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
- Peppers. Use bell pepper, but other milder green peppers are good. I also add in jalapeno peppers and serrano peppers.
- 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.
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!
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
- 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
- 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.