Description
A flavorful and easy recipe for Crockpot Jambalaya featuring sausage, chicken, shrimp, and a blend of spices cooked to perfection.
Ingredients
Scale
- 1 pound andouille sausage, sliced
- 1 pound chicken breast, diced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup long-grain rice
- 3 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 pound shrimp, peeled and deveined
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large crockpot, combine the sliced andouille sausage, diced chicken, chopped onion, green bell pepper, celery, and minced garlic.
- Add the undrained diced tomatoes, long-grain rice, chicken broth, Cajun seasoning, dried thyme, bay leaf, salt, and pepper. Stir well to combine all the ingredients.
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
- About 30 minutes before serving, stir in the shrimp, cover, and continue to cook until the shrimp are pink and cooked through.
- Remove the bay leaf before serving. Garnish with sliced green onions and fresh parsley.
Notes
- For a spicier version, add hot sauce to taste.
- Feel free to customize with your favorite vegetables.
- This dish can be made a day ahead and reheated for convenience.
- Prep Time: 20 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Crockpot
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg