Slow Cooker Jambalaya Made with Instant Rice
Slow cooker jambalaya with sausage, shrimp, green peppers, onions, seasonings, and instant rice. Instructions for using fresh rice included!
Servings: 4
Equipment
Ingredients
- 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
Instructions
Prep Ahead:
- 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.
Notes
This easy weeknight crockpot recipe calls for prepackaged VeeTee long grain rice, which can be purchased here on Amazon (aff link). If none is available, substitute long grain dry rice (see instructions for details)