Crockpot Jambalaya
From the moment you walk into your kitchen, it fills with the rich, inviting aroma of spices and smoked sausage simmering gently in the slow cooker. The vibrant colors of red and green bell peppers, golden chicken, and the deep hues of Cajun seasoning create an enticing visual. There’s something magical about the way these ingredients meld over time, transforming into a dish that feels both comforting and bold.
Table of Contents
I remember my grandmother’s kitchen, where her jambalaya always brought the family together around the table. It was a staple, especially during warm summer evenings, when we gathered outside, laughter echoing against the backdrop of twilight. This Crockpot Jambalaya mimics those heartwarming moments, allowing you to immerse yourself in flavors without spending the whole day cooking. It’s perfect for busy weeknights or lazy Sundays. So, let’s bring that nostalgic feeling to your dining table with minimal effort!
Why You’ll Love This Recipe
- Simple & Quick: Just toss everything into your crockpot and let it do the work—prep takes only about 20 minutes.
- Irresistible Flavor: Tender bites of chicken, smoky sausage, and plump shrimp swim in a deliciously spiced broth that will exhilarate your taste buds.
- Eye-Catching Appeal: The colorful medley of peppers brightens up your plate and makes for an impressive presentation.
- Flexible Serving: Perfect for dinner parties, family meals, or meal prep; it’s versatile enough for any occasion!
- Diet-Friendly Options: Easily make it gluten-free or adapt it for other dietary needs by swapping ingredients.
Ingredients You’ll Need
- 1 lb boneless skinless chicken breasts: Cubed for tenderness; substitute with turkey or tofu for different protein options.
- 1 lb andouille sausage: Adds a wonderful smoky flavor; turkey sausage is a lighter alternative if preferred.
- 3 sticks celery: Builds base flavor and texture; can be replaced with green onions if needed.
- 1 large green bell pepper: Adds crunch; feel free to mix colors for a more vibrant dish.
- 1 large red bell pepper: Sweetness and color are key—mix and match with yellow or orange peppers.
- 1 large yellow bell pepper: Adds a layer of flavor; any bell pepper type works well here.
- 1 large onion: Brings depth and balances sweetness; shallots are a nice alternative for a subtler flavor.
- 3 garlic cloves (minced): Essential for aromatic goodness; use garlic powder in a pinch.
- 2-3 tablespoons Creole/Cajun seasoning: A blend of spices that packs a punch; adjust according to your heat preference.
- 1 teaspoon dried oregano: Enhances flavor with herbaceous notes; thyme can be used instead for variation.
- ½ teaspoon dried thyme: For that lovely earthy essence, if you don’t have this, leave it out without major issue.
- ½ teaspoon cayenne pepper: Adds a kick! Omit for a milder version or use paprika for smokiness.
- Salt and pepper (to taste): Bring all flavors together; adjust based on taste preference.
- 28 oz can crushed tomatoes: Creates a rich base; you can use fresh tomatoes if you prefer a fresher taste.
- 1 cup chicken broth: Adds moisture; vegetable broth is an excellent vegetarian swap.
- 12 oz frozen cooked shrimp: Just thawed and added for a pop of seafood flavor—feel free to substitute with chicken if you like.
- 3 cups long-grain rice: Cooked separately to ensure perfect texture; brown rice can be used but may need longer cooking.
- Fresh chopped parsley: For a bright garnish that adds freshness; omit or substitute with green onions if desired.
How to Make Crockpot Jambalaya
Prepare the Vegetables: Start by chopping the celery, bell peppers, onion, and mincing the garlic. A sharp knife will make quick work of these tasks! Once prepped, toss them all directly into your crockpot for a vibrant flavor foundation.
Add the Proteins: Next, introduce the cubed chicken and sliced andouille sausage to the pot. The chicken will absorb the succulent flavors while cooking, while the sausage infuses a smoky richness into the entire dish.
Season Generously: Sprinkle in your Creole seasoning, dried oregano, thyme, cayenne, and a dash of salt and pepper. Don’t be shy here—these spices truly make the **Crockpot Jambalaya** sing with flavor! Give everything a gentle stir, ensuring your spices meld beautifully with the veggies and meat.
Pour in the Liquids: Now it’s time for the crushed tomatoes and chicken broth! This step is vital as the liquid helps everything cook down wonderfully and prevents it from drying out. Pour it up and watch as the crockpot fills up with color.
Set and Forget: Cover the crockpot and let it work its magic on low heat for 6-8 hours or high for 4-6 hours. Enjoy the aroma wafting through your house—it’s pure, mouthwatering bliss when it’s close to being done.
Incorporate the Shrimp: About 30 minutes before serving, stir in your thawed shrimp. They only need a gentle heat to warm through, so pop the lid back on and give it some time to absorb those delicious flavors.
Serve the Dish: When you’re ready to eat, either stir the cooked rice into the **Crockpot Jambalaya** for a one-pot wonder, or ladle generous portions over the rice in bowls. Remember to sprinkle fresh parsley on top for that extra touch of brightness!
Storing & Reheating
Leftover Crockpot Jambalaya can be stored in an airtight container at room temperature for no more than two hours. When you’re ready to refrigerate, keep it in the fridge for up to 3-4 days. For longer storage, scoop it into freezer-safe bags or containers, where it can last for up to 3 months. When you’re ready to enjoy it again, reheat on the stovetop over medium-low heat until warmed through, adding a splash of broth or water if the texture seems thick.
Chef’s Helpful Tips
- Avoid overcooking the shrimp. They only need about 30 minutes to heat through without turning rubbery.
- Use a quality Creole seasoning for a true Louisiana taste—make your blend, or select a reputable store-bought version.
- If your jambalaya feels watery, ensure you’re using the right amount of broth and canned tomatoes, and let it simmer uncovered for a while to reduce excess liquid.
- Consider cooking your rice separately, as adding it to the pot too early may result in mushiness.
- You can customize the meat; feel free to swap in your favorite proteins like turkey or even go entirely vegetarian.
- If you’re a spice lover, increase the cayenne or add chopped jalapeños for an extra kick!
The beauty of this Crockpot Jambalaya is not just in its mouthwatering flavors or warm, cozy feel. It’s also about how it brings everyone together, encouraging laughter and good conversation at the table. Each bite is like a warm hug, reminiscent of family gatherings or friendly dinners. So, don’t hesitate to get creative with your ingredients and make it your own. Enjoy the process of cooking; after all, it’s all about bringing joy to your kitchen and your loved ones!
Recipe FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice is a healthier option, but keep in mind that it requires more cooking time. Make sure to adjust the liquid amount and cooking duration, possibly cooking the rice separately to ensure it’s perfectly tender.
What can I substitute for andouille sausage?
If you can’t find andouille sausage, any smoked sausage will work beautifully! You can also try using kielbasa or even a plant-based sausage to keep it vegetarian without sacrificing flavor.
Can I prepare **Crockpot Jambalaya** in advance?
Yes! You can chop your vegetables and measure out the seasonings the night before. Just throw everything in the crockpot in the morning before heading out so it will be ready by dinnertime.
How can I adjust the spice level?
Easily adjust the amount of cayenne pepper or omit it altogether for a milder dish. You can also consider using a mild Creole or Cajun seasoning, instead of a hot blend if you’re serving guests who might prefer less heat.
More Dinner Recipes
- Black Eyed Pea Soup
- Low Carb Baked Big Mac
- Crockpot Short Ribs
- Lobster Tail in Irresistible Garlic Butter
- Easy Healthy Chicken Enchiladas
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📖 Recipe Card
Crockpot Jambalaya
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun
Description
This Crockpot Jambalaya is a flavorful mix of chicken, sausage, shrimp, and vibrant vegetables. Enjoy a comforting dish with minimal effort, perfect for busy nights and gatherings.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 lb andouille sausage
- 3 sticks celery
- 1 large green bell pepper
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large onion
- 3 garlic cloves (minced)
- 2–3 tablespoons Creole/Cajun seasoning
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
- Salt and pepper (to taste)
- 28 oz can crushed tomatoes
- 1 cup chicken broth
- 12 oz frozen cooked shrimp
- 3 cups long-grain rice
- Fresh chopped parsley
Instructions
- Chop the celery, bell peppers, onion, and garlic and add to the crockpot.
- Add cubed chicken and sliced sausage to the crockpot.
- Sprinkle in the Creole seasoning, oregano, thyme, cayenne, salt, and pepper; stir to combine.
- Pour in crushed tomatoes and chicken broth; stir well.
- Cover and cook on low for 6-8 hours or high for 4-6 hours.
- About 30 minutes before serving, add thawed shrimp to the mixture.
- Serve over cooked rice and garnish with fresh parsley.
Notes
Avoid overcooking the shrimp as they only need about 30 minutes to heat through.
Consider cooking the rice separately for better texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
