Description
A hearty and flavorful Crockpot Jambalaya filled with andouille sausage, chicken, shrimp, and vibrant vegetables, perfect for any gathering.
Ingredients
Scale
- 1 pound andouille sausage, sliced
- 1 pound chicken breast, diced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup long-grain rice
- 3 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 pound shrimp, peeled and deveined
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Combine the sliced sausage, diced chicken, chopped onion, green bell pepper, celery, and minced garlic in a large crockpot.
- Add the undrained diced tomatoes, long-grain rice, and chicken broth. Sprinkle in Cajun seasoning, thyme, bay leaf, salt, and pepper. Stir well.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, gently fold in the shrimp and cover again.
- Remove the bay leaf before serving and garnish with sliced green onions and parsley.
Notes
You can prep ingredients a day in advance for easy cooking. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Crockpot Jambalaya, Southern Cooking, Comfort Food, Cajun, Louisiana Cuisine