Ragin Cajun Jambalaya Crock Pot
Transport your taste buds straight to the heart of Louisiana with this Ragin Cajun Jambalaya Crock Pot recipe! Packed with bold, authentic Cajun flavors, this one-pot wonder combines tender boneless chicken thighs, smoky andouille sausage, and juicy shrimp, all slow-cooked to perfection with rice, vibrant vegetables, and a kick of Cajun seasoning. Perfect for busy weeknights or casual gatherings, this effortless crock pot jambalaya offers a hands-off cooking approach while infusing every bite with robust spices and savory juices. Garnished with fresh parsley and green onions, this dish is a feast for the senses that will have everyone coming back for seconds. A true Southern classic, this jambalaya is a must-try for fans of easy, hearty comfort food!
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken thighs
- 12 ounces Andouille sausage
- 1 pound Medium shrimp (peeled and deveined)
- 28 ounces Diced tomatoes (with juices)
- 2 cups Chicken broth
- 1 cup Long-grain white rice
- 1 Green bell pepper (diced)
- 2 Celery stalks (diced)
- 1 Yellow onion (diced)
- 4 Garlic cloves (minced)
- 2 tablespoons Cajun seasoning
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 Bay leaves
- 0.25 cup Fresh parsley (chopped, for garnish)
- 2 Green onions (sliced, for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs on both sides until lightly browned, about 2-3 minutes per side. Slice into bite-sized pieces and set aside.
Cut the andouille sausage into thin slices and quickly sear in the same skillet until browned, about 2 minutes. Set aside.
In the crock pot, combine the diced tomatoes, chicken broth, rice, green bell pepper, celery, onion, garlic, Cajun seasoning, dried thyme, paprika, salt, black pepper, and bay leaves.
Add the seared chicken and sausage to the crock pot. Stir to combine everything thoroughly.
Cover the crock pot with the lid and cook on high for 3-4 hours (or low for 6-8 hours), stirring occasionally to ensure the rice cooks evenly and doesn't stick to the sides.
About 20-30 minutes before the cooking process is complete, add the shrimp to the crock pot. Stir gently to ensure they are submerged in the liquid. Continue cooking until shrimp are pink and cooked through.
Discard the bay leaves. Taste and adjust seasoning with additional Cajun seasoning, salt, or pepper if needed.
Serve the jambalaya hot, garnished with fresh parsley and sliced green onions.
Nutrition Facts
Calories |
3271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1562 mg | 521% | |
| Sodium | 9342 mg | 406% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 42.8 g | ||
| Protein | 308.6 g | 617% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 706 mg | 54% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 6331 mg | 135% | |
*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.
