CROCK POT JAMBALAYA

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Crock Pot Jambalaya is a family favorite. This recipe is made in a slow cooker which makes it so easy. When you combine all the spices, sausage and shrimp it really makes for a delicious dish.

Crock Pot Jambalaya The Southern Lady Cooks

This easy recipe for Crock Pot Jambalaya is great for a busy night. We love the taste of this dish. The spices give this crock pot jambalaya a wonderful flavor.

 

Crock Pot Jambalaya Ingredients

1lb chicken breast, cut into smaller pieces (can use thighs)

1 lb smoked sausage (can you turkey smoked sausage)

1/2 lb uncooked shrimp, peeled, deveined and defrosted

1 (14 ounce) can diced petite tomatoes, undrained

1 (6 ounce) can of tomato paste

1 (14 ounce) can of chicken broth (I like the low sodium chicken broth)

1 green pepper, chopped

1 medium sweet onion, chopped

1/2 teaspoon of cayenne pepper

2 teaspoons of minced garlic

1.5 teaspoons of dried oregano

2 teaspoons of dried parsley flakes

2 teaspoons dried basil

Cooked Rice

 

Combine all ingredients except for the rice and shrimp in the crock pot and cook on low for 4 hours or until chicken is tender. Add in defrosted shrimp and let cook until the shrimp is pink. Probably 20-30 minutes depending on how hot your crock pot is. Please watch the shrimp so it doesn’t overcook. Serve over rice and enjoy! Makes 6-8 servings.

Notes: You can add 2 ribs of celery to this recipe, but I left it out, since some people don’t like it.

Crock Pot Jambalaya
Prep Time
10 mins
 

This super easy recipe for Crock Pot Jambalaya will save you time in the kitchen! 

Course: Main Course, stew
Cuisine: American, southern
Keyword: crock pot jambalaya, crock pot recipe, easy jambalaya, jambalaya
Servings: 6 servings
Author: The Southern Lady Cooks
Ingredients
  • 1 lb chicken breast cut into smaller pieces (can use thighs)
  • 1 lb smoked sausage can you turkey smoked sausage
  • 1/2 lb uncooked shrimp peeled, deveined and defrosted
  • 1 14 ounce can diced petite tomatoes, undrained
  • 1 6 ounce can of tomato paste
  • 1 14 ounce can of chicken broth (I like the low sodium chicken broth)
  • 1 green pepper chopped
  • 1 medium sweet onion chopped
  • 1/2 teaspoon of cayenne pepper
  • 2 teaspoons of minced garlic
  • 1.5 teaspoons of dried oregano
  • 2 teaspoons of dried parsley flakes
  • 2 teaspoons dried basil
  • Cooked Rice
Instructions
  1. Combine all ingredients except for the rice and shrimp in the crock pot and cook on low for 4 hours or until chicken is tender. Add in defrosted shrimp and let cook until the shrimp is pink. Probably 20-30 minutes depending on how hot your crock pot is. Please watch the shrimp so it doesn't overcook. Serve over rice and enjoy! Makes 6-8 servings.
Recipe Notes

You can add 2 ribs of celery to this recipe

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