Crockpot Jambalaya
This easy crockpot jambalaya is packed with tender chicken, smoky andouille sausage, colorful peppers, and bold Creole seasoning — all slow-cooked to perfection. Toss in shrimp at the end, spoon it over rice, and you’ve got a cozy, flavorful dinner with almost no effort.
Servings: 6
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.