[please note that I’ve REMADE this recipe with some modifications – feel free to look at both and see which looks better for you]
Last week I had to take a day trip to our Columbus office. I knew it was going to be a somewhat late evening and that by the time I got home I would NOT be in the mood to make dinner, but still be craving something substantial and not an english muffin and peanut butter (which is what I ate last night) or eggbeaters and hamsteak (which is actually what I’m eating while writing this). So I found a recipe I had pinned a few weeks ago, Slow Cooker Jambalaya, put it in the crock pot, and there it was – dinner, ready when I got home!
I’m sharing the recipe, below, with slight modifications from here.
One note: This comes up pretty soupy. The broth is delicious and I used it when making leftovers as the water to make quinoa (instead of water, I used the broth and then I topped the quinoa with leftover jambalaya) but just be aware, the recipe could be called Jambalaya Soup!
Here’s what you need:
- 3 skinless, boneless chicken thighs, cut into 1 inch cubes
- 1 pound andouille sausage, sliced (next time I may even try turkey sausage)
- 1 (28 ounce) can diced tomatoes with juice
- 1 spanish onion, chopped
- 1 large green bell pepper, chopped
- 4 stalks celery, chopped
- 1/2 a bouillon cube
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons Cajun seasoning (I happened to have some homemade Cajun seasoning on hand from a former colleague whose wife is a chef … but I know they sell it at the store! OR you could make Emeril’s recipe, here)
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 lb frozen pre-cooked shrimp.
Here’s what you do:
- In crock pot, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper and celery.
- Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Place bouillon on top.
- Cover and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
- Stir in shrimp during the last 30 minutes of cook time.
Enjoy! It made 3 dinner portions and 2 lunches for me. Serve on rice… or quinoa!
Looking for some other crock pot or slow cooker recipes? Might I also suggest:
If you liked this recipe, or want more slow cooker recipes, check out the ones I’ve tried and shared, here.
8 thoughts on “Crock Pot Jambalaya”
My mouth was watering when you heated that up for lunch! I’m going to try it without the shrimp and see how it fairs! 🙂
is the andouille sausage used in this recipe already pre-cooked?
Yes it is! Thanks for asking. I’ve also made with chicken sausage that is andouille flavored and pre-cooked.
Pingback: Mardi Gras Cupcakes | I Crashed The Web
I’m not one for Jambalaya, but this one recipe actually looks like I might like it. Thanks for sharing!
Thanks Debi! Definitely check out the remake of the recipe, it is much better! https://icrashedtheweb.com/2013/06/14/a-recipe-remake-crock-pot-slow-cooker-jambalaya/
Is the chicken cooked first?
No – chicken is raw! Definitely check out the remake of the recipe, it is much better! https://icrashedtheweb.com/2013/06/14/a-recipe-remake-crock-pot-slow-cooker-jambalaya/