Crockpot Jambalaya Recipe

I’ve always wanted to make a really good jambalaya at home, but the authentic version feels intimidating on a busy weeknight.

This crockpot jambalaya recipe solves that problem by taking all the rich, hearty flavors of Louisiana and simplifying them into a one-pot meal that cooks while you live your life. The aroma from the slow cooker alone will make your kitchen feel cozy and warm long before dinner time. This recipe guarantees tender chicken, perfectly cooked rice, and a surprising flavor twist that elevates it beyond standard weeknight fare. The secret is a quick pre-browning step for depth and a smoky chipotle-lime aioli drizzle to finish. Get ready for a comforting and satisfying dinner that feels like a special occasion without the effort.

Ingredients

• 300g (10.6 oz) fully cooked chicken sausage: Choose a savory variety like chicken and apple, or a smoked chicken sausage. Slice into uniform 1 cm rounds; pre-browning enhances flavor. Avoid fresh sausage that requires longer cooking times.
• 500g (1.1 lb) boneless, skinless chicken thighs: Cut into 2.5 cm pieces for consistent cooking. Chicken thighs stay more tender and moist than breasts during slow cooking. They absorb the rich seasonings without drying out.
• 2 tablespoons (30 ml) olive oil, divided: Used for sautéing the sausage and vegetables before adding to the crockpot. This crucial pre-step builds a flavorful base for the jambalaya.
• 1 large (200g) yellow onion, diced: Provides a classic aromatic base for the recipe. Combine with celery and bell pepper for the holy trinity.
• 2 celery stalks (120g), diced: Adds depth of flavor to the crockpot jambalaya recipe. Dicing small ensures it softens completely during cooking.
• 1 large (180g) green bell pepper, diced: The traditional bell pepper choice for jambalaya. Adds sweetness and color to the dish. Cut into pieces similar in size to the onion and celery.
• 4 cloves garlic, minced: Essential for the Cajun flavor profile. Mince finely to distribute flavor evenly. Sauté briefly before adding to the crockpot for maximum fragrance.
• 1 can (400g / 14.5 oz) crushed tomatoes: Provides richness and depth to the broth. Crushed tomatoes break down easily and integrate well into the sauce.
• 500 ml (2 cups) vegetable broth or chicken broth: Forms the liquid base for cooking the rice and other ingredients. Chicken broth provides a richer flavor base; vegetable broth keeps it lighter. Adjust liquid slightly depending on desired thickness.
• 250g (1.25 cups) long-grain white rice, rinsed: Rinsing removes excess surface starch, preventing a gummy texture in the crockpot. Long-grain rice cooks more evenly than short-grain varieties here.
• 1 tablespoon (15 ml) Worcestershire sauce (ensure alcohol-free): Adds a savory, umami note to the dish. Check ingredients if cooking for a specific diet.
• 1 teaspoon smoked paprika: Provides a rich, smoky depth without the need for smoking meat. Essential for replicating authentic Cajun flavor in a simple recipe.
• 1/2 teaspoon dried thyme and 1/2 teaspoon dried oregano: Classic herbs in Cajun cooking. Use dried herbs for crockpot recipes as they hold up well to long cooking times.
• 1/4 teaspoon cayenne pepper and 1/4 teaspoon black pepper: Provides heat to balance the richness of the meat. Adjust cayenne pepper quantity based on desired spiciness level.
• 1/4 teaspoon sea salt, plus more to taste: Essential seasoning; adjust after cooking when flavors have developed.
• 450g (1 lb) large shrimp, peeled and deveined: The shrimp add a light, fresh element to the final dish. Shrimp cook quickly and should be added toward the end.
• 2 tablespoons (30 ml) fresh lime juice, divided, and 1/2 teaspoon lime zest: Used to brighten the flavors and cut through the richness. Zest goes into the crockpot; juice brightens the final dish.
• 1 tablespoon (5g) fresh cilantro, chopped, for garnish: Provides a final, fresh note to contrast the rich jambalaya. Adds color and a clean, herbaceous flavor.
• For the Smoky Chipotle-Lime Aioli (Optional Drizzle): 1 large egg yolk, 1 teaspoon Dijon mustard, 1 clove garlic minced, 1 teaspoon chipotle in adobo (minced), 1/2 teaspoon lime juice, 1/4 teaspoon sea salt, and 120ml (1/2 cup) neutral oil (grapeseed/avocado). This drizzle elevates the dish with a creamy texture and smoky flavor.

Instructions

1. Brown the sausage and sauté vegetables: In a large skillet, heat 1 tbsp (15ml) of olive oil over medium-high heat. Add the sliced chicken sausage and cook for 3-5 minutes until lightly browned on both sides. Remove sausage and set aside. Add remaining olive oil to the skillet along with diced onion, celery, and green bell pepper; cook for 5-7 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
2. Combine ingredients in the crockpot: Transfer the sautéed vegetables and browned sausage to a 6-quart (5.7L) crockpot. Add the chicken thigh pieces, crushed tomatoes, broth, rinsed rice, Worcestershire sauce, smoked paprika, dried thyme, oregano, cayenne pepper, black pepper, salt, lime juice, and lime zest. Gently stir to combine and distribute the ingredients evenly. I use a large wooden spoon for this step to avoid mashing the rice.
3. Slow cook until rice is tender: Cover the crockpot and cook on LOW for 4-5 hours or on HIGH for 2.5-3 hours. The goal is for the rice to be tender and most of the liquid absorbed. Avoid stirring too much during cooking to prevent the rice from becoming overly starchy and mushy. If it looks dry, splash in 1-2 tablespoons more broth during the last hour.
4. Add shrimp and finish cooking: During the last 30 minutes of cooking, add the peeled and deveined shrimp to the crockpot. Gently stir them into the crockpot jambalaya mixture. Cover and continue to cook until the shrimp are pink and cooked through, about 15-20 minutes.
5. Prepare the Smoky Chipotle-Lime Aioli: While the jambalaya finishes cooking, make the aioli. In a small bowl, whisk together the egg yolk, Dijon mustard, minced garlic, minced chipotle in adobo, 1/2 tsp lime juice, and salt. Slowly drizzle in the neutral oil while whisking continuously and vigorously until the mixture emulsifies into a thick, creamy sauce.
6. Rest and serve: Once the crockpot jambalaya recipe is cooked, turn off the crockpot and let it rest for 10 minutes, uncovered. This allows any remaining liquid to absorb and flavors to settle. Ladle generous portions into shallow, dark-colored bowls and drizzle with the smoky aioli and cilantro garnish.

Make-Ahead Tips and Meal Prep Storage

The great thing about this easy crockpot jambalaya recipe is that leftovers are fantastic. This makes it ideal for healthy meal prep throughout the week.

For best results, divide portions into airtight containers immediately after cooking and refrigerating. The jambalaya will keep for 3–4 days in the fridge. When reheating in the microwave or on the stovetop, add a splash of broth or water to prevent the rice from drying out.

To freeze, let the jambalaya cool completely, then transfer it to freezer-safe bags or containers (leave room for expansion). Store for up to 3 months. Note that the texture of the rice may change slightly after freezing and thawing, becoming softer.

Recipe Variations and Smart Swaps

You can easily adjust this crockpot jambalaya recipe to suit your family’s preferences or dietary needs.

• Change up the meat: For a different flavor profile, swap chicken sausage for a quality smoked andouille sausage. If using andouille, consider reducing the cayenne pepper slightly for less heat.
• Add more vegetables: Bulk up the jambalaya by adding corn, okra, or canned black beans in the last hour of cooking. These additions create a heartier meal, perfect for stretching a budget or getting extra nutrients.
• Make it healthier: Increase the vegetable-to-rice ratio by adding more celery and bell pepper. You can also use brown rice for a higher-fiber option, but note that cooking time on LOW will increase significantly (up to 6–8 hours).
• Skip the aioli: The smoky aioli adds a gourmet touch, but this crockpot jambalaya is flavorful enough on its own. If skipping, simply garnish with fresh cilantro or green onions instead.

How to Serve Your Slow Cooker Jambalaya

Serving presentation is key for making this simple meal feel special, especially with the aioli drizzle. I usually serve this in shallow, dark-colored bowls (like matte black) to make the rich colors of the jambalaya pop against the vibrant green cilantro.

• Garnish generously: The fresh cilantro garnish adds a vibrant green color and contrasts against the warm tones of the dish. A squeeze of fresh lime juice over the top also cuts through the richness effectively.
• Pair with simple sides: While this jambalaya is a complete meal, a side of crusty bread or warm cornbread is great for soaking up extra sauce. A simple side salad, tossed with vinaigrette, balances the heartiness.

FAQs

Can I use a different kind of rice?

For best results in a slow cooker, stick to long-grain white rice. Brown rice requires a much longer cooking time and may result in mushy vegetables before the rice is tender. Instant or parboiled rice will become overcooked and gummy here.

Is the smoky chipotle-lime aioli required?

No, it’s optional. The crockpot jambalaya is delicious on its own, but the aioli adds a creamy texture and smoky, bright flavor that elevates the dish significantly. If you are serving this for kids, I recommend putting the aioli on the side as it has a little kick.

Can I cook this on HIGH instead of LOW?

Yes, cooking on HIGH for 2.5–3 hours works well when you are short on time. However, the lower setting (4–5 hours) typically results in better flavor integration and more tender chicken, allowing the spices to fully bloom.

Will adding extra liquid prevent the rice from getting mushy?

No, adding too much liquid will turn the jambalaya into soup. The best way to prevent mushiness is to avoid stirring during cooking. If you find the rice is still too liquidy at the end, let it rest, uncovered, for 10 minutes to absorb excess moisture.

Can I make this ahead of time?

Yes, the flavors actually develop overnight, making leftovers excellent for quick meals. Store in an airtight container for up to 4 days in the fridge or freeze portions for up to 3 months. Reheat gently on the stovetop or in the microwave.

What should I look for when buying smoked sausage for this recipe?

Look for high-quality, fully cooked chicken or andouille sausage. Avoid fresh varieties that require extensive cooking time; the pre-cooked options allow the slow cooker to simply meld the flavors together. Check ingredient labels for high-protein options if desired.

Conclusion

This easy crockpot jambalaya recipe proves that hearty, flavorful home cooking doesn’t have to be complicated or time-consuming. Try making this version for your family this week and watch it become a new favorite; don’t forget to save this recipe for later.

crockpot jambalaya recipe

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• Author: Alyssa Bennett
• Total Time: 240 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

A simplified slow-cooker jambalaya recipe with tender chicken, rice, and sausage, finished with an optional smoky chipotle-lime aioli.

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Ingredients

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• 10.6 oz fully cooked chicken sausage, sliced
• 1.1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil, divided
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 large green bell pepper, diced
• 4 cloves garlic, minced
• 14.5 oz can crushed tomatoes
• 2 cups chicken or vegetable broth
• 1.25 cups long-grain white rice, rinsed
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 0.5 tsp dried thyme
• 0.5 tsp dried oregano
• 0.25 tsp cayenne pepper
• 0.25 tsp black pepper
• 0.25 tsp sea salt
• 1 lb large shrimp, peeled and deveined
• 2 tbsp fresh lime juice, divided
• 0.5 tsp lime zest
• 1 tbsp fresh cilantro, chopped (for garnish)
• For aioli (optional): 1 large egg yolk; 1 tsp Dijon mustard; 1 clove garlic, minced; 1 tsp chipotle in adobo, minced; 0.5 tsp lime juice; 0.25 tsp sea salt; 0.5 cup neutral oil

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Instructions

1. Sauté Sausage and Vegetables: Heat olive oil in a skillet, brown sliced chicken sausage, remove. Add remaining oil, sauté onion, celery, and bell pepper until soft. Add garlic and cook until fragrant.
2. Combine Ingredients in Slow Cooker: Transfer sautéed vegetables and sausage to a 6-quart crockpot. Add chicken pieces, crushed tomatoes, broth, rinsed rice, Worcestershire sauce, seasonings (paprika, thyme, oregano, cayenne, black pepper, salt), lime juice, and lime zest. Stir gently to combine.
3. Slow Cook Jambalaya: Cover and cook on LOW for 4-5 hours or on HIGH for 2.5-3 hours, until rice is tender and most liquid is absorbed. Avoid excessive stirring during cooking.
4. Add Shrimp: During the last 30 minutes of cooking, add the peeled shrimp to the crockpot and stir gently. Cover and continue to cook for 15-20 minutes, until shrimp are pink and cooked through.
5. Prepare Chipotle-Lime Aioli: Whisk together egg yolk, mustard, garlic, chipotle, lime juice, and salt. Slowly drizzle in oil while whisking continuously until emulsified into a thick, creamy sauce.
6. Rest and Serve: Turn off the slow cooker and let the jambalaya rest for 10 minutes, uncovered. Serve generous portions, garnished with cilantro and drizzled with aioli.

Notes

Rinsing the rice prevents a gummy texture in the crockpot. Avoid stirring too much during cooking to keep the rice from becoming overly starchy. Let the dish rest for 10 minutes after cooking to allow flavors to settle.

• Prep Time: 30 minutes
• Cook Time: 210 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Cajun

Nutrition

• Serving Size: 1.5 cups
• Calories: 650 calories
• Sugar: 5 g
• Sodium: 500 mg
• Fat: 36 g
• Saturated Fat: 6 g
• Unsaturated Fat: 28 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 43 g
• Cholesterol: 150 mg