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)

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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.