Crockpot Jambalaya
Buckle up because I’m celebrating cozy season with tons of brand new crockpot recipes to make life easier, and dinner more delicious! And up next is this bold, flavor-packed crockpot jambalaya.
This slow cooker version keeps things simple: chicken, andouille sausage, peppers, onions, and plenty of Creole or Cajun seasoning simmer low and slow until everything is tender and full of that classic Louisiana flavor. Stir in the shrimp at the end, add rice, and you’re done.
Why You’ll Love This Recipe:
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It’s a true dump-and-go dinner with minimal prep.
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Big, bold Cajun flavors without standing over the stove.
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Easy to customize — mild, spicy, more veggies, you name it.
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Feeds a crowd and reheats beautifully.
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Perfect weeknight comfort food with hardly any effort.
Ingredients
Just want to grab the printable recipe card? It’s at the bottom of this post! Don’t skip the next few sections though, as I’m sharing more detailed hints and tips to guide you along the way.
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Boneless skinless chicken breasts: Cut into bite-sized pieces so they cook evenly and soak up the seasoning.
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Andouille sausage: Adds smoky, spicy flavor — the signature jambalaya taste.
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Celery: Essential for that classic jambalaya “trinity” base.
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Green bell pepper: Brings earthiness and balances the spice.
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Red bell pepper: Adds sweetness and color.
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Yellow bell pepper: Mild and slightly sweet — rounds out the flavor.
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Onion: Any variety works; this helps build a deep, savory base.
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Garlic: Fresh minced garlic gives the best flavor.
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Creole or Cajun seasoning: Use your favorite blend; salt levels vary, so adjust to taste.
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Dried oregano: Adds a little herbal background.
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Dried thyme: Classic in jambalaya — just a touch goes a long way.
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Cayenne pepper: Optional but great if you like a hint of heat.
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Salt and pepper: Season to taste, especially depending on how salty your seasoning blend is.
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Crushed tomatoes: Helps create that saucy, cozy jambalaya base.
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Chicken broth: Low-sodium is best so you can control the seasoning.
To Add After Cooking:
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Frozen cooked shrimp, thawed: Since they’re pre-cooked, add them at the end so they stay tender.
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Cooked long-grain rice: Stir it into the pot or spoon the jambalaya right over it.
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Fresh parsley: Optional, but adds a nice pop of color at the end.
How To Make Crockpot Jambalaya
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Add the cubed chicken, sliced andouille, celery, bell peppers, onion, and garlic straight into your crockpot.
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Sprinkle in the Creole seasoning, oregano, thyme, cayenne, salt, and pepper.
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Pour the crushed tomatoes and chicken broth over the top.
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Cover and cook on low for 6–8 hours or high for 4–6, until the chicken is tender and everything smells amazing.
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During the last 30 minutes, stir in the thawed cooked shrimp. Pop the lid back on and let them heat through gently.
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When it’s time to serve, either stir the cooked rice right into the pot or spoon the jambalaya over rice in individual bowls. A little fresh parsley on top never hurts.
Storage & Reheating
Refrigerate any leftovers in an airtight container for 3–4 days. When you’re ready for round two, reheat it on the stovetop over medium heat, stirring occasionally, until everything is warmed through. If it looks a little thick, a splash of broth will bring it right back to life.
Recipe Notes
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I cooked the rice separately, but you can absolutely cook it right in the crockpot if that’s more your style. Just add an extra cup of chicken broth at the beginning, then stir in the uncooked rice during the last hour of cooking and let it simmer until tender.
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Andouille sausage is the classic choice and brings the most flavor, but smoked beef sausage or kielbasa work perfectly if that’s what you have on hand.
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Want more heat? Add extra cayenne, or toss in a chopped jalapeño or two to take things up a notch.
Serving Ideas
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Spoon the jambalaya over fluffy long-grain rice, or stir the rice right into the pot for a thicker, cozier bowl.
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Add a sprinkle of fresh parsley or sliced green onions on top for a pop of color and freshness.
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Serve it with warm crusty bread or garlic toast to soak up all that saucy goodness.
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A simple side salad or steamed green beans works great if you want something lighter on the side.
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For extra heat lovers, set out hot sauce so everyone can spice up their bowl to their liking.
Troubleshooting
This recipe is tried and tested, but if you run into any hiccups along the way, here are a few simple fixes to get everything back on track:
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Too watery?
Let it cook uncovered for the last 20–30 minutes, or stir in some cooked rice to thicken it up. -
Too thick?
Add a splash of chicken broth until it reaches the consistency you like. -
Not spicy enough?
Stir in more cayenne, hot sauce, or a pinch of extra Creole seasoning. -
Too spicy?
Add more crushed tomatoes or a bit of broth, or serve it over extra rice to mellow the heat. -
Shrimp turned rubbery?
They probably cooked too long. Use pre-cooked shrimp and add them during the last 30 minutes. -
Rice got mushy?
This happens if rice cooks too long in the crockpot. To avoid it, cook the rice separately — or if you’re cooking it in the pot, add it only during the last hour.
Crockpot Jambalaya
Ingredients
- 1 lb boneless skinless chicken breasts cut into bite-sized cubes
- 1 lb andouille sausage sliced
- 3 sticks celery chopped
- 1 large green bell pepper chopped
- 1 large red bell pepper chopped
- 1 large yellow bell pepper chopped
- 1 large onion chopped
- 3 garlic cloves minced
- 2-3 tablespoons creole/Cajun seasoning
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
- Salt and pepper to taste
- 28 oz can crushed tomatoes
- 1 cup chicken broth
To add after initial cooking:
- 12 oz frozen cooked shrimp thawed (peeled and deveined, can get with tails on or off)
- 3 cups long grain rice cooked according to package
- Fresh chopped parsley for topping (optional garnish)
Instructions
- Add the cubed chicken, sliced andouille, celery, bell peppers, onion, and garlic straight into your crockpot.
- Sprinkle in the Creole seasoning, oregano, thyme, cayenne, salt, and pepper.
- Pour the crushed tomatoes and chicken broth over the top.
- Cover and cook on low for 6–8 hours or high for 4–6, until the chicken is tender and everything smells amazing.
- During the last 30 minutes, stir in the thawed cooked shrimp. Pop the lid back on and let them heat through gently.
- When it’s time to serve, either stir the cooked rice right into the pot or spoon the jambalaya over rice in individual bowls. A little fresh parsley on top never hurts.
When your crockpot does all the heavy lifting and you still end up with a big, cozy pot of jambalaya, that’s a weeknight win in my book. This one’s bold, comforting, and easy to tweak, whether you like things extra spicy or a little more mild.
If you give this crockpot jambalaya a try, I’d love to hear how it went. Did you stir the rice in or serve it on top? Don’t forget to leave a rating and a comment so other home cooks can find it too!
