Crock Pot Jambalaya
The first rainy evening of fall, the whole house smelled like warm spices and simmering tomatoes while I stirred a ladle through a pot of steady, comforting goodness — that memory is why this slow, cozy recipe became a reader favorite.
Introduction
There’s something about a steaming bowl of Crock Pot Jambalaya that wraps a house in comfort: the paprika-scented air, soft chunks of tender chicken, and a gentle heat that feels like a hug. This recipe is perfect for home bakers who love seasonal treats and want a savory dish to balance their sweet autumn baking. If you enjoy one-pot dinners with minimal fuss, you might also love this cozy lasagna soup that’s great for chilly nights — Cozy Easy Lasagna Soup Crockpot Recipe.
Why readers love this Crock Pot Jambalaya
- Hands-off cooking lets flavors deepen while you bake pies or prepare a streusel.
- It scales easily for family dinners or a small gathering.
- Kid-friendly spice levels with room to add heat at the table.
Ingredients
Makes about 6–8 servings.
- 1 tbsp olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 12 oz smoked chicken sausage, sliced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup long-grain rice (uncooked)
- 2 1/2 cups low-sodium chicken broth
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp cayenne pepper (optional)
- 1 bay leaf
- 1 cup peeled shrimp (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
If you like a heartier grain or a slightly different texture, this dish pairs beautifully with a casserole-style side like our slow-cooker chicken and rice — Crock Pot Chicken and Rice.
Step-by-step instructions
- Prep the base: In a skillet over medium heat, warm olive oil and sauté the onion, bell pepper, and celery until softened, about 5–7 minutes. Add garlic and cook 30 seconds more.
- Layer in the crock pot: Transfer the sautéed veggies into the slow cooker. Add the chicken pieces, smoked chicken sausage slices, diced tomatoes (with juices), rice, chicken broth, smoked paprika, oregano, thyme, cayenne if using, and the bay leaf. Stir to combine.
- Cook low and slow: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours until the rice is tender and the chicken is cooked through.
- Finish with shrimp and seasoning: If using shrimp, stir it in during the last 15–20 minutes of cooking until pink and cooked. Remove the bay leaf, taste, and adjust salt and pepper.
- Serve: Spoon into bowls, garnish with chopped parsley, and enjoy with warm cornbread or a simple green salad.
For a protein-forward version that leans into roasted flavors, some cooks sear their chicken first; try this technique like the one in our angel chicken slow-cooker guide for inspiration — Crock Pot Angel Chicken.
Tips for success
- Rice choice matters: Use long-grain white rice for best texture; brown rice will need much more time and liquid.
- No stirring necessary until the end: Resist frequent lifting of the lid to keep the heat steady.
- Adjust spice after cooking: If you want more zip, add hot sauce or cayenne to your individual bowl.
- Prevent mushy veggies: Dice peppers and celery uniformly so they soften at the same rate as the rice.
- If you adapt this for larger batches, increase liquid proportionally. For more slow-cooker wisdom on timing and texture, check tips demonstrated with beef stroganoff slow-cooker methods — Crock Pot Beef Stroganoff Recipe.
Possible variations
- Gluten-free: The base recipe is naturally gluten-free if you use gluten-free sausage and verify your spices. Serve with a gluten-free cornbread on the side.
- Vegetarian: Replace meats with hearty beans, extra mushrooms, and smoked tofu; increase broth by 1/2 cup.
- Streusel topping twist: For a fun seasonal mash-up, top individual bowls with a savory cornbread-streusel crumble made from cornmeal, a touch of brown sugar, butter, and dried thyme, baked until crisp and crumbled over the jambalaya. If you’re exploring other creative slow-cooker meals, this cheesesteak-tortellini recipe has great ideas for melding textures — Crock Pot Cheesesteak Tortellini.
- Extra smoky: Add a dash of liquid smoke or smoked salt for deeper complexity.
- Seafood-forward: Increase shrimp and omit sausage for a lighter, brinier version.
Storage recommendations
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of broth to loosen the rice, or microwave in short bursts.
- Freeze: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat thoroughly before serving.
- Rehydrating: If the rice soaks up too much liquid during storage, stir in warm broth or water while reheating to restore creaminess.
Conclusion
This Crock Pot Jambalaya is an easy, comforting centerpiece for autumn evenings and a great way to bring savory warmth to your seasonal baking lineup. For another slow-cooker jambalaya perspective and extra tips, see Colleen’s Slow Cooker Jambalaya Recipe – Allrecipes.
FAQs
- What type of rice is best for Crock Pot Jambalaya?
- Long-grain white rice yields the best texture in a slow cooker. Brown rice requires more liquid and longer cooking time, so adjust accordingly.
- Can I make Crock Pot Jambalaya ahead of time?
- Yes. Cook fully, then cool and refrigerate for up to 3–4 days. Reheat gently with a little broth. For longer storage, freeze portions for up to 3 months.
- How do I prevent the rice from becoming mushy?
- Use long-grain rice, don’t overcook, and avoid lifting the lid frequently. Also keep rice quantities and liquid ratios consistent with the recipe.
- Can I add more vegetables to this recipe?
- Absolutely. Mushrooms, diced carrots, or extra bell peppers work well; just chop them small so they cook evenly with the rice.
Crock Pot Jambalaya
- Total Time: 315 minutes
- Yield: 6-8 servings
- Diet: Gluten-Free, Dairy-Free
Description
This Crock Pot Jambalaya is a comforting, flavorful dish with tender chicken, smoked sausage, and shrimp that warms up your home on chilly evenings.
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 12 oz smoked chicken sausage, sliced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup long-grain rice (uncooked)
- 2 1/2 cups low-sodium chicken broth
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp cayenne pepper (optional)
- 1 bay leaf
- 1 cup peeled shrimp (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a skillet over medium heat, warm olive oil and sauté the onion, bell pepper, and celery until softened, about 5–7 minutes. Add garlic and cook for 30 seconds more.
- Transfer the sautéed veggies into the slow cooker. Add the chicken pieces, smoked chicken sausage slices, diced tomatoes (with juices), rice, chicken broth, smoked paprika, oregano, thyme, cayenne if using, and the bay leaf. Stir to combine.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours until the rice is tender and the chicken is cooked through.
- If using shrimp, stir it in during the last 15–20 minutes of cooking until pink and cooked. Remove the bay leaf, taste, and adjust salt and pepper.
- Spoon into bowls, garnish with chopped parsley, and enjoy.
Notes
For best texture, use long-grain rice. Adjust spice levels to taste, and avoid lifting the lid frequently.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun