Crock Pot Jambalaya

By Yankee Magazine

Oct 29 2008

slow cooker


This jambalaya is a great soul and belly warmer on a cold day. Preparation is quick and the smell throughout the house is fantastic while the slow cooker does the work.


10 to 12 servings


Vegetable oil cooking spray
2 cups onion, chopped
2 tablespoons minced garlic
1 cup celery, chopped
1 cup green pepper, chopped
1 bay leaf
15 ounce canned tomatoes
1/2 cup minced Italian parsley
5 pounds skinless chicken thighs
1 pound smoked sausage–sliced lengthwise, then across in semi circles
1 pound chicken Andouille sausage–sliced lengthwise, then across in semicircles
1 pound raw peeled and deveined shrimp.
1/2 cup water
Salt and pepper, to taste
Hot Sauce and or salt free Cajun seasoning to taste.
14 ounces long-grain rice (about 2-1/4 cups)
1 tablespoon minced fresh thyme
1 teaspoon Kosher salt


1. Spray crock-pot with vegetable spray.

2. Mix vegetables and seasonings with canned tomatoes. Spread over bottom of crockpot. Tuck thighs into vegetable mixture. Top with chopped sausages. Pour water over, cover and cook on high for 4 hours.

3. Remove cover and stir in rice, thyme and salt. Cover and cook for an additional 50 minutes adding shrimp for the last 15 minutes of the 50. (Or until shrimp and rice are done).

Chicken breast for thighs in whole or part substitution.

Sausage of choice for smoked and Andouille. (Linguica, chorico, etc)

Alternately rice may be precooked separately and added near the end until heated through.

Hot sauce and Cajun seasoning may be omitted if you don’t like it spicy and each can add their own to taste at the table.

Remove bay leaf before serving.

Serve with bread of choice. (Hush puppies, cornbread, biscuits, etc)