Crockpot Jambalaya
A comforting and bold slow-cooked jambalaya featuring a savory blend of sausage, chicken, shrimp, and vegetables, perfect for busy weeknights.
Ingredients
Proteins
- 1 pound sausage, sliced (andouille or smoked kielbasa recommended) Adds robust flavor to the dish.
- 1 pound chicken breast, diced Thighs can be used for more flavor.
- 1 pound shrimp, peeled and deveined Add in the last 30 minutes if cooking on low.
Vegetables
- 1 cup bell pepper, chopped
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 cups frozen okra Can be substituted with peas if not available.
Liquids & Tomatoes
- 1 can diced tomatoes (14-15 oz) Use the juices for added flavor.
- 2 cups chicken broth Use low-sodium if preferred.
Seasonings
- 2 teaspoons Cajun seasoning
- to taste Salt and pepper Adjust at the end of cooking.
For Serving
- 4 cups cooked rice Serve jambalaya over rice.
Instructions
Preparation
- Slice the sausage, dice the chicken, peel and devein the shrimp, chop the bell pepper and onion, and mince the garlic.
Cooking
- In the slow cooker, add the sausage, chicken, shrimp, bell pepper, onion, garlic, diced tomatoes (with juices), chicken broth, frozen okra, and Cajun seasoning.
- Stir briefly to coat the ingredients evenly with seasoning and liquids.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Taste and season with salt and pepper before serving.
- Serve spooned over hot cooked rice.
Notes
For a lighter version, use turkey sausage or reduce the amount of sausage. Shrimp can become rubbery if overcooked. For storage, refrigerate leftovers in airtight containers for 3-4 days or freeze for up to 3 months.