If you’re craving a dish that bursts with bold flavors yet requires minimal effort, this Easy Crockpot Jambalaya Recipe is an absolute game-changer. Packed with savory Andouille sausage, tender chicken, succulent shrimp, and vibrant veggies slow-cooked to perfection, it’s a soul-satisfying meal that fills your kitchen with the irresistible aroma of Creole spices. Whether you’re feeding a crowd or meal-prepping for the week, this recipe’s simple steps and hands-off cooking method make it one of my personal favorites for comfort food with a kick.
Ingredients You’ll Need
The beauty of this Easy Crockpot Jambalaya Recipe lies in its straightforward ingredients that come together to create a symphony of texture and taste. Each component plays a crucial role—from the smoky sausage that adds depth, to the fresh vegetables that bring brightness, and the Creole seasoning that ties everything with a warm, spicy hug.
- Andouille sausage: Sliced thin to evenly infuse smoky, spicy notes throughout the dish.
- Boneless, skinless chicken breasts: Cut into bite-sized pieces for quick, tender cooking that soaks up all the spices.
- White onion: Chopped to contribute a subtle sweetness and aromatic base.
- Celery stalks: Chopped for crunch and fresh earthiness that balances richer ingredients.
- Green bell peppers: Seeded and chopped to bring vibrant color and mild bitterness that enhances complexity.
- Garlic cloves: Minced to release pungent, garlicky warmth that elevates every bite.
- Canned diced tomatoes (28-ounce, undrained): Adds juiciness and tangy depth to the slow-cooked mixture.
- Chicken broth: For seasoning and keeping the jambalaya perfectly moist without overwhelming the dish.
- Creole seasoning: The heart of this recipe’s flavor, blending spices for that classic Louisiana vibe.
- Dried oregano: Offers earthiness and slight bitterness to enhance the herbaceous profile.
- Kosher salt: Just enough to season and bring all the flavors into harmony.
- Large shrimp (peeled and deveined, optional): Added near the end of cooking for tender, juicy seafood bursts.
- Long-grain white rice: Cooked separately and incorporated for fluffy texture and to absorb the rich sauce.
- Water for cooking rice: Needed to cook rice to fluffy perfection.
- Fresh parsley (optional): Chopped as a bright, fresh finishing touch that makes the dish look as good as it tastes.
How to Make Easy Crockpot Jambalaya Recipe
Step 1: Combine Ingredients in the Crockpot
Start by layering the sausage, chicken, and all your freshly chopped veggies right into your slow cooker. Then pour in the canned diced tomatoes, chicken broth, and sprinkle in your Creole seasoning, oregano, and salt evenly. This layering ensures every bite is packed with balanced flavors that meld beautifully during the long cooking process.
Step 2: Slow Cook to Perfection
Set your slow cooker on LOW for 7 to 8 hours or HIGH for 3 to 4 hours. This slow simmer allows the vegetables to soften and the chicken to become perfectly tender while the flavors intensify. About 30 minutes before serving, stir in the shrimp and let them cook gently to juicy, tender doneness without becoming rubbery. It’s a key timing step that keeps the seafood fresh and flavorful.
Step 3: Cook Your Rice Separately
While the jambalaya is nearing the end of its cooking time, prepare your rice on the stovetop. Boil the water, add rice, give it a quick stir, cover, and reduce to low heat. Let it simmer undisturbed for about 18 to 20 minutes until fluffy and tender. Perfect rice is essential as it perfectly absorbs the rich sauce and binds all the ingredients into a hearty meal.
Step 4: Combine and Finish
Once your rice is ready, fold it gently into the crockpot jambalaya mixture. Let it sit for five minutes so the rice can soak up any extra liquid and marry all those beautiful Creole flavors. Give a final taste adjustment with salt or seasoning if needed, then sprinkle with fresh parsley just before serving for that garden-fresh pop.
How to Serve Easy Crockpot Jambalaya Recipe
Garnishes
Fresh chopped parsley is a classic garnish that adds a burst of color and fresh herbal brightness. For some added zing, try a squeeze of lemon or a dash of hot sauce, especially if you like your jambalaya with a bit more heat. A sprinkle of sliced green onions can also elevate the presentation and add a sweet crunch.
Side Dishes
This jambalaya shines on its own but pairing it with simple, complementary sides can turn it into a feast. Try a crisp green salad with a zesty vinaigrette or some buttery cornbread to soak up any leftover sauce. Roasted vegetables or garlic bread also make lovely companions that won’t overshadow the bold flavors of the jambalaya.
Creative Ways to Present
Serve your jambalaya in rustic bowls straight from the crockpot for a cozy, family-style meal. For entertaining, scoop it into mini cast-iron skillets or colorful ramekins for individual portions that look as festive as they taste. You can even layer it over a bed of sautéed greens or roasted cauliflower rice for a twist on the classic presentation.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya keeps wonderfully in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making reheated servings even more delicious. Just be sure to store the rice and the jambalaya together for best texture and taste.
Freezing
If you want to save some for later, this Easy Crockpot Jambalaya Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty bags, making sure it’s tightly sealed before freezing. It will stay good for up to three months without losing its signature flavors.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop over medium heat or in the microwave, stirring occasionally. Adding a splash of chicken broth or water can help loosen the dish and keep it moist during reheating. This way, every serving tastes just as delightful as freshly made.
FAQs
Can I make this Easy Crockpot Jambalaya Recipe vegetarian?
Absolutely! Swap the sausage, chicken, and shrimp for hearty vegetables like mushrooms, zucchini, and extra bell peppers. Use vegetable broth and add smoked paprika or liquid smoke to mimic that rich, smoky flavor.
Is it okay to use frozen shrimp instead of fresh?
Yes, just make sure to thaw the shrimp before adding them during the last 30 minutes of cooking. This prevents overcooking and keeps the shrimp tender and juicy.
Can I cook the rice directly in the crockpot with the jambalaya?
While it might seem convenient, I recommend cooking the rice separately. Adding rice to the crockpot can lead to uneven cooking or mushy texture because it requires different timing and water ratios.
How spicy is the Creole seasoning in this recipe?
The Creole seasoning offers a medium spice level with a balance of herbs and heat. If you prefer milder flavors, reduce the amount slightly or choose a milder blend. For more heat, add cayenne pepper or hot sauce to taste.
Can I use brown rice instead of white rice?
You can, but brown rice takes longer to cook and has a firmer texture. Prepare it separately according to package instructions and then mix it in at the end, just like the white rice.
Final Thoughts
There’s something truly special about a meal that feels like it took hours of love and effort but actually requires just a few simple steps and your trusty crockpot. This Easy Crockpot Jambalaya Recipe is exactly that kind of magic—warm, bold, and satisfying with very little hands-on time. I can’t recommend it enough for busy weeknights or when you want to impress family and friends with something cozy and full of personality. Give it a try, and I promise it’ll become a staple in your recipe collection!
Print
Easy Crockpot Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 3 to 8 hours (depending on slow cooker setting)
- Total Time: 3 hours 15 minutes to 8 hours 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Cajun/Creole
Description
This Easy Crockpot Jambalaya recipe is a comforting, flavorful one-pot dish combining tender chicken, spicy Andouille sausage, fresh vegetables, and succulent shrimp slow-cooked to perfection. Paired with fluffy white rice, it’s a hassle-free Southern classic perfect for family meals or gatherings.
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
- 1 white onion, chopped
- 2 stalks celery, chopped
- 2 green bell peppers, seeded and chopped
- 3 cloves garlic, minced
Canned Goods & Liquids
- 1 (28-ounce) can diced tomatoes, undrained
- ¾ cup chicken broth
Dry Ingredients & Seasonings
- 2 teaspoons Creole seasoning (see notes for homemade option)
- 2 teaspoons dried oregano
- ¼ teaspoon kosher salt
- 2 cups long-grain white rice
Other
- 3 ½ cups water, for cooking rice
- Chopped fresh parsley, for serving (optional)
Instructions
- Combine Ingredients in Crock Pot: In your slow cooker, add the Andouille sausage, chicken, chopped onion, celery, green bell peppers, garlic, diced tomatoes with their juice, chicken broth, Creole seasoning, dried oregano, and kosher salt. Stir gently to combine all ingredients.
- Slow Cook: Cover and cook the mixture on LOW for 7-8 hours or on HIGH for 3-4 hours until the vegetables are tender and the chicken is thoroughly cooked. Add the peeled and deveined shrimp during the last 30 minutes of cooking to allow them to cook without becoming rubbery.
- Cook Rice: About 20 minutes before the jambalaya is done, 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, stir once, cover with a tight-fitting lid, reduce heat to low, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and fluff with a fork.
- Combine and Serve: Stir the cooked rice into the jambalaya mixture in the slow cooker or serve the jambalaya over the rice. Allow it to sit for 5 minutes to absorb any extra liquid. Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley if desired, and serve hot.
Notes
- You can adjust the Creole seasoning to your preferred spice level or use a homemade Creole seasoning blend.
- Shrimp is optional; omit or substitute with another seafood if preferred.
- Cooking rice separately prevents it from becoming mushy during slow cooking.
- If you prefer a more traditional method, you can cook the rice directly in the crockpot with the jambalaya ingredients, but the texture may vary.
- Leftovers keep well refrigerated for 3-4 days and make great next-day meals.
