In 2012, I was playing around with ingredients for a crock pot jambalaya recipe – I love using the crock pot – especially on workdays or days that I need to be out and about. I also love tinkering around with ingredients and coming up with different recipes. What’s new? I published this recipe like I did with every other one I created and out of nowhere, this recipe became hugely popular and shared all over the place. The Huffington Post even shared it! Amazing. After having that first bowl I knew something was special about it, but I never expected this.
Thank you all for making this, sharing it, and continuing to love this recipe as much as I do. I appreciate all the emails, messages, and comments telling me how you made it for a party, or a work function, or simply for the family on a work night. Amazing.
This recipe is amazing. I hear it all the time. I’m always asked if I’m going to make it at an event that I’m having at the house. Other family members even tell me when they make it for get togethers at their house – which makes me wonder why I wasn’t invited…. Auntie Lisa???
If you haven’t tried this recipe, I promise you, it’ll be one of the greatest jambalaya recipes you’ll ever have. Don’t believe me? Check out the comments below. And don’t forget to share your story and pictures of this recipe. I’d love to see them. You can share them below, or on any of the social media sites I’m on.
Don’t forget, if you have any leftover, or just want a different way for serving this jambalaya recipe, check out this Jambalaya Stuffed Bell Pepper recipe.
Again, thank you so much for sharing this recipe!
1 lbs boneless chicken breasts or boneless thighs
1 lbs smoked sausage, cut to ¼-inch rounds
1 10-oz can Rotel tomatoes with chiles, undrained
1 14-oz can chicken stock
1 6-oz can tomato paste
1 onion, diced
1 green bell pepper, diced
3 celery ribs, chopped
5 garlic cloves
3 tsp parsley flakes
2 tsp dried basil
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp hot sauce
1 cup instant rice, uncooked *
1 lbs shrimp (optional)
green onion for garnish
Place the chicken in the bottom of the crock pot along with the sausage. Combine the tomatoes, broth, tomato paste and the seasonings in a small mixing bowl. Add diced vegetables to the crock pot then top with the tomato mixture.
Set your cook time. I cooked mine for 8 hours using frozen boneless chicken breasts. You can use thawed chicken breasts/thighs and cook for 4-6 hours on ‘high’.
Once the crock pot has finished, use forks and shred the chicken in the pot. Adjust the flavoring and add the hot sauce if desired.
At this point, there are 2 different steps when dealing with the rice for this recipe:
1. Cook one cup of white rice separately. When the cooking time is done, fold the cooked rice into the crock pot.
2. You can use instant rice with 30-minutes remaining. Just like above, make sure the rice is well mixed into the ingredients.
After the rice is added, with 30-minutes of cooking time remaining, this is the point you would add thawed shrimp to the crock pot.
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