Slow Cooker Jambalaya – chicken, smoked sausage, tomatoes, chicken broth, cajun seasoning and rice
Slow Cooker Jambalaya – chicken, smoked sausage, tomatoes, chicken broth, cajun seasoning and rice – This is THE BEST! I love that it cooks all day in the slow cooker. Can add shrimp too.
It’s Mardi Gras time! Chicken Legs and I aren’t big Mari Gras people. I’ve only been to Mardi Gras once. I went with a bunch of sorority sisters when I was in college. We all piled in my Honda Prelude and took a road trip to New Orleans. We stayed in the French Quarter so we were close to the action. I saw things on Bourbon Street that I’ve never seen before or since. It is truly amazing what people will do for some cheap plastic beads. It was definitely an experience to remember – once was enough for me!
Our current Mardi Gras celebration is much more tame. We just like to make some jambalaya. I thought about making my favorite Creamy Jambalaya Pasta, but then I found a slow cooker jambalaya recipe. It sounded easy so I gave it a try. It turned out to be the best jambalaya ever! We both absolutely loved it.
This was SO easy to make. I mixed everything up in the crockpot insert the night before and threw it in the fridge. I put the insert in the crockpot before I left for work and dinner was ready when I got home. The only thing I had to make was our favorite Cheesy Biscuits.
Yield: serves 6
Slow Cooker Jambalaya
prep time: 5 MINScook time: 7 hourtotal time: 7 hours and 5 mins
ingredients:
- 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
- 1 pound smoked turkey sausage, sliced
- 1 (28-oz) can diced tomatoes with juice
- 3 Tbsp dried minced onion flakes
- 1 cup chicken broth
- 2 tsp dried oregano
- 2 tsp dried parsley
- 2 tsp minced garlic
- 2 tsp Cajun seasoning
- 1 tsp cayenne pepper
- 1/2 tsp dried thyme
- white rice or instant rice (I used 2 packs of Uncle Ben’s Ready Rice – Garlic & Butter flavor)
instructions:
- In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. (I do this the night before and put it in the fridge. I put it in the slow cooker before I leave in the morning.)
- Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice cook for about 15 minutes to warm through.
All images and text ©Plain Chicken, Inc.
Deadbrownie – i use about 4 cups of rice
how much rice do you use? uncle bens rice comes in different sizes, so i'm not sure how much to use.
I made this recipe with just a few changes and it turned out awesome!! I featured it on my blog with a link to your recipe. Stop by and check it out.
http://threeyellowlemons.blogspot.com/2011/11/jambalaya-slow-cooker.html
This recipe looks delicious! I am going to try it for tonight but wondered if you use raw celery or dried celery flakes. Celery isn't mentioned in the list of ingredients, but you do list it below when mixing everything together. And what amount depending on if it is raw or dried?
Thanks so much!
Thank you! That is kind of what I was thinking on the shrimp. I see this in our very near future. 🙂
Reba – the chicken is put in the slow cooker raw. If you do shrimp – put it in about 5-10 minutes before you want to serve it. Shrimp cooks up quick!
I'm so glad I read the comments. I was getting ready to ask about adding shrimp! Thank you for great always good recipes!
Could I use frozen chicken? And cut or shred before we eat it?
I feel dumb asking but just raw chicken or boiled first? I wonder if I could add shrimp too…this looks delicious!
SAM – absolutely. Just let it simmer on the stove until the rice is cooked. War Eagle!
PS- WAR EAGLE!!
Do you think I can make this non-crockpot?!
Just put this in my crockpot! Can't wait to eat it tonight. Thanks for the recipe!
Another really great one! 🙂
This sounds wonderful. I'm printing it out right now. Thanks!!!
Hi Steph, I made this and just blogged about it. Happy Mardi Gras!
Rocquie
I love jambalaya!