Crockpot Jambalaya Recipe

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Tomorrow is Mardi Gras!  Since I was a young girl I have wanted to go to New Orleans for Mardi Gras. The energy, the music, THE FOOD!   But since that is not going to happen this year I have decided to celebrate at home with my delicious Crock Pot Jambalaya.  

This Crock Pot Jambalaya is smokey, spicy, comfort food to that max and I KNOW you are going to love it!  I can't wait to share it with you so...

Let's Get Started!

Crock Pot Jambalaya Recipe:
*Prep Time: 10 min.  *Cook Time: 8 hours  *Difficulty:  Easy *Servings: 8-10

Ingredients:

• 3 Boneless, Skinless Chicken Breasts
• 1 lb. Smoked Sausage, sliced
• 1 Onion, diced
• 1 Green Bell Pepper, diced
• 2 Stalks of Celery, finely diced
• 4 Cloves of Garlic, minced
• 1 28 oz. can of Crushed Tomatoes
• 2 c. Chicken Stock
• 2 c Uncooked Rice, prepared
• 1 tbsp. Cajun Seasoning
• 1 tsp. Oregano
• 1/2 tsp. Thyme 
• 2 Bay Leaves
• 1 tsp. Salt
• 1/2 tsp. Black Ground Pepper

To begin I place 3 frozen, YES FROZEN, boneless skinless chicken breasts in the bottom of my crock pot.

So many of you ask what crock pot I use, so I will link it HERE  for you.

Next I placed the sliced smoked sausage on top of the chicken.

Now it's time for the holy trinity of Creole cooking.
Add the diced onion, celery, and green bell pepper.

After that you will add the minced garlic.

Now let's kick the flavor up a notch!
Add the Cajun seasoning.
For me 1 tbsp. gives it the perfect level of heat, but if you want it spicier you can always add more.
I used Weber's brand, but you can use whatever you like.

Add the oregano...

And thyme.

Then place the bay leaves in the crock pot as well.

Pour in the chicken stock and...

Crushed tomatoes over everything.

Add the salt and...

Pepper.

Give everything a stir.

Place the lid on your crock pot, set the temperature to LOW, and let it do it's thing for 8-10 hours.
WARNING!!!  Your house WILL begin to smell delectable within minutes!

30 minutes before you are ready to eat, remove the chicken from the crock pot and, using two forks, shred it.

Return the shredded chicken to the crock pot.

Then add the cooked rice to the jambalaya.

Stir it all together and you are ready to go!
***I am not a huge shrimp lover, but if you want you could add shrimp here as well.***

Look at that!  Is it just me or can you SEE all of that great Creole flavor?  And how easy was this Crock Pot Jambalaya to make?  It is literally chop and drop.  You don't even need to thaw the chicken.

The smoked sausage with the tender chicken, combined with the rice makes this one incredible comfort food dish.  The spice is one point.  Not too hot, not too mild.  So take a trip down south in your kitchen, and celebrate Mardi Gras tonight!

And as always...

Happy Reading, Happy Eating, Happy Living,
~The Kitchen Wife~

Yield: 8-10Author: Mandee PoguePin it

Crockpot Jambalaya Recipe

Get this easy to follow recipe for this classic Creole dish of Crock Pot Jambalaya!

prep time: 10 minscook time: 8 hourtotal time: 8 hours and 10 mins

ingredients:

• 1 lb Boneless Skinless Chicken
• 1 lb Smoked Sausage, sliced
• 1 Onion, diced
• 1 Green Bell Pepper, diced
• 2 stalks of Celery, finely diced
• 4-6 cloves of Garlic, minced
• 1 28 oz can of Crushed Tomatoes
• 2 c Chicken Stock
• 2 c Rice, fully cooked
• 1 Tbsp Cajun Seasoning
• 1 tsp Dried Oregano
• 1/4 tsp Dried Thyme
• 2 Bay Leaves
• 1 tsp Salt
• 1/2 tsp Black Ground Pepper

instructions

1. In a slow cooker place the chicken, sausage, onion, celery, bell pepper, garlic, cajun seasoning, oregano, thyme, bay leaves, crushed tomatoes, chicken stock, salt, and pepper.
2. Give everything a stir, place the lid on the crockpot, set the temperature to LOW and cook for 8 hours.  
3. 30 minutes before you are ready to eat, remove the chicken from the slow cooker and shred.  Add the cooked rice and shredded chicken back to the crockpot.*
4. Cover and cook for 30 minutes. 
5. Serve and Enjoy!

NOTES:

* You can add shrimp at this point as well if you so desire.

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