34 Flavorful Crockpot Jambalaya Recipe Ideas

Picture this: a busy weeknight, but dinner is already simmering away in your crockpot, filling your home with the irresistible aromas of Cajun spices and savory goodness. That’s the magic of jambalaya—a comforting, one-pot wonder that brings the vibrant flavors of Louisiana right to your table. Ready to shake up your meal routine? Dive into these 34 flavorful crockpot jambalaya recipes and find your new favorite!

Spicy Chicken and Sausage Crockpot Jambalaya

This spicy chicken and sausage crockpot jambalaya is exactly what you need for those busy weeknights when you want something hearty without all the fuss. Throw everything in the slow cooker in the morning, and by dinnertime, you’ll have a flavorful meal waiting for you. It’s packed with just enough kick to warm you up but not overwhelm your taste buds.

Ingredients

• Chicken thighs – 1 lb
• Andouille sausage – 12 oz
• Long-grain white rice – 1 cup
• Chicken broth – 2 cups
• Diced tomatoes – 1 (14.5 oz) can
• Onion – 1 medium
• Green bell pepper – 1
• Celery – 2 stalks
• Garlic – 3 cloves
• Cajun seasoning – 2 tbsp
• Hot sauce – 1 tsp

Instructions

1. Chop the onion, green bell pepper, and celery into ½-inch pieces.
2. Mince the garlic cloves finely.
3. Slice the andouille sausage into ¼-inch rounds.
4. Place the chicken thighs, sliced sausage, chopped onion, green bell pepper, celery, and minced garlic into the crockpot.
5. Add the long-grain white rice, diced tomatoes, chicken broth, Cajun seasoning, and hot sauce to the crockpot.
6. Stir all ingredients until well combined.
7. Cover the crockpot with its lid.
8. Cook on low heat for 6 hours.
9. Check that the rice has absorbed most of the liquid and is tender.
10. Remove the chicken thighs and shred them using two forks.
11. Return the shredded chicken to the crockpot and stir to mix.
12. Let the jambalaya sit for 10 minutes before serving to allow flavors to meld.

With its tender chicken, smoky sausage, and perfectly cooked rice, every bite delivers a satisfying mix of textures. The spicy kick from the Cajun seasoning and hot sauce balances beautifully with the savory broth. Try serving it over a bed of fresh greens or with a side of crusty bread to soak up every last bit of flavor.

Cajun Shrimp and Rice Crockpot Jambalaya

Oh man, you know those days when you just want dinner to make itself? This crockpot jambalaya is your new best friend for exactly that. It’s packed with bold Cajun flavor and comes together with almost zero effort.

Ingredients

• Uncooked long-grain white rice – 1 cup
• Raw medium shrimp, peeled and deveined – 1 lb
• Andouille sausage, sliced into ¼-inch rounds – 12 oz
• Diced yellow onion – 1 cup
• Diced green bell pepper – 1 cup
• Diced celery – 1 cup
• Canned diced tomatoes, undrained – 14.5 oz
• Chicken broth – 2 cups
• Cajun seasoning – 2 tbsp
• Garlic powder – 1 tsp
• Dried thyme – ½ tsp
• Bay leaves – 2
• Hot sauce – 1 tsp
• Chopped fresh parsley – 2 tbsp

Instructions

1. Spray the inside of your 6-quart crockpot with nonstick cooking spray.
2. Add 1 cup uncooked long-grain white rice to the crockpot.
3. Place 1 lb raw medium shrimp in a single layer on top of the rice.
4. Arrange 12 oz sliced andouille sausage over the shrimp.
5. Add 1 cup diced yellow onion, 1 cup diced green bell pepper, and 1 cup diced celery to the crockpot.
6. Pour in one 14.5 oz can of undrained diced tomatoes.
7. Add 2 cups chicken broth, 2 tbsp Cajun seasoning, 1 tsp garlic powder, ½ tsp dried thyme, 2 bay leaves, and 1 tsp hot sauce.
8. Stir all ingredients gently until just combined, being careful not to break up the shrimp.
9. Cover the crockpot and cook on LOW for 4 hours.
10. Remove the lid and discard the 2 bay leaves.
11. Stir in 2 tbsp chopped fresh parsley until evenly distributed.
12. Let the jambalaya rest uncovered for 10 minutes before serving to allow the rice to absorb any remaining liquid.

Very satisfying! The rice turns out perfectly tender, not mushy, and each bite delivers a smoky kick from the sausage paired with plump, juicy shrimp. Try serving it straight from the crockpot with crusty bread for dipping into the rich, tomato-infused broth—it’s a complete meal that feels like a cozy hug.

Easy Vegetarian Crockpot Jambalaya

Haven’t you wished for a cozy, hands-off dinner that practically cooks itself? This vegetarian crockpot jambalaya is your answer—it’s packed with flavor and requires minimal effort. Just toss everything in and let the slow cooker do the work while you relax.

Ingredients

• Vegetable broth – 4 cups
• Long-grain white rice – 1 ½ cups
• Diced tomatoes – 1 (14.5 oz) can
• Green bell pepper – 1, chopped
• Onion – 1, diced
• Celery – 2 stalks, sliced
• Garlic – 3 cloves, minced
• Cajun seasoning – 2 tbsp
• Olive oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Pour 1 tbsp of olive oil into the bottom of a 6-quart crockpot.
2. Add 1 diced onion, 1 chopped green bell pepper, 2 sliced celery stalks, and 3 minced garlic cloves to the crockpot.
3. Sprinkle 2 tbsp of Cajun seasoning and 1 tsp of salt over the vegetables.
4. Stir the vegetables and seasonings until evenly coated.
5. Pour in 1 (14.5 oz) can of diced tomatoes with their juices.
6. Add 1 ½ cups of long-grain white rice and 4 cups of vegetable broth.
7. Stir all ingredients together until well combined.
8. Cover the crockpot with the lid.
9. Cook on high for 2 hours or on low for 4 hours.
10. Check that the rice has absorbed all the liquid and is tender.
11. Turn off the crockpot and let it sit for 10 minutes before serving.

Outrageously comforting, this jambalaya has a slightly sticky texture with tender rice and soft vegetables. The Cajun seasoning gives it a warm, smoky kick that’s not too spicy. Try serving it with a dollop of cool sour cream or scooping it into hollowed-out bell peppers for a fun twist.

Slow-Cooked Sausage and Seafood Jambalaya

A slow-cooked jambalaya is one of those dishes that just makes your kitchen smell incredible all day. You get that amazing mix of sausage and seafood simmering together, and it’s perfect for feeding a crowd or just enjoying leftovers. It’s seriously comforting and way easier than you might think.

Ingredients

Sausage – 1 lb
Onion – 1 large
Bell pepper – 1 large
Garlic – 3 cloves
Long-grain rice – 1 ½ cups
Chicken broth – 3 cups
Canned diced tomatoes – 1 (14.5 oz) can
Shrimp – 1 lb
Cajun seasoning – 2 tbsp
Vegetable oil – 2 tbsp

Instructions

1. Heat 2 tbsp vegetable oil in a large, heavy-bottomed pot over medium-high heat until it shimmers.
2. Add 1 lb sliced sausage and cook for 5–7 minutes, stirring occasionally, until browned.
3. Add 1 large diced onion and 1 large diced bell pepper, and cook for 4–5 minutes until softened.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 ½ cups long-grain rice and 2 tbsp Cajun seasoning, stirring to coat the rice evenly.
6. Pour in 3 cups chicken broth and 1 (14.5 oz) can diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes without stirring.
8. Uncover the pot and gently stir in 1 lb peeled, deveined shrimp.
9. Cover again and cook for 5–7 minutes until the shrimp are pink and opaque.
10. Remove from heat and let stand, covered, for 5 minutes to allow the rice to absorb any remaining liquid.

Come hungry because this jambalaya is packed with tender shrimp, smoky sausage, and fluffy rice that soaks up all the spicy, tomatoey broth. Try serving it with a sprinkle of fresh parsley or a squeeze of lemon to brighten it up—it’s a meal that feels like a big, warm hug.

Classic Creole Crockpot Jambalaya

Wondering what to make for dinner that practically cooks itself? This Classic Creole Crockpot Jambalaya is your answer. It’s packed with flavor and perfect for busy weeknights when you want something hearty without the fuss.

Ingredients

Chicken thighs – 1 lb
Andouille sausage – 12 oz
Onion – 1 large
Green bell pepper – 1
Celery – 2 stalks
Garlic – 3 cloves
Long-grain white rice – 1 ½ cups
Chicken broth – 3 cups
Crushed tomatoes – 1 (14.5 oz) can
Creole seasoning – 2 tbsp
Bay leaves – 2

Instructions

1. Dice the onion, green bell pepper, and celery into ¼-inch pieces.
2. Mince the garlic cloves finely.
3. Cut the chicken thighs into 1-inch chunks.
4. Slice the andouille sausage into ½-inch rounds.
5. Add the diced onion, green bell pepper, celery, and minced garlic to the crockpot.
6. Place the chicken chunks and sausage slices on top of the vegetables.
7. Pour in the crushed tomatoes and chicken broth.
8. Sprinkle the Creole seasoning evenly over the mixture.
9. Add the bay leaves to the crockpot.
10. Stir all ingredients until well combined.
11. Cover and cook on LOW for 6 hours.
12. After 6 hours, remove the bay leaves and discard them.
13. Stir in the long-grain white rice.
14. Cover and cook on HIGH for 45 minutes.
15. Check that the rice has absorbed all liquid and is tender.
16. Let the jambalaya rest for 10 minutes before serving. Just imagine digging into this vibrant dish where the rice soaks up all the spicy, smoky flavors from the sausage and Creole seasoning. The chicken stays incredibly tender while the vegetables add just the right crunch. Serve it with crusty bread for dipping or top with fresh parsley for a bright finish.

Savory Pork and Pepper Crockpot Jambalaya

Gathering everyone around the table just got easier with this set-it-and-forget-it meal. You’ll love how the flavors develop all day while you go about your busy schedule, and coming home to a ready-to-eat dinner feels like a little victory.

Ingredients

• Pork shoulder – 1.5 lbs
• Bell peppers – 2 cups chopped
• Onion – 1 large
• Garlic – 4 cloves
• Canned diced tomatoes – 14.5 oz
• Chicken broth – 2 cups
• Long-grain white rice – 1 cup
• Cajun seasoning – 2 tbsp
• Olive oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Chop the pork shoulder into 1-inch cubes.
2. Heat olive oil in a skillet over medium-high heat until it shimmers.
3. Brown the pork cubes for 3-4 minutes per side until a golden crust forms.
4. Transfer the browned pork to your crockpot.
5. Dice the onion and bell peppers into ½-inch pieces.
6. Mince the garlic cloves finely.
7. Add the chopped vegetables and minced garlic to the crockpot.
8. Pour in the canned diced tomatoes with their juices.
9. Add the chicken broth and Cajun seasoning.
10. Stir all ingredients until well combined.
11. Cover and cook on low for 6 hours or high for 3 hours.
12. Rinse the rice under cold water until the water runs clear to remove excess starch.
13. Add the rinsed rice and salt to the crockpot.
14. Stir gently to incorporate the rice into the liquid.
15. Cover and cook on high for 45 minutes until the rice is tender and has absorbed most of the liquid.
16. Turn off the crockpot and let it sit uncovered for 10 minutes to allow the rice to firm up.

You’ll notice the rice stays perfectly separate and fluffy, not mushy, while the pork becomes fork-tender. Yellow bell peppers add a subtle sweetness that balances the spicy Cajun kick beautifully—try serving it straight from the crockpot with crusty bread for dipping into the flavorful juices.

Hearty Chicken and Shrimp Jambalaya

Unexpectedly craving something that’ll warm you up from the inside out? This hearty chicken and shrimp jambalaya is your answer—it’s packed with flavor, easy to make, and perfect for a cozy night in.

Ingredients

Chicken thighs – 1 lb
Shrimp – ½ lb
Andouille sausage – 8 oz
Onion – 1 cup chopped
Bell pepper – 1 cup chopped
Celery – ½ cup chopped
Garlic – 3 cloves minced
Long-grain rice – 1 cup
Chicken broth – 2 cups
Canned diced tomatoes – 1 (14.5 oz) can
Olive oil – 2 tbsp
Cajun seasoning – 1 tbsp
Salt – 1 tsp
Green onions – ¼ cup sliced

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat until it shimmers.
2. Add chicken thighs and cook for 6 minutes, flipping once, until browned on both sides.
3. Remove chicken and set aside on a plate.
4. Add remaining 1 tbsp olive oil to the same pot.
5. Add Andouille sausage and cook for 4 minutes, stirring occasionally, until lightly browned.
6. Stir in onion, bell pepper, and celery, and cook for 5 minutes until softened.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Sprinkle in Cajun seasoning and salt, stirring to coat the vegetables.
9. Pour in diced tomatoes with their juices and chicken broth, scraping the bottom of the pot to lift any browned bits.
10. Return chicken to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
11. Remove chicken, shred it with two forks, and return it to the pot.
12. Stir in rice, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
13. Add shrimp, cover, and cook for 4 minutes until shrimp turn pink and opaque.
14. Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld.
15. Stir in sliced green onions just before serving.
Fluffy rice soaks up the spicy, savory broth, while the shrimp stay tender and juicy. Serve it straight from the pot with crusty bread for dipping, or top with extra green onions for a fresh kick.

Authentic Andouille Sausage Crockpot Jambalaya

Busy weeknights call for meals that practically cook themselves, and this crockpot jambalaya is exactly that. You just toss everything in the slow cooker and let it work its magic while you go about your day.

Ingredients

• Andouille sausage – 1 lb
• Chicken thighs – 1 lb
• Long-grain white rice – 1 ½ cups
• Chicken broth – 3 cups
• Diced tomatoes – 1 (14.5 oz) can
• Onion – 1 medium
• Green bell pepper – 1
• Celery – 2 stalks
• Garlic – 3 cloves
• Cajun seasoning – 2 tbsp
• Bay leaves – 2

Instructions

1. Slice the andouille sausage into ½-inch rounds.
2. Dice the chicken thighs into 1-inch pieces.
3. Chop the onion, green bell pepper, and celery into ¼-inch pieces.
4. Mince the garlic cloves.
5. Add all ingredients to your 6-quart crockpot.
6. Stir everything together until well combined.
7. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
8. Check that the rice has absorbed all liquid and is tender.
9. Remove the bay leaves before serving.
10. Let the jambalaya rest for 10 minutes to thicken.

When you lift the lid, you’ll find perfectly tender rice with smoky sausage and juicy chicken throughout. The rice absorbs all those bold Cajun flavors while keeping just enough bite. Serve it straight from the crockpot with crusty bread for dipping into the rich tomato broth.

Zesty Tomato and Rice Crockpot Jambalaya

Keeping dinner simple doesn’t mean sacrificing flavor, and this crockpot jambalaya proves just that. You’ll love how the rice soaks up all those zesty tomato notes while you go about your day. It’s the kind of hands-off meal that feels like a warm hug after a busy afternoon.

Ingredients

– Long grain white rice – 1 ½ cups
– Chicken broth – 3 cups
– Canned diced tomatoes – 1 (14.5 oz) can
– Andouille sausage – 12 oz, sliced
– Onion – 1 medium, diced
– Green bell pepper – 1, diced
– Celery – 2 stalks, diced
– Garlic – 3 cloves, minced
– Cajun seasoning – 2 tbsp
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Green onions – ¼ cup, sliced

Instructions

1. Heat olive oil in a skillet over medium-high heat for 2 minutes until shimmering. 2. Add sliced andouille sausage and cook for 5 minutes until lightly browned, stirring occasionally. 3. Transfer sausage to your crockpot using a slotted spoon, leaving any drippings in the skillet. 4. Add diced onion, bell pepper, and celery to the same skillet and cook for 6 minutes until softened. 5. Stir in minced garlic and cook for 1 minute until fragrant. 6. Transfer vegetable mixture to the crockpot with the sausage. 7. Add uncooked rice, chicken broth, diced tomatoes with their juices, Cajun seasoning, and salt to the crockpot. 8. Stir all ingredients until well combined. 9. Cover and cook on LOW for 4 hours without opening the lid. 10. After 4 hours, remove lid and fluff the jambalaya with a fork. 11. Let stand uncovered for 10 minutes to thicken slightly. 12. Stir in sliced green onions just before serving. Very satisfying how the rice stays perfectly separate while absorbing all the spicy tomato broth. The andouille sausage gives it a smoky kick that plays nicely with the tender vegetables. Try serving it with crusty bread for dipping into any extra sauce, or top with extra green onions for fresh crunch.

Louisiana Style Crockpot Jambalaya

Mmm, there’s nothing quite like coming home to the incredible aroma of jambalaya that’s been simmering away all day in your crockpot. You get that authentic Louisiana flavor with minimal effort, making it perfect for busy weeknights. Just toss everything in and let the slow cooker work its magic.

Ingredients

Chicken thighs – 1 lb
Andouille sausage – 12 oz
Long-grain white rice – 1 ½ cups
Chicken broth – 3 cups
Diced tomatoes – 1 (14.5 oz) can
Onion – 1 medium
Green bell pepper – 1
Celery – 2 stalks
Garlic – 3 cloves
Cajun seasoning – 2 tbsp
Bay leaves – 2

Instructions

1. Dice the onion, green bell pepper, and celery into ¼-inch pieces.
2. Mince the garlic cloves finely.
3. Cut the chicken thighs into 1-inch chunks.
4. Slice the andouille sausage into ¼-inch rounds.
5. Add all chopped vegetables to the crockpot.
6. Place chicken and sausage pieces on top of the vegetables.
7. Pour in the chicken broth and diced tomatoes with their juices.
8. Sprinkle the Cajun seasoning evenly over the mixture.
9. Add the bay leaves to the crockpot.
10. Stir all ingredients until well combined.
11. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
12. After cooking time, stir in the long-grain white rice.
13. Cover and cook on HIGH for 45 minutes until rice is tender and has absorbed most liquid.
14. Remove and discard the bay leaves before serving.
15. Let the jambalaya rest for 10 minutes to allow flavors to meld. Comes out perfectly every time with rice that’s tender but not mushy, soaking up all that spicy, savory goodness from the sausage and chicken. Consider serving it with crusty bread for dipping, or spoon it over a baked potato for a hearty twist.

Healthy Brown Rice and Vegetable Jambalaya

Picture this: you’re craving something hearty and healthy, but don’t want to spend hours in the kitchen. This brown rice and vegetable jambalaya is your answer—it’s packed with flavor and comes together in one pot.

Ingredients

• Brown rice – 1 cup
• Vegetable broth – 2 cups
• Onion – 1 medium, diced
• Bell pepper – 1 large, diced
• Celery – 2 stalks, chopped
• Garlic – 3 cloves, minced
• Canned diced tomatoes – 1 (14.5 oz) can
• Olive oil – 1 tbsp
• Cajun seasoning – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, bell pepper, and celery, and cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add brown rice and Cajun seasoning, and toast for 2 minutes, stirring constantly to coat the rice.
5. Pour in vegetable broth and diced tomatoes with their juices, then add salt.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
7. Remove the lid and check if the rice is tender and liquid is absorbed; if not, cover and cook 5 more minutes.
8. Turn off the heat and let the jambalaya rest, covered, for 10 minutes to allow flavors to meld.

You’ll love the tender rice with a slight chew and the smoky, spicy kick from the seasoning. Try serving it topped with fresh parsley or a squeeze of lime for a bright finish—it’s perfect for meal prep or a cozy dinner.

Rich and Smoky Beef Jambalaya

Feeling that autumn chill in the air? You need something hearty to warm you up from the inside out. This rich and smoky beef jambalaya is just the thing to cozy up with on a crisp evening.

Ingredients

Beef chuck roast – 1.5 lbs
Vegetable oil – 2 tbsp
Yellow onion – 1 large
Green bell pepper – 1
Celery stalks – 2
Garlic cloves – 3
Long-grain white rice – 1.5 cups
Chicken broth – 3 cups
Crushed tomatoes – 1 cup
Smoked paprika – 2 tsp
Dried oregano – 1 tsp
Cayenne pepper – ¼ tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Cut the beef chuck roast into 1-inch cubes, trimming away any large pieces of fat.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Add beef cubes in a single layer, working in batches if needed to avoid crowding.
4. Sear beef for 3-4 minutes per side until deeply browned on all surfaces.
5. Remove beef from pot and set aside, leaving any drippings in the pot.
6. Dice the yellow onion, green bell pepper, and celery stalks into ½-inch pieces.
7. Add the diced vegetables to the hot pot and cook for 6-8 minutes until softened.
8. Mince garlic cloves and add to the vegetables, cooking for 1 minute until fragrant.
9. Return the seared beef and any accumulated juices to the pot.
10. Add long-grain white rice and stir to coat with the oil and vegetables.
11. Pour in chicken broth and crushed tomatoes, stirring to combine.
12. Stir in smoked paprika, dried oregano, cayenne pepper, salt, and black pepper.
13. Bring the mixture to a boil, then immediately reduce heat to low.
14. Cover the pot tightly with a lid and simmer for 25 minutes without lifting the lid.
15. After 25 minutes, remove from heat and let stand covered for 10 minutes.
16. Fluff the jambalaya with a fork before serving.

Nothing beats the tender beef chunks nestled in perfectly cooked rice that’s absorbed all those smoky spices. The rice stays separate and fluffy while the tomatoes create just enough sauciness to coat every bite. Try scooping it up with crusty bread or serving it alongside a simple green salad for a complete meal that’ll warm you right up.

Conclusion

Versatile crockpot jambalaya recipes offer endless possibilities for delicious, easy meals. We hope you find inspiration in these 34 flavorful ideas! Try your favorites, leave a comment sharing which ones you loved, and don’t forget to pin this article on Pinterest to save for your next cooking adventure. Happy slow cooking!