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Crockpot Jambalaya {Instant Pot Jambalaya}

This simplified version of the Cajun classic includes chicken, shrimp, and sausage -- and it's made in the slow cooker or Instant Pot!
Course Dinner
Cuisine Southern
Keyword crockpot jambalaya, healthy instant pot recipe, instant pot jambalaya, slow cooker jambalaya
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 8 cups
Calories 162kcal
Author Blair Lonergan

Ingredients

  • 12 ounces andouille or kielbasa sausage, sliced into rounds (optional)
  • 1 - 1 ½ lbs. boneless skinless chicken thighs, cut into bite-sized pieces (or substitute with boneless skinless chicken breast)
  • 1 cup (about 2 stalks) diced celery
  • 2 large onions, diced
  • 1 red bell pepper, seeded diced
  • 2 teaspoons Cajun or Creole seasoning, plus more to taste
  • 2 teaspoons minced or pressed fresh garlic (about 2 large cloves)
  • ½ teaspoon kosher salt
  • 1 (14.5 ounce) can diced tomatoes, not drained
  • ½ cup chicken broth
  • 3 ounces (about ⅓ cup) tomato paste
  • 1 lb. peeled and deveined medium shrimp
  • For serving: cooked rice
  • Optional garnish: chopped fresh parsley or sliced green onion; hot sauce

Instructions

SLOW COOKER METHOD:

  • Optional: If you’d like to add sausage to your jambalaya, you can do so by browning sliced kielbasa or andouille sausage in a skillet. Add the browned sausage to the slow cooker along with the chicken and other ingredients. Proceed with the rest of the cooking instructions.
  • In slow cooker, stir together chicken, celery, onions, bell pepper, Cajun seasoning, garlic, salt, diced tomatoes (in their juices), broth and tomato paste.
  • Cover and cook on LOW for 4-6 hours (or on HIGH for 2 - 3 hours).
  • Remove the chicken to a cutting board and shred with two forks; return to the pot.
  • Stir in shrimp, cover, and cook for an additional 10-20 minutes (or just until shrimp turn pink), stirring once. Taste and season with additional salt and pepper or Creole seasoning, if necessary. Serve over rice and garnish with parsley or green onion.

INSTANT POT METHOD:

  • Optional: If you’d like to add sausage to your jambalaya, you can do so by browning sliced kielbasa or andouille sausage in the Instant Pot at the same time that you brown the chicken. Remove the chicken and sausage as instructed above, and proceed with the rest of the cooking instructions above.
  • Select “sauté” on the Instant Pot and adjust to “normal.” Add 1 tablespoon of vegetable oil to the pot. When hot, add the chicken. Cook for 5-6 minutes, or until browned. Using a slotted spoon, transfer chicken to a bowl (leave oil in the pot).
  • Add celery, onion, bell pepper, Cajun seasoning, garlic, and salt to the pot. Cook, stirring constantly, for 3-5 minutes, or until the vegetables are softened. Press “cancel.”
  • Add chicken, tomatoes in their juices, 1 cup of broth, and tomato paste to the pot. Secure the lid on the pot. Close the pressure-release valve.
  • Select “manual” and cook at high pressure for 10 minutes. When cooking is complete, use a quick release to depressurize. Press “cancel.”
  • Remove the chicken to a cutting board and shred with two forks; return to the pot.
  • Select “sauté” and adjust to “normal.” Add the shrimp to the pot and cook for 5 minutes, or until shrimp are cooked through (they will turn pink and you’ll know they’re done). Press “cancel.”
  • Taste and season with additional salt and pepper or Creole seasoning, if necessary. Ladle the jambalaya over the rice and garnish with parsley or green onion.

Notes

  • Be careful not to overcook the chicken. I find that chicken has the best texture when cooked in my slow cooker on HIGH for about 2 hours. That keeps it moist and juicy, and prevents it from drying out.
  • The total cooking time will vary depending on your individual Crock Pot. Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Just get familiar with your pot and adjust accordingly. 
  • Keep a close eye on the shrimp once you add it to the slow cooker. Turn off the pot as soon as the shrimp turns pink and opaque. This can take anywhere from about 10 minutes to 20 minutes depending on the size and temperature of your shrimp. Overcooked shrimp will be tough and rubbery -- not ideal!
  • This jambalaya has a mild flavor, so feel free to jazz it up with more spice. Stir in some extra Creole seasoning or cayenne pepper, serve each dish with hot sauce, or add some crushed red pepper flakes on top. Customize it to suit your family's preferences!

Nutrition

Serving: 1cup of Jambalaya (not including rice for serving) | Calories: 162kcal | Carbohydrates: 8g | Protein: 24g | Fat: 3g | Cholesterol: 196mg | Sodium: 859mg | Potassium: 514mg | Fiber: 2g | Sugar: 4g | Vitamin A: 965IU | Vitamin C: 32.5mg | Calcium: 120mg | Iron: 2.7mg