Description

This Easy Crockpot Jambalaya is a flavorful and effortless dish that’s perfect for a Mardi Gras celebration or a simple weeknight meal! Sausage, chicken, shrimp, and vegetables simmer together in a spicy broth with rice for a hearty and satisfying one-pot meal.

Ingredients

Units Scale

1 pound Andouille sausage, cut into 1/4-inch thick slices
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 white onion, chopped
2 stalks celery, chopped
2 green bell peppers, seeded and chopped
3 cloves garlic, minced
1 (28-ounce) can diced tomatoes, undrained
3/4 cup chicken broth
2 teaspoons Creole seasoning (see notes for homemade option)
2 teaspoons dried oregano
1/4 teaspoon kosher salt
1 pound large shrimp, peeled and deveined (tails removed, optional)
2 cups long-grain white rice
3 1/2 cups water, for cooking rice
Chopped fresh parsley, for serving (optional)

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Instructions

Combine Ingredients in Crock Pot: In a slow cooker, combine sausage, chicken, onion, celery, bell peppers, garlic, tomatoes, chicken broth, Creole seasoning, oregano, and salt.
Slow Cook: Cook on LOW for 7-8 hours, or on HIGH for 3-4 hours, or until vegetables are tender and chicken is cooked through. Add shrimp during the last 30 minutes of cooking time.
Cook Rice: About 20 minutes before serving, cook rice in a separate pot. Bring water to a boil, add rice, stir once, cover, and reduce heat to low. Simmer for 18-20 minutes, or until tender. Fluff with a fork.
Combine and Serve: Stir cooked rice into the jambalaya. Let sit for 5 minutes to absorb any extra liquid. Season to taste and sprinkle with fresh parsley, if desired.

Notes

Shrimp: Use fresh or thawed frozen shrimp. You can remove the tails before cooking if preferred.
Sausage: Andouille sausage is traditional, but you can use smoked sausage for a milder flavor.
Creole Seasoning: You can make your own by combining paprika, oregano, garlic powder, onion powder, basil, salt, pepper, and cayenne pepper (optional).
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/8 of recipe
Calories: 450
Sugar: 8g
Sodium: 800mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 40g
Fiber: 4g
Protein: 35g
Cholesterol: 100mg