Jambalaya for the Crock Pot
Transform your weeknight dinner routine with this irresistibly bold and hearty "Jambalaya for the Crock Pot," a true celebration of Creole flavors made effortlessly in your slow cooker. Packed with tender chicken thighs, smoky Andouille sausage, and succulent shrimp, this one-pot wonder combines protein-packed goodness with aromatic vegetables like onion, bell pepper, and celery. Slowly simmered in a flavorful blend of tomatoes, chicken broth, and earthy seasonings like Creole spice, thyme, and bay leaf, this dish develops rich layers of flavor while the rice cooks to perfection. With just 20 minutes of prep time and the magic of a crock pot, you’ll have a vibrant, crowd-pleasing meal that’s perfect for busy nights or casual entertaining. Garnished with fresh parsley and green onions, and served with an optional kick of hot sauce, this jambalaya is a satisfying, soul-soothing dish that brings the essence of Louisiana straight to your table.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 12 ounces Andouille sausage
- 1 pound Shrimp (peeled and deveined)
- 1 large Sweet onion
- 1 large Green bell pepper
- 2 Celery stalks
- 14.5 ounces Canned diced tomatoes (with juice)
- 2 cups Chicken broth
- 1 cup Uncooked long-grain white rice
- 4 Garlic cloves
- 1.5 tablespoons Creole seasoning
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Chopped parsley
- 2 Green onions (sliced)
- Hot sauce (optional, for serving)
Instructions
Dice the onion, bell pepper, and celery. Mince the garlic cloves.
Slice the andouille sausage into coin-sized pieces.
Heat olive oil in a skillet over medium heat, then add the chicken thighs. Lightly sear for 2-3 minutes per side. Remove the chicken and set aside.
In the same skillet, lightly brown the sliced sausage (about 3-4 minutes). Transfer the sausage to the slow cooker.
Add the seared chicken thighs, diced onion, bell pepper, celery, minced garlic, canned tomatoes (with juice), chicken broth, uncooked rice, Creole seasoning, dried thyme, bay leaf, salt, and black pepper to the slow cooker.
Stir everything together gently to combine. Cover and cook on low heat for 4-5 hours or until the chicken is cooked through and the rice is tender.
In the final 30 minutes of cooking, add the shrimp to the slow cooker. Stir gently to distribute the shrimp evenly.
Once the shrimp are pink and cooked through, remove the bay leaf and discard.
Serve the jambalaya hot, garnished with chopped parsley and sliced green onions. Add hot sauce on the side if desired.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 908 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.
