This recipe has been a bit of an adventure to create. I couldn’t find a Crockpot version of Jambalaya that I was in love with, that would meet the following criteria ( I know, I’m picky):
- A bit on the simple side to make (’cause I’m lazy/some days I just don’t want to cook but those dang kids need fed…).
- I didn’t want it to break the bank with expensive ingredients, but I wanted it to still be filling/satisfying (you can always add more meat/some shrimp to it, but it’s just right as far as budget for one meal goes…in my book anyway).
- I needed it to have just the right amount of spice that it’s still enjoyable for my husband and I, but not so hot that the kids wouldn’t eat it.
- I wanted it to have enough nutrients that I felt like I could get away without preparing an additional vegetable/salad. I figure that between the abundant peppers and the tomatoes we cover that… So basically it’s a “one pot meal”.
This recipe was born in my attempt to meet all of those requirements. I hope that you all enjoy it as much as we do. It makes enough to feed our family of 5.5 (pregnant lady appetite was included ;)) and we have plenty of leftovers for another meal later on.
In a 7-Quart CrockPotadd the following:
2 T Extra Virgin Olive Oil
6 C Water
1 C Chicken Broth
A few shakes of Salt
*1-2 tsp Cajun Seasoning
3 T Dried Minced Onion
1 (28 oz) Can Hunt’s Diced Tomatoes with Basil, Garlic, & Oregano
3 Bell Peppers that have been washed, seeded, & chopped to your desired size
2 C Brown Rice (rinse it thoroughly or it will take way longer to cook)
About 1 lb of precooked Sausage cut to your desired size
Stir well, then add:
3-4 Chicken Breasts
Cover and set on High for 4-4½ hours. You’ll know it’s done cooking when the rice is done. At that point, remove the chicken breasts and chunk them up to your desired size and then return them to the CrockPot and mix well. It’s ready to serve! You can salt and pepper to taste.
*I use 2 tsp of Cajun Seasoning. My kids like a little spice though, so if yours don’t, I would start with 1 tsp and go from there. Just use your own judgement.
**Please note: I haven’t cooked with white rice in years, so I’m not sure how it would affect the end result if you use that instead. As far as I know, brown rice requires more water than does white, so researching it may be beneficial. If needed, adjust the liquid accordingly if you use white rice.
For some photos of the process, scroll down.
Oil and Water.
Chicken broth, Salt, and Cajun Seasoning added.
With the dried onion added.
I thought I’d throw in a picture of the specific kind of tomatoes that I use so that you also know what to look for. It’s a big can, not just a little standard sized one.
With the tomatoes added.
I sure love the colors of these bell peppers! I got mine in the bulk bag at Costco.
What the peppers look like added.
Now, with the rice.
This is what Sausage I used this time. Just showing you so that you know what to look for on this as well.
The Sausage all chunked up.
Now with the chicken breasts sitting on top of all the other yummy ingredients. It’s important to do this so that it’s super easy to get the chicken out to shred/chunk it up later on.
With the lid on and set to HIGH temp. I’m almost always too slow at getting the meal in the Crockpot to use the low setting, but I imagine this recipe would take somewhere between 6.5-8 hours on low. Like I say in the directions, you know it’s ready when the rice is done.
See why you add the chicken last? It’s now floating on the top after it’s been cooking the allotted time.
Chunk up the chicken and mix it in.
Ready to serve.
And a close-up!
Let me know how you liked it! If you do like it, please make sure to share this post with anyone else that may like it too. Thanks! -Sarah
Other CrockPot Fave’s:
|Chocolate Cherry Dr Pepper Cobbler, my favorite CrockPot recipe.|
*This post got a face-lift on 10/22/2014!