Crock Pot Jambalaya Pastalaya
Transform your weeknight dinners with this mouthwatering Crock Pot Jambalaya Pastalaya, a hearty twist on the classic Cajun dish. Combining the bold, smoky flavors of Andouille sausage, tender chicken, juicy shrimp, and a medley of vibrant vegetables, this slow-cooked masterpiece is perfected with aromatic spices like Cajun seasoning, smoked paprika, and thyme. What sets this dish apart is the addition of pasta, which soaks up all the savory, spiced juices, creating a comforting and satisfying meal. With just 20 minutes of prep time, this one-pot recipe comes together effortlessly in your crock pot, making it an ideal option for busy nights. Serve it hot and garnish with fresh chopped parsley and green onions for a flourish of color and flavor. Perfect for family dinners or meal prepping, this pastalaya is sure to become a household favorite!
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Recipe Information
Ingredients
- 12 ounces Andouille sausage
- 1 pound Boneless skinless chicken breast
- 1 pound Shrimp, peeled and deveined
- 1 large Yellow onion, diced
- 1 large Green bell pepper, diced
- 2 stalks Celery, diced
- 4 cloves Minced garlic
- 15 ounces Canned diced tomatoes, undrained
- 2 cups Chicken broth
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Uncooked penne or rigatoni pasta
- 0.25 cup Chopped green onions
- 0.25 cup Chopped parsley
- 1 tablespoon Olive oil
Instructions
Slice the Andouille sausage into thin rounds and dice the chicken breast into 1-inch cubes. Set aside.
In a large skillet over medium heat, add the olive oil. Sear the sausage rounds for 2-3 minutes until slightly browned. Remove and set aside.
In the same skillet, add the chicken cubes. Cook for 2-3 minutes until the outside is golden but not fully cooked. Remove and set aside.
In a 6-quart crock pot, add the sausage, chicken, diced onion, green bell pepper, celery, garlic, canned diced tomatoes, chicken broth, Cajun seasoning, thyme, smoked paprika, salt, and black pepper. Stir well to combine.
Cover and cook on low heat for 3 hours.
After 3 hours, stir in the uncooked pasta and shrimp. Ensure the pasta is submerged in the liquid for even cooking.
Cover the crock pot again and cook for an additional 45-60 minutes on low, or until the pasta is tender and the shrimp is pink and cooked through.
Once done, stir in the chopped green onions and parsley for a burst of fresh flavor.
Taste and adjust seasoning if needed before serving.
Serve hot and enjoy your flavorful Crock Pot Jambalaya Pastalaya!
Nutrition Facts
Calories |
3963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1530 mg | 510% | |
| Sodium | 11515 mg | 501% | |
| Total Carbohydrate | 329.0 g | 120% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 37.3 g | ||
| Protein | 348.7 g | 697% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 5946 mg | 127% | |
*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.
