CROCK POT JAMBALAYA

This post may contain affiliate links. Please read my disclaimer for more info.
Print Friendly, PDF & Email

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

1/2 cup of celery, 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.

 

Print Recipe
5 from 3 votes

Crock Pot Jambalaya

This super easy recipe for Crock Pot Jambalaya will save you time in the kitchen! 
Prep Time10 mins
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
  • 1/2 cup celery, chopped

Instructions

  • 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

Did you know we have over 1000 recipes? Here are some of our most popular.

Be sure and PIN this recipe:

Follow us on Instagram!

Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine! 

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

5 Secrets to Old-Fashioned
Southern Cooking

Tips, tricks & recipes to cook Southern food just like Grandma used to!

FREE EMAIL BONUS

 
 
 
 
 

5 Secrets to Old-Fashioned
Southern Cooking

FREE EMAIL BONUS

Tips, tricks & recipes to cook Southern food just like Grandma used to!