Crock-Pot Jambalaya Is a Set-It-&-Forget-It Favorite

Chicken & Shrimp Jambalaya

If you're looking for a Mardi Gras meal that's festive but won't keep you in the kitchen all day, we've got just the thing: Crock-Pot Chicken & Shrimp Jambalaya. This slow-cooker favorite feeds a crowd and will make you feel like you've been transported to New Orleans from the very first bite. The best part? Prep time is just 10 minutes. 


Whip up a Fat Tuesday feast in no time with this super-easy recipe, shared by New Orleans–based Zatarain's, which has been cooking up flavorful staples since 1889. 

More from CafeMom: 

Chicken & Shrimp Jambalaya

Prep Time: 10 minutes

Cook Time: 4 hours

1 1/2 pounds boneless skinless chicken thighs, cubed

1 package (12 to 16 ounces) frozen peppers and onions blend

1 can (14 1/2 ounces) diced tomatoes, undrained

1 package (8 ounces) Zatarain's® Original Jambalaya Mix

1 pound large shrimp, thawed, peeled and deveined

Place chicken, vegetables, and tomatoes in slow cooker. Stir until well blended. Cover. Cook 3 1/2 hours on high or 7 1/2 hours on low. Stir in Rice Mix and shrimp. Cover. Cook 30 minutes longer on high or until shrimp turn pink and rice is tender.

Makes 8 servings.

More from CafeMom: 

The food and spice company also shared some secrets to making the dish as delicious as possible. 

Slow Cooker Tip: For best results, do not remove cover during cooking.

Test Kitchen Tip: Use 1 each large green bell pepper and onion, chopped, in place of the frozen peppers and onions blend.

If you're in a rush but still longing for a flavorful way to celebrate Fat Tuesday, you won't find a tastier dinner. 

Read More >