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

1/2 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.

 

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

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