Description
This Crockpot Jambalaya is a flavorful and hearty one-pot meal combining tender chicken, spicy andouille sausage, colorful bell peppers, and shrimp simmered with Creole spices, tomatoes, and broth. Perfectly cooked in a slow cooker, it offers a convenient and delicious taste of classic Louisiana cuisine, served over fluffy long grain rice and garnished with fresh parsley.
Ingredients
Proteins
- 1 lb boneless skinless chicken breasts, cut into bite-sized cubes
- 1 lb andouille sausage, sliced
- 12 oz frozen cooked shrimp, thawed, peeled and deveined
Vegetables
- 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
Seasonings and Others
- 2-3 tablespoons Creole/Cajun seasoning
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
- Salt and pepper, to taste
- 28 oz can crushed tomatoes
- 1 cup chicken broth
- 3 cups long grain rice, cooked according to package instructions
- Fresh chopped parsley, for topping (optional garnish)
Instructions
- Prepare the ingredients: Cube the chicken breasts and slice the andouille sausage. Chop the celery, bell peppers, and onion. Mince the garlic cloves thoroughly to release the flavor.
- Add ingredients to the crockpot: Place the cubed chicken, sliced andouille, chopped celery, green, red, and yellow bell peppers, onion, and minced garlic directly into the crockpot, layering them evenly.
- Season the mixture: Sprinkle the Creole seasoning, dried oregano, dried thyme, cayenne pepper, salt, and pepper over all the ingredients in the crockpot to ensure the flavors infuse during cooking.
- Add liquids: Pour the crushed tomatoes and chicken broth evenly over the contents in the crockpot, helping to create a rich and flavorful base for the jambalaya.
- Cook the jambalaya: Cover the crockpot with its lid and cook on low heat for 6 to 8 hours or on high for 4 to 6 hours until the chicken is tender and the flavors meld beautifully.
- Incorporate the shrimp: About 30 minutes before serving, stir in the thawed cooked shrimp gently into the crockpot. Replace the lid and let the shrimp heat through carefully without overcooking.
- Serve the jambalaya: When ready to serve, either stir the freshly cooked rice directly into the crockpot to combine all flavors or spoon the jambalaya over portions of rice in individual bowls. Garnish with fresh chopped parsley for a bright finish if desired.
Notes
- If you prefer spicier jambalaya, increase the cayenne pepper or add hot sauce to taste.
- Using frozen cooked shrimp prevents overcooking, as they just need to be warmed through.
- For gluten-free preparation, confirm the andouille sausage and Creole seasoning are gluten-free.
- Feel free to substitute chicken broth with vegetable broth to make it lighter or alter flavor slightly.
- Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun, Louisiana
