Crock Pot Jambalaya

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.

Course Main Course

Cuisine American

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

Prep Time 20

Cook Time 4 30

Total Time 4 50

Servings servings

Calories 550kcal

Author Liza A

Ingredients

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