If you’re craving a hearty, flavor-packed meal that practically cooks itself, you are going to adore this Easy Crockpot Jambalaya Recipe. Imagine tender chicken and spicy Andouille sausage mingling with vibrant bell peppers, onions, and creole seasoning, all slow-cooked to perfection. The addition of plump shrimp and fluffy rice transforms this southern classic into a comforting one-pot wonder that’s perfect for busy weeknights or weekend gatherings. This dish showcases rich layers of smoky, savory, and slightly spicy notes that only get better as they slow simmer, making it a favorite you’ll want to return to again and again.
Ingredients You’ll Need
Getting started with this Easy Crockpot Jambalaya Recipe is a breeze, thanks to a straightforward set of ingredients that each play a crucial role in building authentic flavor. From the sausage that adds smokiness to the fresh vegetables that bring in color and texture, every item is here for a reason and to keep your cooking simple but satisfying.
- 1 pound Andouille sausage, cut into ¼-inch thick slices: Brings bold, smoky flavor that’s signature to jambalaya.
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces: Provides tender protein that easily absorbs spices.
- 1 white onion, chopped: Adds sweetness and depth during slow cooking.
- 2 stalks celery, chopped: Offers a subtle crunch and classic jambalaya aroma.
- 2 green bell peppers, seeded and chopped: Contributes fresh color and a mild bitterness that balances the dish.
- 3 cloves garlic, minced: Gives a fragrant, savory punch.
- 1 (28-ounce) can diced tomatoes, undrained: Infuses moisture and a slight tartness for vibrant taste.
- ¾ cup chicken broth: Helps meld the flavors and keep everything juicy.
- 2 teaspoons Creole seasoning: The heart of the spice blend, bringing warmth and complexity.
- 2 teaspoons dried oregano: Adds a herbaceous note that complements other seasonings.
- ¼ teaspoon kosher salt: Enhances all the other flavors without overpowering.
- 1 pound large shrimp, peeled and deveined (tails removed, optional): Introduces sweet and tender seafood goodness.
- 2 cups long-grain white rice: Creates the perfect bed to soak up all those delicious juices.
- 3 ½ cups water, for cooking rice: Needed to steam the rice just right.
- Chopped fresh parsley, for serving (optional): Adds a fresh, herbal finish and pop of color.
How to Make Easy Crockpot Jambalaya Recipe
Step 1: Combine Ingredients in the Crock Pot
Start by layering flavors in your slow cooker. Add the Andouille sausage, chicken pieces, chopped onion, celery, green bell peppers, garlic, and undrained diced tomatoes. Pour in the chicken broth and sprinkle the Creole seasoning, oregano, and kosher salt evenly over the top. This is where your jambalaya base begins to build its signature medley of aromas and tastes all together as it cooks low and slow.
Step 2: Slow Cook to Perfection
Set your crockpot to LOW and let the magic happen over 7 to 8 hours, or choose HIGH for 3 to 4 hours if you’re short on time. The vegetables should become tender and the chicken cooked through. About 30 minutes before you’re ready to eat, stir in the shrimp. This ensures they stay tender and juicy, absorbing all those rich slow-cooked flavors without becoming rubbery.
Step 3: Prepare the Rice Separately
While your jambalaya finishes up, cook the rice on the stovetop. Boil the water, add your rice, give it a quick stir, then cover and reduce the heat to low. Simmer for about 18 to 20 minutes until the rice is tender and fluffy. Fluff the rice well with a fork to keep the grains separate and light.
Step 4: Combine and Serve
Finally, stir the cooked rice into your crockpot jambalaya, letting it mingle for about 5 minutes to soak up those extra juices. This step makes sure every bite is a perfect harmony of flavors and textures. If you want, season lightly again and top with freshly chopped parsley for a fresh, green touch that brightens the whole dish.
How to Serve Easy Crockpot Jambalaya Recipe
Garnishes
A sprinkle of fresh chopped parsley not only adds a lovely burst of color but brings in a subtle herbaceous note that pairs beautifully with the rich spices. For an added touch, a few lemon wedges on the side can brighten up the flavors even more when squeezed over each serving.
Side Dishes
Even though the jambalaya stands strong as a one-pot meal, some crisp green salad or sautéed greens on the side can offer a refreshing contrast. Cornbread or crusty French bread also works wonders to scoop up every last bit of that delicious sauce.
Creative Ways to Present
Serving this Easy Crockpot Jambalaya Recipe in individual bowls topped with a dollop of sour cream or some shredded cheese turns it into a fun interactive meal. Alternatively, try stuffing cooked bell peppers with the jambalaya mixture for a beautiful presentation and a playful twist on the classic.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next day’s meal just as satisfying. Be sure to cool it completely before refrigerating.
Freezing
If you have a big batch, freezing is a great option. Portion the jambalaya into freezer-safe containers or bags, leaving some space for expansion. It stores well for up to 3 months and can be thawed overnight in the fridge before reheating.
Reheating
Reheat jambalaya gently on the stovetop over medium heat, adding a splash of broth or water if it seems dry. Alternatively, microwave in short intervals, stirring halfway through, to warm evenly without drying out the shrimp or rice.
FAQs
Can I use frozen shrimp in this Easy Crockpot Jambalaya Recipe?
Absolutely! Just make sure to thaw and drain them well before adding to the crockpot during the last 30 minutes of cooking to avoid excess water diluting the flavors.
Is it necessary to cook rice separately?
Yes, cooking the rice separately prevents it from becoming mushy or overcooked in the slow cooker, and ensures the perfect texture that complements the jambalaya wonderfully.
Can I make this recipe spicier?
For sure! Increase the Creole seasoning, add some cayenne pepper, or toss in a diced jalapeño with the vegetables for an extra kick that suits your heat preference.
What can I substitute for Andouille sausage?
If you can’t find Andouille, a smoked kielbasa or any smoked sausage will work well, just try to pick something with a bit of spice and smokiness to maintain the authentic flavor.
Can I prepare this dish in advance?
Definitely! Prepare all ingredients the night before and store in your crockpot insert in the fridge. In the morning, just start the slow cooker, and dinner will be waiting for you in the evening.
Final Thoughts
This Easy Crockpot Jambalaya Recipe is such a joy to make and even more delightful to eat. It brings together the beautiful soul of Louisiana cooking with the convenience of a slow cooker, making it a perfect dish to share with family and friends. Once you try it, I have no doubt you’ll keep this recipe in your regular rotation — it’s comfort food that feels like a warm hug every single time.
Print
Easy Crockpot Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 0 minutes (on HIGH); 7 hours 0 minutes (on LOW)
- Total Time: 3 hours 15 minutes (HIGH) to 7 hours 15 minutes (LOW)
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Creole, Southern United States
Description
This Easy Crockpot Jambalaya Recipe is a flavorful, hearty one-pot meal combining tender chicken, spicy andouille sausage, shrimp, and vegetables simmered with Creole seasoning for authentic Louisiana taste. Perfect for a busy day, this slow cooker version simplifies classic jambalaya preparation, offering a rich and comforting dish that’s sure to please a crowd.
Ingredients
Meat and Seafood
- 1 pound Andouille sausage, cut into ¼-inch thick slices
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined (tails removed, optional)
Vegetables and Aromatics
- 1 white onion, chopped
- 2 stalks celery, chopped
- 2 green bell peppers, seeded and chopped
- 3 cloves garlic, minced
Liquids and Canned Goods
- 1 (28-ounce) can diced tomatoes, undrained
- ¾ cup chicken broth
- 3 ½ cups water, for cooking rice
Dry Ingredients and Seasonings
- 2 teaspoons Creole seasoning (see notes for homemade option)
- 2 teaspoons dried oregano
- ¼ teaspoon kosher salt
- 2 cups long-grain white rice
Garnish
- Chopped fresh parsley, for serving (optional)
Instructions
- Combine Ingredients in Crock Pot: In your slow cooker, add the sliced andouille sausage, pieces of chicken breast, chopped white onion, celery, green bell peppers, and minced garlic. Then, pour in the entire can of diced tomatoes with their juice, the chicken broth, Creole seasoning, dried oregano, and kosher salt. Stir gently to combine all ingredients evenly.
- Slow Cook: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the vegetables are tender and the chicken is fully cooked through. About 30 minutes before the cooking ends, add the peeled and deveined shrimp to the pot, allowing them to cook gently and soak in the flavorful juices.
- Cook Rice: Approximately 20 minutes before you’re ready to serve, prepare the rice separately. Bring 3 ½ cups of water to a boil in a pot, add the 2 cups of long-grain white rice, give it a stir, then cover and reduce the heat to low. Let it simmer gently for 18-20 minutes, or until the rice is tender and the water is absorbed. Fluff the rice with a fork to separate the grains.
- Combine and Serve: Once the jambalaya and shrimp are cooked, stir the freshly cooked rice into the slow cooker mixture. Allow the combined dish to sit for about 5 minutes, giving the rice time to absorb any extra liquid and meld the flavors. Taste and adjust seasoning if needed, then sprinkle chopped fresh parsley on top for a fresh, vibrant garnish before serving.
Notes
- For a homemade Creole seasoning, mix paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper.
- If you prefer a spicier jambalaya, add extra cayenne or hot sauce to taste.
- To make the dish gluten-free, ensure that your sausage and Creole seasoning do not contain gluten additives.
- Shrimp is optional and can be omitted for a milder dish or substituted with another seafood choice.
- Using long-grain rice helps keep the rice fluffy and separate rather than sticky.
