Crock Pot Jambalaya (Printable)

Hearty southern classic with tender chicken, sausage, shrimp, and Creole spices, all simmered to perfection in your slow cooker.

# What You Need:

→ Meats & Seafood

01 - 2 boneless skinless chicken breasts cut into 1-inch pieces
02 - 10 oz smoked Andouille sausage sliced
03 - 8 oz raw shrimp peeled and deveined

→ Vegetables

04 - 1 large onion diced
05 - 1 green bell pepper diced
06 - 2 celery stalks diced
07 - 4 cloves garlic minced
08 - 1 can 14 oz diced tomatoes with juice

→ Rice & Liquids

09 - 1 cup long grain white rice rinsed
10 - 2 cups low-sodium chicken broth

→ Spices & Seasonings

11 - 1 tsp smoked paprika
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 1/2 tsp cayenne pepper
15 - 1 tsp salt
16 - 1/2 tsp black pepper
17 - 2 bay leaves
18 - 1/2 tsp hot sauce optional

→ Garnishes

19 - Chopped fresh parsley
20 - Sliced green onions

# How-To Steps:

01 - Place chicken sausage onion bell pepper celery garlic diced tomatoes chicken broth paprika thyme oregano cayenne salt pepper and bay leaves in the slow cooker. Mix thoroughly until evenly distributed.
02 - Cover and cook on Low setting for 4 hours until chicken is tender and vegetables have softened.
03 - Stir in rinsed rice ensuring it is fully submerged in liquid. Continue cooking on Low for 30 to 40 minutes until rice is tender and most liquid has been absorbed.
04 - Add shrimp and stir gently. Cover and cook on Low for 15 minutes until shrimp turn pink and are opaque throughout.
05 - Remove and discard bay leaves. Taste and adjust seasoning with additional salt pepper or hot sauce as desired.
06 - Ladle into bowls and garnish with fresh parsley and green onions if using.

# Expert Tips:

01 -
  • The slow cooker does all the heavy lifting while you go about your day
  • That perfect balance of smoky spicy and savory in every single bite
  • Feeds a crowd with almost zero active cooking time
02 -
  • Do not lift the lid during the first 4 hours of cooking or you will lose valuable heat and extend the cooking time
  • The rice continues to absorb liquid even after the cooker is turned off so do not worry if there seems to be a little extra liquid at the end
  • Raw shrimp cook incredibly fast so adding them any earlier will result in tough rubbery seafood
03 -
  • If your rice is still crunchy after 40 minutes add a splash more broth and continue cooking checking every 10 minutes
  • A splash of apple cider vinegar or Worcestershire sauce added at the end adds incredible depth that people cannot quite identify

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