Crockpot Jambalaya is an easy, throw-it-in-and-let-it-do-its-thang kind of simple slow cooker dinner that these days is right up my alley.
Jambalaya ticks so many boxes, which is I think why we love it so much around these parts.
Want seafood? There’s shrimp.
Want chicken? Got that, too.
Sausage? Rice? Mega-comforting tomato-based sauce, all slow-cooked with very little hands-on and a fabulous flavor at the end?
Done, done, and done-er.
This crockpot jambalaya is made with Vee-Tee Rice (who kindly sponsored this post you are reading right this very second) and their rice is PERFECT for a crockpot dish like this.
Usually, rice in a crockpot dish means one of two things: sticky, gluey, gelatinous mess, or unflavored rice that’s added in at the end.
It’s ao tricky to time the cooking process of rice out when it’s in a crockpot meal. This is especially hard when you don’t quite know how hot your crockpot gets. Then it’s all a guessing game!
Do I add the rice in 20 minutes before the dish is done? 30? 45? TELL ME.
And don’t get me started on making the rice on the side and adding it later. That just means you don’t get nearly the same amount of flavor in the dish, since the rice doesn’t get the chance to soak up any goodness while it cooked.
But since VeeTee Rice is par-cooked before packaging, it finishes in the crockpot in half the time. Just 10 minutes on high, the rise soaks up flavor, finishes cooking to the right texture, and rounds out this jambalaya something fierce.
Since the base of jamblaya is really rice and tomato=based sauce, this is no small thing with this recipe.
Don’t have VeeTee Rice on hand? Plain white rice should be added about 30 minutes prior to serving- but keep an eye on it, and turn off the heat as soon as the rice is done cooking (don’t let those grains get mushy!)
Many thanks to VeeTee USA for sponsoring this post! Make sure to check out their full range of shelf-stable, par-cooked rices. This is not the first time I’ve worked with this fabulous ingredient and we always have some on hand.
It’s also fabulous in a weeknight fried rice, or thrown together in a quick rice ball for a party appetizer, or even when baked with fall-friendly vegetables and squashes for an easy, freezer-friendly side dish.
Slow Cooker Jambalaya Made with Instant Rice
- 6 medium okra
- 1 large yellow onion diced
- 2 garlic clove minced
- 2 stalks celery stalk diced
- 1 red bell pepper diced
- 1 pound smoked sausage diced
- 1 pound boneless, skinless chicken thighs skinless chicken breast
- 1 tablespoon canned tomato paste
- 14 ounce can canned diced tomatoes
- 1 pound raw shrimp peeled
- 1 cup long-grain white rice OR 1 package VeeTee prepackaged long grain white rice
- 1 tablespoon cajun seasoning
- Combine all prepared ingredients, except for rice, in large freezer-safe bag or container. Store the shrimp in a separate bag inside, so it’s easy to set aside until later in the cooking process.
- Freeze for up to 3 months.
Prepare From Prepped:
- Thaw ingredients as necessary, ideally in the fridge overnight.
- Add ingredients to Slow Cooker and add the lid.
- Cook, according to instructions for prepackaged par-cooked rice or dry rice.
Make From Fresh:
- Place all ingredients except for shrimp and rice in a large slow cooker and secure the lid.
- Cook on high for 3 hours, low for 5, until the chicken shreds easily and the vegetables are soft.
If using VeeTee prepackaged rice:
- 15 minutes before serving, add the shrimp and rice and stir to combine.
- Cook until the shrimp has turned pink and no clear parts remain, and the rice is soft and cooked through.
If using plain dry rice:
- Add rice 25 minutes prior to serving and stir to combine.
- Add the shrimp 15 minutes prior to serving and cook until pink and cooked, and no clear remains, and the rice is cooked through and soft.