Crock Pot Jambalaya Recipe: A Simple and Flavorful Louisiana Classic
Are you craving the rich, savory flavors of Louisiana but short on time? This Crock Pot Jambalaya recipe is your answer! This slow-cooker version delivers all the deliciousness of traditional Jambalaya without the fuss of constant stovetop tending. Perfect for a weeknight meal or a weekend gathering, this recipe is sure to become a family favorite.
What is Jambalaya?
Jambalaya is a beloved Creole and Cajun rice dish from Louisiana. It's a hearty, one-pot wonder, traditionally featuring a blend of rice, meat (often sausage, chicken, and shrimp), vegetables, and a vibrant mix of spices. Our slow cooker jambalaya simplifies the process while maintaining the authentic flavors.
Ingredients You'll Need:
This recipe uses readily available ingredients, making it easy to whip up even on a busy weeknight. Feel free to adjust the quantities to your liking.
- 1 lb Andouille sausage, sliced (or your preferred spicy sausage)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped (holy trinity!)
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 bay leaf
- 2 cups long-grain white rice
- 1/2 cup chopped green onions, for garnish (optional)
Instructions for the Best Crock Pot Jambalaya:
Get started:
- Brown the sausage in a large skillet over medium-high heat. Remove the sausage and set aside. This step adds depth of flavor.
Slow cooking magic:
- Spray your slow cooker with cooking spray.
- Add the browned sausage, chicken, onion, bell pepper, and celery to the slow cooker.
- Stir in the garlic, diced tomatoes, tomato sauce, chicken broth, thyme, oregano, cayenne pepper, paprika, black pepper, and bay leaf.
- Stir in the rice. Ensure the rice is evenly distributed.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the rice is tender and the liquid is absorbed.
- Remove the bay leaf before serving.
- Garnish with chopped green onions, if desired.
Tips for the Perfect Crock Pot Jambalaya:
- Spice it up: Adjust the amount of cayenne pepper to your preference. For a milder Jambalaya, use less. For a fiery kick, add more!
- Add shrimp: For an extra protein boost, add 1 lb of peeled and deveined shrimp during the last 30 minutes of cooking.
- Don't lift the lid! Resist the urge to peek inside the slow cooker too often during cooking. This will help retain moisture and ensure the rice cooks properly.
- Make it ahead: This Jambalaya tastes even better the next day! Prepare it in advance and reheat when ready to serve.
Serving Suggestions:
Serve your Crock Pot Jambalaya hot, garnished with green onions. It's delicious on its own or with a side of crusty bread for soaking up the flavorful sauce.
Enjoy your delicious and easy Crock Pot Jambalaya! Let us know in the comments how yours turned out!
