Recipe for Crockpot Jambalaya | Almanac.com

Crockpot Jambalaya

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Paul Brighton/Shutterstock
10 to 12 servings
Preparation Method
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Warm your soul and spice up your day with our Crockpot Jambalaya! Quick and easy to prepare, let the enticing aroma fill your home as the slow cooker does the work for you. Enjoy the perfect blend of flavors that make this dish a comforting delight on cold days. 

Bonus: freeze the leftovers for future delicious moments!

Vegetable oil cooking spray
2 cups onion, chopped
2 tablespoons minced garlic
1 cup celery, chopped
1 cup green pepper, chopped
1 bay leaf
15 ounce canned tomatoes
1/2 cup minced fresh Italian parsley
5 pounds skinless chicken thighs
1 pound smoked sausage--sliced lengthwise, then across in semi circles
1 pound chicken Andouille sausage--sliced lengthwise, then across in semicircles
1 pound raw peeled and deveined shrimp.
1/2 cup water
Salt and pepper, to taste
Hot Sauce and or salt free Cajun seasoning to taste.
14 ounces long-grain rice (about 2-1/4 cups)
1 tablespoon minced fresh thyme
1 teaspoon Kosher salt
  1. Use a large crockpot or 2 regular size crockpots. Coat with vegetable spray.
  2. Mix vegetables and seasonings with canned tomatoes. Spread over bottom of crockpot. Tuck thighs into vegetable mixture. Top with chopped sausages. Pour water over, cover, and cook on high for 4 hours.
  3. Remove cover and stir in rice, thyme, and salt. Cover and cook for an additional 50 minutes adding shrimp for the last 15 minutes of the 50. (Or until shrimp and rice are done).

Substitutions & Suggested Additions:

Chicken breast for thighs in whole or part substitution.

Sausage of choice for smoked and Andouille. (Linguica, chorico, etc.)

Alternatively, rice may be precooked separately and added near the end until heated through.

Hot sauce and Cajun seasoning may be omitted if you don’t like it spicy and each can add their own to taste at the table.

Remove bay leaf before serving.

Serve with bread of choice. (Hush puppies, cornbread, biscuits, etc.)

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The Almanac Chefs

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