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Crockpot Jambalaya

 

Pair this Crockpot Jambalaya recipe with some crusty French bread and enjoy a comfort meal your family will want you to make again and again.

Simmering on low all day makes this crockpot jambalaya recipe one of the best. The flavors really meld together with this easy dinner idea.

Simmering on low all day makes this Crockpot jambalaya recipe one of the best. The flavors really meld together with this easy dinner idea.

Crockpot Jambalaya

 

Crockpot Jambalaya
 
Author: Jenn
Simmering on low all day makes this Crockpot jambalaya recipe one of the best. The flavors really meld together with this easy dinner idea.
Ingredients
  • 1 pound long grain rice cooked according to package directions (set aside)
  • 1 pound spicy cajun sausage cubed
  • 1 pound boneless, skinless chicken breast cubed
  • 1 pound frozen small shrimp – fully cooked, deveined, tails removed
  • 2 large onions chopped
  • 4 stalks celery chopped
  • 1 tbs minced garlic
  • 1 carton chicken broth
  • 1 14 oz can petite diced tomatoes
  • 1 can Rotel chili tomatoes (adjust the heat by using either Mild, Original, or Hot)
  • 1 tsp salt
  • 1 tbsp Tony Chachere’s Original Creole Seasoning
  • 1/4 tsp smoked cayenne pepper (optional)
Instructions
  1. In a heavy bottom dutch oven, brown the sausage. Remove sausage, set aside.
  2. In the same pan, brown chicken – remove and set aside.
  3. Add onions and celery to the pan and saute until translucent.
  4. Add garlic and saute for another minute.
  5. Add chicken, sausage, chicken broth, and spices to the slow cooker
  6. Cook on low 6-8 hours
  7. Minutes prior to serving add frozen shrimp and rice.
 

 

Crock Pot Jambalaya

Jenn
Simmering on low all day makes this Crockpot jambalaya recipe one of the best. The flavors really meld together with this easy dinner idea.
5 from 1 vote
Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Course Main Dishes
Servings 6 servings
Calories 696 kcal

Ingredients
  

  • 1 pound long grain rice cooked according to package directions set aside
  • 1 pound spicy cajun sausage cubed
  • 1 pound boneless skinless chicken breast cubed
  • 1 pound frozen small shrimp - fully cooked deveined, tails removed
  • 2 large onions chopped
  • 4 stalks celery chopped
  • 1 tbs minced garlic
  • 1 carton chicken broth
  • 1 14 oz can petite diced tomatoes
  • 1 can Rotel chili tomatoes adjust the heat by using either Mild, Original, or Hot
  • 1 tsp salt
  • 1 tbsp Tony Chachere's Original Creole Seasoning
  • ¼ tsp smoked cayenne pepper optional

Instructions
 

  • In a heavy bottom dutch oven, brown the sausage. Remove sausage, set aside.
  • In the same pan, brown chicken - remove and set aside.
  • Add onions and celery to the pan and saute until translucent. Add garlic and saute for another minute until fragrant.
  • Add chicken, sausage, chicken broth, and spices to the slow cooker
  • Cook on low 6-8 hours
  • A few minutes prior to serving, add frozen shrimp and rice to the slow cooker and mix. The heat will pinken the shrimp without overcooking it.
Keyword Crock Pot Jambalaya, slow cooker jambalaya, southern food
Nutrition Facts
Crock Pot Jambalaya
Amount Per Serving (1 serving)
Calories 696 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 10g63%
Polyunsaturated Fat 16g
Cholesterol 288mg96%
Sodium 3189mg139%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 7g8%
Protein 60g120%
* Percent Daily Values are based on a 2000 calorie diet.
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