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Crock Pot Jambalaya

Crock Pot Jambalaya

This easy Crock Pot Jambalaya is a hearty, flavorful slow-cooker meal made with tender chicken, smoky sausage, juicy shrimp, seasoned long-grain rice, colorful bell peppers, onions, celery, tomatoes, and Cajun spices. It is a comforting one-pot dinner packed with bold Southern-inspired flavor and perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Cajun-Inspired, Southern-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 12 ounces smoked sausage or Andouille sausage sliced into rounds
  • 1 pound medium or large shrimp peeled and deveined
  • 1 ½ cups long-grain white rice rinsed
  • 1 medium yellow onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 can 14.5 ounces diced tomatoes, with juices
  • 3 cups low-sodium chicken broth
  • 2 tablespoons Cajun seasoning or to taste
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • 6-quart Crock Pot or slow cooker
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Mixing spoon
  • Small bowl for seasoning
  • Airtight containers for leftovers

Method
 

Prepare the ingredients:
  1. Cut the chicken into evenly sized bite-sized pieces. Slice the smoked sausage, dice the onion, bell peppers, and celery, and mince the garlic. If using frozen shrimp, thaw completely, peel and devein them, then pat dry.
Add the chicken and vegetables:
  1. Place the chicken pieces in the Crock Pot. Add the diced onion, green bell pepper, red bell pepper, celery, and minced garlic.
Add the sausage and tomatoes:
  1. Add the sliced smoked sausage and diced tomatoes with their juices. Spread the ingredients evenly throughout the slow cooker.
Season the mixture:
  1. Sprinkle the Cajun seasoning, smoked paprika, oregano, black pepper, and salt over the ingredients. Adjust the amount of Cajun seasoning according to your preferred spice level.
Add the broth:
  1. Pour the chicken broth into the Crock Pot and gently stir to combine the ingredients and distribute the seasonings.
Add the rice:
  1. Stir in the rinsed long-grain rice, making sure it is distributed throughout the liquid rather than sitting in one concentrated area.
Cook:
  1. Cover and cook according to your slow cooker's settings until the chicken is fully cooked and tender and the rice is tender. Avoid repeatedly opening the lid during cooking.
Add the shrimp:
  1. Add the shrimp during the final portion of cooking. Cook just until the shrimp turn opaque, pink, and firm. Avoid overcooking them, as they can quickly become rubbery.
Check the seasoning:
  1. Taste the jambalaya and adjust the Cajun seasoning, salt, or black pepper if necessary. The finished mixture should be flavorful, moist, and hearty without being soupy.
Rest and garnish:
  1. Turn off the slow cooker and let the jambalaya rest briefly. Sprinkle with freshly chopped parsley and serve hot.

Notes

Best sausage: Andouille sausage gives the jambalaya a more traditional smoky and spicy flavor, while regular smoked sausage creates a milder version.
Rice: Long-grain white rice is recommended. Different rice varieties absorb liquid differently, so substitutions may require adjustments.
Shrimp: Add shrimp near the end of cooking to prevent them from becoming tough or rubbery.
Spice level: Use mild Cajun seasoning for a family-friendly version or add cayenne pepper or spicy Andouille sausage for more heat.
Salt: Taste before adding extra salt because smoked sausage, chicken broth, and Cajun seasoning can already contain significant sodium.
Gluten-free: This recipe can be gluten-free when all packaged ingredients, especially sausage, broth, and seasoning, are verified gluten-free.
Storage: Refrigerate leftovers promptly in airtight containers and enjoy within a few days. For longer storage, freeze individual portions in freezer-safe containers.
Reheating: Reheat gently with a small splash of chicken broth or water to restore moisture.
Serving suggestion: Serve with warm cornbread, a crisp green salad, coleslaw, steamed vegetables, or garlic bread for a complete meal.