Crockpot Jambalaya
This jambalaya is a great soul and belly warmer on a cold day. Preparation is quick and the smell through the house is fantastic while the crockpot does the work and the watching for you. And leftovers freeze well.
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Ingredients
Instructions
1. Use a large crockpot or 2 regular size crockpots. Coat 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).
Substitutions: 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)
Yield:
Preparation Method
Source
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Reader Comments
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If the choice is made to add
If the choice is made to add precooked rice, how much liquid should be omitted ot avoid a runny Jambalaya?
You can cut the amount of
You can cut the amount of water by half. Enjoy!