Crockpot Jambalaya Recipe: Easy, Spicy & Full of Flavor

Jambalaya is comfort food with a kick, and the slow cooker makes it weeknight-easy. This version keeps the classic bold flavors—smoky sausage, tender chicken, juicy shrimp, and a punchy tomato base—without babysitting the pot. Everything simmers low and slow, so the spices bloom and the veggies soften perfectly.

It’s hearty, colorful, and great for feeding a crowd or saving for meal prep. If you like a little heat and a lot of flavor, this is your kind of recipe.

Why This Recipe Works

This crockpot jambalaya lets time do the heavy lifting. The slow cooker develops deep flavor without burning or drying out the meat.

The cooking method keeps the rice from turning mushy by adding it later, and the shrimp goes in at the end to stay tender and juicy. Using andouille sausage gives a smoky backbone, while bell peppers, celery, and onions build that classic Cajun-Creole base. You’ll get reliable results with minimal effort and straightforward steps.

Shopping List

• Protein: 1 lb boneless, skinless chicken thighs (cubed), 12 oz andouille sausage (sliced), 1 lb raw shrimp (peeled and deveined)
• Vegetables: 1 large onion (diced), 1 green bell pepper (diced), 1 red bell pepper (diced), 3 celery ribs (diced), 4 garlic cloves (minced)
• Canned Goods: 1 (14.5 oz) can diced tomatoes, 1 (8 oz) can tomato sauce
• Broth: 3 cups low-sodium chicken broth
• Rice: 1 1/2 cups long-grain white rice (uncooked) or 2 cups cooked rice to stir in at the end
• Seasonings: 2 tsp smoked paprika, 1 1/2 tsp dried thyme, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp onion powder, 1–2 tsp cayenne pepper (to taste), 1 tsp black pepper, 1 1/2 tsp kosher salt, 2 bay leaves
• Optional Heat & Brightness: 1–2 tsp hot sauce, 1 tsp Worcestershire sauce
• Fresh Finish: 2 tbsp chopped parsley, 2 green onions (sliced), lemon wedges
• Oil: 1 tbsp olive oil (if searing sausage or chicken first)

Instructions

1. Prep the base: Dice the onion, peppers, and celery.

   Mince the garlic. Slice the andouille and cut the chicken into bite-size pieces.

2. Optional sear for extra flavor: In a skillet over medium-high heat, brown the sausage and chicken in a bit of oil for 3–4 minutes. This step adds a deeper, smoky flavor but isn’t required.
3. Load the slow cooker: Add onion, peppers, celery, garlic, diced tomatoes, tomato sauce, broth, and all seasonings (paprika, thyme, oregano, garlic powder, onion powder, cayenne, black pepper, salt, bay leaves).

   Stir well.

4. Add meats (except shrimp): Add the chicken and sausage to the slow cooker. Stir to combine.
5. Cook low and slow: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is tender and the flavors meld.
6. Add the rice: For uncooked rice, stir in the long-grain rice, re-cover, and cook on High for 20–30 minutes, or until the rice is just tender. If using cooked rice, skip this and add it in Step 8.
7. Add shrimp: Nestle the shrimp into the hot jambalaya.

   Cook on High for 10–15 minutes, until pink and opaque.

8. Finish and season: Remove bay leaves. Stir in hot sauce and Worcestershire if using. If you’re using cooked rice, fold it in now and let it warm through for 5 minutes.

   Adjust salt and cayenne to taste.

9. Garnish and serve: Top with parsley and green onions. Serve with lemon wedges for a bright squeeze over each bowl.

Keeping It Fresh

Store leftovers in airtight containers in the refrigerator for up to 4 days. The flavors deepen overnight, so it’s excellent for lunch the next day.

For freezing, skip adding the shrimp and rice before freezing. Freeze the chicken-sausage base for up to 3 months. Thaw overnight, reheat gently, then add fresh shrimp and cooked rice to finish.

When reheating, add a splash of broth to loosen the sauce and prevent the rice from drying out.

Reheat on the stovetop over medium heat or in the microwave in short bursts, stirring between intervals.

Benefits of This Recipe

• Set-it-and-forget-it: Minimal hands-on time with a big flavor payoff.
• Balanced and hearty: Protein, veggies, and carbs in one bowl.
• Custom heat level: Adjust cayenne and hot sauce to match your spice tolerance.
• Meal prep-friendly: Makes generous portions and reheats well.
• Flexible ingredients: Works with what you have—swap proteins, use different peppers, or stir in extra veggies.

Common Mistakes to Avoid

• Adding shrimp too early: It overcooks quickly and turns rubbery. Add at the end.
• Cooking rice the entire time: It gets mushy. Add uncooked rice near the end, or use pre-cooked rice and fold it in right before serving.
• Skipping salt adjustments: Broth and sausage vary in saltiness.

  Taste and adjust before serving.

• Overcrowding the cooker: If your slow cooker is under 5 quarts, reduce quantities slightly to ensure even cooking.
• Using only high heat: High works, but Low gives deeper flavor and more tender chicken. Use Low when you have the time.

Alternatives

• Protein swaps: Use turkey sausage, pork sausage, or omit shrimp if you prefer. For a lighter version, use chicken breast, being careful not to overcook.
• Seafood-forward: Add crab meat or sliced okra at the end with the shrimp for a Gulf-style twist.
• Rice options: Substitute with cooked brown rice or cauliflower rice.

  For brown rice, cook it separately and stir in at the end; it takes longer and can throw off timing if added raw.

• Veggie boosts: Add okra, diced tomatoes with green chilies, or mushrooms. Stir in spinach at the end to wilt.
• Spice profile: Swap smoked paprika for regular if you prefer less smokiness. Add a pinch of white pepper for a different heat note.
• Gluten-free and dairy-free: This recipe is naturally both—just confirm your sausage, broth, and Worcestershire are compliant.

FAQ

Can I make this without sausage?

Yes.

Use extra chicken and shrimp, or add another protein like turkey sausage or firm white fish added at the end. If skipping sausage, consider a bit more smoked paprika or a dash of liquid smoke to keep that depth.

How spicy is it?

It’s medium by default. Reduce cayenne to 1/2 teaspoon for mild, or bump it up and add hot sauce at the end for more heat.

Taste and adjust so it fits your crowd.

What size slow cooker should I use?

A 6-quart slow cooker is ideal. A 5-quart works if you slightly reduce broth and veggies. For anything smaller, halve the recipe.

Can I use frozen shrimp?

Yes, but thaw them first and pat dry.

Add at the end as directed so they cook quickly and stay tender.

What’s the difference between jambalaya and gumbo?

Jambalaya is a rice dish cooked with meats and aromatics; gumbo is a stew, often thickened with a roux, served over rice. Jambalaya is thicker and more rice-forward; gumbo is saucier.

Do I have to sear the meat?

No, but searing adds extra flavor from browning. If you’re short on time, skip it and the dish will still be delicious.

Can I make it ahead?

Yes.

Cook the base (without shrimp and rice) and refrigerate for up to 2 days. Reheat, then add shrimp and cooked rice right before serving.

Why did my rice turn mushy?

It likely cooked too long in the slow cooker or used a short-grain variety. Add uncooked long-grain rice late, or stir in cooked rice at the end for perfect texture.

Wrapping Up

This crockpot jambalaya packs heat, smoke, and rich tomato flavor into an easy, weeknight-friendly meal.

With simple prep and smart timing for the rice and shrimp, you get a bowl that’s hearty and satisfying without the fuss. Keep it classic or make it your own with swaps and add-ins. Either way, it’s a crowd-pleaser you’ll want on repeat.