Description
Crockpot Jambalaya is a comforting Louisiana classic made easy in the slow cooker. Chicken, sausage, shrimp, and Creole-seasoned vegetables simmer together for bold flavor with minimal effort. Serve over fluffy rice for the ultimate one-pan dinner.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cubed
- 12 oz andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 2 cups chicken broth
- 2 tablespoons Creole seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon thyme
- Salt and black pepper, to taste
- 2 cups cooked long-grain rice (for serving)
- Fresh parsley, for garnish
Instructions
- Lightly sauté onion, bell pepper, celery, and garlic until fragrant.
- Add vegetables to the crockpot along with chicken, sausage, tomatoes, broth, and seasonings.
- Cover and cook on LOW for 6 hours or HIGH for 3–4 hours.
- Add shrimp during the final 30–45 minutes of cooking.
- Cook until shrimp are pink and tender.
- Serve hot over cooked rice and garnish with parsley.
Notes
For best texture, cook rice separately and add just before serving. Adjust spice level with cayenne or hot sauce.