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Crock-Pot Jambalaya Recipe

The absolute best Cajun style Jambalaya recipe. Patterned after the traditional Jambalaya served in southern Louisiana, the recipe is flavorful and filling. Loads of chicken, sausage, shrimp, and rice. This is a full meal all in one.

Ingredients

  • 6 boneless skinless chicken thighs
  • 1 lb smoked sausage browned*
  • 1 lb large peeled raw shrimp
  • 1 onion finely diced
  • 1 bell pepper finely diced
  • 2 celery stalks finely diced
  • 1 TBS minced garlic
  • 3 cups chicken broth
  • 2-3 TBS Cajun or Creole seasoning
  • 2 TBS paprika
  • 1 TBS onion powder
  • 2 tsp garlic powder
  • 1 TBS Italian seasoning
  • 1 TBS tomato paste
  • 2 cups parboiled rice**
  • Fresh parsley to garnish
  • Nonstick cooking spray

Instructions

  1. Spray the slow cooker with nonstick cooking spray
  2. Pour in the chicken broth
  3. Add in the Cajun seasoning, paprika, onion powder, garlic powder, and Italian seasoning.
  4. Stir in the garlic and tomato paste
  5. Add the chicken thighs
  6. Add in the onion, bell pepper, celery, and smoked sausage
  7. Cover and cook on HIGH for 2 hours or on LOW for 4-5 hours.
  8. Remove the chicken and shred it.
  9. Return the chicken back into the slow cooker
  10. Taste and adjust seasoning as needed.
  11. Stir in the rice
  12. Cover and continue cooking on HIGH for 1 hour or on LOW for 2 hours.
  13. Stir in the shrimp.
  14. Cover and cook for an additional 20 minutes on HIGH or until the shrimp are fully cooked
  15. Stir and fluff.
  16. Garnish with fresh, chopped parsley
  17. Enjoy!

Recipe Notes

*To brown the sausage, place it into a shallow pan and bake on 375°F for 10 minutes.
**Using long grain white rice will alter the timing and texture. Parboiled rice is recommended for this dish.