Easy Crockpot Jambalaya

Recipe Introduction

Fancy some crockpot jambalaya tonight? I know, I know, it sounds fancy, but trust me, it’s dead easy. This recipe brings the vibrant flavours of Louisiana straight to your kitchen.

Think smoky sausage and juicy chicken. All simmered in a spicy tomato sauce!

Quick Hook

Ever wanted to make authentic cajun food at home? This Easy Jambalaya Recipe Crockpot makes it easier than ordering takeout.

It's got a lovely savory and spicy flavor. You will want to make it every week.

Brief Overview

This jambalaya is based on traditional Louisiana cooking. It's so simple to throw together. You can customize it with your favourite ingredients.

It's really beginner friendly, so it's perfect for a weeknight meal. This recipe makes about 6-8 servings. So it is great for a family dinner or a casual get-together.

Main Benefits

This recipe is packed with protein. It's so good for your muscles and energy levels. This dish is ideal for a chilly evening.

This Slow Cooker Cajun Recipes will warm you right up. This recipe is special because it is so versatile. You can adjust the ingredients to your liking!

Thinking about other options? The Instant Pot Jambalaya is much faster but i do love my slow cooker.

Ready to spice things up? Let’s dive into the ingredients for this Crockpot Chicken Jambalaya Recipe . This stuff is the real deal! Now, where did I put that andouille sausage?

Ingredients & Equipment for the Best Crockpot Jambalaya

Alright, mate! Let's dive into what you'll need for this crockpot jambalaya . Honestly, it’s a pretty forgiving recipe. But good ingredients definitely make it sing.

Main Ingredients: The Heart of the Jambalaya

• Olive oil: 1 tablespoon ( 15 ml ). Any good olive oil will do.
• Andouille sausage: 1 pound , sliced ( 450g ). high-quality sausage is key! Look for a smoky, spicy one.
• Onion: 1 large , chopped (about 1 ½ cups / 225g ). Yellow or white onions work best.
• Green bell pepper: 1 , chopped (about 1 cup / 150g ). Adds a nice sweetness.
• Celery stalks: 2 , chopped (about 1 cup / 115g ). Essential for that Cajun flavor base.
• Garlic: 2 cloves , minced (about 2 teaspoons / 10g ). Fresh is always better!
• Crushed tomatoes: 1 (28 ounce) can ( 794g ). Good quality crushed tomatoes make a difference.
• Tomato sauce: 1 (15 ounce) can ( 425g ). Adds richness to the sauce.
• Diced tomatoes: 1 (14.5 ounce) can , undrained ( 411g ). Adds texture.
• Chicken broth: 1 cup ( 240 ml ). Low-sodium is a good shout.
• Cajun seasoning: 2 tablespoons (like Tony Chachere's) ( 30ml ). Adjust to your spice preference.
• Dried thyme: 1 teaspoon ( 5ml ). Essential for that classic Creole flavor.
• Cayenne pepper: 1/2 teaspoon (optional) ( 2.5ml ). For extra heat if you're feeling brave.
• Bay leaf: 1 . Don't forget to take it out before serving!
• Chicken thighs: 1 pound , cut into 1 inch pieces ( 450g ). Thighs are more flavorful than breasts in the slow cooker jambalaya with sausage .
• Raw shrimp: 1 pound , peeled and deveined ( 450g ). Add these at the end so they don't get rubbery.
• Long grain rice: 2 cups , uncooked ( 400g ). Don't use quick cooking rice!
• Fresh parsley and green onions: For garnish.

Seasoning Notes for a Creole Kick

Cajun seasoning is the backbone here. Tony Chachere's is classic. Thyme is a must. Cayenne pepper is optional, but I reckon it adds a nice warmth.

If you want to go slow cooker Creole recipes , try adding a dash of smoked paprika.

Equipment: Keeping It Simple

• Large skillet or Dutch oven: For browning the sausage and aromatics.
• 6-quart slow cooker (or larger): Crucial for the easy jambalaya recipe crockpot .
• Cutting board and chef's knife: For prepping the veg.
• Measuring cups and spoons: To get those measurements spot on.

If you don't have a Dutch oven, a large frying pan will do the trick. No fancy equipment needed for this chicken and sausage jambalaya instapot .

Cooking Method: Let's Crockpot Jambalaya!

Alright, let's talk crockpot jambalaya ! Honestly, it’s one of those recipes that makes you feel like a culinary genius with minimal effort.

You know? Like cheating, but in a delicious way. Plus, it's perfect for a Slow Cooker Cajun Recipes night. We’re talking about seriously easy, seriously good Easy Jambalaya Recipe Crockpot .

Prep Steps: Get Your Mise On!

First things first, mise en place , baby! Chop your veggies. Dice your sausage. Measure your spices. Get it all ready.

It'll save you a ton of time later. Trust me, you don’ll want to be scrambling when the sausage is already browned.

If you are using frozen shrimp, thaw those babies out!

step-by-step: Slow Cooker Magic

1. Brown your sliced andouille sausage in a skillet.
2. Sauté chopped onions, bell peppers, and celery in the same pan.
3. Dump everything into your slow cooker : sausage, veggies, crushed tomatoes, tomato sauce, diced tomatoes, chicken broth, Cajun seasoning, thyme, cayenne, bay leaf, and chicken thighs.
4. Cook on low for 4- 6 hours or high for 2- 3 hours . Chicken must be cooked through.
5. Stir in uncooked long grain rice and shrimp during the last 30- 45 minutes . Rice and shrimp are opaque now.
6. Remove the bay leaf before serving.

Pro Tips for Jambalaya Glory

Don't overcook the shrimp! Add it in the last few minutes. This helps them from turning rubbery. Crockpot Shrimp Jambalaya is amazing with perfectly cooked shrimp.

For a Slow Cooker Jambalaya with Sausage , use a good quality andouille! Seriously, the flavor makes a huge difference.

If you're thinking about making this in your Instant Pot Jambalaya , you can adapt it! Just make sure to adjust cooking times accordingly.

I will suggest use "Slow Cook" mode! Some people also search Jambalaya Recipe Instant Pot to make sure is not too complex.

You know? Simple, easy recipes. Also, adjust the spice! Make it your own. This Chicken And Sausage Jambalaya Instapot or crockpot will be a hit! It's like a hug in a bowl.

Recipe Notes for Your Crockpot Jambalaya

Hey bestie! Before you dive headfirst into this amazing crockpot jambalaya recipe, let's chat about some things. You know, just like we would over a cuppa.

This Easy Jambalaya Recipe Crockpot version is pretty straightforward, but a few pointers can make it absolutely chef's kiss perfect.

Plating Like a Pro

Forget fancy restaurant vibes. Keep it real, yeah? Big bowls are your friend. Heap that Slow Cooker Jambalaya with Sausage high! Garnish with loads of fresh parsley and green onions.

A squeeze of lemon? Why not! For presentation, a rustic wooden board underneath adds a lil' somthin' somthin'. Trust me.

Want something to go with it? Cornbread is classic. Honestly, some crusty bread for soaking up that delish sauce is everything.

As for drinks? A cold beer is always a good shout. Or, if you're feeling fancy, a Hurricane cocktail could be fun!

Storage Secrets (So You Can Enjoy It Later!)

Leftover crockpot jambalaya is a gift, not a chore! Pop it in an airtight container and it'll be good in the fridge for 3-4 days.

Freezing is also an option. Just portion it out, cool completely, then freeze for up to 2 months. Make sure you use freezer safe bags or containers though!

Reheating is easy as pie. Microwave it, heat it up on the stove, or even throw it back in the crockpot (how meta!).

Just add a splash of broth if it seems dry.

Remix Time!

This chicken and sausage jambalaya instapot recipe is pretty versatile. Want to lighten it up? Use cauliflower rice instead of regular rice.

Honestly, you won't even notice the difference! If you are looking for a Shrimp Jambalaya Recipe Instapot , go ahead and change the recipe by substituting chicken with shrimp and adjust the cooking time.

Got a vegetarian mate coming over? Skip the meat altogether and load it up with extra veggies like mushrooms and zucchini.

Boom! Dietary adaptation sorted. For a seasonal swap, try adding butternut squash in the autumn for a hint of sweetness.

Quick Nutrition Lowdown

Okay, so this slow cooker Cajun recipes isn't exactly a salad. But hey, life's too short to skip flavour! It's packed with protein from the chicken and sausage, and it has got a decent amount of veggies.

And, let’s be real, who eats just one serving, right? You can adapt the recipe into a Crockpot Shrimp Jambalaya or a Crockpot Chicken Jambalaya Recipe if you want to have lower carbs with high protein meal.

One serving of this crockpot jambalaya is 450-550 calories! Protein 35-45g, Fat 20-30g, and Carbs 40-50g.

Slow Cooker Creole Recipes are a great way to get healthy meal.

Honestly, enjoy every bite! This is the best Jambalaya Recipe Instant Pot .

So, ready to rock this recipe? You got this! Honestly, it's almost impossible to mess up. Go get cooking.

Frequently Asked Questions

Can I make this crockpot jambalaya spicier? I like a bit of a kick!

Absolutely! If you're chasing that dragon, the easiest way to spice up your crockpot jambalaya is to add more Cajun seasoning or a pinch of cayenne pepper. You could also use a spicier andouille sausage. Just remember, you can always add more spice, but you can't take it away, so start small and taste as you go!

I'm not a huge fan of seafood. Can I make crockpot jambalaya without shrimp?

No worries, mate! You can definitely make this crockpot jambalaya without the shrimp. Simply omit the shrimp and you'll still have a delicious and hearty meal with the sausage and chicken. Some folks even add extra chicken or sausage to compensate it's entirely up to you.

Think of it like a shepherd's pie without the peas still good, right?

How do I store leftover crockpot jambalaya, and how long will it last?

Leftover crockpot jambalaya can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure it cools down completely before refrigerating it. For longer storage, you can freeze it for up to 2-3 months. When reheating, add a splash of chicken broth or water if it seems a bit dry.

It's like giving it a little spa day!

Can I use brown rice instead of white rice in this crockpot jambalaya recipe?

You can indeed use brown rice for a healthier twist! However, be aware that brown rice requires a longer cooking time than white rice. You'll likely need to add the brown rice earlier in the cooking process, perhaps with an extra 30-60 minutes added to the end.

Keep an eye on the liquid level too, as brown rice tends to absorb more moisture, and you may need to add more chicken broth if the jambalaya starts to look dry, otherwise you'll end up with something similar to a rice based cookie instead.

My shrimp always ends up rubbery in slow cooker recipes. How do I prevent that with this crockpot jambalaya?

Ah, the dreaded rubber shrimp! The key is timing. Add the shrimp in the last 30-45 minutes of cooking time, or even less depending on your slow cooker. You just want them to turn pink and opaque; overcooking is the enemy here. Think of it like poaching an egg quick and gentle is the name of the game.