That’s it, my friends. I hope you enjoy my crockpot jambalaya recipe. Let me know if you make it. I’d love to hear how it turned out for you. Keep it spicy! Jambalaya is a classic Cajun and Creole dish of rice cooked with a combination of spices, meats and vegetables. The dish is influenced by a variety of regional cooking techniques, from African to French, Spanish and more. It is hugely popular in the American south, though because of its incredible flavor, you’ll find it offered all over the U.S. in restaurants serving up comfort food. You’ll find variations from place to place and from cook to cook. Some prefer a simple chicken jambalaya, while some prefer seafood, some andouille smoked sausage, or any combination in between. It’s easy to make, and I love it. I hope you’ll check out my traditional jambalaya recipe, which is huge on flavor, but today I’m here to show you a different version that’s just as tasty. We’re talking Crockpot Jambalaya, and I think you’re going to love it. I call it my “set it and forget it” tool, because usually you can just toss in your ingredients and come back when they’re ready to eat. This recipe is no different. You do need to set a timer to remind yourself when to toss in the rice and the shrimp, but otherwise it’s super simple. I like to include lots of Cajun seasonings in my jambalaya, along with andouille sausage, chicken, and shrimp. It’s a great combination. I also enjoy tomato in mine, which is more of a Creole version. And, of course, I enjoy some extra spicy peppers, but feel free to skip them if you prefer a milder version. Make it your own! Let’s talk about how to make crockpot jambalaya, shall we? Stir in the Rice. Stir in the rice 1 hour before serving. Check for doneness after 40 minutes, as cooking times for rice can vary. Add in a bit more stock or water if the rice is not done to your liking and continue to cook. If rice cooks too long, it can become gummy and clump together too much. Stir in the Shrimp. Add the shrimp to the crock pot 15 minutes before serving to cook through. The shrimp cooking times can also vary based on the size of the shrimp. Serve the Jambalaya. Serve into bowls and garnish with chopped parsley and red pepper flakes, with hot sauce on the side. I love this recipe. Hungry for jambalaya! You can also freeze it for 3 months or longer. Sometimes I toss in a habanero or two for my own preferences. Omit hot peppers and go easy on the spices for a milder version. Bay leaves are a popular addition as well. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
