Name: crockpot jambalaya recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Cajun
Ingredients: 10.6 oz fully cooked chicken sausage, sliced; 1.1 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tbsp olive oil, divided; 1 large yellow onion, diced; 2 celery stalks, diced; 1 large green bell pepper, diced; 4 cloves garlic, minced; 14.5 oz can crushed tomatoes; 2 cups chicken or vegetable broth; 1.25 cups long-grain white rice, rinsed; 1 tbsp Worcestershire sauce; 1 tsp smoked paprika; 0.5 tsp dried thyme; 0.5 tsp dried oregano; 0.25 tsp cayenne pepper; 0.25 tsp black pepper; 0.25 tsp sea salt; 1 lb large shrimp, peeled and deveined; 2 tbsp fresh lime juice, divided; 0.5 tsp lime zest; 1 tbsp fresh cilantro, chopped (for garnish); For aioli (optional): 1 large egg yolk; 1 tsp Dijon mustard; 1 clove garlic, minced; 1 tsp chipotle in adobo, minced; 0.5 tsp lime juice; 0.25 tsp sea salt; 0.5 cup neutral oil

Description

A simplified slow-cooker jambalaya recipe with tender chicken, rice, and sausage, finished with an optional smoky chipotle-lime aioli.

Ingredients

Scale

10.6 oz fully cooked chicken sausage, sliced
1.1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
2 tbsp olive oil, divided
1 large yellow onion, diced
2 celery stalks, diced
1 large green bell pepper, diced
4 cloves garlic, minced
14.5 oz can crushed tomatoes
2 cups chicken or vegetable broth
1.25 cups long-grain white rice, rinsed
1 tbsp Worcestershire sauce
1 tsp smoked paprika
0.5 tsp dried thyme
0.5 tsp dried oregano
0.25 tsp cayenne pepper
0.25 tsp black pepper
0.25 tsp sea salt
1 lb large shrimp, peeled and deveined
2 tbsp fresh lime juice, divided
0.5 tsp lime zest
1 tbsp fresh cilantro, chopped (for garnish)
For aioli (optional): 1 large egg yolk; 1 tsp Dijon mustard; 1 clove garlic, minced; 1 tsp chipotle in adobo, minced; 0.5 tsp lime juice; 0.25 tsp sea salt; 0.5 cup neutral oil

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Instructions

Sauté Sausage and Vegetables: Heat olive oil in a skillet, brown sliced chicken sausage, remove. Add remaining oil, sauté onion, celery, and bell pepper until soft. Add garlic and cook until fragrant.
Combine Ingredients in Slow Cooker: Transfer sautéed vegetables and sausage to a 6-quart crockpot. Add chicken pieces, crushed tomatoes, broth, rinsed rice, Worcestershire sauce, seasonings (paprika, thyme, oregano, cayenne, black pepper, salt), lime juice, and lime zest. Stir gently to combine.
Slow Cook Jambalaya: Cover and cook on LOW for 4-5 hours or on HIGH for 2.5-3 hours, until rice is tender and most liquid is absorbed. Avoid excessive stirring during cooking.
Add Shrimp: During the last 30 minutes of cooking, add the peeled shrimp to the crockpot and stir gently. Cover and continue to cook for 15-20 minutes, until shrimp are pink and cooked through.
Prepare Chipotle-Lime Aioli: Whisk together egg yolk, mustard, garlic, chipotle, lime juice, and salt. Slowly drizzle in oil while whisking continuously until emulsified into a thick, creamy sauce.
Rest and Serve: Turn off the slow cooker and let the jambalaya rest for 10 minutes, uncovered. Serve generous portions, garnished with cilantro and drizzled with aioli.

Notes

Rinsing the rice prevents a gummy texture in the crockpot. Avoid stirring too much during cooking to keep the rice from becoming overly starchy. Let the dish rest for 10 minutes after cooking to allow flavors to settle.

Prep Time: 30 minutes
Cook Time: 210 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Cajun

Nutrition

Serving Size: 1.5 cups
Calories: 650 calories
Sugar: 5 g
Sodium: 500 mg
Fat: 36 g
Saturated Fat: 6 g
Unsaturated Fat: 28 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 43 g
Cholesterol: 150 mg