Crock Pot Jambalaya
A comforting one-pot meal that combines chicken, sausage, and Cajun spices, simmered to perfection in a slow cooker.
Ingredients
Meat
- 1 pound chicken breast, diced Use quality chicken for better flavor.
- 1 pound smoked sausage, sliced Choose good-quality smoked sausage.
Vegetables
- 1 onion, chopped Adds flavor and moisture.
- 1 bell pepper, chopped Any color works.
- 2 stalks celery, chopped Adds crunch and flavor.
- 3 cloves garlic, minced Enhances aroma.
Canned and Packaged Goods
- 1 can (14.5 ounces) diced tomatoes, undrained Provides moisture.
- 2 cups chicken broth For cooking the rice.
- 2 cups uncooked rice Use long-grain for best results.
Spices and Seasonings
- 1 tablespoon Cajun seasoning Essential for authentic flavor.
- to taste Salt and pepper Adjust according to sausage saltiness.
Garnish
- to taste Green onions, for garnish Adds color and freshness.
Instructions
Preparation
- Dice the chicken breast and slice the smoked sausage into bite-sized pieces.
- Chop the onion, bell pepper, celery, and mince the garlic cloves.
Layering Ingredients
- In the Crock Pot, layer the diced chicken at the bottom, followed by the sliced sausage.
- Add the chopped onion, bell pepper, celery, and minced garlic.
Adding Liquids
- Pour in the undrained can of diced tomatoes and the chicken broth.
- Sprinkle the Cajun seasoning evenly over the top.
- Add the uncooked rice and stir gently to combine.
Cooking
- Season the mixture with salt and pepper to taste.
- Cover the Crock Pot and select the cooking time; cook on low for 6-7 hours or on high for 3-4 hours.
- During the last hour of cooking, check if the rice is tender and the chicken reaches an internal temperature of 165°F.
Serving
- Once cooked, remove the lid and gently stir to fluff the rice and combine ingredients.
- Serve hot, garnished with freshly chopped green onions.
Notes
For added flavor, consider adding shrimp during the last 30 minutes of cooking. Store leftovers in airtight containers; Fridge: 3-4 days, Freezer: 2-3 months.