Crockpot Jambalaya Recipe

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Welcome to my West Virginia kitchen!  Jambalaya is a classic dish from Louisiana that brings together the vibrant flavors of Creole and Cajun cuisine.

This Crockpot Jambalaya Recipe simplifies the cooking precess, allowing you to enjoy the rich and hearty taste of this southern favorite with minimal effort.  Perfect for busy weeknights or a weekend treat, this recipe is sure to become a staple in your household.  I can't wait to share it with you so...

Let's Get Started!








WHY YOU'LL LOVE THIS RECIPE:

• Effortless Cooking:  With the crockpot doing all the work, you can set it and forget it.  Simply add the ingredients and let the slow cooker work it's magic.  
• Authentic Flavors:  The recipe captures the authentic taste of traditional jambalaya, with perfect blend of spices, sausages, and chicken.  
• Versatile:  Jambalaya is a one-pot meal that's perfect for any occasion. It's great for family dinners, potlucks, or meal prepping.
• Healthy and Hearty:  Packed with protein and vegetables, this dish is both satisfying and nutritious.  
• Crowd-Pleaser:  The bold flavors and comforting nature of jambalaya make it a hit with both and adults.  

INGREDIENTS:

For this Crockpot Jambalaya you will need to gather a few simple ingredeints:

• 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 cups Chicken Stock
• 2 cups 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

INSTRUCTIONS:

1. Prep the Ingredients:  Slice the sausage, dice the bell peppers, chop the onions, mince the garlic, and cook the rice.
2. Combine the Ingredients in the Crockpot:  Place the chicken breasts in the bottom of the crockpot.  Add the sliced sausage along with the onions and peppers.  Next add the minced garlic with the Cajun seasoning, oregano, thyme, and bay leaf. Add the chicken broth and crushed tomatoes to the crockpot. Season with salt and Pepper. Give everything a stir. 
3. Cook on LOW:  Cover and cook on LOW for 4-5 hours.  Once the chicken is fully cooked, shred using two forks.
4. Add the Rice:  After 4-5 hours, add the rice to the crockpot.  Stir to combine and cook on low for another 30-45 minutes until the rice is tender.
5. Season and Serve:  Taste and adjust the seasoning with salt and pepper.  Garnish with chopped green onions and fresh parsley before serving.  

STEP-BY-STEPS PHOTOGRAPHS:

TIPS AND TRICKS:

• Adjusting Heat:  If you prefer a milder jambalaya, reduce or omit the cayenne pepper.  For more heat, add extra cayenne or hot sauce.  
• Make-Ahead:  This dish can be prepared in advance.  Simply reheat before serving and add a splash of chicken broth if it becomes too thick.  
• Leftovers:  Store leftovers in an airtight container in the refrigerator for up to 3 days.  Jambalaya also freezes well for up to 3 months.  

FAQs:

Can I use brown rice instead of white rice?

Yes, but keep in mind that brown rice takes longer to cook, so you may need to adjust the cooking time.  

Can I make the recipe vegetarian?

Absolutely!  Substitute the chicken, sausage, and if you want shrimp with your favorite vegetable and use vegetable broth instead of chicken broth.  

Can I use a different type of sausage?

Yes, you can use any sausage you prefer.  Andouille sausage is traditional, but smoked sausage or even chorizo would work well. 

This Crockpot Jambalaya recipe is a delicious and effortless way to enjoy the traditional flavors of this classic dish.  Whether you're a jambalaya aficionado or trying it for the first time, this recipe is sure to impress  Enjoy the vibrant tastes and hearty ingredeints of this southern favorite, all made easy with your Crockpot. 

And as always...

Happy Eatin' Y'all!
~The Kitchen Wife~

Yield: 8-10Author: Mandee PoguePin it

Crockpot Jambalaya Recipe

Enjoy the authentic flavors of Louisiana with this easy Crockpot Jambalaya recipe. Perfect for busy weeknights, this dish is a crowd-pleaser that's both hearty and healthy.

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. Prep the Ingredients:  Slice the sausage, dice the bell peppers, chop the onions, mince the garlic, and cook the rice.
2. Combine the Ingredients in the Crockpot:  Place the chicken breasts in the bottom of the crockpot.  Add the sliced sausage along with the onions and peppers.  Next add the minced garlic with the Cajun seasoning, oregano, thyme, and bay leaf. Add the chicken broth and crushed tomatoes to the crockpot. Season with salt and Pepper. Give everything a stir. 
3. Cook on LOW:  Cover and cook on LOW for 4-5 hours.  Once the chicken is fully cooked, shred using two forks.
4. Add the Rice:  After 4-5 hours, add the rice to the crockpot.  Stir to combine and cook on low for another 30-45 minutes until the rice is tender.
5. Season and Serve:  Taste and adjust the seasoning with salt and pepper.  Garnish with chopped green onions and fresh parsley before serving.  

NOTES:

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

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