic minced
08 - 1 can 14 oz diced tomatoes with juice

→ Rice & Liquids

09 - 1 cup long grain white rice rinsed
10 - 2 cups low-sodium chicken broth

→ Spices & Seasonings

11 - 1 tsp smoked paprika
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 1/2 tsp cayenne pepper
15 - 1 tsp salt
16 - 1/2 tsp black pepper
17 - 2 bay leaves
18 - 1/2 tsp hot sauce optional

→ Garnishes

19 - Chopped fresh parsley
20 - Sliced green onions

# How To Make It:

01 - Add chicken sausage onion bell pepper celery garlic diced tomatoes chicken broth paprika thyme oregano cayenne salt pepper and bay leaves to slow cooker Stir thoroughly to distribute seasonings evenly
02 - Cover and cook on Low setting for 4 hours until chicken is tender and flavors have melded
03 - Stir in rinsed rice ensuring it is submerged in liquid Continue cooking on Low for 30 to 40 minutes until rice is tender and most liquid is absorbed
04 - Gently fold in shrimp and stir Cover and cook on Low for 15 minutes until shrimp turn pink and opaque throughout
05 - Remove and discard bay leaves Taste adjust seasoning with salt pepper or hot sauce as desired Serve immediately garnished with fresh parsley and green onions

# Helpful Hints:

01 -
  • The slow cooker does all the heavy lifting while your kitchen fills with incredible Creole aromas
  • You get that authentic deep smoky flavor without standing over a hot stove for hours
  • The layered reveal of flavors as each ingredient joins the pot makes every bite exciting
02 -
  • Rinsing the rice until the water runs clear prevents gummy results in the slow cooker
  • Adding shrimp too early makes them tough and rubbery, patience pays off here
  • The mixture thickens as it sits, so stop cooking while there is still a little liquid visible
03 -
  • Browning the andouille in a skillet before adding to the slow cooker adds an incredible smoky depth
  • Let the jambalaya rest for 10 minutes before serving so the rice absorbs any remaining liquid

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