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–+ servings

Crockpot Jambalaya

This easy crockpot jambalaya is packed with tender chicken, smoky andouille sausage, colorful peppers, and bold Creole seasoning — all slow-cooked to perfection. Toss in shrimp at the end, spoon it over rice, and you’ve got a cozy, flavorful dinner with almost no effort.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1 lb boneless skinless chicken breasts cut into bite-sized cubes
  • 1 lb andouille sausage sliced
  • 3 sticks celery chopped
  • 1 large green bell pepper chopped
  • 1 large red bell pepper chopped
  • 1 large yellow bell pepper chopped
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2.5 tablespoons creole/Cajun seasoning
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 28 oz can crushed tomatoes
  • 1 cup chicken broth
  • 12 oz frozen cooked shrimp thawed (peeled and deveined, can get with tails on or off)
  • 3 cups long grain rice cooked according to package
  • Fresh chopped parsley for topping (optional garnish)

Instructions
 

Preparation Steps

  • Add the cubed chicken, sliced andouille, celery, bell peppers, onion, and garlic straight into your crockpot.
  • Sprinkle in the Creole seasoning, oregano, thyme, cayenne, salt, and pepper.
  • Pour the crushed tomatoes and chicken broth over the top.
  • Cover and cook on low for 6–8 hours or high for 4–6, until the chicken is tender and everything smells amazing.
  • During the last 30 minutes, stir in the thawed cooked shrimp. Pop the lid back on and let them heat through gently.
  • When it’s time to serve, either stir the cooked rice right into the pot or spoon the jambalaya over rice in individual bowls. A little fresh parsley on top never hurts.