Easy Crockpot Jambalaya Recipe
If you are craving a rich, flavorful, and comforting meal that practically makes itself, then you will absolutely adore this Easy Crockpot Jambalaya Recipe. This dish perfectly captures the bold, smoky flavors of Andouille sausage and Creole spices, balanced by tender chicken, fresh vegetables, and succulent shrimp. And the best part? It’s all cooked effortlessly in your crockpot, freeing up your day while filling your home with irresistible aromas. Whether you’re feeding a family or hosting friends, this jambalaya delivers a hearty, soul-satisfying experience with minimal fuss.
Ingredients You’ll Need
To make this Easy Crockpot Jambalaya Recipe come alive, you’ll need a selection of simple, fresh ingredients that each contribute uniquely to the final dish. From the spicy sausage to the fragrant herbs, every component ensures a perfect harmony of flavor, texture, and color that will have everyone asking for seconds.
- Andouille sausage: Adds a smoky, spicy kick that forms the backbone of authentic jambalaya flavor.
- Boneless, skinless chicken breasts: Provides tender, protein-packed bites that soak up the savory seasonings.
- White onion: Delivers mild sweetness and depth when slowly cooked.
- Celery stalks: Bring a fresh crunch and subtle earthiness to balance the spices.
- Green bell peppers: Offer vibrant color and a slightly sweet bite for contrast.
- Garlic cloves: Infuse the dish with aromatic warmth and a touch of zest.
- Diced tomatoes (with juices): Add moisture and a rich, tangy base for the stew.
- Chicken broth: Enhances depth and helps meld flavors while slow cooking.
- Creole seasoning: A blend of herbs and spices that brings classic New Orleans flavor to the pot.
- Dried oregano: Compliments the Creole seasoning with an earthy herbal note.
- Kosher salt: Balances and brightens all the flavors.
- Large shrimp (peeled and deveined): Adds a sweet, tender seafood element that elevates the dish.
- Long-grain white rice: The perfect grain to soak up all those spicy, saucy flavors.
- Water (for rice): Needed to cook the rice to fluffy perfection.
- Fresh parsley (optional): A fresh, herbal garnish that adds brightness and a pop of color.
How to Make Easy Crockpot Jambalaya Recipe
Step 1: Combine Ingredients in the Crockpot
Begin by layering your Andouille sausage slices, chicken pieces, chopped onion, celery, bell peppers, and minced garlic into the slow cooker. Then pour in the diced tomatoes with their juices, chicken broth, Creole seasoning, dried oregano, and kosher salt. This flavorful mix creates the foundation for an irresistible jambalaya that seals in all the savory goodness as it cooks low and slow.
Step 2: Slow Cook to Perfection
Set your crockpot to LOW and cook for 7 to 8 hours, or on HIGH for 3 to 4 hours, allowing the vegetables to soften and the chicken to thoroughly cook. The long cooking time is key to developing deep, complex flavors and tender textures. Remember to add the shrimp during the last 30 minutes so they stay juicy and don’t overcook into rubbery bites.
Step 3: Cook the Rice Separately
About 20 minutes before your jambalaya is ready, start the rice on the stovetop. Bring water to a boil, stir in the rice, cover it, then simmer on low heat for 18 to 20 minutes until tender. Fluff it gently with a fork to separate the grains before combining it with the jambalaya.
Step 4: Combine and Let Flavors Meld
Stir the cooked rice directly into your crockpot filled with the jambalaya mixture. Let it sit for 5 minutes to allow the rice to soak up any extra flavorful liquid. This step helps the dish reach that signature comforting, hearty texture and ensures every bite is bursting with zest.
How to Serve Easy Crockpot Jambalaya Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley right before serving not only brightens the dish visually but also adds a fresh contrast to the smoky and spicy flavors. You could also include a wedge of lemon on the side for those who enjoy a hint of citrus to lift each forkful.
Side Dishes
Jambalaya is a complete meal on its own, but if you want to round it out, consider simple sides such as a crisp green salad dressed lightly with vinaigrette or warm, crusty French bread to mop up any extra sauce. For a more Southern-inspired touch, try cornbread or coleslaw to add texture contrast and balance.
Creative Ways to Present
For family-style dinners, serve the jambalaya straight from the crockpot to keep it warm and convivial at the table. When hosting a party, scoop the jambalaya into individual ramekins or hollowed-out bell peppers for an eye-catching presentation that guests will adore. Adding a dollop of sour cream or a drizzle of hot sauce can personalize each plate.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya can be stored in an airtight container in the refrigerator for up to 3 to 4 days. The flavors often deepen overnight, making it an even tastier meal the next day. Just be sure to cool it to room temperature before refrigerating.
Freezing
This Easy Crockpot Jambalaya Recipe freezes beautifully. Portion the jambalaya into freezer-safe containers or heavy-duty freezer bags, leaving space for expansion. It can be frozen for up to 3 months, so you’ll have a convenient, flavorful meal ready whenever you need it.
Reheating
Reheat leftovers gently on the stovetop over medium heat or in the microwave, adding a splash of water or broth if it seems dry. Stir occasionally to heat thoroughly and retain that luscious, saucy texture. Be careful not to overcook shrimp when reheating, as they can become rubbery.
FAQs
Can I make this Easy Crockpot Jambalaya Recipe without shrimp?
Absolutely! If seafood is not your favorite or you have dietary restrictions, simply omit the shrimp or substitute with more chicken or sausage. The dish will still be full of flavor and hearty enough to satisfy.
Is it necessary to cook the rice separately?
Yes, cooking the rice separately ensures it turns out fluffy and perfectly tender without absorbing too much liquid during slow cooking. Adding pre-cooked rice directly to the crockpot can make it mushy, so separately cooking it really makes the difference.
Can I use brown rice instead of white rice?
While you can swap in brown rice, it requires a longer cooking time and more water. Because we cook the rice separately, you can adjust cooking times on the stove accordingly. Keep in mind brown rice has a nuttier flavor and firmer texture that will change the dish slightly.
What if I don’t have Andouille sausage? Can I use another type?
Andouille sausage is preferred for its smoky, spicy profile, but if you can’t find it, Kielbasa or smoked sausage work well as substitutes. Just choose a sausage with a good smoky flavor to maintain the jambalaya’s character.
How spicy is this Easy Crockpot Jambalaya Recipe?
The level of heat depends on your Creole seasoning blend and the sausage used. Typically, it’s flavorful with a gentle kick that can be easily adjusted by adding more or less spice. Feel free to add hot sauce at the table for an extra punch.
Final Thoughts
This Easy Crockpot Jambalaya Recipe is truly a game changer for busy days when you want a comforting, crowd-pleasing meal without the stress. Its rich layers of flavor, hearty ingredients, and the pure convenience of slow cooking make it an absolute must-try. Trust me, once you savor that perfect combination of smoky sausage, tender chicken, plump shrimp, and vibrant veggies in every bite, you’ll be hooked forever. So go ahead, fire up your crockpot and dive into this delicious jambalaya experience today!
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Easy Crockpot Jambalaya Recipe
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
Description
This easy Crockpot Jambalaya recipe is a flavorful and comforting one-pot meal that combines sausage, chicken, shrimp, and a medley of vegetables with Creole seasoning. Slow-cooked to perfection, it offers tender meats and rich, savory flavors with minimal effort, perfect for a hearty family dinner.
Ingredients
Meats
- 1 pound Andouille sausage, cut into ¼-inch thick slices
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined (tails removed, optional)
Vegetables
- 1 white onion, chopped
- 2 stalks celery, chopped
- 2 green bell peppers, seeded and chopped
- 3 cloves garlic, minced
Liquids and Seasonings
- 1 (28-ounce) can diced tomatoes, undrained
- ¾ cup chicken broth
- 2 teaspoons Creole seasoning
- 2 teaspoons dried oregano
- ¼ teaspoon kosher salt
Rice
- 2 cups long-grain white rice
- 3 ½ cups water (for cooking rice)
Garnish
- Chopped fresh parsley, for serving (optional)
Instructions
- Combine Ingredients in Crock Pot: In the slow cooker, add the Andouille sausage slices, chicken pieces, chopped onion, celery, green bell peppers, minced garlic, undrained diced tomatoes, chicken broth, Creole seasoning, dried oregano, and kosher salt. Stir gently to combine all ingredients evenly.
- Slow Cook: Cover the crockpot and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. Cook until the vegetables are tender and the chicken is fully cooked through. Add the peeled and deveined shrimp during the last 30 minutes of cooking to allow them to cook gently without overcooking.
- Cook Rice: Approximately 20 minutes before serving, bring 3 ½ cups of water to a boil in a separate pot. Add the long-grain white rice, stir once, cover the pot, and reduce the heat to low. Let the rice simmer gently for 18-20 minutes or until tender, then fluff with a fork.
- Combine and Serve: Stir the cooked rice into the jambalaya mixture in the crockpot. Let it sit for 5 minutes to absorb any extra liquid and allow flavors to meld. Adjust seasoning if needed and garnish with chopped fresh parsley before serving, if desired.
Notes
- For a homemade Creole seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper.
- Cooking shrimp towards the end prevents it from becoming tough and rubbery.
- If you prefer spicier jambalaya, add extra cayenne pepper or hot sauce to taste.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun / Creole
