Description
An easy, hands-off crockpot jambalaya recipe packed with bold Cajun flavors, perfect for busy weeknights or meal prep. Simply dump all ingredients into the slow cooker and enjoy a hearty, comforting meal.
Ingredients
- 12 oz andouille sausage, sliced
- 1 lb boneless skinless chicken thighs, diced
- 1 cup long grain white rice, uncooked
- 14.5 oz can diced tomatoes with green chilies
- 2 cups low sodium chicken broth
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Hot sauce (optional, to taste)
- Salt and black pepper (to taste)
Instructions
- Dice the chicken thighs, bell pepper, onion, and celery. Slice the andouille sausage into thick rounds. Mince the garlic cloves.
- Add the diced chicken and sliced sausage to the bottom of the crockpot. Layer the diced bell pepper, onion, celery, and garlic on top.
- Sprinkle the Cajun seasoning, smoked paprika, dried thyme, salt, and pepper evenly over the ingredients. Add the bay leaf.
- Pour in the chicken broth and the can of diced tomatoes with green chilies. Add the uncooked long grain rice on top. Do not stir.
- Cover with the lid and cook on low for 4 to 5 hours. Avoid opening the lid during cooking to prevent steam loss.
- After cooking, gently stir the jambalaya. Taste and adjust seasoning with salt, pepper, or hot sauce as desired. Remove the bay leaf before serving.
- Serve garnished with chopped green onions or parsley if desired. Enjoy with crusty bread or a green salad.
Notes
[‘Do not use instant rice as it will become mushy during the long cooking time.’, ‘Resist opening the crockpot lid during cooking to ensure rice cooks properly.’, ‘Optional: Brown the sausage before adding for extra smoky flavor.’, ‘Add shrimp in the last 30 minutes for a seafood variation.’, ‘For a vegetarian version, substitute sausage and chicken with extra vegetables and use vegetable broth.’, ‘Store leftovers in an airtight container in the fridge for up to 4 days; reheat with a splash of broth or water.’, ‘Avoid freezing jambalaya as rice texture suffers.’, ‘Adjust spice levels by modifying Cajun seasoning and hot sauce.’]
- Prep Time: 10 minutes
- Cook Time: 4 to 5 hours
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 380
- Sodium: 700
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
Keywords: jambalaya, crockpot, slow cooker, Cajun, one-pot meal, easy dinner, dump and go, spicy, chicken, sausage