Crockpot Jambalaya Recipe
This flavorful crockpot jambalaya recipe brings the bold taste of Louisiana right to your kitchen. Featuring tender chicken, smoky sausage, and a medley of spices, it's a hearty one-pot dish that simmers effortlessly in your slow cooker. Perfect for meal prep, family dinners, or casual gatherings, this recipe is as easy as it is delicious.
Ingredients
- 1 lb boneless chicken thighs cut into chunks
- 12 oz smoked chicken sausage sliced e.g. Andouille
- 1 cup shrimp optional add last 30 mins of cook time
- 1 medium onion chopped
- 1 each bell pepper any color chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 can diced tomatoes 14.5 oz with juice
- 1 cup long-grain white rice uncooked
- 2 cups chicken broth low-sodium recommended
- 2 tsp Cajun seasoning store-bought or homemade
- 1 tsp smoked paprika
- ½ tsp thyme dried
- 1 each bay leaf
- ½ tsp salt to taste
- ¼ tsp black pepper
- ¼ tsp cayenne pepper optional for heat
- olive oil optional for browning sausage
Instructions
- Prep ingredients: Chop all vegetables and slice sausage. Cut chicken into chunks. Optional: Brown sausage in a skillet for added flavor.
- Layer into slow cooker in this order: chicken → sausage → vegetables → garlic and seasoning → tomatoes → rice → broth. Do not stir.
- Cover and cook:
- On low for 6–7 hours
- Or on high for 3–4 hours
- Add shrimp (if using) in the final 30 minutes.
- Stir and season to taste before serving. Remove bay leaf.
- Serve warm, optionally garnished with fresh parsley or a lemon wedge.
Notes
- For a vegetarian version, omit meat and add extra veggies or tofu.
- To make it spicier, increase cayenne pepper or add hot sauce at the end.
- For a lower-carb option, use cauliflower rice and reduce broth by half.
- Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.