Posted by Serena Bakes Simply From Scratch / Sunday, February 7, 2016
Crock Pot Chicken and Sausage Jambalaya #SundaySupper
This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers.
For this week's Sunday Supper we are celebrating Mardi Gras with Zatarain's and all recipes are variations of Jambalaya!
How super fun is that?
There's something about the fact that Mardi Gras day is historically food focused that leaves me intrigued.
I can only imagine all the delicious variations of Jambalaya, Gumbo and all the other local delicacies to sample while taking in the parade.
I love making this Crock Pot Chicken and Sausage Jambalaya to celebrate Mardi Gras in our house, since it's a great excuse to enjoy different cuisine with the kids, and culture.
Crock Pot Chicken and Sausage Jambalaya is a family favorite.
It's so easy to make and requires only a little prep work.
We love making this on nights where the kids have sports practice or activities since the crock pot keeps dinner warm until ready to enjoy for those who might be joining us late at the dinner table!
It's also a great dish for potlucks and parties since it's full of flavor but easy to make!
In a large crock pot add: 1 medium sized Diced Onion, 3 Diced Carrots, 4 stalks Chopped Celery, 4 cloves Minced Garlic, 1 whole Diced Bell Pepper, 1 pound Smoked Andouille Sausage Sliced, and 1 pound Diced Chicken Breast.
Add 3 1/2 cups Chicken Stock, 14 1/2 ounces Diced Tomatoes, 2 tablespoons Tomato Paste, 1 2/3 cup Rice, 3 teaspoons Zatarain's Creole Seasoning and 2 teaspoons Smoked Paprika.
Stir until well combined.
(I actually prefer brown rice when making this recipe but was out on this particular day. I find the brown rice holds its texture better after the long cooking time.)
If you prefer a little more heat to your Jambalaya feel free to shake in more Zatarain's Creole Seasoning.
I found the 3 teaspoons plenty of flavor with just enough heat the kids could enjoy the Crock Pot Chicken and Sausage Jambalaya too.
The seasoning also contains salt and other spices so you will want to take that into account as you season the dish!
Stir until well combined, cover, and cook on high for 4 hours or low for 6 hours.
The last hour of cooking you'll want to keep an eye on the Jambalaya the first time making it to adjust cooking time accordingly dependent on the slow cooker.
The other option if you have a lot of different preferences in your house over how spicy you enjoy your food is serving Zatarain's Creole Seasoning on the side, then everyone can adjust how spicy they enjoy their meal!
Add fresh sliced scallions to garnish and enjoy!
Crock Pot Chicken and Sausage Jambalaya is super easy to make, yet filled with plenty of flavor!
I love how easy it is to prepare on days where you just don't have time to spend in the kitchen.
It's filling enough for dinner but also makes a fun side dish for a potlucks or parties.
Don't miss all the other amazing Jambalaya idea's under the recipe from the other #SundaySupper tastemakers!
Make sure to check out the Sunday Supper Jambalaya Pinterest Board for more great recipes!
Crock Pot Chicken and Sausage Jambalaya
Recipe by Serena Bakes Simply From Scratch
Crock Pot Chicken and Sausage Jambalaya's super easy to make! It's perfect for potlucks, parties or a simple fix it and forget it dinner. It's full of flavor with minimal work!Prep time: PT10M
Cook time: PT4H
Total time: PT4H10M
Yield: 6 Servings
- 1 pound Smoked Andouille Sausage, Sliced
- 1 pound Chicken Breast, Diced
- 1 whole Medium Sized Onion, Diced
- 3 whole Carrots, Diced
- 4 stalks Celery, Chopped
- 1 whole Bell Pepper, Seeded and Diced
- 4 cloves Garlic, Minced
- 3 1/2 cups Chicken Stock
- 14 1/2 ounces Canned Diced Tomatoes With Juice
- 2 tablespoons Tomato Paste
- 1 2/3 cup Long Grain Rice (I prefer Brown for texture.)
- 3 teaspoons Zatarain's Creole Seasoning
- 2 teaspoons Smoked Paprika
- Additional Zatarain's Creole Seasoning To Taste
- For Serving: Sliced Green Onions
- In a large slow cooker add all ingredients until smoked paprika.
- Stir until well combined. Cook on high for 4 hours or low 6 hours. The first time making this check jambalaya the last hour of cooking and adjust cooking time as needed accordingly.
- Add additional Zatarain's Creole Seasoning to taste or allow everyone to individualize their dish if they prefer more heat.
- Garnish with green onions.
Find more information at Zatarain's.
- Chicken Jambalaya Soup from That Skinny Chick Can Bake
- Jambalaya Cajun Shrimp Bites from Daily Dish Recipes
- Skillet Jambalaya Dip from Life Tastes Good
- Tex Mex Jambalaya Taco Cups from Flavor Mosaic
- Chicken and Sausage Jamburritos from Cosmopolitan Cornbread
- Chicken and Shrimp Quinoa Jambalaya from Peanut Butter and Peppers
- Crock Pot Chicken and Sausage Jambalaya from Serena Bakes Simply from Scratch
- Crock Pot Creole Jambalaya from Flour On My Face
- Easy Jambalaya Stuffed Peppers from Renee’s Kitchen Adventures
- Hawaiian Jambalaya from Shockingly Delicious
- Jambalaya Lettuce Wraps from Magnolia Days
- Jambalaya Pasta with Crawfish and Sausage from Bobbi’s Kozi Kitchen
- Jambalaya Salad Bowl from Grumpy’s Honeybunch
- Jambalaya Stuffed Baked Potatoes from Fearless Dining
- Jambalaya with Shrimp and Crispy Wings from Feeding Big
- Portuguese Style Jambalaya from Family Foodie
- Spicy Chicken Jambalaya with Sausages and Green Beans from Panning the Globe
- Turkey Sausage and Shrimp Jambalaya from Cooking Chat
- Vegetarian Jambalaya Stuffed Red Peppers Casserole from The Wimpy Vegetarian
- Zatarain's Roasted Chicken with Jambalaya Stuffing from Recipes Food and Cooking
- Plus Versatile Jambalaya Recipes plus Seafood Jambalaya Frittata from Sunday Supper Movement