I love me some one pot cooking. You know, the kind where you throw all the ingredients into one pot without having to brown something first or something? I love simplicity! But I also love flavor. I don’t want to compromise the deliciousness of my food just because it’s easy. This crockpot jambalaya recipe is packed with flavor and makes the cut for our easy dinner recipes list!
The first time I made it I was a little skeptical that it would be good enough, but we fell in love. And the most recent time I made it, I was on the tail end of some pretty horrific pregnancy nausea…and while this cooked away all day long it actually smelled, well, delicious! Which was completely unheard of with me and pregnancy. Man, is it good! (*Note, it does require you to add cooked rice to the recipe later on, so it’s not completely one pot, but super easy nonetheless!)
Crockpot Jambalaya Recipe
The original calls for shrimp & celery, but we aren’t huge fans in our house. Play with what your family likes! Would also be great with some bell pepper.
- 1 lb. boneless, skinless chicken breast – cut into 1″ cubes
- 1 lb. smoked turkey sausage – sliced
- 2 (14.5 oz.) cans diced tomatoes with juices
- 3 tbsp. dried minced onion flakes or 1 medium onion diced finely
- 1 c. chicken broth
- 2 tsp. dried oregano
- 2 tsp. dried parsley
- 2 tsp. minced garlic (I like to just use the jarred stuff for this recipe)
- 2 tsp. cajun seasoning
- 1 tsp. cayenne pepper
- ½ tsp. dried thyme
- 4 c. cooked white rice (that’s about 2 c. dried rice – you can easily use instant rice for this)
- In a crockpot (I like to use the liners to make easy clean up), add the chicken, sausage, tomatoes with juice, onion, garlic, & chicken broth. Season with oregano, parsley, cajun seasoning, cayenne pepper, & thyme.
- Cover and cook for 7-8 hours on low, or 3-4 hours on high. Mix in cooked rice about 15 minutes before it’s done so it can marry together. Delicious served with crusty bread or biscuits.
Recipe adapted from AllRecipes.com