Crock-Pot Jambalaya - Pastalaya

8 servings Prep: 15 m Cook: 4 h 30 m Total: 4 h 45 m Beginner
5.0/5 (33)
Crock-Pot Jambalaya - Pastalaya
The Cajun-Creole version of paella, though more highly spiced. There are many different versions of jambalaya; in fact, the only consistent ingredients are rice, tomatoes, peppers, and onions. This easy slow-cooker version with chicken, smoked sausage, and optional shrimp lets you enjoy authentic Louisiana flavor without watching the pot.

Ingredients

8 servings
  • 12 ounces skinless chicken breast cut in 1 inch cubes
  • 1 lb smoked sausage
  • 2 bell peppers, chopped
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 (28 oz) can whole tomatoes
  • 1/3 cup tomato paste
  • 1 (14 oz) can beef broth
  • 1 tbsp dried parsley
  • 1 1/2 tsp dried basil
  • 1/2 tbsp oregano
  • 1 tbsp Tabasco
  • 1/2 tbsp salt
  • 1 lb shrimp (optional)

Step-by-Step Instructions

  1. In a crock-pot add all together except shrimp. If using shrimp use all of the small can of tomato paste. Cook on high for 4 hours.
  2. Add shrimp and cook an additional 30 minutes.
  3. Serve over rice or combine with enough rice to reach the desired consistency. Instead of rice, prepare your favorite pasta and serve over pasta for Pastalaya… Ya Ya.

Common Problems and Solutions

Q: Should I add rice to the crock-pot or cook it separately?

A: Cook rice separately and serve the jambalaya over it, or combine them at serving time. Adding raw rice to this crock-pot version would make it mushy since there's plenty of liquid. For pastalaya, always cook pasta separately.

Q: Can I use frozen shrimp?

A: Yes, but thaw the shrimp first before adding in the last 30 minutes. Frozen shrimp will release too much water and overcook before thawing.

Q: Why is my jambalaya watery?

A: If it's too thin, remove the lid for the last 30-60 minutes to let excess liquid evaporate, or serve it over rice which will absorb the liquid. You can also mix in cooked rice directly to thicken it to your desired consistency.

Tips and Techniques

The “trinity” of onion, celery, and bell pepper is the foundation of Cajun cooking. Don’t skip the full 4 hours of cooking time—this allows the flavors to meld together and the sausage to release its smoky essence throughout the dish.

Ingredient Substitutions

  • smoked sausage: andouille sausage or kielbasa
  • chicken breast: chicken thighs or turkey
  • beef broth: chicken broth or seafood stock
  • whole canned tomatoes: diced tomatoes or crushed tomatoes

Equipment Needed

  • Slow cooker or crock-pot (6-quart recommended for this recipe)
  • Sharp knife and cutting board for chopping vegetables
  • Measuring cups and spoons

Historical Context

Jambalaya has roots in Spanish paella but evolved into a uniquely Louisiana dish when local cooks substituted available ingredients. The name likely comes from “jambon” (French for ham) combined with “à la” and “ya-ya” (West African for rice). Pastalaya is a modern variation popular at large gatherings where pasta is easier and cheaper to prepare in bulk than rice.