Jazz up dinnertime with this easy crockpot jambalaya. By combining chicken, sausage, shrimp, and Creole seasoning in a slow cooker, this dish is big on flavor, takes just 15 minutes of prep time, and is sure to wow any crowd!
A few other one pot meals we love include New Orleans gumbo, creamy chicken pasta with Creole seasoning and slow cooker seafood stew!
Table of Contents
Slow Cooker Jambalaya
This hearty and easy crockpot jambalaya looks and tastes like you spent all day in the kitchen, but with some simple chopping and stirring it then simmers in the slow cooker for a few hours for a hands off flavorful dish!
This version of jambalaya uses Andouille sausage, chicken, and shrimp, but make it your own by swapping in a different type of sausage or seafood. I like to cook the rice on the stove separately to ensure an even and tender texture and then stir it in at the end.
For a complete meal, I typically serve the jambalaya with sweet cornbread and end with bread pudding drizzled in bread pudding sauce. It is such an easy shrimp dinner idea that has it all!
Why This Recipe Works
- Little effort. Taking just 15 minutes of prep time, this easy crockpot jambalaya is a dream to make.
- Full of flavor. What this dish lacks in prep time it more than makes up for with big, bold New Orleans flavors.
- Feeds a crowd. This recipe makes enough for 8 people, and is an impressive dish to serve at your next backyard party or game night.
Crockpot Jambalaya Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Sausage: Andouille sausage is traditional and adds so much spice and garlic-y goodness to the dish.
- Chicken: Cutting the chicken breasts into bite-sized pieces makes it easier to eat.
- Shrimp: I like to peel, devein, and remove the tails of the shrimp before cooking, but some may want to leave the tails on to add flavor.
- Creole seasoning: As the main spice for this crockpot jambalaya, I like to use Tony Chachere’s Original Creole Seasoning, but you can make your own (see below) if you can’t find it.
- The trinity: Chopped onion, chopped bell pepper, and celery are considered the “trinity” in Southern cuisine, and are vital to this dish’s flavor.
- Tomatoes: Diced tomatoes with their juice help cut the spice with a bit of acid.
- Broth: I use chicken broth to add more flavor and help with the moisture once the rice is added.
- Rice: This is a key ingredient in traditional jambalaya and one that I like to stir in right before serving. Stovetop rice or Instant Pot rice is so easy to make!
Variations + Substitutions
- Sausage swap. Andouille sausage is traditional, but if you would prefer a little less spice then use smoked sausage.
- Turn up the heat. For a bit more spice, add a finely-chopped jalapeno or ground cayenne, to taste.
- See more seafood. For a richer seafood flavor, swap out the chicken broth for seafood broth or lobster stock. You can also add crawfish or crab in place of or in addition to the shrimp.
- Want more veggies? Okra, carrots, and corn work well in this recipe. Feel free to use any color bell pepper you like, but keep the onion and celery to maintain the flavor.
How to Make Crockpot Jambalaya
- Combine ingredients. Stir together the sausage, chicken, onion, celery, bell pepper, garlic, tomatoes, broth, Creole seasoning, oregano, and salt in the crockpot.
- Set it and forget it. Cook 3 hours on high or 7 hours on low.
- Don’t forget the shrimp. Add the shrimp during the last 1 hour of cook time.
- Make rice. Add rice to boiling water, cover and lower the heat. Cook until tender.
- Stir and serve. Stir the cooked rice into the jambalaya and sprinkle with parsley to serve.
Expert Tips
- Don’t have Creole seasoning? Make your own. Simply grind together 2 Tablespoons paprika, 1 Tablespoon dried oregano, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons dried basil, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon cayenne pepper (optional).
- Flavor boost. If you have a little extra time, brown the sausage with the onions, peppers, and celery before adding to the crockpot to help intensify those flavors.
- Garnish. For a fresh pop of flavor don’t skip the parsley garnish. Chopped green onions give the same aromatic finish!
- On the side. I love to serve this easy crockpot jambalaya with cornbread muffins and honey butter, this cheddar bay biscuit recipe, hush puppies, or even fried okra.
Recipe FAQs
You can, but Cajun seasoning is a bit spicier (made with more peppers) than the Creole (made with more herbs), so just be prepared for a different flavor.
Absolutely, but the rice may not cook evenly, which is why I prefer to cook it separately. If you want to make the dish one-pot, add the rice 1 hour before the end of cook time and skip the water in the ingredients.
Yes, simply thaw the shrimp first before adding to the crockpot.
Though these dishes have a great deal in common, the main difference is that gumbo is made with some sort of thickening agent, such as a roux or okra.
Storing, Freezing + Reheating
Storage: Leftovers can be stored in an airtight container in the refrigerator up to 3 days.
Freezing: This dish is best eaten right away, but if you want to freeze it I would recommend doing so without the shrimp and then adding cooked shrimp when reheating to serve.
Reheating: You can microwave this crockpot jambalaya in a microwave-safe bowl for 30 second intervals until warm. I personally prefer to reheat Jambalaya on the stove, especially when reheating the shrimp. Simply add to a pot and stir over medium heat until warmed through.
Looking for more comfort food dinners? Try this chicken pot pie with biscuits, chili and cornbread skillet or my easy slow cooker beef stroganoff.
More Crockpot Recipes
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Easy Crockpot Jambalaya Recipe
Video
Equipment
- 1 Crockpot
Ingredients
- 1 pound Andouille sausage , cut into 1/4-inch thick slices
- 1 pound boneless, skinless chicken breasts , cut into 1-inch pieces
- 1 white onion , chopped
- 2 stalks celery , chopped
- 2 green bell peppers , seeded and chopped
- 3 cloves garlic , diced
- 1 (28-ounce) can diced tomatoes , undrained
- ¾ cup chicken broth
- 2 teaspoons Creole seasoning (see note)
- 2 teaspoons dried oregano
- ¼ teaspoon Kosher salt
Add after cooking
- 1 pound large shrimp , peeled and deveined (tails removed optional)
- 2 cups long-grain rice
- 3 ½ cups water , for cooking rice separate
- Chopped fresh parsley , for serving (optional)
Instructions
- In a crockpot, stir together the sausage, chicken, onion, celery, bell peppers, garlic, tomatoes, broth, Creole seasoning, oregano, and salt.
- Cook on low 7 to 8 hours or on high 3 to 4 hours, or until the veggies are tender and the chicken is cooked through. Add the shrimp during the last 30 minutes of cooking time.
- Cook the rice 20 minutes before serving. In a medium pot with a lid, bring water to a boil over medium-high heat. Add the rice and stir once. Cover and turn the heat to low. Simmer 18 to 20 minutes. Do not remove the lid while it’s cooking. Remove lid and fluff rice with a fork.
- Stir the rice into jambalaya. Allow to sit for 5 minutes to absorb any extra liquid (you can drain any extra after the 5 minutes or add more if needed). Season to taste and sprinkle with parsley, if using, to serve.
Notes
- 2 Tablespoons paprika
- 1 Tablespoon dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cayenne pepper (optional)
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Chicken, Crockpot, Crockpot, Dairy-Free, Dinner, Gluten-Free, Nut-Free, One Pot, One Pot, Pork
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
I’m thinking about adding some scallops with the shrimp. Anyone try it? would that work?
Guessing the 3 and half cups of water is for the rice that you need to cook separately…?
Correct, you will use the water to cook the rice separately :)
I’m not sure what I did wrong but I had way too much liquid in mine. I followed the recipe and put what it said. Just turned to mush once I added the rice
Hi Pam, I’m sorry it didn’t turn out as expected. It’s hard to say what happened without being there, but I’m guessing maybe the rice was overcooked or too much liquid was added. If there’s still a lot of liquid left, I would remove some before adding the rice.
I added bourbon brown sugar marinated walleye cheeks to the mix and received a standing ovation from my fellow fishermen!
i am going to make this saturday but heat up and have with my son on sunday, i hope it is as good warned up
Did you use raw shrimp? Or cooked shrimp? And is there a version for a 4 quart crockpot?
I like to peel, devein, and remove the tails of raw shrimp before cooking. You can also use frozen shrimp but thaw before cooking.
Did you put the raw shrimp in the crockpot right away or did you cook it on the stove beforehand?
I added the raw shrimp to the crockpot and let it cook with the other ingredients. You do not need to cook the shrimp ahead of time.
This was super-easy and so delicious!
This recipe is really amazing! Perfect for any occasion! Thanks a bunch for this very tasty crockpot jambalaya recipe! Will surely have this again! Highly recommended!