Slow Poke Jambalaya Crock Pot

Dive into the bold, mouthwatering flavors of the "Slow Poke Jambalaya Crock Pot," a one-pot wonder perfect for busy schedules and hearty appetites. This slow cooker jambalaya features a tantalizing mix of tender bites of chicken thighs, smoky andouille sausage, and succulent shrimp, expertly seasoned with Cajun spices, paprika, and thyme. A medley of fresh vegetables—diced onions, bell peppers, celery, and garlic—meld beautifully with aromatic bay leaves and long-grain rice for a comforting, flavorful meal. Simplicity meets rich Southern tradition as the crock pot does the heavy lifting, delivering perfectly cooked jambalaya in just 4 hours with minimal prep. Garnish with parsley and a splash of hot sauce for extra zest, and serve up this delicious, family-friendly dish that’s hearty, spicy, and irresistibly satisfying. Ideal for easy weeknight dinners or weekend gatherings, this recipe will quickly become your go-to for effortless cooking with maximum flavor.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 8

Ingredients

• 12 oz andouille sausage
• 1 lb chicken thighs, boneless and skinless
• 1 lb medium shrimp, peeled and deveined
• 1 large yellow onion, diced
• 2 medium bell peppers, diced
• 3 stalks celery stalks, diced
• 4 cloves garlic cloves, minced
• 28 oz diced tomatoes, canned
• 4 cups chicken broth
• 1.5 cups long-grain white rice
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp paprika
• 2 leaves bay leaves
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup parsley, chopped (optional, for garnish)
• 0 n/a hot sauce (optional, to taste)

Directions

Step 1

Slice the andouille sausage into rounds and cut the chicken thighs into bite-sized pieces.

Step 2

In a slow cooker, add the sausage, chicken, diced onion, bell peppers, celery, garlic, and canned diced tomatoes with their liquid.

Step 3

Stir in the chicken broth, rice, Cajun seasoning, thyme, paprika, and bay leaves. Add salt and black pepper to taste.

Step 4

Cover the slow cooker with the lid and cook on low heat for 4 hours, or until the rice is cooked and the chicken is tender.

Step 5

After 4 hours, add the shrimp to the slow cooker. Stir well and allow the shrimp to cook for an additional 15-20 minutes, or until they turn pink and opaque.

Step 6

Remove the bay leaves and give the jambalaya a final stir to mix all the ingredients evenly.

Step 7

Taste the jambalaya and adjust the seasoning with more salt, pepper, or hot sauce, if desired.

Step 8

Serve the jambalaya hot, garnished with chopped parsley, if using.

Nutrition Facts

Serving size	(3994.7g)

Amount per serving	% Daily Value*
Calories	3419.2

Total Fat 162.8g	0%
Saturated Fat 51.5g	0%
Polyunsaturated Fat 0g
Cholesterol 1753.0mg	0%
Sodium 15030.6mg	0%
Total Carbohydrate 178.2g	0%
Dietary Fiber 26.4g	0%
Total Sugars 40.3g
Protein 317.8g	0%

Vitamin D 811.1IU	0%
Calcium 852.3mg	0%
Iron 29.9mg	0%
Potassium 6894.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 36.9%

Carbs: 20.7%