I like spice. The spicier, the better when it comes to food. I also love cooking dinner in my crockpot. There’s nothing easier than chopping up ingredients, throwing them in the crock and walking away. The hardest part, though, is waiting hours for the dish to cook while the deliciously fragrant smell is wafting through my home. It’s torture, I tell you. Torture!
This crockpot jambalaya is insanely easy to make and just as flavorful. If you’re intimidated by the thought of making jambalaya, don’t be. For this recipe, all you have to do is chop up the ingredients, throw them together and let the crockpot do the rest of the work. The last time I made this dish, it disappeared in a day or two, eaten by only 2 people. (It serves about 5.) It’s so good that you won’t resist going back for seconds.
1 lb andouille sausage
3 chicken breasts
1 lb shrimp (peeled and deveined)
1 whole onion
1 green pepper
3 stalks celery
3 cloves of garlic
2 cups chicken broth
2 cans of diced tomatoes (one with juice, one without juice)
1 tbsp creole spice mix (I used Tony Chacheres)
1 tsp oregano
1 tsp thyme
pinch of red pepper flakes (optional)
2 cups long grain rice (Optional step: cook separately to ensure quick cooking time)
Cut the chicken breasts into cubes.
Cut the sausage into 1/4 inch discs. Save the (thawed) shrimp to add to the crockpot later.
Dice the onion, green pepper and celery. Mince the cloves of garlic. (I forgot a photo of the garlic. Whoops.)
Add all of the above ingredients to your crockpot (chicken, sausage, onion, pepper, garlic).
Then add the chicken broth, tomatoes, creole spice mix, oregano, thyme, and red pepper flakes. Do yourself a favor and don’t take a huge inhaling whif of the creole seasoning once you add it to the crockpot like I did. Wow, that was a bad idea. I may not be so bright sometimes. I was sneezing for minutes like a true idiot. Anyway… cook everything in your crockpot on low for 5 hours and be prepared to be tortured with the lingering smell of spicy cajun goodness in your kitchen.
After all has simmered together nicely for 5 hours, add the shrimp and rice to the crockpot. Change the crockpot heat setting to High and cook for another 30 minutes. NOTE: I added long grain brown rice to the crockpot and it did NOT take just 30 minutes for the rice to cook. I would highly suggest cooking your rice beforehand THEN adding it to the pot. This way there will be no guessing as far as the cooking time for the rice.
Scoop a big serving of the jambalaya into a bowl, sprinkle with parsley and serve immediately. Boom.
Let us know if you try this recipe at home. See below for the printable recipe!
- 3 chicken breasts
- 1 lb andouille sausage
- 1 lb shrimp (peeled and deveined)
- 1 whole onion
- 1 green pepper
- 3 stalks of celery
- 2 cups chicken broth
- 2 cans diced tomatoes (one with juice, one without juice)
- 1 tbsp creole spice mix
- 1 tsp oregano
- 1 tsp thyme
- pinch red pepper flakes (optional)
- 2 cups long grain rice
- parsley for garnish
- Cut chicken breasts into cubes
- Cut sausage into 1/4 inch discs
- Dice onion, celery, pepper, garlic, and celery
- Add all above ingredients to the crock pot
- Add chicken broth, tomatoes, creole spice mix, oregano, thyme and red pepper flakes to the crockpot
- Cook on low for 5 hours
- Cook rice in a separate pot to be added to the jambalaya
- Add shrimp and cooked rice to the crockpot
- Turn the crockpot temp setting to High
- Cook an additional 30 minutes
- Serve immediately and garnish with parsley