Crock Pot Jambalaya
A delicious and hearty one-pot meal that brings the flavors of Louisiana right to your kitchen, perfect for busy weeknights or gatherings.
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.
Notes
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. Store leftovers in an airtight container; it can be refrigerated for 3-4 days or frozen for up to 3 months.