This crockpot jambalaya is the dump-it-and-walk-away version of a Louisiana classic. Chicken thighs, kielbasa, the holy trinity and a creole seasoning simmer low and slow in crushed tomatoes all afternoon. The raw shrimp and rice go in for the last 30 minutes. It comes out saucy, cozy and full of flavor, and it’s naturally gluten-free and dairy-free. That means one pot, no babysitting, and dinner is ready when you walk in the door.

A slow cooker filled with shrimp and sliced sausage jambalaya with rice, tomatoes, and vegetables.

A warm hug in a bowl

This one tastes like a warm hug! It’s what I want on the nights we’re bouncing between school and after-school activities, when I don’t want to walk in at 6:30 with nothing ready. I start it in the afternoon, and dinner is basically done.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

I'm about halfway through my Crock-tober series and this one is one of my favorites! I'm imagining myself with a warm bowl of this on a brisk Saturday afternoon watching football - pure bliss!

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

This is part of Crock-tober, my 31 days of crockpot dinners! If you like rice cooked right in the slow cooker, you should make my crockpot honey garlic chicken and rice next. For a cozy bowl on a cold night, try my crockpot chicken tortilla soup.

Ingredients & Notes

Chicken thighs - Cut them into large pieces so they stay tender over a long time instead of shredding.
Kielbasa - I use kielbasa over andouille because I just like it better. Turkey kielbasa from Whole Foods is my go-to. Feel free to use andouille if you prefer!
Shrimp - Use raw, peeled and deveined shrimp. They go in at the very end.
The trinity plus garlic - That’s onion, green and red bell pepper, celery and a lot of garlic.
Seasoning - We use seven pantry spices, including 1 teaspoon of cayenne for warmth.
Crushed tomatoes and chicken broth - Together these make the saucy base.
Cooked white rice - Add 4 cups of already-cooked rice. You can use dry rice but it will take longer.

How to Make Crockpot Jambalaya

A slow cooker filled with a stew of sliced sausage, chopped vegetables, and tomato sauce, topped with two bay leaves. — **Step 1** : Cook the chicken & kielbasa with the seasonings, broth, and tomatoes.

Tomato-based stew with sliced sausage and two bay leaves cooking in a slow cooker. — **Step 2** : Add the raw shrimp and rice and cook for a few minutes.

Tips

Shrimp go in last. They only need 20 - 30 minutes on HIGH. Any longer and they turn rubbery.
Saucy jambalaya! This isn’t a dry, scoopable jambalaya. The rice soaks up some of the sauce, but it stays saucy, and that’s how it should be.
For kids, cut the shrimp and kielbasa into smaller bites before serving.
Make it ahead. It freezes well, so double the batch and save one for a busy week.

How to Store Leftovers

Allow the jambalaya to cool and then store in an airtight container or bag. Store it in the fridge for 5 days or freeze for up to 3 months. Warm up in a pot on the stove with a splash of broth or water to help loosen up the sauce.

Check out these recipes for more easy dinners

PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!

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