RECIPE: Crockpot Jambalaya

With Fall also comes the desire to have a warm home that smells like home cooked goodness, am I right? This recipe will do all of that and SO much more.. 


  • extra-virgin olive oil
  • 1 lb. boneless skinless chicken breast, cut into 1" cubes
  • 6 oz. andouille sausage, cut into 1/4" slices (or you can use hot, sweet etc) 
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 2 green bell peppers, seeded and chopped
  • 1 jalapeno chili, seeded and chopped
  • 2 celery stalks, chopped
  • 1 tbsp. chopped fresh thyme
  • Freshly ground black pepper
  • 2 tsp. Cajun seasoning (I made my own - you can use this recipe)
  • 3 cups chicken broth
  • 28 oz. can diced tomatoes
  • 12 large shrimp, peeled and deveined
  • 2 c. cooked long-grain rice
  • Chopped scallions, for garnish


1. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add chicken and season with 1/2 teaspoon salt. Cook 4 to 5 minutes, stirring occasionally, then transfer chicken to a 6-quart slow cooker. Add sausage to skillet and lightly brown for 2 minutes, then add to slow cooker. Add garlic, onion, green pepper, jalapeño, celery, and thyme to skillet and season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir occasionally for 5 minutes. Add mixture to slow cooker along with cajun seasoning, chicken broth, and diced tomatoes. Cover and cook on low, 4 hours.

2. In the same skillet over medium-high heat, cook shrimp until pink, about 3 minutes per side. Season with salt and set aside.

3. Cook rice according to package instructions and set aside. After 4 hours, add rice to slow cooker and simmer 15 minutes. Add shrimp for the last 5 minutes until warmed through.

4. Garnish with chopped scallions.


Recipe modified from Delish recipe. 


Danielle Radulski