Description
This easy Crockpot Jambalaya recipe combines smoky Andouille sausage, tender chicken, aromatic vegetables, and succulent shrimp in a flavorful Creole-spiced stew. Slow-cooked to perfection, this hearty dish brings the vibrant taste of Louisiana Cajun cuisine to your table with minimal prep and effortless cooking. Serve it over fluffy white rice for a comforting meal that’s perfect for family dinners or gatherings.
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 & Aromatics
- 1 white onion, chopped
- 2 stalks celery, chopped
- 2 green bell peppers, seeded and chopped
- 3 cloves garlic, minced
Liquids & Canned Goods
- 1 (28-ounce) can diced tomatoes, undrained
- ¾ cup chicken broth
- 3 ½ cups water (for cooking rice)
Grains & Seasonings
- 2 cups long-grain white rice
- 2 teaspoons Creole seasoning
- 2 teaspoons dried oregano
- ¼ teaspoon kosher salt
Garnish
- Chopped fresh parsley, for serving (optional)
Instructions
- Combine Ingredients in Crock Pot: In a slow cooker, place the sliced Andouille sausage, chicken pieces, chopped onion, celery, bell peppers, minced garlic, undrained diced tomatoes, chicken broth, Creole seasoning, dried oregano, and kosher salt. Stir gently to combine all ingredients evenly.
- Slow Cook: Cover and cook the mixture 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 end of cooking, stir in the peeled and deveined shrimp and continue cooking until the shrimp turn pink and opaque.
- Cook Rice: Approximately 20 minutes before serving, prepare the rice on the stovetop. Bring 3 ½ cups of water to a boil in a pot, add the long-grain white rice, stir once, cover, and reduce the heat to low. Simmer gently for 18-20 minutes or until the rice is tender and water is absorbed. Fluff the rice with a fork.
- Combine and Serve: Stir the cooked rice into the jambalaya mixture in the slow cooker or in a large serving dish. Let the combined dish sit for 5 minutes to absorb any excess liquid. Taste and adjust seasoning if necessary. Garnish with freshly chopped parsley if desired, then serve hot.
Notes
- You can make your own Creole seasoning by combining paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper.
- For added heat, increase the amount of cayenne pepper or use a spicy Andouille sausage.
- If you prefer, substitute brown rice but increase the cooking time for the rice accordingly.
- To thicken the jambalaya broth, uncover the slow cooker during the last 30 minutes and cook on HIGH to reduce liquid.
- This recipe can be made ahead and reheated; flavors often develop further overnight.
