I love making this Crockpot Jambalaya when I want something hearty, flavorful, and easy to prepare. The slow cooker does most of the work while the sausage, chicken, shrimp, rice, and bold Cajun spices blend together into a comforting meal. I enjoy how every bite is packed with smoky, spicy flavor and tender ingredients that taste like they simmered all day.
Why You’ll Love This Recipe
I love this recipe because it is incredibly simple to prepare with very little hands-on cooking. Everything cooks slowly in one pot, which makes cleanup easy and the flavors rich and satisfying. I also like how flexible the recipe is since I can adjust the spice level, switch proteins, or add extra vegetables depending on what I have available. The combination of sausage, chicken, shrimp, and rice makes this dish filling enough for dinner while still tasting even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound chicken breast, diced
12 ounces smoked sausage, sliced
1 pound shrimp, peeled and deveined
1 medium onion, chopped
2 bell peppers, chopped
2 celery stalks, sliced
4 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes
4 cups chicken broth
1 cup long grain rice
2 tablespoons Cajun seasoning
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
2 green onions, chopped for garnish
2 tablespoons fresh parsley, chopped for garnish
Directions
I place the diced chicken, sausage, onion, bell peppers, celery, and garlic into the crockpot.
I pour in the diced tomatoes and chicken broth, then stir in the Cajun seasoning, paprika, thyme, oregano, salt, pepper, and bay leaves.
I cover the crockpot and cook everything on low for about 6 to 7 hours or on high for 3 to 4 hours until the chicken becomes tender.
I stir in the rice during the last hour of cooking so it absorbs the flavorful broth without becoming mushy.
I add the shrimp during the last 20 to 30 minutes of cooking and let them cook until pink and tender.
I remove the bay leaves and garnish the jambalaya with chopped parsley and green onions before serving.
Servings and timing
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 6 to 7 hours on low
Total Time: About 7 hours 15 minutes
Variations
I sometimes make this recipe extra spicy by adding cayenne pepper or sliced jalapeños. When I want a lighter version, I use turkey sausage instead of smoked sausage. I also enjoy adding okra for more Southern flavor and texture. If I want a seafood-heavy jambalaya, I mix in crab meat or extra shrimp near the end of cooking. Brown rice can also work, although I usually allow additional cooking time for it to become tender.
storage/reheating
I store leftover jambalaya in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze portions for up to 3 months. When reheating, I warm it gently on the stovetop or in the microwave with a splash of broth to keep the rice from drying out. I find that the flavors become even deeper after a day in the fridge.
FAQs
Can I use pre-cooked shrimp?
I can definitely use pre-cooked shrimp, but I like adding them at the very end just long enough to warm through so they do not become rubbery.
Can I make this recipe less spicy?
I simply reduce the Cajun seasoning or use a mild sausage when I want a gentler heat level.
Do I need to cook the rice before adding it?
I do not cook the rice beforehand because it absorbs the broth directly in the crockpot during the final stage of cooking.
Can I freeze Crockpot Jambalaya?
I freeze it in airtight containers after it cools completely. It reheats well for quick meals later.
What type of sausage works best?
I usually prefer smoked sausage or andouille sausage because they add deep smoky flavor to the dish.
Conclusion
I enjoy making this Crockpot Jambalaya because it delivers bold Cajun flavor with minimal effort. The slow cooker creates tender meat, perfectly seasoned rice, and a rich broth that makes every bowl comforting and satisfying. Whether I serve it for a family dinner or meal prep for the week, this recipe always becomes a favorite in my kitchen.
A hearty and flavorful slow cooker jambalaya made with chicken, smoked sausage, shrimp, rice, and bold Cajun spices. This comforting one-pot meal is easy to prepare and packed with smoky, spicy flavor that tastes like it simmered all day.
Ingredients
1 pound chicken breast, diced
12 ounces smoked sausage, sliced
1 pound shrimp, peeled and deveined
1 medium onion, chopped
2 bell peppers, chopped
2 celery stalks, sliced
4 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes
4 cups chicken broth
1 cup long grain rice
2 tablespoons Cajun seasoning
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
2 green onions, chopped for garnish
2 tablespoons fresh parsley, chopped for garnish
Instructions
Place the diced chicken, sliced sausage, chopped onion, bell peppers, celery, and minced garlic into the crockpot.
Pour in the diced tomatoes and chicken broth. Stir in the Cajun seasoning, paprika, thyme, oregano, salt, black pepper, and bay leaves.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
During the last hour of cooking, stir in the rice so it absorbs the flavorful broth without becoming mushy.
Add the shrimp during the last 20 to 30 minutes of cooking and cook until pink and tender.
Remove the bay leaves before serving.
Garnish with chopped parsley and green onions and serve hot.
Notes
For extra heat, add cayenne pepper or sliced jalapeños.
Turkey sausage can be used for a lighter version.
Okra adds traditional Southern flavor and texture.
Brown rice may be substituted, but requires additional cooking time.
Leftovers can be refrigerated for up to 4 days.
Freeze cooled jambalaya in airtight containers for up to 3 months.
Add a splash of broth when reheating to prevent the rice from drying out.
Pre-cooked shrimp can be used and should be added only long enough to warm through.
