Sign Up for the Recipe Publishing Newsletter
Recipe for Chicken Jambalaya Crockpot
Perhaps you have made jambalaya recipes before but crockpot jambalaya is in a league of its own because the flavors merge so well when you slow cook this tasty dish. As many crockpot articles will tell you, slow cooking complements lots of types of recipes because the flavors combine gently and effectively when food is cooked in this way. Crockpot jambalaya makes a tasty dinner for the family. This crockpot jambalaya recipe uses chicken, shrimp, vegetables, seasonings, rice and more to bring an authentic Cajun flavor to your dinner table. If you are looking for a good crockpot jambalaya recipe, which is also easy to make, look no further than this one.
Try to find salt-free chicken broth and canned tomatoes because else the dish might be too salty, and definitely taste it before you add any extra salt. Not all recipes require salt to be added to them, especially when you are using ingredients, which already contain a fair amount of sodium.
You can make this recipe for chicken jambalaya crockpot with leftover rice if you have some to use. Just add a couple of tablespoons of water and microwave it for a minute or two or reheat it on the stove. White rice is traditionally used for a good crockpot jambalaya but you can use brown rice if you like it better. You will find this crockpot jambalaya recipe to be satisfying and hearty and being able to cook it in the crockpot is yet another bonus because you can add the ingredients to the slow cooker and then forget about it until it is ready.
Crockpot Jambalaya
Ingredients -
2 cups chicken broth
3 tablespoons cornstarch
1 chopped onion
½ lb peeled, de-vein jumbo shrimp
2 cups frozen cut okra
2 sliced stalk celery
¼ teaspoon cayenne pepper
14 ½ oz canned diced tomatoes
1 lb boneless, skinless chicken thighs, in 1 inch cubes
1 small drained can corn
½ teaspoon Cajun seasoning
1 chopped green bell pepper
¼ teaspoon salt
4 cups cooked white rice
Chopped fresh cilantro, to garnish
Hot pepper sauce, to taste
Preparation:
Combine the onion, celery, chicken broth, diced tomatoes, chicken and cayenne pepper in the slow cooker, then cover it and cook for 5 hours on low or 3 hours on high.
Stir in the bell pepper, shrimp and okra and cook for an hour or until the shrimp is pink.
Take ¼ cup of the liquid out of the crockpot and stir the cornstarch into it.
Add this back into the slow cooker, along with the corn kernels, and cook for 15 minutes more, or until the jambalaya is thick and the corn is hot.
Stir in some hot sauce and salt if necessary.
Stir in the hot rice and serve with the cilantro sprinkled over the top.
(Serves 6)
Photo Description:
This attractive crockpot chicken jambalaya recipe is sure to please you because the combination of ingredients works really well and it is so easy to make. The vegetables, shrimp, and chicken go wonderfully with the rice and the cayenne pepper, hot pepper sauce, Cajun seasoning, and other ingredients add a real Cajun flavor to this classic southern dish. If you are looking for the best recipe for chicken jambalaya crockpot, you will really enjoy this. Not only is it nutritionally balanced, but also this crockpot jambalaya has a flavor, which will appeal to everyone in the family. Serve the hot sauce on the side if you like, so people can spice up their own.
