Crockpot Jambalaya Recipe
You guys… I have been making this jambalaya recipe forever.
I mean FOR-E-VER.
I think it was one of the first dishes I ever learned to cook. That is, if you consider dumping ingredients in a crockpot cooking.
No matter where you stand on slow cooking, this is a marvelous jambalaya recipe. Herby, spicy, tomatoey rice speckled with chunks of ham and juicy shrimp. It is so satisfying and ridiculously easy to make, it deserves to go on the weekly/monthly menu.
Particularly, on a day when you are too busy to cook.
Slow Cooker Jambalaya Recipe
You simply dump all the ingredients (except for the shrimp and rice) in a slow cooker and let it work its magic. Then before dinner, add the shrimp and rice and let it cook while you empty the dishwasher or set the table.
In a few minutes you have plump zesty slow cooker jambalaya, with a little kick for good measure!
Easy Crockpot Jambalaya
I’m serving up my slow cooker jambalaya recipe today in honor of my sweet friend Katie from Katies Cucina.
Katie is expecting her first little baby boy next month, and I know she’ll need quick and easy recipes to prepare in between feedings and diaper changes.
Slow cooker recipes are perfect for new moms, because even though they take a little time, they are hands-off recipes.
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Slow Cooker Jambalaya from A Spicy Perspective
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Slow Cooker Pulled Pork Tacos from The Nifty Foodie
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Is Crockpot Jambalaya Gluten Free?
Yes! This recipe is gluten free.
Can You Freeze Jambalaya?
Yes, you can. However, make sure to thaw the jambalaya completely before reheating. Otherwise the rice will get mushy.
Can You Make Slow Cooker Jambalaya On The Stovetop?
Yes! You can make jambalaya in less than an hour on the stovetop.
More Favorite Slow Cooker Recipes
- Slow Cooker Beef Stroganoff
- Ropa Vieja
- Creamed Spinach
- Crockpot Taco Tater Tots
- Chimichurri Chicken Lentil Soup
- Crockpot Asian Meatballs
Crockpot Jambalaya Recipe
- 1 pound cooked ham, cut into bite-size pieces
- 1 large onion, chopped
- 1 large bell pepper, seeded and chopped (any color)
- 1 1/2 cups chopped celery
- 4 cloves garlic, minced
- 28 ounces diced tomatoes
- 5 cups chicken broth
- 2 tablespoons olive oil
- 1/4 cup chopped parsley
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoon salt
- 3/4 teaspoon ground pepper
- 1/4 - 1/2 teaspoon cayenne pepper
- 1 1/2 pounds raw shrimp
- 2 cups long grain rice
- Place all ingredients in the slow cooker, excluding the shrimp and rice. Stir well, the set the slow cooker on low for 6-7 hours, or high for 2-3 hours.
- About 45 minutes before ready to serve, stir in the shrimp and rice. Make sure the rice is completely covered. Then turn the slow cooker on high and cook another 30-40 minutes, until the rice is tender.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!