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A slow cooker filled with shrimp and sliced sausage jambalaya with rice, tomatoes, and vegetables.
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Crockpot Jambalaya with Chicken, Kielbasa & Shrimp

Crockpot jambalaya with chicken thighs, kielbasa and shrimp in a homemade creole seasoning. A saucy, dump-and-go dinner that’s naturally gluten-free.
Prep Time15 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 45 minutes
Course: Dinner
Cuisine: Cajun
Keyword: crockpot jambalaya
Servings: 12 servings
Calories: 574kcal
Author: Ansley Beutler

Equipment

1 crockpot

Ingredients

  • 1 onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 3 celery stalks diced
  • 6 garlic cloves minced
  • 1 ½ lbs chicken thighs skinless, cut into large pieces
  • 20 oz kielbasa turkey kielbasa works, cut into 1-inch pieces
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon onion powder
  • 1 teaspoon cayenne pepper optional, for some heat
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 2 cups chicken broth low-sodium
  • 28 oz crushed tomatoes
  • 2 bay leaves
  • 1 lb shrimp raw, peeled and deveined
  • 4 cups white rice cooked
US Customary - Metric

Instructions

  • Add the onion, green and red bell peppers, celery, garlic, chicken thighs and kielbasa to the crockpot.
    1 onion, 1 green bell pepper, 1 red bell pepper, 3 celery stalks, 6 garlic cloves, 1 ½ lbs chicken thighs, 20 oz kielbasa
  • Add the Worcestershire sauce, paprika, oregano, garlic powder, onion powder, cayenne, black pepper, salt, chicken broth and crushed tomatoes. Stir well, then lay the bay leaves on top.
    1 Tbsp Worcestershire sauce, 2 Tbsp paprika, 1 Tbsp dried oregano, 1 ½ tsp garlic powder, 1 ½ tsp onion powder, 1 tsp cayenne pepper, 1 tsp black pepper, 1 tsp sea salt, 2 cups chicken broth, 28 oz crushed tomatoes, 2 bay leaves
  • Cover and cook on LOW for 4 - 6 hours or HIGH for 2 - 3 hours.
  • Stir in the shrimp. Cover and cook on HIGH for 10 minutes, until the shrimp are pink and opaque.
    1 lb shrimp
  • Stir in the rice, cover, and cook on HIGH for another 10 minutes or until you reach your desired consistency.
    4 cups white rice
  • Remove the bay leaves and serve warm.

Nutrition

Calories: 574kcal | Carbohydrates: 59g | Protein: 30g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 150mg | Sodium: 953mg | Potassium: 687mg | Fiber: 3g | Sugar: 4g | Vitamin A: 660IU | Vitamin C: 31mg | Calcium: 87mg | Iron: 3mg