Why Make This Recipe
Crock Pot Jambalaya is a delicious and hearty dish that brings the flavors of Louisiana right to your kitchen. This one-pot meal is easy to prepare, requires minimal cleanup, and is perfect for busy weeknights or gatherings with family and friends. The mix of spices, meats, and vegetables creates a mouthwatering combination that will satisfy everyone’s appetite. Plus, using a crock pot means you can set it and forget it, allowing you to spend more time enjoying your meal.
How to Make Crock Pot Jambalaya
Ingredients:
- 1 pound chicken thighs, diced
- 1 pound andouille sausage, sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup long-grain rice
- 3 cups chicken broth
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
Directions:
- In a crock pot, combine the chicken, sausage, onion, bell pepper, celery, and garlic.
- Add the diced tomatoes, rice, chicken broth, and Cajun seasoning.
- Stir everything together and season with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the rice is tender.
- Stir well before serving and garnish with sliced green onions.
How to Serve Crock Pot Jambalaya
When serving Crock Pot Jambalaya, you can spoon it directly from the pot into bowls. You might want to pair it with crusty bread or a simple green salad for a complete meal. The dish is also a great option for gathering, as it can feed a crowd and is easy to keep warm in the crock pot.
How to Store Crock Pot Jambalaya
To store leftovers, let the jambalaya cool completely before transferring it to an airtight container. It can be kept in the refrigerator for 3-4 days. For longer storage, you can freeze it for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Tips to Make Crock Pot Jambalaya
- Feel free to adjust the level of Cajun seasoning to suit your taste; start with less and add more if you like it spicy.
- For a richer flavor, you can brown the sausage and chicken in a skillet before adding them to the crock pot.
- Add some cooked shrimp or crawfish in the last 30 minutes of cooking for an added seafood twist.
MAKE-AHEAD, LEFTOVERS & REHEATING CROCK POT JAMBALAYA
CROCK POT JAMBALAYA IS PERFECT FOR MEAL PREP BECAUSE THE FLAVORS GET EVEN BETTER THE NEXT DAY. YOU CAN COOK IT EARLIER IN THE DAY OR EVEN THE NIGHT BEFORE, LET IT COOL, THEN STORE IT RIGHT IN THE FRIDGE. WHEN YOU’RE READY TO EAT, REHEAT IT GENTLY ON THE STOVETOP OVER LOW HEAT OR IN THE MICROWAVE, ADDING A SPLASH OF CHICKEN BROTH OR WATER IF THE RICE HAS ABSORBED TOO MUCH LIQUID.
FOR FREEZER MEALS, PORTION THE JAMBALAYA INTO INDIVIDUAL AIRTIGHT CONTAINERS ONCE IT HAS COOLED. IT CAN BE FROZEN FOR UP TO 3 MONTHS. THAW OVERNIGHT IN THE REFRIGERATOR, THEN REHEAT UNTIL STEAMING HOT. THIS MAKES IT A GREAT GRAB-AND-HEAT OPTION FOR BUSY DAYS WHEN YOU STILL WANT A HOMEMADE, FLAVORFUL DINNER.
Variation
You can easily modify this recipe by substituting or adding different proteins, such as shrimp or pork. You can also use brown rice instead of white rice; just be sure to adjust the cooking time and the amount of liquid needed.
FAQs
CAN I USE OTHER TYPES OF MEAT?
YES, YOU CAN DEFINITELY USE OTHER MEATS IN CROCK POT JAMBALAYA. SHRIMP, TURKEY, OR EVEN PORK WORK WELL. IF YOU’RE USING SHRIMP, ADD IT DURING THE LAST 20–30 MINUTES OF COOKING SO IT DOESN’T OVERCOOK AND BECOME RUBBERY. FOR TURKEY OR PORK, CUT THE MEAT INTO BITE-SIZED PIECES AND ADD IT AT THE BEGINNING ALONG WITH THE CHICKEN AND SAUSAGE SO IT HAS TIME TO BECOME TENDER AND ABSORB THE SEASONINGS.IS THERE A VEGETARIAN VERSION OF JAMBALAYA?
ABSOLUTELY! TO MAKE A VEGETARIAN VERSION, SIMPLY OMIT THE CHICKEN AND SAUSAGE AND REPLACE THEM WITH EXTRA VEGETABLES, BEANS, OR TOFU. YOU CAN USE VEGETABLE BROTH INSTEAD OF CHICKEN BROTH AND LOAD THE CROCK POT WITH INGREDIENTS LIKE BELL PEPPERS, ZUCCHINI, MUSHROOMS, AND KIDNEY BEANS. THE CAJUN SEASONING STILL PROVIDES THAT CLASSIC JAMBALAYA FLAVOR, SO YOU WON’T MISS THE MEAT.CAN I MAKE THIS DISH AHEAD OF TIME?
YES, CROCK POT JAMBALAYA IS GREAT FOR MAKING AHEAD. YOU CAN PREP ALL THE INGREDIENTS (CHOPPED VEGETABLES, DICED CHICKEN, SLICED SAUSAGE, AND MEASURED SEASONINGS) THE NIGHT BEFORE AND STORE THEM IN THE REFRIGERATOR. IN THE MORNING, JUST ADD EVERYTHING TO THE CROCK POT WITH THE RICE AND BROTH, STIR, AND START COOKING. YOU CAN ALSO COOK THE ENTIRE DISH AHEAD OF TIME, THEN REFRIGERATE AND REHEAT IT LATER FOR AN EASY HEAT-AND-EAT DINNER.
Crock Pot Jambalaya
Ingredients
Main Ingredients
- 1 pound chicken thighs, diced You can use boneless or bone-in, skinless.
- 1 pound andouille sausage, sliced Feel free to substitute with another sausage.
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 cup long-grain rice
- 3 cups chicken broth Use low-sodium for a healthier option.
- 2 teaspoons Cajun seasoning Adjust according to spice preference.
- to taste Salt and pepper
- 2 green onions, sliced for garnish
Instructions
Preparation
- In a crock pot, combine the chicken, sausage, onion, bell pepper, celery, and garlic.
- Add the diced tomatoes, rice, chicken broth, and Cajun seasoning.
- Stir everything together and season with salt and pepper.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the rice is tender.
- Stir well before serving and garnish with sliced green onions.