Easy delicious Crock-Pot® jambalaya made with quinoa, chicken, andouille sausage, shrimp, and more!
This post is a Sponsored Partnership with Crock-Pot ® Brand
Everyone knows that I adore Crock-Pot ® slow cookers. I’m always using them, especially during the busy school week. I love the fact that I am able to just toss everything into a pot, set the temperature on high or low, and time, then go on about about my day. One of my favorite things to make in the Crock-Pot ® slow cooker during the week is Jambalaya. Recently, I’ve been on a quinoa kick, so I like to make Quinoa Jambalaya instead of making the same old traditional Rice Jambalaya.
For my Quinoa Jambalaya I use colorful bell peppers, yellow onions, and celery. I find that they add a ton of flavor. I also like using cooked chicken breast, and andouille sausage. The chicken breast can be leftover chicken, frozen grilled chicken, or rotisserie chicken breast.
I add all the ingredients mentioned above into my Crock-Pot ® slow cooker. I also add in quinoa, canned diced tomatoes, garlic, cajun seasoning, red pepper flakes, chicken broth, and bay leaves.
I give everything a nice stir, place the lid on my Crock-Pot ® slow cooker, then set on high for 4 hours.
The outcome of is always amazing.. Check it out!
Ready to make this Jambalaya for yourself? Check out my short video tutorial & recipe below!
Crock-Pot ® Quinoa Jambalaya!
Ingredients
- 1 lb cooked chicken breast cut into cubes
- 2 Andouille Sausage links sliced into 1/2 inch pieces
- 1 lb jumbo shrimp peeled & deviened
- 2 bell peppers diced
- 2 stalks of celery diced
- 1 medium sized yellow onion diced
- 32 ounce can of diced tomatoes in tomato juice
- 1 tbsp minced garlic
- 2 tsp cajun seasoning
- 1 tbsp red pepper flakes
- 1 1/2 cup quinoa
- 1 cup chicken broth
- 2 bay leaves
Instructions
- Add everything into the Crock-Pot ®.
- Stir ingredients.
- Set the Crock-Pot ® on high.
- Let cook for 4 hours.
- During the last 20 minutes of cooking, toss in the shrimp, stir, and let cook for the remaining time.
- Serve & Enjoy!
Get more Crock-Pot ® recipes http://lbx.la/e2EJ
Danielle says
September 15, 2016 at 4:18 pmHi! For the quinoa jambalaya….can you sub rice? Would you put it in the crock pot cooked or uncooked? Thanks
Rosie says
September 16, 2016 at 11:34 amHi there. You can add cooked rice during the last 30 minutes of cooking.
Eric Robinson says
September 18, 2016 at 5:57 amHow much shrimp did you put?
Rosie says
September 18, 2016 at 10:41 am1 b of shrimp
Eric Robinson says
September 18, 2016 at 10:49 amThank you for taking the time out of your day to answer. I’m making this today I’ll update you soon on how it turned out
Altheres says
October 17, 2016 at 3:04 pmCan I use freshchicken breast and uncooked rice. Can I cook this on low for 8 hrs will at work?
Rosie says
October 17, 2016 at 6:38 pmFor best results, I suggest sticking to the recipe above.
Dominique says
November 24, 2016 at 12:35 amCan the shrimp be frozen? Or should it be thawed? I plan to use raw, peeled, and deveined shrimp..
Rosie says
November 24, 2016 at 10:36 amMake sure that the shrimp is thawed.
Siesie says
December 8, 2016 at 8:58 amWill there ever be a ‘save recipe” button? That would be so useful for users,because i lose recipes easily here.
Rosie says
December 8, 2016 at 10:23 pmNo, but you can print the recipes. If you loose them, you can also print them again 🙂
Vanessa says
May 6, 2018 at 11:15 amJust pulled this jambalaya out of the crockpot and it is fantastic! Thank you so much for sharing! Your website is great!
Rosie says
May 9, 2018 at 10:31 amThanks for trying! XOXO
Sarah says
May 10, 2018 at 10:31 amIs there a turkey sausage subsitute that you recommend?
Rosie says
May 11, 2018 at 12:56 pmI usually get whatever is on sale 🙂