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
Scale
- 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