Crockpot Jambalaya
A bold, spicy, flavor-packed Crockpot Jambalaya loaded with tender chicken, juicy shrimp, smoky andouille sausage, peppers, and aromatic seasonings. Slow-cooked to perfection for an effortless, comforting meal.
Servings: 10
Calories: 365kcal
Cost: 2
Equipment
- crockpot
- cutting board
- chef knife
- Small saucepan
- measuring cups and spoons
Ingredients
- 1.5 lbs chicken breast, fat trimmed and cubed
- 1 lb raw shrimp, peeled and deveined
- 12 oz andouille sausage, sliced into 1-inch rounds
- 2 celery ribs, thinly sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 yellow onion, diced
- 1 jalapeño, deseeded and diced
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 1.5 cups chicken broth
- 1 tbsp Italian seasoning
- 1 tbsp Cajun seasoning
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp celery salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 3 cups cooked rice, for serving
- cilantro, minced, for serving
Instructions
- Put all the vegetables and sausage into the crockpot, then pour in crushed tomatoes and broth.
- Add chopped chicken, sprinkle seasonings over everything, and stir to combine.
- Cook on low for 3–4 hours.
- In the last 20 minutes of cooking, add the shrimp.
- While shrimp cooks, prepare rice according to package instructions.
- Stir cooked rice into the jambalaya and serve topped with cilantro.
Notes
Add shrimp only in the final 20 minutes to prevent overcooking. Adjust spice level by increasing or decreasing cayenne and Cajun seasoning. Serve with fresh cilantro and extra rice if desired.