Crock Pot Jambalaya Recipe

Crock Pot Jambalaya

Diane Hopson Smith


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

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10 Min
4 Hr
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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Seafood
Regional Style: Cajun/Creole
Collection: Crock Pot Recipes
Other Tag: Healthy