This crockpot jambalaya recipe is the ultimate "set it and forget it" comfort food, loaded with seasoned rice, shrimp, smoked andouille sausage and lots of seasonings. So easy to make!
Crockpot Jambalaya Recipe
We're cooking up a big pot of spicy jambalaya in the Chili Pepper Madness kitchen tonight, my friends! Would you care to pull up a seat and have a bowl?
Jambalaya is a classic Cajun and Creole dish of rice cooked with a combination of spices, meats and vegetables. The dish is influenced by a variety of regional cooking techniques, from African to French, Spanish and more.
It is hugely popular in the American south, though because of its incredible flavor, you'll find it offered all over the U.S. in restaurants serving up comfort food.
You'll find variations from place to place and from cook to cook. Some prefer a simple chicken jambalaya, while some prefer seafood, some andouille smoked sausage, or any combination in between.
It's easy to make, and I love it. I hope you'll check out my traditional jambalaya recipe, which is huge on flavor, but today I'm here to show you a different version that's just as tasty.
We're talking Crockpot Jambalaya, and I think you're going to love it.
Jambalaya in the Slow Cooker
The crock pot, or slow cooker, is such a convenient cooking tool. I love mine and use it all the time for making soups, stews, and yes, this slow cooker jambalaya recipe.
I call it my "set it and forget it" tool, because usually you can just toss in your ingredients and come back when they're ready to eat.
This recipe is no different. You do need to set a timer to remind yourself when to toss in the rice and the shrimp, but otherwise it's super simple.
I like to include lots of Cajun seasonings in my jambalaya, along with andouille sausage, chicken, and shrimp. It's a great combination. I also enjoy tomato in mine, which is more of a Creole version.
And, of course, I enjoy some extra spicy peppers, but feel free to skip them if you prefer a milder version. Make it your own!
Let's talk about how to make crockpot jambalaya, shall we?
Crockpot Jambalaya Ingredients
- Onion.
- Peppers. Use bell pepper, but other milder green peppers are good. I also add in jalapeno peppers and serrano peppers.
- Celery.
- Garlic.
- Chicken Breast. You can use chicken thighs as well.
- Andouille Sausage. You can use other smoked sausage.
- Tomatoes. Canned diced tomatoes are great, but you can use fresh chopped.
- Cajun Seasonings. Or use Creole seasonings. Plus extra cayenne pepper for me!
- Other Seasonings. Dried oregano, basil, salt and black pepper.
- Tomato Sauce.
- Chicken Stock. Or chicken broth.
- White Rice. I used a long grain rice - I only used 1 cup here, but you can fit 2 if you want the meal to feed more. If you do, add more stock.
- Shrimp. Large medium to large shrimp are good.
- Serving. Chopped parsley or green onions, red pepper flakes, your favorite hot sauce.
How to Make Crockpot Jambalaya - the Recipe Method
Crockpot/Slow Cooker. Add all of the ingredients to a crockpot or slow cooker except for the rice and shrimp. Stir.
Cook Low and Slow. Cover and cook on LOW for 7-8 hours, or cook on HIGH for 3-4 hours. I usually prefer to cook it on low, but high will work just fine when don't have as much time.
Stir in the Rice. Stir in the rice 1 hour before serving. Check for doneness after 40 minutes, as cooking times for rice can vary. Add in a bit more stock or water if the rice is not done to your liking and continue to cook.
If rice cooks too long, it can become gummy and clump together too much.
Stir in the Shrimp. Add the shrimp to the crock pot 15 minutes before serving to cook through. The shrimp cooking times can also vary based on the size of the shrimp.
15 minutes is usually plenty of time, but give it a bit more if you're using very large shrimp.
Serve the Jambalaya. Serve into bowls and garnish with chopped parsley and red pepper flakes, with hot sauce on the side.
Boom! Done! Your crockpot jambalaya is ready to serve. So easy, isn't it? With slow cooker jambalaya, it really is set it and forget it. Just toss in the rice at the appropriate time, then the shrimp.
I love this recipe. Hungry for jambalaya!
Recipe Tips & Notes
- Cooking Times Can Vary. Note that cooking times can vary depending on your crock pot or slow cooker, particularly for the rice and the shrimp. If you are concerned, check the doneness of the first ingredients an hour early and test for doneness. Check the cooked rice after 20 minutes to 30 minutes.
- Build Extra Flavor. You can build additional flavor with your jambalaya if you cook down the onion, peppers and celery and brown the chicken and andouille sausage first in a hot pan. Then, add them to the crockpot with the remaining ingredients and seasonings. The browned meats and cooked vegetables offer a more developed flavor. It's an extra step, but worth doing.
Storage & Leftovers
Leftover crockpot jambalaya will last up to 5 days in the refrigerator in a sealed container. You can warm it in the microwave or on the stovetop to enjoy again.
You can also freeze it for 3 months or longer.
Heat Factor
Mild-Medium, depending on your Cajun seasonings blend and the types of peppers you add in. Creole seasoning works great, too. You can go spicier with hotter peppers.
Sometimes I toss in a habanero or two for my own preferences.
Omit hot peppers and go easy on the spices for a milder version. Bay leaves are a popular addition as well.
That's it, my friends. I hope you enjoy my crockpot jambalaya recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Recipes
Try Some of My Other Crockpot and Slow Cooker Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Crockpot Jambalaya Recipe
Ingredients
- 2 small onions chopped
- 1 red bell pepper chopped
- 1 jalapeno pepper chopped
- 1 serrano pepper chopped (optional, for spicier)
- 1 stalks celery chopped
- 3 cloves garlic chopped
- 1 pound boneless skinless chicken breast chopped
- ½ pound andouille sausage chopped – if you want to get REALLY meaty, add a whole pound!
- 15 ounce can diced tomatoes
- 3 teaspoons spicy Cajun seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 8 ounces tomato sauce
- 1 cup chicken stock
- 1 cup white rice I used a long grain - I only used 1 cup here, but you can fit 2 if you want the meal to feed more. If you do, add more stock.
- ½ pound large shrimp peeled and deveined
- Chopped parsley and red pepper flakes for garnish
- Your favorite hot sauce for serving
Instructions
- Add all of the ingredients to a crockpot or slow cooker except for the rice and shrimp. Stir.
- Cover and cook on LOW for 7-8 hours, or on HIGH for 3-4 hours.
- Rice. Stir in the rice 1 hour before serving. Check for doneness after 40 minutes. Add in a bit more stock or water if the rice is not done to your liking and continue to cook.
- Shrimp. Add the shrimp 15 minutes before serving to cook through.
- Serve into bowls and garnish with chopped parsley and red pepper flakes, with hot sauce on the side.
Notes
Nutrition Information
Karen says
Thank you so much for your recipes! So far I have made your grilled shrimp, Hawaiian pasta salad, and now jambalaya. They are so amazing, so glad I found a kindred spirit. Thank you again for your amazing site!
Mike H. says
Thank you Karen for the kind words. What a great start! Enjoy the rest of the recipes now =)
Kevin says
This was yet another awesome recipe from you Mike!!! It was a hit!!!
Mike H. says
Absolutely happy to hear that, Kevin, thanks!
Amy says
I'm actually buying my ingredients Fri after work and I'm making this Sat! I'm excited! Also can't wait to try it!!
Mike Hultquist says
Boom! Enjoy, Amy!
Stacy says
This was delicious. Left out the tomato parts, wasn't missed.
Will be on the repeat list.
Mike Hultquist says
Glad you enjoyed it, Stacy! Thanks!
Stacy says
I am cooking the rice separately. Recommendations of what extra seasonings would be good, since leaving out tomato.
Mike Hultquist says
Stacy, you can up the seasonings/spices, but also include more peppers or a pepper puree for additional flavor. It's great without tomatoes.
Stacy Stewart says
Mike
Is it ok to use frozen shrimp ?
Stacy
Mike Hultquist says
Absolutely, Stacy. Thaw, then tuck it into the crockpot to cook through. If the shrimp is already cooked, just tuck it into the jambalaya and allow to warm through. Enjoy!
Stacy says
Thanks! Looking forward to making it this weekend.
stacy says
One more question. My husband isn't a big cook tomato fan.
Do you this has a heavy tomato flavor?
Thanks
Stacy
Mike Hultquist says
You can skip the tomatoes and tomato sauce, Stacy, if you'd like. Just be sure to sub in enough liquid to cook the rice. Add in some extra seasonings and you're good to go. Enjoy! Let me know how it turns out for you.
stacy says
Great, I will let you know.
Stacy says
I am going to cook the rice separately. What would you suggest adding since I am leaving the tomato out?
Thanks
Stacy
Mike Hultquist says
You can add in more peppers and onions as the base, perhaps a nice pepper puree to thicken it up a bit, lots of chicken and/or shrimp.
Joe says
Hi! You mention putting in the rice 1 hour before the end of the cooking time. Is this the same timeline if cooking on HIGH or LOW? If I’m cooking on HIGH, do I put the rice in 30 minutes before the end of the cook time instead of 1 hour?
Mike Hultquist says
Joe, you can set your crockpot to HIGH when you add the rice, but be sure to check after 40 minutes to see if it is done enough to your liking. It can be affected by how much rice you add. You can also just skip the rice and cook it separately, then serve the contents of the pot over the cooked rice.
Joe says
Thanks Mike. I did cook the rice separately. But my GOSH this was a delicious recipe. Thanks!!
JoAnn V says
I made this on the stove top and this crock pot version looks great also. I like to double the chicken and sausage. Would I also double the stock?
Michael Hultquist - Chili Pepper Madness says
Great, JoAnn. I would only double the stock if you double the rice. Just keep an eye on cooking, and if you need to add more liquid, you can do so.