Crock Pot Jambalaya
Dive into the flavors of Louisiana with this hearty and flavorful Crock Pot Jambalaya recipe, a perfect fusion of juicy chicken, smoky andouille sausage, and tender shrimp. Slow-cooked to perfection, this dish combines fresh veggies like green bell peppers, celery, and onions with the bold kick of Cajun seasoning for an authentic taste of the South. Long-grain white rice cooks directly in the flavorful broth, soaking up all the spices and juices, while a touch of thyme and a hint of garlic round out the profile. With just 20 minutes of prep time and the convenience of a crock pot, this recipe is ideal for busy weeknights or cozy family dinners. Garnish with fresh parsley for a pop of color, and serve up a true one-pot wonder that's guaranteed to impress.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 12 ounces Andouille sausage, sliced
- 1 pound Shrimp, peeled and deveined
- 14.5 ounces Diced tomatoes (with juice)
- 2 cups Chicken broth
- 1 large Green bell pepper, diced
- 2 stalks Celery, sliced
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 1 cup Uncooked long-grain white rice
- 2 tablespoons Cajun seasoning
- 1 teaspoon Thyme, dried
- 1 whole Bay leaf
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a large skillet over medium heat, lightly brown the sliced andouille sausage for 2-3 minutes. Drain any excess fat, if needed.
In the crock pot, combine the diced tomatoes (with their juice), chicken broth, green bell pepper, celery, onion, garlic, Cajun seasoning, thyme, and bay leaf.
Add the diced chicken and browned sausage to the crock pot. Season the mixture with salt and black pepper. Stir well to combine all the ingredients.
Cover the crock pot with the lid and cook on LOW for 4 hours or until the chicken is tender and fully cooked through.
After 4 hours, add the uncooked shrimp and rice into the crock pot. Stir gently to ensure the shrimp and rice are well distributed.
Cover and continue cooking on LOW for an additional 30–40 minutes or until the rice is tender and fully cooked, and the shrimp is pink and opaque.
Remove the bay leaf before serving. Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve hot and garnish with chopped fresh parsley, if desired. Enjoy!
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1144 mg | 50% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.6 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
