Description
This crockpot jambalaya is a comforting blend of spices, chicken, and sausages simmered effortlessly for a hearty dinner. Perfectly seasoned and easy to customize, it’s a dish that brings warmth and joy to your table!
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 lb andouille sausage
- 3 sticks celery
- 1 large green bell pepper
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large onion
- 3 garlic cloves (minced)
- 2–3 tablespoons Creole/Cajun seasoning
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
- Salt and pepper
- 28 oz can crushed tomatoes
- 1 cup chicken broth
- 12 oz frozen cooked shrimp
- 3 cups long grain rice
- Fresh chopped parsley (optional garnish)
Instructions
- Cube the chicken and slice the andouille sausage; add to the crockpot with celery, bell peppers, onion, and garlic.
- Sprinkle Creole seasoning, oregano, thyme, cayenne, salt, and pepper; mix to combine all ingredients.
- Pour crushed tomatoes and chicken broth over the mixture, stirring gently to combine.
- Cover and cook on low for 6 hours or on high for 4-6 hours until chicken is tender and flavors meld.
- In the last 30 minutes, add thawed shrimp to warm through without overcooking.
- Serve jambalaya over cooked rice and garnish with parsley.
Notes
Adjust Creole seasoning according to taste for desired spice level.
For thicker jambalaya, add more rice or let cook uncovered in the final phase.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg