Easy Crockpot Jambalaya Recipe
Brimming with vibrant spices, tender meats, and hearty vegetables, this Easy Crockpot Jambalaya Recipe is the comfort food you’ll want simmering away any night of the week. A medley of chicken, sausage, and shrimp dances with Creole seasoning and fresh aromatics, all slow-cooked to a flavorful perfection. Whether you’re a Cajun cuisine Main Course.
Ingredients You’ll Need
One of the best aspects of this Easy Crockpot Jambalaya Recipe is its simple, no-fuss ingredient list. Each item is carefully chosen, not just for flavor, but for the way it effortlessly brings texture, color, and classic Creole zest together in your bowl. Here’s what you’ll need and why it matters:
- Boneless Skinless Chicken Thighs (1 pound, cut into bite-sized pieces): Juicy and hearty, thighs stay tender during slow cooking and soak up the spices beautifully.
- Smoked Sausage (1 pound, sliced into rounds): A smoky, savory backbone that gives every bite a satisfying depth and subtle spice.
- Diced Tomatoes with Juice (1 can, 28 ounces): Adds tangy freshness and creates the flavorful base that binds the jambalaya together.
- Green Bell Pepper (1, diced): Brings a crisp, slightly bitter note and that iconic New Orleans color.
- Red Bell Pepper (1, diced): Balances the green with sweetness and vibrancy for visual appeal.
- Onion (1 medium, diced): Delivers a sweet-savory flavor that deepens as it cooks down.
- Celery (3 stalks, sliced): Essential for that signature aromatic trio, adding crunch and earthiness.
- Garlic (3 cloves, minced): A punch of bold flavor that infuses each bite with warmth.
- Chicken Broth (2 cups): The liquid gold that carries all the seasonings and melds the flavors together.
- Creole Seasoning (2 teaspoons): The secret blend that captures the spirit of jambalaya—spicy, herby, and deeply savory.
- Dried Thyme (1 teaspoon): An earthy, fragrant herb that complements the richness of the meats.
- Smoked Paprika (1/2 teaspoon): Gives a hint of smokiness and beautiful red color.
- Cayenne Pepper (1/4 teaspoon, optional): Turns up the heat for those who like their jambalaya with an extra kick.
- Bay Leaves (2): Add subtle depth and complexity to the slow-cooked broth.
- Raw Shrimp (1 pound, peeled and deveined): Sweet and succulent, they cook just until tender in the final stage.
- Cooked Long-Grain Rice (2 cups): Soaks up all the sauce and brings comforting texture to the dish.
- Fresh Parsley (2 tablespoons, chopped): A burst of color and freshness for finishing.
- Salt and Black Pepper (to taste): Essential for seasoning and balancing flavors at the end.
How to Make Easy Crockpot Jambalaya Recipe
Step 1: Layer the Base
Start by adding the chicken, smoked sausage, diced tomatoes (with their juice), green and red bell peppers, onion, celery, and garlic to your slow cooker. These will form the robust, flavor-packed base of your Easy Crockpot Jambalaya Recipe. A quick stir ensures everything is evenly distributed, creating a foundation for big flavor with absolutely minimal fuss.
Step 2: Add the Liquid and Spices
Pour in the chicken broth, then sprinkle over the Creole seasoning, dried thyme, smoked paprika, cayenne pepper (if using), and toss in the bay leaves. Gently stir to help the spices disperse, ensuring every morsel gets coated. This step is where the magic begins, setting those deep, soulful flavors in motion for your Easy Crockpot Jambalaya Recipe.
Step 3: Slow Cook to Perfection
Cover your slow cooker, then choose your setting: cook on low for 6 to 7 hours or on high for 3 to 4 hours. The goal here is to let all those gorgeous flavors meld and the chicken become meltingly tender. Resist the urge to peek too often—just let the Crockpot do its thing while your kitchen fills with the aroma of Louisiana comfort.
Step 4: Finish with Shrimp and Rice
About 30 minutes before you’re ready to serve, stir in the raw shrimp and cooked long-grain rice. The shrimp will poach gently, turning pink and tender without getting rubbery, while the rice absorbs so much flavor. This last-minute addition keeps both components perfectly cooked and luscious.
Step 5: Adjust and Garnish
Once the shrimp are opaque and cooked through, fish out the bay leaves. Taste, then add salt and black pepper as needed. Sprinkle over the fresh chopped parsley for a final pop of color and herby brightness. There you go—your Easy Crockpot Jambalaya Recipe is ready to ladle up, eat, and enjoy!
How to Serve Easy Crockpot Jambalaya Recipe
Garnishes
A sprinkle of vibrant parsley adds freshness, but why stop there? Amp up your Easy Crockpot Jambalaya Recipe with sliced green onions, an extra dash of Creole seasoning, or a few lemon wedges on the side to squeeze over the top. If you love a touch of crunch, scatter thinly sliced celery leaves or even crispy fried onions just before serving.
Side Dishes
This jambalaya is a meal in itself, but it loves company. Serve it alongside a fluffy skillet cornbread, buttery garlic bread, or a crisp green salad for balance. If you’re feeling festive, coleslaw or sauteed greens complement the spice and make for a memorable Southern-style spread.
Creative Ways to Present
Don’t just serve it plain in bowls—the Easy Crockpot Jambalaya Recipe shines as party fare too! Try ladling portions into hollowed-out bread bowls for fun handheld bites, or arrange in a big communal serving platter garnished with extra shrimp and parsley for an eye-catching centerpiece. For gatherings, serve with miniature hot sauces so each guest can dial up the heat to their liking.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool completely before transferring to airtight containers. The Easy Crockpot Jambalaya Recipe stays fresh for up to 3–4 days in the refrigerator, and the flavors deepen overnight, making those next-day bowls irresistible. When storing, keep the rice and jambalaya mixture together for maximum flavor.
Freezing
For longer storage, portion the jambalaya into freezer-safe containers and freeze for up to 3 months. If you’re planning to freeze, you might want to add the shrimp and rice fresh after thawing for the best texture. Thaw overnight in the fridge before reheating, and you’ll have a taste of Mardi Gras any time you crave it.
Reheating
Reheat your Easy Crockpot Jambalaya Recipe gently on the stovetop or microwave, adding a splash of chicken broth if it seems too thick. Heat just until it’s piping hot and the shrimp are warmed through. Quick tip: stirring in a bit of fresh parsley or a squeeze of lemon before serving can revive the flavors beautifully.
FAQs
Can I use chicken breast instead of thighs?
Absolutely. While thighs provide extra juiciness, chicken breast works as a leaner alternative. Just take care not to overcook so the meat stays tender in your Easy Crockpot Jambalaya Recipe.
Is this recipe gluten-free?
Yes, the Easy Crockpot Jambalaya Recipe is naturally gluten-free as written, but always double-check the smoked sausage and chicken broth labels for hidden gluten ingredients.
Can I make it vegetarian?
You can! Swap the meats and shrimp for plant-based sausage and extra vegetables like okra, mushrooms, or zucchini. Use vegetable broth instead of chicken broth for a delicious vegetarian jambalaya.
How can I make it spicier or milder?
Adjusting the cayenne pepper and Creole seasoning levels lets you control the heat. For a milder experience, reduce or omit the cayenne. For extra fire, add hot sauce or more seasoning when serving.
What rice works best for jambalaya?
Long-grain white rice is classic and perfect for this dish, as it holds up well in the crockpot without turning mushy. If you prefer brown rice, cook it separately and stir it in before serving.
Final Thoughts
If you’re looking to spice up your weeknight meal routine, this Easy Crockpot Jambalaya Recipe might just become your new favorite. With bold flavors, a cozy one-pot approach, and plenty of ways to customize, it’s a recipe you’ll come back to again and again. Gather your ingredients, fire up the slow cooker, and treat yourself to a little Cajun comfort—your friends and family will thank you!
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Easy Crockpot Jambalaya Recipe
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This easy crockpot jambalaya recipe is a flavorful and hearty dish that combines chicken, sausage, shrimp, and rice with a blend of Cajun seasonings. Perfect for a comforting meal with a touch of spice.
Ingredients
Meat:
- 1 pound boneless skinless chicken thighs cut into bite-sized pieces
- 1 pound smoked sausage sliced into rounds
- 1 pound raw shrimp peeled and deveined
Produce:
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 medium onion diced
- 3 celery stalks sliced
- 3 cloves garlic minced
- 2 tablespoons fresh parsley chopped
Canned Goods:
- 1 can (28 ounces) diced tomatoes with juice
- 2 cups chicken broth
Seasonings:
- 2 teaspoons Creole seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 bay leaves
Grains:
- 2 cups cooked long-grain rice
Additional:
- Salt and black pepper to taste
Instructions
- Combine Ingredients: In a large slow cooker, combine chicken, sausage, diced tomatoes, bell peppers, onion, celery, garlic, chicken broth, Creole seasoning, thyme, smoked paprika, cayenne pepper, and bay leaves. Stir well to combine.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.
- Add Shrimp and Rice: Thirty minutes before serving, stir in the shrimp and cooked rice. Cover and cook until the shrimp are pink and opaque.
- Season and Serve: Remove bay leaves, season with salt and black pepper, and stir in fresh parsley before serving.
Notes
- For a lighter version, cook the rice separately and serve the jambalaya mixture over it.
- Adjust the spice level by increasing or reducing the cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun, Creole
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6 g
- Sodium: 1040 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 165 mg
