Description
This Easy Crockpot Jambalaya Recipe is a flavorful, hearty one-pot meal combining tender chicken, spicy andouille sausage, shrimp, and vegetables simmered with Creole seasoning for authentic Louisiana taste. Perfect for a busy day, this slow cooker version simplifies classic jambalaya preparation, offering a rich and comforting dish that’s sure to please a crowd.
Ingredients
Scale
Meat and Seafood
- 1 pound Andouille sausage, cut into ¼-inch thick slices
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined (tails removed, optional)
Vegetables and Aromatics
- 1 white onion, chopped
- 2 stalks celery, chopped
- 2 green bell peppers, seeded and chopped
- 3 cloves garlic, minced
Liquids and Canned Goods
- 1 (28-ounce) can diced tomatoes, undrained
- ¾ cup chicken broth
- 3 ½ cups water, for cooking rice
Dry Ingredients and Seasonings
- 2 teaspoons Creole seasoning (see notes for homemade option)
- 2 teaspoons dried oregano
- ¼ teaspoon kosher salt
- 2 cups long-grain white rice
Garnish
- Chopped fresh parsley, for serving (optional)
Instructions
- Combine Ingredients in Crock Pot: In your slow cooker, add the sliced andouille sausage, pieces of chicken breast, chopped white onion, celery, green bell peppers, and minced garlic. Then, pour in the entire can of diced tomatoes with their juice, the chicken broth, Creole seasoning, dried oregano, and kosher salt. Stir gently to combine all ingredients evenly.
- Slow Cook: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the vegetables are tender and the chicken is fully cooked through. About 30 minutes before the cooking ends, add the peeled and deveined shrimp to the pot, allowing them to cook gently and soak in the flavorful juices.
- Cook Rice: Approximately 20 minutes before you’re ready to serve, prepare the rice separately. Bring 3 ½ cups of water to a boil in a pot, add the 2 cups of long-grain white rice, give it a stir, then cover and reduce the heat to low. Let it simmer gently for 18-20 minutes, or until the rice is tender and the water is absorbed. Fluff the rice with a fork to separate the grains.
- Combine and Serve: Once the jambalaya and shrimp are cooked, stir the freshly cooked rice into the slow cooker mixture. Allow the combined dish to sit for about 5 minutes, giving the rice time to absorb any extra liquid and meld the flavors. Taste and adjust seasoning if needed, then sprinkle chopped fresh parsley on top for a fresh, vibrant garnish before serving.
Notes
- For a homemade Creole seasoning, mix paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper.
- If you prefer a spicier jambalaya, add extra cayenne or hot sauce to taste.
- To make the dish gluten-free, ensure that your sausage and Creole seasoning do not contain gluten additives.
- Shrimp is optional and can be omitted for a milder dish or substituted with another seafood choice.
- Using long-grain rice helps keep the rice fluffy and separate rather than sticky.
