If you’re craving a bold and comforting meal that comes together with practically no effort, this Easy Crockpot Jambalaya Recipe is about to steal your heart. Imagine a medley of tender chicken thighs, smoky sausage, plump shrimp, and a rainbow of bell peppers all simmering away together, filling your kitchen with the warm, inviting aromas of Cajun spices. Best of all, the slow cooker does the heavy lifting, so you get to kick back and count down the minutes until dinner is ready. This recipe is a staple in my house when I want something crowd-pleasing, hearty, and truly full of flavor!
Ingredients You’ll Need
The beauty of this Easy Crockpot Jambalaya Recipe lies in its straightforward ingredient list: every item adds a little magic, whether it’s depth, texture, vibrant color, or irresistible Cajun flavor. No ingredient is wasted here—they all come together in the coziest, most delicious harmony.
- Chicken Thighs: Juicy, rich, and perfectly suited to long simmering—these stay tender in your slow cooker.
- Andouille Sausage: Smoky, mildly spicy sausage is the backbone of real jambalaya flavor; be sure to slice it into rounds for that classic look!
- Shrimp: Sweet and succulent, shrimp add classic Southern flair and finish the dish with a beautiful pink pop.
- Green & Red Bell Peppers: Not just for color—these peppers bring a touch of sweetness and crunch that balances the spice.
- Onion: Essential for building a savory base; chop it finely so it melts into the sauce.
- Celery: This veggie is subtle, but its earthy notes make the dish distinctly Southern.
- Garlic: Four cloves may sound like a lot, but trust me—you’ll love the boldness.
- Canned Diced Tomatoes (with juices): Adds acidity, depth, and just the right amount of sauciness.
- Low-Sodium Chicken Broth: Lends body to the dish and gives the rice something flavorful to soak up as it cooks.
- Dried Oregano & Thyme: These dried herbs are classic jambalaya seasonings that bring a touch of warmth.
- Smoked Paprika: For a subtle smoky undertone without needing liquid smoke.
- Cayenne Pepper: Adds the perfect kick—adjust to your heat preference!
- Black Pepper & Salt: The seasoning staples for rounding out flavor.
- Long Grain White Rice: The traditional, hearty base—absorbs all those delicious juices and flavor.
- Fresh Parsley (optional): Sprinkle on top for an herby, fresh touch at the end.
- Sliced Green Onions (optional): Extra crunch, color, and a subtle oniony brightness.
How to Make Easy Crockpot Jambalaya Recipe
Step 1: Combine the Main Ingredients
Start by adding your chicken thighs, andouille sausage, diced bell peppers, chopped onion, celery, and minced garlic straight into the crockpot. Next, pour in the canned diced tomatoes (juice and all!), followed by the chicken broth. Sprinkle in the oregano, thyme, smoked paprika, cayenne pepper, black pepper, and salt. Give everything a hearty stir to make sure those goodies are mingling and getting cozy together!
Step 2: Set and Forget
Now it’s time for the slow cooker magic! Pop the lid on and set your crockpot to low for 4 to 5 hours, or high for 2 to 3 hours. This gentle roasting lets all the flavors melt together, infusing your kitchen—and your soul—with the unmistakable aroma of a Cajun feast in the making.
Step 3: Add the Rice
About 30 minutes before you’re ready to eat, stir in the rice. This timing is key: it ensures your rice is perfectly fluffy, tender, and has absorbed the scrumptious, spiced broth—never mushy or gloopy. Close that lid and let the rice work its magic while you get ready to serve.
Step 4: Finish with Shrimp
With 15 to 20 minutes remaining, stir in the shrimp. They’ll cook quickly, turning beautifully pink and tender without overcooking. For extra restaurant flair, buy jumbo shrimp—they’re show-stoppers nestled on top of your jambalaya!
Step 5: Taste and Adjust
Just before serving, grab a spoon and give your Easy Crockpot Jambalaya Recipe a taste test. Adjust the seasoning as needed; maybe a touch more salt or a dash of hot sauce if you love it extra fiery. If you went light on the cayenne, now’s your moment to bring the heat.
How to Serve Easy Crockpot Jambalaya Recipe
Garnishes
A flourish of fresh parsley and a scattering of sliced green onions will make each serving pop, both visually and flavor-wise. Don’t underestimate how a little sprinkle of green can bring out the bold Cajun colors and add a burst of freshness right at the end.
Side Dishes
Classic jambalaya is a meal on its own, but if you want to round out the spread, serve it with warm cornbread, a crisp green salad, or roasted okra. Crusty French bread is also perfect for sopping up those spicy juices—don’t let a drop go to waste!
Creative Ways to Present
For a fun party vibe, set out the Easy Crockpot Jambalaya Recipe family-style in the crock itself, or serve individual portions in bowls with colorful napkins and Louisiana hot sauce on the side. Try loading jambalaya into hollowed-out bell peppers for a festive twist, or use it as a hearty filling for Cajun-inspired wraps.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate. Jambalaya keeps beautifully for three days, and the flavors only get deeper and more complex overnight—perfect for make-ahead lunches or super easy weeknight dinners.
Freezing
Yes, you can freeze the Easy Crockpot Jambalaya Recipe! For best texture, freeze portions in freezer-safe containers or zip-top bags for up to three months. If you’re a shrimp purist, consider freezing the jambalaya before adding the shrimp, then adding fresh shrimp when reheating for company-worthy results.
Reheating
Reheat jambalaya gently on the stovetop over medium-low heat, adding a splash of chicken broth or water to keep it saucy. The microwave works well, too, just make sure to stir once or twice for even heating. If using frozen jambalaya, let it thaw overnight in the fridge before reheating for the tastiest results.
FAQs
Can I make this Easy Crockpot Jambalaya Recipe without sausage?
Absolutely! While smoky andouille is traditional, you can leave it out or substitute it with another sausage like kielbasa, turkey sausage, or even a plant-based alternative for a pescatarian version.
What if I don’t have chicken thighs?
Chicken breasts are an easy swap and will still turn out juicy, though thighs tend to stay moister in the slow cooker. Just be sure to cut them into bite-sized chunks for even cooking and optimal texture.
How spicy is this jambalaya?
The Easy Crockpot Jambalaya Recipe as written is gently spicy, but you’re totally in control. Dial up the cayenne or add your favorite hot sauce for serious heat, or tone it down for those who prefer a milder bite.
Can I use brown rice instead of white rice?
Brown rice adds extra fiber and a nuttier flavor, but it takes longer to cook. If you substitute, put it in about an hour before the end of the cooking time and check for doneness before serving.
Is this recipe gluten-free?
Yes! All the ingredients in this Easy Crockpot Jambalaya Recipe are naturally gluten-free. If you swap out the sausage, just double-check the label to ensure it’s gluten-free as well.
Final Thoughts
There’s something truly magical about letting your slow cooker do all the heavy lifting while you eagerly await a bowl of spicy, savory comfort at the end of the day. Make a batch of this Easy Crockpot Jambalaya Recipe and treat yourself (and anyone lucky enough to join you) to a taste of the South the easy way. I can’t wait for you to dig in!
Print
Easy Crockpot Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun
- Diet: Non-Vegetarian
Description
This Easy Crockpot Jambalaya Recipe is a flavorful and hearty dish that combines chicken, sausage, shrimp, and vegetables with Cajun spices, all cooked to perfection in a slow cooker. It’s a convenient and delicious one-pot meal that is sure to impress!
Ingredients
Meat and Seafood:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 12 ounces andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
Vegetables:
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, chopped
- 3 celery stalks, diced
- 4 cloves garlic, minced
Additional Ingredients:
- 1 (14.5-ounce) can diced tomatoes with juices
- 2 cups low-sodium chicken broth
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup long grain white rice (added later)
- 2 tablespoons chopped fresh parsley (optional for garnish)
- sliced green onions (optional for garnish)
Instructions
- Add Ingredients to Slow Cooker: Combine chicken, sausage, bell peppers, onion, celery, garlic, diced tomatoes, chicken broth, oregano, thyme, paprika, cayenne, black pepper, and salt in a slow cooker. Stir to combine.
- Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours.
- Add Rice: About 30 minutes before serving, stir in the rice. Cover and cook until rice is tender and has absorbed most of the liquid.
- Add Shrimp: Add shrimp during the last 15-20 minutes of cooking, stirring until pink and cooked through.
- Adjust Seasoning and Serve: Taste and adjust seasoning if needed. Serve hot, garnished with parsley and green onions if desired.
Notes
- If you like it spicier, increase the cayenne pepper or add hot sauce. Chicken thighs are recommended for juicier meat. For firmer shrimp, sauté separately and add before serving.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 425
- Sugar: 5g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 175mg
