Crock Pot Jambalaya

Our family loves one pot rice dishes. Fried rice, paella, kiam pung (Chinese flavored rice) and jambalaya are among our favorites. Jambalaya is my oldest son’s favorite. In fact, he orders this dish whenever it is in the restaurant’s menu. This jambalaya recipe is different from the normal one that I make in the sense that the meat/vegetable mixture and the rice were cooked separately.  The chicken, sausage, shrimp and vegetables were cooked slowly in a crock pot while the rice was cooked separately in a rice cooker. The cooked rice was afterwards mixed with the rest of the ingredients in the crockpot.  The accumulated liquid from cooking the chicken mixture was used to cook the rice. It gave the rice added flavor and its distinct color as well. I love the taste of this jambalaya dish because the Cajun seasoning used was not too over powering. It was just the perfect taste for me and my family. Enjoy!

Cooking Tips for Perfect Jambalaya

To ensure your crock pot jambalaya turns out great every time, start by prepping your ingredients. Chop the vegetables and proteins into uniform sizes for even cooking. Browning the sausage and chicken in a skillet before adding them to the crock pot can enhance the overall flavor. This step adds a nice depth, so don’t skip it if you have the time. Adjust the cooking time based on your crock pot model. Some cook faster than others, so check the mixture after about four hours on low heat. If you want to add more flavor, consider throwing in a bay leaf or a few sprigs of fresh herbs like thyme or parsley. Remember, the key to jambalaya is not to overcook the shrimp, so add them near the end of the cooking time, about 30 minutes before serving. This will keep them tender and juicy.

Serving Suggestions and Variations

When it comes to serving jambalaya, a sprinkle of fresh parsley or sliced green onions on top can really brighten up the dish and add a nice touch. Pair it with a simple side salad or some crusty bread to soak up the flavorful broth. If you want to switch things up, consider adding different proteins. For a seafood twist, try adding crab or mussels. You can also make it vegetarian by using more vegetables and substituting vegetable broth for chicken broth. If you like a little heat, toss in some diced jalapeños or a splash of hot sauce. Leftovers can be stored in an airtight container in the fridge for about three to four days. Reheat gently on the stove or in the microwave, adding a splash of broth to keep it moist. This dish can easily become even more flavorful the next day as the ingredients meld together.

Frequently Asked Questions

What can I substitute for chorizo sausage?

If you can’t find chorizo, try using andouille sausage or even kielbasa for a different flavor profile. You can also skip the sausage altogether and add more chicken or vegetables.

How should I store leftovers?

Let the jambalaya cool completely before transferring it to an airtight container. It will keep in the fridge for about three to four days, or you can freeze it for up to three months.

Can I make this jambalaya ahead of time?

Yes, you can prepare the meat and vegetable mixture the day before and store it in the fridge. Just cook the rice fresh when you’re ready to serve for the best texture.

What sides go well with jambalaya?

A simple green salad or some crusty bread works great as sides to balance out the flavors. You could also serve it with cornbread for a classic Southern touch.

What are common mistakes to avoid when making jambalaya?

One common mistake is not browning the meat beforehand, which adds a lot of flavor. Also, be careful not to overcook the rice, as it can become mushy when mixed with the other ingredients.

Crock Pot Jambalaya

Liza A

Crock Pot Jambalaya is a flavorful one-pot wonder filled with tender chicken, spicy chorizo, and a medley of veggies simmered in zesty tomatoes. It's so easy to whip up and packed with bold Cajun flavors that will warm your soul.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 50 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Calories 550 kcal

Ingredients

  

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• 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch cubes
• 1 chorizo sausage diced
• 1 28-ounce can diced tomatoes
• 1 medium onion chopped
• 1 red bell pepper seeded and chopped
• 1 stick celery chopped
• 1 cup chicken broth
• 2 tsp dried oregano
• 2 tsp Cajun or Creole seasoning
• 1 tsp hot sauce
• 2 bay leaves
• 1/2 tsp dried thyme
• 1 lb frozen peeled shrimp thawed
• 2 cups white long grain rice rinsed and drained
• Fresh chopped parsley as garnish.

Instructions

 

• In the crock pot, combine chicken, sausage, tomatoes, onion, red pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
• Cover and cook on Low for 8 hours or on HIGH for 4 hours. Drain meats and vegetables; reserve the liquid.
• Return drained meats and vegetable in crockpot; stir in thawed shrimps, cover and cook on HiGH for 30 more minutes or until shrimps are cooked.
• Cook the rice separately by using a rice cooker or cook it on the stovetop. The rice to liquid ratio is 1:2. In other words, use 2 cups liquids (reserved liquid plus water) for every cup of rice. So for 2 cups of rice, you will need 4 cups of water (I got 2 cups reserved liquid and I added 2 cups water).
• Once rice is cooked, mix it into the crock pot. Discard bay leaves. Transfer to a serving plate and sprinkle with fresh chopped parsley.
• Serve and enjoy!

Notes

Recipe adapted: Katie’s Cucina

Nutrition

Calories: 550kcalCarbohydrates: 60gProtein: 40gFat: 15gSaturated Fat: 5gCholesterol: 150mgSodium: 800mgFiber: 3gSugar: 4g

Keyword comfort food, Crock Pot, Jambalaya, one pot meal, spicy

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