Description
This Crockpot Jambalaya bursts with vibrant flavors from Cajun spices, chicken, sausage, and shrimp. Perfect for cozy dinners, it’s easy to prepare and full of comfort!
Ingredients
Scale
- 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 garlic cloves, minced
- 2–3 tablespoons Creole/Cajun seasoning
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
- Salt and pepper to taste
- 28 oz can crushed tomatoes
- 1 cup chicken broth
- 12 oz frozen cooked shrimp, thawed
- 3 cups long grain rice, cooked according to package directions
- Fresh chopped parsley, for garnish
Instructions
- Add cubed chicken, sliced sausage, chopped celery, bell peppers, onion, and garlic to the crockpot.
- Sprinkle in Creole seasoning, oregano, thyme, cayenne pepper, salt, and pepper; mix well.
- Pour crushed tomatoes and chicken broth over the mixture; stir gently if desired.
- Cover and cook on low for 6-8 hours or high for 4-6 hours until chicken is tender.
- Add thawed shrimp during the last 30 minutes of cooking and stir gently to warm through.
- Serve over cooked rice or mix in the rice; garnish with fresh parsley.
Notes
Leftovers can be stored in an airtight container for 3-4 days in the fridge.
For freezing, let it cool, then store in a freezer-safe container for up to three months.
Reheat gently on medium heat, adding broth if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg