Crockpot Jambalaya
This Crockpot Jambalaya is a warm, hearty meal made with tender chicken, smoky sausage, juicy shrimp, and flavorful veggies. It all comes together in the slow cooker. You just toss everything in, let it simmer all day. This is one of our family’s favorite slow cooker dinners.
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This recipe is one of my favorite easy crockpot dinner ideas. It’s also great for meal prep, and the leftovers taste even better the next day. It is also naturally hearty and filling—just add rice and dinner’s done.
How to Make Crockpot Jambalaya
Ingredients you’ll need for this recipe
Step by Step Guide
1. Add the chicken and sausage to your slow cooker.
2. Toss in the onion, celery, broth, oregano, bay leaves, garlic, Cajun seasoning, salt, pepper, and cayenne.
3. Pour the diced tomatoes and their juices right over the top.
4. Give everything a gentle stir.
5. Cover and cook on low for 6–7 hours or high for 4–5 hours.
6. During the last 30 minutes of cook time, add in the thawed shrimp.
Serve and Enjoy!
Serve warm over rice—and enjoy!
Important Recipe Notes
- Make sure the shrimp is completely thawed before adding it to the crockpot in the last 30 minutes, or it may cook unevenly.
- This recipe has a bit of a kick! Start with less cayenne if you’re cooking for kids or spice-sensitive guests, then add more to taste.
- Shrimp only needs about 30 minutes at the end. If it cooks too long, it can become rubbery.
- You can chop the veggies, chicken, and sausage the night before and refrigerate them in a container. In the morning, just dump everything into the slow cooker and go!
- Leftovers keep well in the fridge for 3–4 days. You can also freeze portions (without rice) in airtight containers for up to 2 months.
Crockpot Jambalaya
Ingredients
- 1 lb. boneless skinless chicken breast chopped
- 1 lb. andouille sausage sliced
- ½ large yellow onion chopped
- 1 cup celery chopped
- 1 cup chicken broth
- 1 tbsp. oregano
- 2 bay leaves
- 3 cloves garlic minced
- 2 tbsp. cajun seasoning we use Slap Ya Mama
- ½ tsp. salt
- ½ tsp. pepper
- 1 –2 tsp. cayenne
- 2 cans 14 oz. petite diced tomatoes, with juice
- 1 lb. medium shrimp peeled and deveined, thawed
Instructions
- Add the chicken and sausage to your slow cooker.
- Toss in the onion, celery, broth, oregano, bay leaves, garlic, Cajun seasoning, salt, pepper, and cayenne.
- Pour the diced tomatoes and their juices right over the top.
- Give everything a gentle stir.
- Cover and cook on low for 6–7 hours or high for 4–5 hours.
- During the last 30 minutes of cook time, add in the thawed shrimp.
- Serve warm over rice—and enjoy!
