Description
This slow cooker jambalaya delivers smoky Cajun flavor with chicken, sausage, and shrimp. There is no stirring and no mushy rice. An easy crockpot dinner for busy nights.
Ingredients
Scale
- 1 pound chicken breasts (boneless skinless, cut into bite-sized pieces)
- 1 pound andouille sausage (sliced)
- 3 sticks celery (chopped)
- 1 large green bell pepper (chopped)
- 1 large red bell pepper (chopped)
- 1 large yellow bell pepper (chopped)
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 2–3 tablespoons Creole or Cajun seasoning
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
- Salt and pepper (to taste)
- 28 oz crushed tomatoes (1 can)
- 1 cup chicken broth
- 12 ounces frozen cooked shrimp (thawed, peeled, and deveined)
- 3 cups long-grain rice (cooked according to package instructions)
- Fresh chopped parsley (optional garnish)
Instructions
- Place the cubed chicken breasts, sliced andouille sausage, chopped celery, bell peppers, onion, and garlic into the crockpot.
- Add creole seasoning, dried oregano, dried thyme, cayenne pepper, salt, and pepper.
- Top with crushed tomatoes and chicken broth and stir.
- Cover and cook on low for 6-8 hours or high for 4-6 hours, until chicken is cooked and tender.
- During the last 30 minutes of cooking, stir in the thawed cooked shrimp. Cover and continue cooking until the shrimp is fully heated through.
- When serving, you can stir the cooked rice into the crockpot or ladle the jambalaya over the cooked rice in individual bowls and top with fresh parsley.
Notes
- Prep Time: 30 min
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 786
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 92 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 100 mg