Crockpot Jambalaya

Last updated on January 26th, 2026

Wow! Where do I even begin with this one?! This Crockpot Jambalaya was UNREAL. It felt like we were at seafood boil or something! The flavors in this were amazing! Those big juicy shrimp, that salty sausage, the fresh peppers, the chicken, rice, just everything…! So flavorful! It was this type of spice that just creeps up on you, in the best way! All the sudden you feel a little warm around your hairline, nose is starting to feel clear, a little hot on your back…that kind of heat! My husband and I were in awe with this dish and our boys scarfed it down faster than we did! It was so easy to make, it really doesn’t get any easier! And that flavor profile that builds over the hours in the crockpot – it’s something I can’t even articulate. Another dish that felt like we were eating at some authentic, incredible restaurant – and it made a huge batch too!

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Did you know?

Most jambalaya recipes contain onion, celery, and bell pepper which is referred to as the “holy trinity” of Creole and Cajun cooking!

What ingredients do I need to make this?

For the jambalaya:

Chicken Breast
Shrimp
Andouille Sausage
Red and Yellow Bell Pepper
Yellow Onion
Celery
Jalapeño
Garlic Cloves
Chicken Broth
Crushed Tomato
Italian Seasoning
Salt
Celery Salt
Black Pepper
Cajun Seasoning
Chili Powder
Cayenne Pepper
Rice

For serving:

Rice
Cilantro

How do I make Crockpot Jambalaya?

Chop up all your veggies, chicken, and sausage. Add the veggies and sausage to the crockpot, then pour in crushed tomatoes and broth.

Next add the chopped chicken, sprinkle the seasonings over it and stir until combined.

Cook 3-4 hours on low and in the last 20 minutes, add the shrimp. While the shrimp is cooking in there, make your rice according to package instructions.

To serve:

Stir in the cooked rice and serve Crockpot Jambalaya with freshly minced cilantro on top! Enjoy!

Tips:

• This Jambalaya isn’t too spicy but there’s definitely a spice there! This was friendly for our kiddos but if you want even MORE spice, consider adding another jalapeno, skip removing the seeds, or add more cayenne pepper!
• My crockpot super cooks everything! All crockpots are different though, so while mine took 3 1/2 hours, yours may take 4. We just want to make sure our chicken is cooked through but not overcooked. There was a little crunch left on the celery, which we loved – but use your best judgement and check periodically towards the end.
• Cooking the rice separately and stirring it in keeps the rice moist and allows some of that broth to shine through! If you decide to make this with the rice inside the crockpot, keep in mind results may vary as the rice absorbs the moisture in the crockpot.
• Rice doesn’t always freeze well, so alternatively, you can add the rice to each individual serving and whatever Jambalaya you don’t eat within 3-5 days can be frozen in an air-tight container for up to 3 months!

If you liked this one, check out some of my similar recipes!

• Shrimp Boil Sheet Pan
• Sausage Chicken Cajun Pasta

Crockpot Jambalaya

The Wholesome Spoon

This Crockpot Jambalaya was UNREAL. It felt like we were at seafood boil or something! The flavors in this were amazing! Those big juicy shrimp, that salty sausage, the fresh peppers, the chicken, rice, just everything…! So flavorful! It was this type of spice that just creeps up on you, in the best way! All the sudden you feel a little warm around your hairline, nose is starting to feel clear, a little hot on your back…that kind of heat! My husband and I were in awe with this dish and our boys scarfed it down faster than we did! It was so easy to make, it really doesn’t get any easier!

5 from 2 votes

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Prep Time 25 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Course Main Course

Cuisine American

Servings 10

Calories 330 kcal

Equipment

• Crockpot
• Cutting Board
• Chef Knife
• Small Saucepan
• Measuring Cups and Spoons

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Ingredients

  

1x2x3x

• 1 ½ lbs Chicken Breast fat trimmed and cut into bite sized cubes
• 1 lb Raw Shrimp tails removed, peeled and deveined
• 12 oz Andouille Sausage sliced into 1-inch rounds
• 3 Garlic Cloves minced
• 2 Celery Ribs thinly sliced
• 1 Red Bell Pepper diced
• 1 Yellow Bell Pepper diced
• 1 Yellow Onion diced
• 1 Jalapeño deseeded and diced
• 1 – 28 oz Can Crushed Tomato
• 1 ½ cups Chicken Broth
• 1 tbsp Italian Seasoning
• 1 tbsp Cajun Seasoning
• 1 tsp Chili Powder
• ½ tsp Salt
• ½ tsp Celery Salt
• ½ tsp Black Pepper
• ¼ tsp Cayenne Pepper

For Serving:

• 3 cups White Rice cooked to package instructions
• Cilantro minced

Instructions

 

• Put all the veggies and sausage into the crockpot, dump in the crushed tomatoes, and broth.
• Next add the chopped chicken, sprinkle the seasonings over it and stir to combine.
• Cook 3-4 hours on low and in the last 20 minutes, stir in the shrimp.
• While the shrimp is cooking in there, make your rice according to package instructions.
• Stir in the cooked rice and serve Crockpot Jambalaya with minced cilantro on top! Enjoy!

Nutrition

Serving: 1.3cupsCalories: 330kcalCarbohydrates: 28gProtein: 32gFat: 1gSaturated Fat: 3.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gCholesterol: 145mgSodium: 820mgPotassium: 650mgFiber: 3gSugar: 6gVitamin A: 1100IUVitamin C: 55mgCalcium: 70mgIron: 2.5mg

Please be aware that nutritional values are approximate and intended as a helpful guide

Keyword Crockpot Jambalaya Recipe, Crockpot Recipes for Fall, Dump and Go Recipes, Easy Jambalaya, Recipes with Andouille Sausage

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