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Crock Pot Jambalaya

Let your crock pot do the work. Make Jambalaya at home! With a little prep work you'll have a meal fit for a New Orleans king!
4 from 2 votes
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Course: Main Course, Slow Cooker
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 hours 30 minutes
Total Time: 8 hours 50 minutes
Servings: 8
Calories: 407kcal


  • Slow Cooker


  • 1 pound boneless skinless chicken breasts cut into 1-inch cubes
  • ½ pound Andouille sausage diced
  • 1 28-ounce can diced tomatoes
  • 1 medium onion chopped
  • 1 green bell pepper seeded and chopped
  • 1 stalk celery chopped
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoon dried oregano
  • 2 teaspoon Cajun or Creole seasoning
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 1 pound frozen peeled shrimp thawed
  • 2 cups white long grain rice
  • Fresh chopped parsley as garnish


  • Prepare the ingredients for the slow cooker: cut chicken, dice sausage, and chop the onion, green bell pepper, and celery stalk.
  • Place in the slow cook combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, cajun seasoning, hot sauce, bay leaves, and thyme. Cover and cook on low for 8 hours or on HIGH for 4 hours.
  • Once the contents in the slow cooker are done cooking, carefully remove the liquid. You will use this liquid to cook your rice in a separate pot. Cook the rice according to package directions using as much jambalaya liquid as possible;( 2 cups rice needs 4 cups liquid). Typically I can get 2 cups of liquid from the crock pot so I'll use an additional 2 cups water.
  • While rice is cooking, stir in the thawed shrimp in the crockpot, cover and cook on high until the shrimp are cooked (about 30 minutes). Once rice is done mix into the crock pot. Discard bay leaves, add fresh chopped parsley if desired, and serve.


  • Want more meat and less rice? Add only 1 cup of rice (with two cups of liquid).
  • To drain liquid from slow cooker I use a dry measuring cup. Push the food to the side and continue to pull the liquid from the slow cooker and pour into a measuring cup until I have the desired amount I need to cook the rice. It's okay if the liquid has some of the vegetables and or sausage. You should still have a little bit of liquid left after removing most for the rice.
  • If you feel that you have too much liquid you can always carefully drain.
  • I use LOUISIANA Hot Sauce brand in this recipe.


Serving: 1cup | Calories: 407kcal | Carbohydrates: 42g | Protein: 33g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 203mg | Sodium: 967mg | Potassium: 553mg | Fiber: 2g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 22mg | Calcium: 126mg | Iron: 3mg
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