Easy Crockpot Jambalaya
This is a simplified version of jambalaya that lets the slow cooker do most of the work. I cook the rice separately then fold it in at the end so it doesn't get mushy.
Ingredients
Ingredients (~10 servings)
- 1 1/2 lbs boneless skinless chicken breast cubed
- ~4 oz chorizo sausage sliced 1/4" thick
- ~4 oz smoked garlic sausage sliced 1/4" thick
- ~8 oz smoked ham cubed
- 3 celery ribs sliced
- 1 green bell pepper diced
- 1 yellow or orange bell pepper diced
- 1 yellow onion diced
- 3 garlic cloves minced
- 1 Tbsp Cajun seasoning
- 2 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp cayenne pepper
- 2 bay leaves
- 1 tsp kosher salt
- 1 can diced tomatoes 28 oz
- 1 can tomato sauce 23 oz
- 3/4 cup chicken broth
- 1 1/2 cups long grain rice like basmati
- 3 cups chicken broth or water for cooking rice
Instructions
- Add 1 1/2 lbs cubed chicken breast, 4 oz sliced chorizo, 4 oz sliced garlic sausage, 8 oz cubed ham, 3 sliced celery ribs, 1 diced green bell pepper, 1 diced yellow bell pepper, 1 diced onion, and 3 minced garlic cloves to slow cooker.
- Add 1 Tbsp Cajun seasoning, 2 tsp oregano, 3/4 tsp thyme, 1/2 tsp cayenne, 2 bay leaves, and 1 tsp kosher salt.
- Pour in 28 oz can diced tomatoes, 23 oz can tomato sauce, and 3/4 cup chicken broth and stir.
- Cook on high for 4 hours.
- About 45 minutes before serving, combine 1 1/2 cups rice with 3 cups chicken broth in a saucepan and bring to a boil.
- Reduce heat to low, cover, and cook 12-15 minutes until rice is slightly underdone.
- Add partially cooked rice to slow cooker and stir well.
- Cook 30 more minutes until rice absorbs liquid and finishes cooking.
- Remove bay leaves before serving.
Notes
Serve with sour cream or hot sauce. Low setting option is 8 hours plus 30 minutes with rice.
Did you make this recipe?Let me know how you liked it below!