This crockpot jambalaya is the result of years of experimentation. This is the one that my family and friends prefer the most. Over cooked rice, please.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 12 |
Ingredients
- 1 (28 ounce) can diced tomatoes with juice
- 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
- 1 pound andouille sausage, sliced
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons Cajun seasoning
- 1 teaspoon cayenne pepper
- ½ teaspoon dried thyme
- 1 pound frozen cooked shrimp without tails
Instructions
- Gather the ingredients.
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- Mix tomatoes with juice, chicken, sausage, onion, green bell pepper, celery, and broth in a slow cooker.
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- Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
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- Cover and cook on Low for 7 to 8 hours, or on High for 3 to 4 hours. Stir in shrimp during the last 30 minutes of cook time.
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- Serve over rice.
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Nutrition Facts
| Calories | 235 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 4 g |
| Sodium | 688 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I have made many times but I bought chicken stock instead of broth. It’s cooking now. I hope it’s still as good.
This is so amazing that this is my first review on AllRecipes. The first time I made this, I used other people’s recommendations from the reviews and it flopped. My husband convinced me to try one more time going strictly by the original recipe and it was fantastic! I paid close attention to my crock pot so as to not overcook it. I try to always cook on low to get more tender results. However, I will say I cooked mine on low and it took about 4 1/2 hours and it was all done. The chicken was even a little drier than I like. But I did cut the chicken into smaller pieces before cooking so I know that played a huge part. Also, all crock pots, like ovens, are different so just keep an eye on it. My husband used the juices from the jambalaya to make the rice and wow. It was all just amazing. Thank you so much for sharing!
Excellent time and time again
I’ve made his a few times, and after a few tweaks here and there were able to come up with my own recipe. This truly is a great recipe to learn to make jambalaya fast and easy
I substituted boneless chicken thighs for the chicken breasts because they are moister.
been making this for years. wouldn’t change a thing!!!!
This is a family favorite
Used Chicken Thighs instead
super easy, was excellent! I chopped and prepped everything but the chicken and shrimp the night before. Threw it all in the crock pot. In the morning threw in a couple frozen chicken breasts and later shredded. Added rice directly to crock when added frozen shrimp. Had to add about 1/2 a cup of water for the rice.
GREAT RECIPE !!!! Absolutely Fantastic without any changes
I added a can of tomato sauce as well. Since we freeze 1/2 of it, I make rice to order because if you add it to the recipe, it turns mushy. Also, chicken thighs stay moist better than breasts and give it more flavor.
I followed recipe except cut the cayenne pepper by a smidge. Served over white rice with garlic toast on the side. My husband and I both loved it and it was so easy. It was not too spicy for me and I don’t eat really spicy food. I wish I had taken a photo but didn’t because we were so eager to start eating it. Will make again and won’t change a thing!
This was fantastic. Server it over rice. Didn’t use the parsley because I forgot to buy it. Don’t think it mattered. Didn’t realize until I was done that it didn’t include okra. Thank god. I followed the recipe and it seemed like a lot of veggies. Admittedly I probably over did it on the celery but it was still very good
I added 3 cups of rice to the slow cooker during the last hour.
This dish was wonderful…..my family raved about how good it was. I used Ro-Tel’s tomatoes and green chiles instead of the regular canned tomatoes, skinless boneless chicken thighs, put the shrimp in the last 15 min and made chi’s-chi’s cornbread. I liked it being soupy but in the event you have family members that don’t just make the rice with the juice in the crock pot in a separate pot. Everything was demolished. Will be doing this again and again. I would highly recommend.
Sorry no photos. But it was awesome! I am the only girl in a house of teen age BOYS, they loved it! just enough spice for me. I’m going to try this with just fish, I’ll come back with photos.
Love this recipe! I made this a few times and it’s been a hit. I entered it in a Crocktoberfest contest at work and took home the trophy! Since the rules stated the entire dish had to be made with a slow cooker, I made the dish and then spooned it off to reserve the liquid. I then cooked the rice on high temp in the liquid for a couple hours, then recombined and stirred the shrimp 45 minutes before serving. Not bad for a Yankee!
I am out of the U.S., could not locate andouille s had to substitute. We never get tired of this!
This is delicious. That being said… The cook time does not work. You can’t cook small pieces of cubed chicken for 6 or 7 hours. The first time I made it, it was horribly dry. The second time I made it I cooked it 4 hours, adding the shrimp (frozen) 1 hour before I turned it off. Came out perfect. It is pretty spicy so reduce the cayenne pepper if you’re not into hot stuff. My kids wouldn’t eat it, even when I halfed it. To get them to eat it I only use 1/4 tsp. They love it too when it’s not so spicy.
The only thing I did different was sautéed my onion, bell pepper, and celery and doubled shrimp and sausage, I also just put only a sprinkle of cayenne pepper so it wasn’t too spicy. My whole house loved it. It taste like authentic jambalaya!
This recipe was a good one to try. I left out the cayenne pepper and used some black pepper to taste instead. I thought the Cajun seasoning and Andouille sausage would give the dish plenty of spice and I was correct for my wife’s sake. I noticed that there was a lot of liquid in the slow cooker after a couple of hours from the vegetables. I thickened it with a flour/water mixture toward the 6 hour mark before adding the shrimp.