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Home » Recipes » Crockpot Jambalaya

Crockpot Jambalaya

by Mike Hultquist · Dec 29, 2021 · 23 Comments

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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

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 in a bowl with a garnish

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.

Adding stock and rice to the crockpot jambalaya

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.

Crockpot Jambalaya in a bowl, ready to eat

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

  • Jambalaya Recipe
  • Cajun Chicken And Sausage Jambalaya
  • Cajun Chicken and Sausage Gumbo
  • Creole Chicken and Sausage Gumbo
  • Shrimp Creole
  • Cajun Maque Choux
  • Cajun Red Beans and Rice
  • Dirty Rice
  • Jamaican Rice and Peas
  • Jambalaya Soup
  • Gumbo Vs. Jambalaya: What's the Difference?

Try Some of My Other Crockpot and Slow Cooker Recipes

  • Crockpot Taco Soup
  • Slow Cooker Pot Roast
  • Slow Cooker Corned Beef
  • Crockpot Stuffed Peppers
  • Slow Cooker Beef Chili
Crockpot Jambalaya in a bowl with lots of shrimp

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
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Crockpot Jambalaya Recipe

This crockpot jambalaya recipe is the ultimate "set it and forget it" comfort food, loaded with rice, shrimp, smoked andouille sausage and Cajun seasonings. So easy to make!
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: andouille, cajun, creole, rice, shrimp
Prep Time: 10 minutes minutes
Cook Time: 3 hours hours
Calories: 304kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
5 from 5 votes
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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

Cooking Times Can Vary. Note that cooking times can vary depending on your crock pot or slow cooker. 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.
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. 

Nutrition Information

Calories: 304kcal   Carbohydrates: 28g   Protein: 22g   Fat: 11g   Saturated Fat: 3g   Polyunsaturated Fat: 2g   Monounsaturated Fat: 5g   Trans Fat: 1g   Cholesterol: 60mg   Sodium: 557mg   Potassium: 668mg   Fiber: 3g   Sugar: 5g   Vitamin A: 1085IU   Vitamin C: 32mg   Calcium: 54mg   Iron: 2mg
Crockpot Jambalaya Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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    Recipe Rating




  1. Karen says

    October 12, 2024 at 9:08 am

    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!

    Reply
    • Mike H. says

      October 12, 2024 at 10:46 am

      Thank you Karen for the kind words. What a great start! Enjoy the rest of the recipes now =)

      Reply
  2. Kevin says

    April 21, 2024 at 10:25 am

    5 stars
    This was yet another awesome recipe from you Mike!!! It was a hit!!!

    Reply
    • Mike H. says

      April 22, 2024 at 4:54 am

      Absolutely happy to hear that, Kevin, thanks!

      Reply
  3. Amy says

    September 13, 2023 at 8:54 am

    5 stars
    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!!

    Reply
    • Mike Hultquist says

      September 13, 2023 at 11:50 am

      Boom! Enjoy, Amy!

      Reply
  4. Stacy says

    February 05, 2023 at 8:32 am

    5 stars
    This was delicious. Left out the tomato parts, wasn't missed.
    Will be on the repeat list.

    Reply
    • Mike Hultquist says

      February 06, 2023 at 8:15 am

      Glad you enjoyed it, Stacy! Thanks!

      Reply
  5. Stacy says

    February 04, 2023 at 8:41 am

    I am cooking the rice separately. Recommendations of what extra seasonings would be good, since leaving out tomato.

    Reply
    • Mike Hultquist says

      February 05, 2023 at 7:44 am

      Stacy, you can up the seasonings/spices, but also include more peppers or a pepper puree for additional flavor. It's great without tomatoes.

      Reply
  6. Stacy Stewart says

    January 30, 2023 at 10:13 am

    Mike
    Is it ok to use frozen shrimp ?

    Stacy

    Reply
    • Mike Hultquist says

      January 30, 2023 at 12:17 pm

      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!

      Reply
      • Stacy says

        January 31, 2023 at 7:56 am

        Thanks! Looking forward to making it this weekend.

        Reply
        • stacy says

          February 01, 2023 at 7:29 am

          One more question. My husband isn't a big cook tomato fan.
          Do you this has a heavy tomato flavor?

          Thanks
          Stacy

          Reply
          • Mike Hultquist says

            February 01, 2023 at 7:56 am

            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.

            Reply
            • stacy says

              February 02, 2023 at 7:33 am

              Great, I will let you know.

              Reply
          • Stacy says

            February 04, 2023 at 7:29 am

            I am going to cook the rice separately. What would you suggest adding since I am leaving the tomato out?

            Thanks
            Stacy

            Reply
            • Mike Hultquist says

              February 04, 2023 at 8:09 am

              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.

              Reply
  7. Joe says

    December 12, 2022 at 6:08 pm

    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?

    Reply
    • Mike Hultquist says

      December 13, 2022 at 7:18 am

      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.

      Reply
      • Joe says

        December 17, 2022 at 2:16 am

        5 stars
        Thanks Mike. I did cook the rice separately. But my GOSH this was a delicious recipe. Thanks!!

        Reply
  8. JoAnn V says

    December 29, 2021 at 1:21 pm

    5 stars
    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?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 30, 2021 at 9:59 am

      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.

      Reply

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