Slow Poke Jambalaya Crock Pot
Dive into the bold, mouthwatering flavors of the "Slow Poke Jambalaya Crock Pot," a one-pot wonder perfect for busy schedules and hearty appetites. This slow cooker jambalaya features a tantalizing mix of tender bites of chicken thighs, smoky andouille sausage, and succulent shrimp, expertly seasoned with Cajun spices, paprika, and thyme. A medley of fresh vegetables—diced onions, bell peppers, celery, and garlic—meld beautifully with aromatic bay leaves and long-grain rice for a comforting, flavorful meal. Simplicity meets rich Southern tradition as the crock pot does the heavy lifting, delivering perfectly cooked jambalaya in just 4 hours with minimal prep. Garnish with parsley and a splash of hot sauce for extra zest, and serve up this delicious, family-friendly dish that’s hearty, spicy, and irresistibly satisfying. Ideal for easy weeknight dinners or weekend gatherings, this recipe will quickly become your go-to for effortless cooking with maximum flavor.
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Recipe Information
Ingredients
- 12 oz andouille sausage
- 1 lb chicken thighs, boneless and skinless
- 1 lb medium shrimp, peeled and deveined
- 1 large yellow onion, diced
- 2 medium bell peppers, diced
- 3 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 28 oz diced tomatoes, canned
- 4 cups chicken broth
- 1.5 cups long-grain white rice
- 2 tbsp Cajun seasoning
- 1 tsp dried thyme
- 1 tsp paprika
- 2 leaves bay leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup parsley, chopped (optional, for garnish)
- n/a hot sauce (optional, to taste)
Instructions
Slice the andouille sausage into rounds and cut the chicken thighs into bite-sized pieces.
In a slow cooker, add the sausage, chicken, diced onion, bell peppers, celery, garlic, and canned diced tomatoes with their liquid.
Stir in the chicken broth, rice, Cajun seasoning, thyme, paprika, and bay leaves. Add salt and black pepper to taste.
Cover the slow cooker with the lid and cook on low heat for 4 hours, or until the rice is cooked and the chicken is tender.
After 4 hours, add the shrimp to the slow cooker. Stir well and allow the shrimp to cook for an additional 15-20 minutes, or until they turn pink and opaque.
Remove the bay leaves and give the jambalaya a final stir to mix all the ingredients evenly.
Taste the jambalaya and adjust the seasoning with more salt, pepper, or hot sauce, if desired.
Serve the jambalaya hot, garnished with chopped parsley, if using.
Nutrition Facts
Calories |
3009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1562 mg | 521% | |
| Sodium | 9986 mg | 434% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 45.6 g | ||
| Protein | 286.9 g | 574% | |
| Vitamin D | 21.1 mcg | 105% | |
| Calcium | 752 mg | 58% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 6608 mg | 141% | |
*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.
