Description
This Crockpot Jambalaya features tender chicken, smoky sausage, and vibrant bell peppers simmered to perfection. It’s a simple, flavorful meal perfect for any occasion, bringing warmth and comfort to your table.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 lb andouille sausage
- 3 sticks celery
- 1 large green bell pepper
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large onion
- 3 garlic cloves
- 2–3 tablespoons Creole/Cajun seasoning
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
- Salt and pepper
- 28 oz can crushed tomatoes
- 1 cup chicken broth
- 12 oz frozen cooked shrimp
- 3 cups long-grain rice
- Fresh chopped parsley
Instructions
- Add cubed chicken, sliced sausage, chopped celery, bell peppers, onion, and garlic into the crockpot.
- Sprinkle in Creole seasoning, oregano, thyme, cayenne, salt, and pepper, stir gently to coat evenly.
- Pour in crushed tomatoes and chicken broth, ensuring ingredients are submerged.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours.
- 30 minutes before serving, stir in thawed shrimp and cover again.
- Serve over cooked rice or mix into the pot, and garnish with fresh parsley.
Notes
This dish is adaptable; try substituting different proteins or making it vegetarian.
Shrimp should be added right before serving to prevent overcooking.
Use low-sodium chicken broth for better control over salt levels.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg