The moment you open your slow cooker and the rich aroma of spices, juicy chicken, and smoky sausage lingers in the air, you immediately feel cozy and at home. The mix of vibrant colors from bell peppers and the deep red of crushed tomatoes create a feast for your senses, setting the stage for a heartwarming meal. Just the sight of steaming, flavorful Crockpot Jambalaya makes me think of family gatherings, spicy summer nights, and laughter echoing around the dinner table. It’s moments like these that remind me of weekends spent in my grandma’s kitchen, where she would whip up her signature jambalaya, her laughter mixing with the delightful sounds of food being stirred and simmered.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot Jambalaya
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crockpot Jambalaya

As the chilly afternoons roll in, there’s nothing quite like a bowl of this comforting dish to warm you up. It’s one of those meals that not only satisfies your hunger but lifts your spirits too. So let’s get cooking! Your kitchen is about to be filled with mouthwatering smells that will have everyone gathering around the table in no time.

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep, you can toss everything into the crockpot and let it work its magic for 6 hours.
Irresistible Flavor: Each bite is a delightful explosion of spices, tender meat, and juicy shrimp, all blending into a flavorful harmony.
Eye-Catching Appeal: The colorful veggies and rich red sauce make this dish as delicious to look at as it is to eat.
Flexible Serving: Perfect for feeding a crowd, cozy dinners, or meal prep for the week ahead. It’s good anytime!
Diet-Friendly Options: Easily adaptable for gluten-free diets by switching out the sausage and checking broth labels.

Ingredients You’ll Need

1 lb boneless skinless chicken breasts: Cut into bite-sized cubes, this tender meat provides a delightful base for our jambalaya. You could use chicken thighs for added flavor or even turkey if you’re looking for something lighter.
1 lb andouille sausage: This smoky sausage is key for that classic jambalaya flavor. If you can’t find andouille, feel free to substitute with any spicy sausage or kielbasa.
3 sticks celery: Chopped for crunch and a subtle earthy flavor, celery adds a nice bite. If you’re not a fan, you can leave it out or swap for diced zucchini.
1 large green bell pepper & 1 large red bell pepper & 1 large yellow bell pepper: Chopped for sweetness and color, these peppers make the dish visually appealing. Use any color you have on hand!
1 large onion: Chopped onions provide a warm base flavor. Yellow onions work best, but you could use white or even shallots for a milder taste.
3 garlic cloves: Minced for that robust, aromatic flavor that pulls everything together.
2-3 tablespoons Creole/Cajun seasoning: This is where the magic happens! Adjust the amount based on your spice preference.
1 teaspoon dried oregano: For a hint of earthiness that complements the spices beautifully.
½ teaspoon dried thyme: Adding depth to our sausage and chicken.
½ teaspoon cayenne pepper: For a little heat; feel free to omit if you’re serving kids or prefer mild dishes.
Salt and pepper: To taste; essential ingredients that enhance flavor.
28 oz can crushed tomatoes: This forms the base of our sauce, making it rich and tangy. Diced tomatoes can be used if you prefer a chunkier texture.
1 cup chicken broth: Adds moisture and depth. Low-sodium is a great option to control salt levels.
12 oz frozen cooked shrimp: Thawed, peeled, and deveined, shrimp adds a seafood twist at the end. You can skip it or replace it with another protein, such as cooked crawfish.
3 cups long-grain rice: Cooked according to package directions, it makes the dish hearty and filling. Use brown rice for more fiber or quinoa for a gluten-free option.
Fresh chopped parsley: Optional for garnish, this adds a lovely pop of color and flavor.

How to Make Crockpot Jambalaya

Add Ingredients: Start by placing the cubed chicken, sliced andouille sausage, chopped celery, bell peppers, onion, and minced garlic directly into your crockpot. This step is all about throwing everything together, so no need to worry about fancy techniques—just make sure each piece gets a little love!

Season it Up: Next, sprinkle in your Creole seasoning, dried oregano, dried thyme, cayenne pepper, and a pinch of salt and pepper. Give it a gentle stir to combine the flavors. The aroma will start to hit you—this is just the beginning!

Pour the Sauce: Now, it’s time to pour the crushed tomatoes and chicken broth all over the mixture. This will create a luscious sauce that the chicken and veggies will soak in as they cook. Simply pour and let that jazzy color spread throughout the pot!

Slow Cook Away: Cover the crockpot and set it to cook on low for 6–8 hours or high for 4–6 hours. The goal here is to let everything meld together into a delicious, fragrant symphony. While you wait, enjoy the anticipation as the lovely aromas fill your kitchen.

Add the Shrimp: As you approach the last 30 minutes of cooking, stir in the thawed shrimp. Pop the lid back on to let them heat through gently. This will keep the shrimp tender and juicy, without overcooking them.

Serve it Up: When it’s finally time to dig in, you can either mix the cooked rice directly into the crockpot for a one-pot meal or ladle the jambalaya over individual bowls of rice. A sprinkle of fresh parsley on top brightens everything up! Enjoy every bite!

Storing & Reheating

To store any leftovers, let them cool to room temperature before transferring them to an airtight container. This dish will keep well in the refrigerator for up to 4 days. If you prefer to save it for later, freeze portions in freezer-safe containers or bags for up to 3 months. When you’re ready to enjoy, simply reheat on the stove or microwave until warmed through. Just keep in mind that while the flavors will still be delightful, the texture of the shrimp may change slightly upon reheating. A splash of broth can help bring back some moisture.

Chef’s Helpful Tips

Avoid overcooking the shrimp; they only need a short time to heat through, or they can become rubbery.
If you want to enhance flavors, consider browning the chicken and sausage in a skillet before adding them to the crockpot.
Use a mixture of both long-grain and brown rice if you want added fiber and a nuttier flavor.
Fresh herbs are a great addition right before serving—try adding thyme or green onions for extra brightness.
If the jambalaya seems too thick, stir in a little extra broth until you reach your desired consistency.

The beauty of Crockpot Jambalaya lies in its hearty flavors and the joy it brings. It’s perfect for busy weeknights or when you feel like getting cozy with friends and family. Plus, don’t shy away from experimenting with different proteins or extra veggies—make it your own! Enjoy the process and the wonderful result with loved ones around a warm bowl of this comforting dish.

Recipe FAQs

Can I use raw shrimp instead of cooked shrimp?

Absolutely, but be sure to add raw shrimp in the last 5-10 minutes of cooking to ensure they cook through without becoming rubbery. The key here is to watch them closely as they only need a short time to turn pink and tender.

What can I substitute for andouille sausage?

If you can’t find andouille, any kind of smoked sausage or spicy Italian sausage will work just fine. Just keep in mind that the flavor will vary slightly, so choose one that speaks to your palate!

How can I make this recipe vegetarian?

You can easily adapt this recipe by replacing the meat with a mix of hearty vegetables like zucchini, mushrooms, and eggplant. Additionally, swap in vegetable broth for the chicken broth to keep it flavorful!

What can I serve with crockpot jambalaya?

This dish stands wonderfully on its own, but you can serve it with a simple side salad or warm crusty bread to soak up the delicious sauce. A light lemony salad pairs nicely too!