Crock Pot Jambalaya – A Classic Fat Tuesday Recipe Made Easy!

When it comes to hearty, flavorful meals it doesn’t get much better than this Crock Pot Jambalaya recipe. Meat, vegetables, and bold spices combined together with rice for a delicious meal that will keep you satisfied for hours.

Best of all you can customize the dish with ingredients that you prefer. Whether you use Andouille sausage, chicken, or shrimp, each bite will be packed with flavor.

With this Crock Pot version, you get all the flavor of traditional jambalaya without a lot of effort. This dish is great any day of the year, but it is especially perfect during Mardi Gras season when you want something that is festive but doesn’t require hours of hands-on cooking.

Ingredients You’ll Need To Make Crock Pot Jambalaya

Although the ingredient list looks lengthy, most of the items are pantry staples or easy to find ingredients at your local grocery store.

• Fire Roasted Diced Tomatoes: These add a smoky depth of flavor to the base of the dish. If you don’t have fire-roasted, regular diced tomatoes will work too.
• Beef Broth: This forms part of the cooking liquid and gives the dish a rich flavor.
• Tomato Paste: Adds a thicker, concentrated tomato flavor that balances well with the spices.
• Bay Leaves: Essential for that classic jambalaya aroma.
• Herbs and Spices: Basil, oregano, Creole seasoning, cayenne pepper, and black pepper come together to create the bold flavor profile. Don’t forget a little hot sauce and Worcestershire sauce for an extra kick.
• Vegetables: The “holy trinity” of New Orleans cooking, onion, green bell pepper, and celery is essential here. Garlic rounds it out for even more flavor.
• Andouille Sausage: This spicy smoked sausage is a must for authentic jambalaya. If you can’t find Andouille, a smoked sausage or kielbasa can work as a substitute.
• Chicken Breasts: These cook right in the slow cooker and soak up all the spices and flavors.
• Shrimp: Added at the end to prevent overcooking, the shrimp bring a fresh, briny taste to the dish.
• White Rice: The rice absorbs the seasoned cooking liquid, making it a flavorful and essential part of the meal.

Crock Pot Jambalaya Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 (14.5-ounce) can fire roasted diced tomatoes
• 1 (14.5-ounce) can beef broth
• 1 (8-ounce) can tomato paste
• 2 bay leaves
• 2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon Creole Seasoning
• 1/2 teaspoon hot sauce sauce
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 medium onion, diced
• 1 green bell pepper, seeded and diced
• 2 celery ribs, chopped
• 4 cloves garlic, minced
• 1 pound Andouille sausage, cut into slices
• 2 chicken breasts, cut into 1-inch bite size pieces
• 1/2 pound medium shrimp, peeled and deveined with tails removed
• 1 1/2 cup white rice

INSTRUCTIONS (Crock Pot Jambalaya)

This recipe breaks down into a few simple steps, and most of the work is done by the Crock Pot. Here’s how to make it:

Combine the Base Ingredients: Start by adding the diced tomatoes, beef broth, tomato paste, bay leaves, and all the seasonings (basil, oregano, Creole seasoning, hot sauce, salt, Worcestershire sauce, cayenne, and black pepper) into your slow cooker. Stir everything together so the flavors are evenly distributed.

Add the Vegetables and Meats: Toss in the diced onion, green bell pepper, celery, garlic, sliced Andouille sausage, and chicken pieces. Stir to combine, making sure everything is coated in the flavorful mixture.

Cook Time Required

Cook Low and Slow: Cover the slow cooker and then let it cook on LOW for 6-7 hours or HIGH for 3-4 hours. During this time, the chicken will become tender, the sausage will release its smoky flavor, and the vegetables will soften, creating a rich, flavorful base.

Strain the Liquid for the Rice: When the cooking time is up, use a strainer to remove about 75% of the liquid from the slow cooker. You’ll need about 3 cups of this liquid to cook the rice. If you’re short, just add water to make up the difference.

Cook the Rice Separately: Bring the reserved liquid to a boil in a pot. Add the rice and cook according to the package instructions. Cooking the rice separately ensures it’s perfectly tender and doesn’t get mushy in the slow cooker.

Add The Shrimp

Finish with Shrimp and Parsley: While the rice cooks, return the solids to the slow cooker along with a little of the reserved liquid. Stir in the shrimp and then cover the slow cooker again. Let it cook on LOW for another 30 minutes, just until the shrimp are cooked through. Discard the bay leaves and stir in some fresh parsley if desired.

Combine and Serve: Finally, mix the cooked rice into the slow cooker with the jambalaya. Serve hot, and enjoy!

This Crock Pot Jambalaya recipe has been my go to favorite recipe because it simplifies the traditional cooking process while still delivering authentic flavor. Best of all, by cooking everything in stages, you ensure the ingredients are perfectly cooked without overcooking the shrimp or rice.

Not to mention by using the slow cooker it allows all the spices and ingredients to meld together, creating a rich and flavorful dish. And like many recipes, it tastes even better the next day!

Recipe Tips

• Adjust the Spice Level: If you prefer less heat, reduce the cayenne pepper and hot sauce. For more heat, add extra Creole seasoning or a pinch of red pepper flakes.
• Shrimp Timing: Don’t add the shrimp too early – they cook quickly and can become rubbery if overcooked.
• Rice Options: While white rice is traditional, you can use brown rice for a nuttier flavor, but keep in mind it will take more liquid and more time to cook.
• Substitutions: If you can’t find Andouille sausage, any smoked sausage will work, but it will alter the flavor slightly.

Storing and Reheating

This dish stores well, making it perfect for meal prep or leftovers. Store the jambalaya in an airtight container in the refrigerator for up to 3 days.

To reheat, simply microwave individual portions or warm it on the stovetop over medium heat, adding a splash of water or broth if needed.

If you’d like to freeze it, store the jambalaya (without the rice) in a freezer-safe container for up to 3 months. When ready to eat, thaw it in the refrigerator overnight, reheat, and stir in freshly cooked rice.

Serve It Up

Crock Pot Jambalaya is a complete meal on its own, but you can pair it with cornbread, a side salad, or some crusty French bread to soak up all the flavorful sauce.

Whether you’re celebrating Mardi Gras or just looking for a comforting, easy dinner, this recipe is sure to please. Enjoy the taste of New Orleans right in your own kitchen!

Other New Orleans Inspired Recipes

If you are looking for other Mardi Gras, Fat Tuesday or New Orleans inspired dishes, check out some of my other favorite recipes:

• Cajun Gumbo
• Instant Pot Jambalaya
• Instant Pot Red Beans and Rice
• Crawfish Étouffée
• Baked Beignets
• Southern Pralines
• Bananas Foster
• Shrimp Po Boy

Enjoy! Mary

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