Best Ever Crock Pot Jambalaya

"A delicious dish to serve over rice with sausage, chicken, and shrimp. Have plenty of hot sauce for those who like it! This is perfect for cold weather and Mardi Gras."
 
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photo by lets.eat photo by lets.eat
photo by lets.eat
photo by lets.eat photo by lets.eat
Ready In:
7hrs 30mins
Ingredients:
16
Serves:
6-8
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ingredients

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directions

  • Place all ingredients except shrimp and rice in crock pot.
  • Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until chicken is cooked through.
  • During the last 30 minutes of cooking, stir in shrimp and cook covered, until shrimp are curled and opaque (and chicken is cooked as well).
  • Serve mixture over hot steamed rice.

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Reviews

  1. I can't add or take away from any of the comments that have already been made. This was a great recipe for my 3 qt. crock pot. I made a few substitutions and it still turned out fabulous. I used chorizo instead of andouille, 1 bell pepper instead of two, and added two more cloves of garlic. It turned out perfectly, and I actually didn't have too much liquid because letting it cook longer thickened the sauce. Definite keeper.
     
  2. Ok, I can't believe I haven't rated this recipe yet... I've used it so many times. Two words, Easy and Delicious! SOMETIMES (If I have time) I will brown the chicken and sausage before putting it in the crock, also boneless skinless thighs work really well with this recipe too. I also substitute thyme rather than basil... I also have some 'secret cajun spices' that I will throw into the pot for good measure. Definately a keeper recipe.
     
  3. Made this tonight for dinner! I eat low carb fiancee does not. This was delicious!!! I served his over white rice and mine over cauliflower rice. Thank you for the amazing recipe.
     
  4. I have never made Jambalaya before and this turned out great. I added cayenne pepper and paprika to spice it up a bit. I cut down on the broth because of other reviewers recommendations. I found this to be an easy recipe and will keep this recipe to make it again.
     
  5. This recipe is very easy to make. I followed the directions as indicated, however, I used less broth as other reviewers suggested, using 3/4 of a 14.5 oz can versus a 15.5 oz can. Even with this reduction, it was still a bit too liquidy. While my fiance and I liked the dish, it was a little on the bland side for our tastes, and we ended up adding quite a bit more Tabasco to the portions on our plate after I served it. This helped a lot; however, it would have tasted better had I added more Tabasco as I was cooking and gave it time to soak in. While the dish was good, I probably wont make it again and will search for a spicier recipe that suits our tastes a bit more.
     
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Tweaks

  1. I can't add or take away from any of the comments that have already been made. This was a great recipe for my 3 qt. crock pot. I made a few substitutions and it still turned out fabulous. I used chorizo instead of andouille, 1 bell pepper instead of two, and added two more cloves of garlic. It turned out perfectly, and I actually didn't have too much liquid because letting it cook longer thickened the sauce. Definite keeper.
     
  2. This was great-- easy and really tasty. I used cayenne pepper instead of hot sauce which made it spicier, and substituted liquid smoke for the sausage to make it low fat/low cal.
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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