Crock Pot Jambalaya

Recipe Rating:
 9 Ratings
Serves: 8
Prep Time:
Cook Time:
Cooking Method: Slow-Cooker/Crock Pot


1 lb chicken breast or thighs, cut in 1-inch pieces
1 lb andouille chicken sausage (7 links), sliced, or smoked sausage of choice
1 to 2 lb shrimp, peeled and deveined (the more shrimp the better)
1/2 large onion, chopped
1 large bell pepper, chopped
3 or 4 clove fresh garlic, minced
2 stalk(s) celery, sliced, optional
1 qt diced tomatoes, or a large (28 oz) can, undrained
1 c chicken broth
1/2 c dry white wine
1 tsp oregano, dried
2 tsp parsley flakes
1 tsp basil, dried
1 tsp cajun seasoning ( i use mr. pete's)
1 tsp everglades seasoning (can use an add'l tsp of cajun seasoning if you can't find this)
1 tsp cayenne pepper
salt, to taste
cooked rice

The Cook

Diane Hopson Smith Recipe
Well Seasoned
Pine Mountain, GA (pop. 1,304)
Member Since Aug 2011
Diane Hopson's notes for this recipe:
My new crockpot just became my new best friend!

I gave it a first workout with my Jambalaya and it cooked it to perfection! The aroma that when through the house while this was cooking was mouth watering!

If you love cajun food like we do, I don't think you will be disappointed in this spicy, full of flavor dish.


My photos
Make it Your Way...

Personalize This


Layer chicken pieces and sausage slices in bottom of crock pot.

Peel and devein shrimp; keep refrigerated until ready to add.
Combine onion, pepper, celery and garlic; layer on top of meat.

NOTE: I had every intention of adding celery but I forgot. This Jambalaya was still outstanding.
Combine tomatoes, broth, wine and seasoning; pour over onion/pepper mixture.
Set crock pot on HIGH. Cook for 4 hours. Add shrimp the last 20 minutes of cooking time. (You can cook on LOW for 8 hours)

NOTE: taste test before adding shrimp; add additional seasoning if desired at this point. I did not find it necessary to add anything extra, flavor was perfect for me.
To serve, place a scoop of hot rice in a bowl and spoon jambalaya over rice.
Gift Membership