Slow Cooker Jambalaya

Another recipe I made while visiting S was in honor of my uncle’s 75th birthday. While he celebrated in New Orleans with his family, I decided to make some crockpot Jambalaya to freeze!

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Oh my goodness this recipe was amazing. It was super spicy, and so quick to pull together.

Of course S eats enough for a small family, so I decided to really pack in the protein. Two pounds of sausage, a pound of chicken breasts, and a pound and a half of shrimp seemed like a good enough amount. The chicken partially shredded itself, leaving bits though out with some large chunks. The sausages were AMAZING and so full of flavor. The shrimps absorbed all of the spice of the dish. Seriously I want more of it now!

When cooked, I ladled the jambalaya into individual freezer bags, making sure to include plenty of the juice as well. I tried to approximate how much it would take for one meal for S, but really am not sure how close I was going to be. If it ended up being too much, this would be AMAZING next day.

Now, I made this recipe specifically to be frozen which is why I omitted the rice. I figured the rice would get overly mushed when defrosting. S just makes around a cup and a half of brown rice, then adds the jambalaya after it is cooked to soak up the flavor and heat up the mixture.

This recipe ended up being very spicy. If your family is not as into that as we were, scale the spices back a bit. We loved it though!

Crock Pot Jambalaya.

  • 1 pound skinless, boneless chicken breasts – cut into 1 inch cubes
  • 2 pounds andouille sausage, sliced (We used a pound each of andouille and spicy)
  • 1 (28 ounce) can diced tomatoes
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 4 garlic cloves, minced
  • 1.5 cup chicken broth
  • 1 TBSP dried oregano
  • 1 TBSP dried parsley
  • 4 TSP Cajun seasoning
  • 2 TSP cayenne pepper
  • 3/4 TSP dried thyme
  • 2 pound frozen cooked shrimp without tails
  1. In a slow cooker combine the chicken, sausage, tomatoes, onion, celery, broth, and seasonings. 
  2. Cover and cook on high for 3.5 hours. Stir in shrimp and cook for another half hour.
  3. Serve over rice.

Serves 8-12, depending on appetites.

2 thoughts on “Slow Cooker Jambalaya”

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