Description
This Easy Crockpot Jambalaya Recipe brings the bold flavors of Creole cooking together in a convenient slow cooker method. Packed with andouille sausage, chicken, shrimp, and a colorful mix of vegetables simmered with fragrant spices and tomatoes, it’s a hearty, comforting dish perfect for easy weeknight dinners. The long, slow cooking melds the rich flavors beautifully while the separately cooked rice is stirred in at the end for perfect texture. A sprinkle of fresh parsley adds a bright finishing touch.
Ingredients
Scale
Meat and Seafood
- 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 and Aromatics
- 1 white onion, chopped
- 2 stalks celery, chopped
- 2 green bell peppers, seeded and chopped
- 3 cloves garlic, minced
Liquids and Canned Goods
- 1 (28-ounce) can diced tomatoes, undrained
- ¾ cup chicken broth
Spices and Seasonings
- 2 teaspoons Creole seasoning (see notes for homemade option)
- 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 a slow cooker, add the sliced Andouille sausage, chicken pieces, chopped onion, celery, green bell peppers, minced garlic, undrained diced tomatoes, chicken broth, Creole seasoning, oregano, and kosher salt. Mix thoroughly to combine all ingredients evenly.
- Slow Cook: Cover and cook on the LOW setting 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 time to ensure they cook perfectly without becoming tough.
- Cook Rice: Approximately 20 minutes before serving, prepare the rice separately. Bring the 3 ½ cups of water to a boil in a pot, then add the long-grain white rice. Stir once to prevent sticking, cover, and lower the heat to a simmer. Cook the rice for 18-20 minutes or until tender and all water is absorbed. Fluff the rice with a fork after cooking.
- Combine and Serve: Stir the cooked rice into the jambalaya in the slow cooker or transfer the jambalaya to a large serving dish and mix in the rice. Let the combined dish sit for 5 minutes to allow the rice to absorb any remaining liquid. Taste and adjust seasoning if needed. Sprinkle with chopped fresh parsley before serving for a bright, fresh finish.
Notes
- Crockpot cooking times vary between slow cookers; check for doneness at the recommended times.
- For homemade Creole seasoning, combine paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper to taste.
- If you prefer a spicier jambalaya, add extra cayenne or hot sauce to the crockpot.
- Shrimp is optional and can be omitted or replaced with another seafood.
- Cooking rice separately prevents it from becoming mushy or overcooked by slow cooker liquid.
- Leftovers store well in the refrigerator for up to 3 days.
