If you’re craving a comforting meal that practically cooks itself and fills your kitchen with irresistible, savory aromas, look no further than Easy Crockpot Jambalaya. This dish brings together tender chicken thighs, smoky andouille sausage, and juicy shrimp, all slow-simmered with vibrant peppers, tomatoes, celery, and the bold seasonings of the South. With just a few minutes of prep and a trusty slow cooker, you’re rewarded with a hearty, colorful Cajun classic that’s perfect for busy weeknights or lazy weekends!
Ingredients You’ll Need
It’s amazing how a handful of simple, well-chosen ingredients can come together and deliver such rich, layered flavor. Every component in this Easy Crockpot Jambalaya has a crucial role, from building a robust base to bringing pops of color and spice—nothing complicated, just pure deliciousness in every bite.
- Chicken thighs: Tender and flavorful, they soak up all the Cajun seasonings perfectly and stay juicy during slow cooking.
- Andouille sausage: Adds smoky depth and that signature bite jambalaya is famous for—you can use mild or spicy depending on your mood.
- Shrimp: Tossed in toward the end for a burst of seafood sweetness and a lovely, tender texture.
- Green bell pepper: Brings freshness and crunch, a classic in any Cajun “trinity.”
- Red bell pepper: Adds a splash of color and a subtle sweetness to balance the heat.
- Onion: Lends savory richness and melds beautifully with the peppers and celery.
- Celery: Essential for that earthy, slightly grassy foundation New Orleans cuisine Main Course.
- Garlic: Four cloves might sound bold, but they infuse the whole pot with irresistible aroma and oomph.
- Diced tomatoes: Their juices become part of your flavor-packed cooking liquid.
- Chicken broth: The backbone of the dish, it ties all the flavors together for a luscious base.
- Creole seasoning: The magic blend! It sparks every bite with Cajun flair—use more for extra zing.
- Dried thyme: Its gentle herbal note keeps things balanced and fragrant.
- Smoked paprika: Delivers a warm smokiness that’s absolutely craveable.
- Salt and black pepper: Classic seasonings for accentuating all the other flavors.
- Long grain white rice (optional): The perfect, fluffy base for spooning up all that saucy jambalaya goodness.
- Chopped green onions and parsley (optional): For a fresh finish and a vibrant green sprinkle just before serving.
How to Make Easy Crockpot Jambalaya
Step 1: Assemble the Ingredients
First, gather and prep all of your ingredients—dice the bell peppers and onion, slice the celery and andouille sausage, mince the garlic, cut the chicken thighs into bite-sized chunks, and peel and devein the shrimp. Having everything ready to go makes the rest of the process a breeze.
Step 2: Load Up the Crockpot
Add the chicken, sausage, green and red bell peppers, onion, celery, and garlic directly into your slow cooker. Pour in the diced tomatoes (with their juice), chicken broth, Creole seasoning, thyme, smoked paprika, salt, and black pepper. Give it all a good stir so those flavors start mingling right away.
Step 3: Slow Cook to Perfection
Cover the crockpot and set it to cook—low for 6 to 7 hours or high for 3 to 4 hours. This is where the magic happens: everything melts together into a savory, flavor-packed base. Go about your day, and come back to a kitchen that smells incredible!
Step 4: Add the Shrimp
About 30 minutes before you’re ready to eat, open the lid and stir in the raw shrimp. Cover the crockpot again and let the shrimp cook until they’re tender and wonderfully pink—just enough time to stay juicy and not overdone.
Step 5: Serve Over Rice and Garnish
If you’re pairing with rice, cook it separately on the stovetop as the jambalaya finishes up. Spoon generous helpings of Easy Crockpot Jambalaya over fluffy rice, then shower with chopped green onions and parsley for a fresh, bright pop. Dig in and enjoy every bite!
How to Serve Easy Crockpot Jambalaya
Garnishes
To bring your Easy Crockpot Jambalaya to life, go all-in on garnishes! Chopped green onions and fresh parsley add a burst of color and herbal freshness that’s simply unbeatable. If you love a spicy kick, a drizzle of your favorite hot sauce or a scattering of sliced jalapeños can turn up the heat just right.
Side Dishes
This dish is beautiful on its own, but you can round out your meal with classic Cajun accompaniments: a loaf of warm French bread for dipping, a crisp green salad, or even buttery cornbread. For a Southern feast, consider collard greens or sautéed okra alongside your jambalaya.
Creative Ways to Present
Hosting friends? Serve Easy Crockpot Jambalaya in small bowls or cups for a festive appetizer, or pile it into hollowed-out bread bowls for an eye-catching twist. You could even layer it over grilled polenta cakes or stuff it into bell peppers for a fun, meal-prep-friendly spin.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Crockpot Jambalaya is a wonderful gift for future you! Let it cool completely before transferring to airtight containers—store in the fridge for up to 4 days. The flavors deepen with time, making tomorrow’s lunch even better.
Freezing
This is an excellent dish to make ahead and freeze. Simply portion the jambalaya into freezer-safe containers or zip-top bags, label them, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for a quick, no-fuss meal.
Reheating
Honestly, this jambalaya reheats like a dream! Add a splash of broth or water if it has thickened too much, then warm it gently on the stovetop or in the microwave. Stir occasionally to heat evenly, and just like that, you’re ready to enjoy all those bold flavors again.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay extra moist during slow cooking, chicken breasts work wonderfully too—just be careful not to overcook, as they tend to dry out more quickly. Chop them into even pieces for best results.
Is Easy Crockpot Jambalaya spicy?
As written, this recipe has a medium spice level thanks to the andouille sausage and Creole seasoning. If you love more heat, toss in some cayenne pepper or add a splash of hot sauce; for milder tastes, choose a milder sausage and scale back the seasoning.
Can I make Easy Crockpot Jambalaya ahead of time?
Yes, this recipe is perfect for meal prepping! You can assemble and refrigerate all the ingredients (except the shrimp) the night before, then pop it into the slow cooker in the morning. Just add the shrimp during the last 30 minutes as directed.
Can I use brown rice instead of white?
Definitely—just cook brown rice separately according to package instructions. It brings a nutty flavor and extra fiber, though it will take a bit longer to cook than white rice.
What’s the best way to make this dish gluten-free or dairy-free?
Easy Crockpot Jambalaya is naturally dairy-free and gluten-free! Just double-check that your sausage and Creole seasonings are certified gluten-free, as brands can vary.
Final Thoughts
Easy Crockpot Jambalaya has all the soulful, satisfying flavors of a New Orleans classic, without the fuss. From the first savory spoonful to the last pop of fresh herbs, it’s a dish that brings people together and makes dinnertime feel like a celebration. Give it a try—you’re about to earn some serious Cajun-loving fans at your table!
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Easy Crockpot Jambalaya Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Crockpot Jambalaya recipe is a flavorful and hearty dish that brings the taste of the bayou right to your kitchen. Packed with chicken, sausage, shrimp, and vegetables, this Cajun-inspired jambalaya is perfect for a comforting family meal.
Ingredients
Meat and Seafood:
- 1 pound boneless, skinless chicken thighs (cut into chunks)
- 12 ounces andouille sausage (sliced)
- 1 pound raw shrimp (peeled and deveined)
Vegetables:
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 1 small onion (chopped)
- 2 celery stalks (sliced)
- 4 cloves garlic (minced)
Other:
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 cups chicken broth
- 1 ½ teaspoons Creole seasoning
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup long grain white rice (optional, for serving)
- Chopped green onions and parsley for garnish (optional)
Instructions
- Add Ingredients: Add the chicken, sausage, bell peppers, onion, celery, garlic, diced tomatoes, chicken broth, Creole seasoning, thyme, paprika, salt, and pepper to the crockpot. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- Add Shrimp: About 30 minutes before serving, stir in the raw shrimp, cover again, and cook until the shrimp are pink and cooked through.
- Serve: If serving with rice, cook it separately according to package directions. Spoon the jambalaya over the cooked rice and garnish with chopped green onions or parsley if desired.
Notes
- For a spicier kick, add cayenne pepper or hot sauce.
- You can substitute chicken breasts or use brown rice as a base.
- This dish freezes well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun
Nutrition
- Serving Size: 1½ cups
- Calories: 420
- Sugar: 5g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 180mg
