Crockpot Jambalaya Recipe

Name: Crockpot Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds andouille or other spicy sausage, cut into chunks; 3 stalks celery sliced; 1 pound chicken thighs, boneless, skinless cut into one inch pieces, skinless and boneless; 1 each onions chopped; 3 cloves garlic minced; 28 ounces tomatoes; 1 tablespoon sugar; ⅛ teaspoon black pepper; 1 each green bell peppers one inch dice; 2 teaspoons red hot pepper sauce to taste; ⅛ teaspoons cayenne pepper; 1/2 teaspoons thyme dried leaves; 1/2 teaspoons basil dried leaves; 1/2 cup pasta, orzo; 1 pound shrimp

Servings: persons

1 1/2 pounds andouille or other spicy sausage, cut into chunks
3 stalks celery sliced
1 pound chicken thighs, boneless, skinless cut into one inch pieces, skinless and boneless
1 each onions chopped
3 cloves garlic minced
28 ounces tomatoes
1 tablespoon sugar
⅛ teaspoon black pepper
1 each green bell peppers one inch dice
2 teaspoons red hot pepper sauce to taste
⅛ teaspoons cayenne pepper
1/2 teaspoons thyme dried leaves
1/2 teaspoons basil dried leaves
1/2 cup pasta, orzo
1 pound shrimp

1
In a skillet or saucepan, cook the sausage (cut into one inch pieces) until most of the fat has been rendered.
2
Drain the discard the fat.
3
Add the sausage and all other ingredients other than the pasta and shrimp into a crockpot or slow cooker.
4
Cover and cook on LOW setting for about 6 hours or until the chicken is cooked through.
5
Turn heat to HIGH, add the orzo, stir and cook for 15 minutes.
6
Add the shrimp, stir and allow to cook another 3 to 5 minutes until heated through.
7
Your cooking time may vary depending on the temperature of your slow cooker.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds andouille or other spicy sausage, cut into chunks, 3 stalks celery sliced, 1 pound chicken thighs, boneless, skinless cut into one inch pieces, skinless and boneless, 1 each onions chopped, and more.

Yes, Crockpot Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Jambalaya

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