Crock Pot Jambalaya

I’ve always loved those Cajun flavors — I’ve been hooked since I was a kid — so this Crock Pot Jambalaya is totally my kind of dish. If you’re into recipes with that bold, authentic flavor and zero fuss, you’re gonna fall in love with this one. It’s inspired by Southern Cajun cooking and brings together chicken, shrimp, and sausage in one colorful, flavor-packed mix. The best part? Just a few minutes of prep and your slow cooker does the rest. So come on, let’s make it!

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Crock Pot Jambalaya

Ingredients

• 1 lb (450 g) boneless, skinless chicken breast, cut into cubes
• 12 oz (340 g) andouille sausage, sliced into ¼-inch (0.6 cm) rounds
• 1 lb (450 g) raw shrimp, peeled and deveined
• 1 cup (200 g) uncooked long-grain white rice
• 1 can (14.5 oz / 411 g) diced tomatoes with juice
• 1 green bell pepper, chopped
• 1 celery stalk, chopped
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 cups (480 ml) chicken broth
• 1 tablespoon Cajun seasoning
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 2 teaspoons Worcestershire sauce
• Fresh parsley, chopped, for garnish

Equipment Needed

• 6-quart Crock Pot or slow cooker
• Knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

See 5 variations of the recipe at the end.

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Instructions

1. Let’s get started! First, add to your Crock Pot the cubed chicken, sliced andouille sausage, diced tomatoes with their juice, green bell pepper, celery, onion, and garlic. In this recipe, there’s no need to pre-sear anything — but if you want a deeper, smokier flavor, you can quickly brown the sausage and chicken in a skillet before adding them (just sear them lightly, don’t cook them through).
2. Next, pour in the chicken broth and add the Cajun seasoning, paprika, dried thyme, cayenne pepper (if you like it spicy), Worcestershire sauce, salt, and black pepper. Using a spoon or spatula, gently stir everything together so the chicken and veggies are well coated with the liquid and spices. This helps all those bold flavors blend beautifully.
3. Cover the Crock Pot and cook on low for about 4 hours. During this time, the chicken will become tender and soak up every bit of that Cajun flavor while the veggies turn into a thick, rich sauce. Try not to lift the lid too often — it releases heat and slows the cooking process.

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4. At around the 3½-hour mark, add the uncooked rice directly into the mixture. Stir gently — with love — so the rice spreads evenly and stays submerged in the liquid. Cover again and cook for another 30 minutes or so, until the rice is tender and most of the liquid is absorbed. If you notice it’s getting too dry, just add about ½ cup (120 ml) of hot chicken broth to loosen it up a bit.
5. Once the rice is cooked, it’s shrimp time! Gently fold in the shrimp so they don’t break apart. Cover again and cook for about 10 more minutes, or just until the shrimp turn pink and opaque. Don’t overcook them — you don’t want them to turn rubbery.
6. Almost done! Taste your jambalaya and adjust the seasoning if needed — maybe a bit more salt, a dash of pepper, or an extra sprinkle of Cajun spice if you want it bolder. If you prefer it a little saucier, add a splash of broth before serving.
7. And that’s it! Serve your Crock Pot Jambalaya hot, topped with freshly chopped parsley. Pair it with some warm cornbread or a crisp green salad. Get ready for the compliments — this dish is a total showstopper!

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Ingredient Substitutions

• Andouille sausage: If you don’t have it, swap it for kielbasa or a mild smoked chorizo. If you’re watching the fat, go with smoked turkey slices instead.
• Chicken breast: You can totally switch it for boneless chicken thighs — they’re juicier and cook in the same amount of time.
• Shrimp: Replace them with langostino tails or chunks of firm fish (like tilapia or cod), added at the end just like the shrimp.
• Diced tomatoes: You can use a thick tomato sauce or crushed tomatoes instead, both work great.
• Long-grain white rice: Simply swap it for jasmine or basmati, but heads up — don’t use instant rice, it’ll fall apart.
• Chicken broth: You can replace it with vegetable or seafood broth. If you’re in a pinch, use water and dissolve one bouillon cube in it.
• Green bell pepper: No green on hand? Use red or yellow bell pepper — same vibe, different color.
• Cajun seasoning: If you’re out, just mix 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon oregano, ½ teaspoon thyme, ¼ teaspoon cayenne, and ½ teaspoon black pepper. You’ll be amazed how good it tastes.
• Worcestershire sauce: Mix 1 teaspoon soy sauce with ½ teaspoon apple cider vinegar — easy fix!
• Parsley: You can sub it with chopped chives or cilantro for a fresh finish.

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Cooking Tips

• Brown the andouille: If you’ve got a few extra minutes, sear it in a skillet for 3–4 minutes before tossing it in the slow cooker. That smoky flavor makes a difference.
• Even chopping: Remember the Cajun “holy trinity” (onion, celery, and bell pepper) — chop them about the same size so they cook evenly.
• Firm rice: Rinse it several times until the water runs clear, and add it during the last 30–40 minutes so it doesn’t overcook.
• Shrimp go last: Always add them near the end — just 8–10 minutes before serving — to keep them juicy and plump.
• More saucy: Want it a bit more brothy? Just add ½–1 cup (120–240 ml) of extra broth when you add the rice.
• Balance the flavors: Always taste before serving and adjust the salt or spice level — remember, the heat intensifies as it cooks.

Common Mistakes (What NOT to Do)

• Don’t add the rice at the beginning: It’ll turn to mush — promise.
• Don’t cook the shrimp for hours: They’ll shrink and get tough.
• Don’t keep opening the lid: Every time you peek, you lose heat and slow down the cooking.
• Don’t mess up the liquid ratio: Too little burns the rice, too much makes it soupy.
• Don’t use instant rice: Like we said above, it’ll disintegrate fast.
• Don’t oversalt: Always taste before serving — the sauce reduces as it cooks, concentrating the salt.
• Don’t overfill the pot: Keep your Crock Pot under ¾ full so everything cooks evenly.

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Frequently Asked Questions (FAQ)

• Can I make it with just chicken and sausage? Absolutely. Skip the shrimp and keep the same cook times — the flavor changes a bit, but it’s still delicious.
• Does it work with brown rice? Yes, but it’ll need 20–30 extra minutes and about ½ cup (120 ml) more broth.
• Is it very spicy? The heat is totally adjustable. If spice isn’t your thing, skip the cayenne and use a mild sausage.
• Can I prep the ingredients the night before? Totally! Chop everything and refrigerate — just keep the liquids separate. Mix it all when you’re ready to cook.
• Can I freeze it? Yes, but it’s best to freeze it without the shrimp and add them fresh when reheating.
• What size slow cooker should I use? A 6-quart is perfect. If you’re using a smaller one (4–5 quarts), reduce the recipe by about 20%.
• Does bone broth work? Totally — it adds richness, protein, and depth of flavor.
• How can I make it lighter? Go for turkey andouille, use less oil, and load up on veggies.
• Can I use a seafood mix? Yes, for sure — just add it during the last 10 minutes and make sure everything looks opaque and firm.
• What if it gets too dry? Just stir in ¼–½ cup (60–120 ml) of hot broth, cover for 5 minutes, and check again.

Storing & Reheating

• Refrigeration: Store in airtight containers for up to 3–4 days — no problem.
• Freezing: Keeps well for 2–3 months. For best texture, freeze it without the shrimp and add fresh ones when reheating.
• Microwave: Reheat 1-cup portions for 60–90 seconds, stir, then repeat in 30-second intervals. Add a splash of broth or water if needed.
• Skillet: This method gives the best texture — medium-low heat, 2–3 tablespoons of broth, about 5–7 minutes covered. If adding shrimp, toss them in for the last 3–4 minutes.

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Serving Suggestions

• Pair it with a crunchy coleslaw tossed in a light lemon dressing.
• Warm cornbread on the side is a total must.
• Try some garlicky sautéed green beans — they balance the spice perfectly.
• Enjoy it with a glass of sweet iced tea with a few lemon slices — Southern style!
• And for dessert, how about some classic vanilla bread pudding or mini beignets dusted with powdered sugar?

For Kids and Teens

• Serve it with warm flour tortillas so they can make their own jambalaya wraps.
• Buttered sweet corn — they’ll love it!
• Crunchy cucumber and carrot sticks with a creamy yogurt dip.
• Offer some plain white rice on the side so they can mix it however they like.
• Let them sip on pink lemonade or a chilled fruit-infused water — refreshing and fun.

Recipe Variations

• “Red” Jambalaya: Just add 1 tablespoon of tomato paste at the start for a richer color and a touch of sweetness.
• Surf & Turf: One of my favorites — use half chicken broth and half seafood broth, then add ½ lb (225 g) of crab meat at the end for a deep, elegant flavor twist.
• Low-carb: Swap the rice for grated cauliflower, but only add it during the last 10 minutes so it keeps its texture and doesn’t fall apart.
• Smoky Deluxe: Stir in 1 teaspoon of smoked paprika and a couple of bay leaves for a rustic, smoky aroma that fills your kitchen.
• Veggie-Friendly: For my vegan friends — skip the meat, use red beans and veggie broth. You’ll still get that hearty Cajun flavor in a 100% plant-based way.

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Nutritional Information (per serving)

• Calories: 365 kcal
• Protein: 32 g
• Healthy Fats: 12 g
• Carbohydrates: 28 g
• Natural Sugars: 4 g
• Fiber: 2 g
• Sodium: 910 mg

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