Easy Dump and Go Crockpot Jambalaya
A hearty, flavor-packed jambalaya that cooks effortlessly in your crockpot, combining smoked sausage, chicken, and shrimp in a spicy broth with rice.
Ingrédients
Meats
- 1 pound smoked sausage, sliced
- 1 pound chicken breast, cubed
- 1 pound shrimp, peeled and deveined Add in the last 30 minutes of cooking
Vegetables
- 1 cup bell peppers, chopped
- 1 cup onion, chopped
- 1 cup celery, chopped
Liquids
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes Include juices
Grains
- 2 cups rice Long-grain white rice recommended
Seasonings
- 2 teaspoons Creole seasoning
- to taste salt and pepper
Instructions
Preparation
- Prepare all ingredients: slice the sausage, cube the chicken, and peel the shrimp. Chop the bell peppers, onion, and celery.
Layering
- Layer sliced sausage and cubed chicken at the bottom of the crockpot.
Adding Vegetables
- Add the chopped bell peppers, onion, and celery on top of the meats.
Adding Liquids
- Pour in the chicken broth and gently add the diced tomatoes. Stir gently.
Adding Rice and Seasoning
- Carefully add the rice on top and sprinkle with Creole seasoning, salt, and pepper.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours without lifting the lid.
Final Check
- Check for rice doneness towards the end of cooking.
Adding Shrimp
- In the last 30 minutes, stir in the shrimp.
Serving
- Once cooked, serve hot and enjoy!
Notes
For meal preparation, store leftovers in an airtight container in the fridge for up to 4 days. For freezing, use freezer-safe bags.