Name: Easy Crockpot Jambalaya Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Cajun / Creole
Ingredients: 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); 1 white onion, chopped; 2 stalks celery, chopped; 2 green bell peppers, seeded and chopped; 3 cloves garlic, minced; 1 (28-ounce) can diced tomatoes, undrained; ¾ cup chicken broth; 2 teaspoons Creole seasoning; 2 teaspoons dried oregano; ¼ teaspoon kosher salt; 2 cups long-grain white rice; 3 ½ cups water (for cooking rice); Chopped fresh parsley, for serving (optional)

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

Scale

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)

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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