Jambalaya Crock Pot
Transport your taste buds straight to the heart of Louisiana with this irresistible Jambalaya Crock Pot recipe! Packed with tender chicken, smoky andouille sausage, juicy shrimp, and a medley of vegetables, this dish is slow-cooked to perfection, allowing the vibrant Cajun spices to infuse every bite. With a hands-off cooking process and a base of fluffy rice simmered in savory chicken broth and diced tomatoes, this one-pot meal is as convenient as it is flavorful. Perfect for weekdays or entertaining, the Jambalaya comes together effortlessly in the slow cooker, bubbling away for hours to create a satisfying dinner for the whole family. Garnish with fresh parsley for a pop of color and serve warm for a comforting, authentic Southern experience.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 12 ounces Andouille sausage
- 1 pound Shrimp (peeled and deveined)
- 14.5 ounces Diced tomatoes (with juice)
- 2 cups Chicken broth
- 1 cup Long-grain white rice
- 1 Green bell pepper (diced)
- 2 Celery stalks (diced)
- 1 Yellow onion (diced)
- 3 Garlic cloves (minced)
- 2 tablespoons Cajun seasoning
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Heat a skillet over medium heat and add the olive oil. Slice the andouille sausage into 1/2-inch rounds and brown them in the skillet for 2-3 minutes per side. Transfer the browned sausage to the slow cooker.
Cut the chicken breast into bite-sized pieces and season with 1 tablespoon of Cajun seasoning. Sear the chicken in the same skillet until lightly browned, about 3-4 minutes. Add the chicken to the slow cooker.
In the slow cooker, add the diced tomatoes (with their juice), chicken broth, rice, green bell pepper, celery, onion, minced garlic, the remaining Cajun seasoning, thyme, bay leaves, salt, and black pepper. Stir everything to combine.
Cover the slow cooker and cook on low for 4-5 hours, or until the rice is tender and the flavors are fully melded together.
About 20 minutes before serving, stir the peeled and deveined shrimp into the slow cooker. Cover and cook for an additional 20 minutes, or until the shrimp are cooked through and pink.
Remove the bay leaves before serving. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 1297 mg | 56% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.1 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 914 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.
