Crock Pot Jambalaya (Printable)

Hearty southern classic packed with chicken, sausage, and shrimp, slowly simmered with vegetables and Creole spices.

# What You’ll Need:

→ Meats & Seafood

01 - 2 boneless skinless chicken breasts cut into 1-inch pieces
02 - 10 oz smoked Andouille sausage sliced
03 - 8 oz raw shrimp peeled and deveined

→ Vegetables

04 - 1 large onion diced
05 - 1 green bell pepper diced
06 - 2 celery stalks diced
07 - 4 cloves garlic minced
08 - 14 oz can diced tomatoes with juice

→ Rice & Liquids

09 - 1 cup long grain white rice rinsed
10 - 2 cups low-sodium chicken broth

→ Spices & Seasonings

11 - 1 tsp smoked paprika
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 0.5 tsp cayenne pepper
15 - 1 tsp salt
16 - 0.5 tsp black pepper
17 - 2 bay leaves
18 - 0.5 tsp hot sauce optional

→ Garnishes

19 - Chopped fresh parsley
20 - Sliced green onions

# How-To Steps:

01 - Place chicken sausage onion bell pepper celery garlic diced tomatoes broth paprika thyme oregano cayenne salt pepper and bay leaves in slow cooker. Stir thoroughly to distribute spices evenly.
02 - Cover and cook on Low setting for 4 hours until chicken is tender and flavors have melded.
03 - Stir in rinsed rice until well combined. Continue cooking on Low for 30 to 40 minutes until rice is tender and most liquid has been absorbed.
04 - Add shrimp and stir gently. Cover and cook on Low for 15 additional minutes until shrimp turn pink and opaque throughout.
05 - Discard bay leaves. Taste broth and adjust seasoning with additional salt pepper or hot sauce as desired.
06 - Ladle hot into bowls and garnish with fresh parsley and sliced green onions.

# Expert Advice:

01 -
  • Almost zero active cooking time but tastes like you spent all day at the stove
  • The layers of flavor develop beautifully during slow cooking
  • Feeds a crowd with minimal effort and reheats perfectly for leftovers
02 -
  • Do not lift the lid during the first 4 hours or you will lose crucial heat and extend cooking time
  • The rice continues absorbing liquid after you turn off the cooker, so do not worry if it seems slightly soupy when you add the shrimp
  • Raw shrimp cook incredibly fast in hot jambalaya, so watch closely during those final 15 minutes
03 -
  • Chop all your vegetables the night before and store them in the refrigerator for even faster prep
  • If your slow cooker runs hot, check the rice after 25 minutes to prevent overcooking

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