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Crockpot Jambalaya

Photo Credit
Paul Brighton/Shutterstock
The Editors
Yield
10 to 12 servings
Category
Soups, Stews, Chowders
Course
Main Dish
Preparation Method
Slow Cook
Sources
User Submitted
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Warm your soul and spice up your day with our Crockpot Jambalaya! Quick and easy to prepare, let the enticing aroma fill your home as the slow cooker does the work for you. Enjoy the perfect blend of flavors that make this dish a comforting delight on cold days. 

Bonus: freeze the leftovers for future delicious moments!

Ingredients
Vegetable oil cooking spray
2 cups onion, chopped
2 tablespoons minced garlic
1 cup celery, chopped
1 cup green pepper, chopped
1 bay leaf
15 ounce canned tomatoes
1/2 cup minced fresh Italian parsley
5 pounds skinless chicken thighs
1 pound smoked sausage--sliced lengthwise, then across in semi circles
1 pound chicken Andouille sausage--sliced lengthwise, then across in semicircles
1 pound raw peeled and deveined shrimp.
1/2 cup water
Salt and pepper, to taste
Hot Sauce and or salt free Cajun seasoning to taste.
14 ounces long-grain rice (about 2-1/4 cups)
1 tablespoon minced fresh thyme
1 teaspoon Kosher salt
Instructions
  1. Use a large crockpot or 2 regular size crockpots. Coat with vegetable spray.
  2. Mix vegetables and seasonings with canned tomatoes. Spread over bottom of crockpot. Tuck thighs into vegetable mixture. Top with chopped sausages. Pour water over, cover, and cook on high for 4 hours.
  3. Remove cover and stir in rice, thyme, and salt. Cover and cook for an additional 50 minutes adding shrimp for the last 15 minutes of the 50. (Or until shrimp and rice are done).

Substitutions & Suggested Additions:

Chicken breast for thighs in whole or part substitution.

Sausage of choice for smoked and Andouille. (Linguica, chorico, etc.)

Alternatively, rice may be precooked separately and added near the end until heated through.

Hot sauce and Cajun seasoning may be omitted if you don’t like it spicy and each can add their own to taste at the table.

Remove bay leaf before serving.

Serve with bread of choice. (Hush puppies, cornbread, biscuits, etc.)

About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Lori (not verified)

10 months ago

I used Italian seasoning instead of parsley and it was way too much!

Sunshinestuff (not verified)

5 years 8 months ago

I made this today for a Mardi Gras patio party attended by a ton of people. They went wild over this--it's perfection! Sooo easy. I didn't use as much creole seasoning or thyme but still the results were fantastic. And I used minute rice which I cooked separately and added at the end. Thank you for a great easy recipe!

MS (not verified)

5 years 8 months ago

When I am cooking Jambalaya If I use 16 ounces of rice And add 2 cups of liquid per cup of rice. This ensures a moist Jambalaya. The tomatoes would count as liquid & I then use Chicken Broth instead of water.

Stephanie Dickens (not verified)

6 years 9 months ago

no shrimp in jambalaya!

Ronald (not verified)

5 years 8 months ago

I respectfully disagree. Shrimp make it mo better!

Jim (not verified)

7 years 4 months ago

If the choice is made to add precooked rice, how much liquid should be omitted ot avoid a runny Jambalaya?