Crockpot Jambalaya

My oldest slow cooker recipe, Crockpot Jambalaya, is perfect for busy days… and busy mommies. I’m sharing my classic slow cooker jambalaya recipe today in honor of a sweet friend and mommy-to-be.

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.

With the help of Julie and Christine, we’ve put together a Virtual Baby Shower for Katie with loads of easy recipes for new parents.

Easy Recipes for New Parents

Easy Broccoli & Cheddar Soup from The Little Kitchen
Buffalo Chicken Stuffed Peppers from Cook the Story
Individual Tortilla Caprese Pizzas from a farmgirl’s dabbles
Easy Cheesy Potato Corn Chowder from A Little Claireification
Slow Cooker Jambalaya from A Spicy Perspective
Italian Style Stir Fry from Aggie’s Kitchen
Apricot Chicken from Bombshell Bling
Easy Baked Spaghetti from Chocolate & Carrots
Cuban Casserole with Whole Grain Mustard Butter Biscuits from Climbing Grier Mountain
Freezer-Friendly Quinoa Meatballs from Cooking with Books
Baby Boy Subway Art Printable from H2OBungalow
Peanut Butter Chocolate Chip Banana Cake from Inside BruCrew Life
Asparagus And Leek Quiche from Kokocooks
Roasted Lemon Parmesan Chicken with Red Potatoes from Life After Empty Nest
Yogurt Blueberry and Honey Smoothie from My Sweet Zepol
Pesto Parmesan Chicken Salad from Shaken Together
Printable Baby Whale Themed Cards and Project Life Mini Album from Simply Kelly Designs
Coconut Cookie Butter Sandwich Cookies from Simply Southern Baking
Slow Cooker Pot Roast with Garden Vegetables from Sweet Remedy
Easy Kofta Kebabs from Tasty Chomps
Crock Pot Fajitas with Chicken and Quinoa from The Dinner-Mom
Overnight Oatmeal from The Hungry Housewife
Honey-Dijon Chicken, Apple & Quinoa Wraps from The Kitchen Prep
Slow Cooker Italian Chicken Soup from The Lemon Bowl
Slow Cooker Pulled Pork Tacos from The Nifty Foodie
DIY Whale Art from While They Snooze
One Pot Mexican Chicken and Rice from Yellow Bliss Road

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
• Barbacoa
• Chimichurri Chicken Lentil Soup
• Crockpot Asian Meatballs 

Print Recipe

5 from 2 votes

Leave a Review »

Crockpot Jambalaya Recipe

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

My oldest crockpot recipe, Slow Cooker Jambalaya, is perfect for busy days...and busy moms.

Servings: 8 +

Ingredients

US Customary - Metric

• 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

Instructions

• 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.

Nutrition

Serving: 1serving, Calories: 411kcal, Carbohydrates: 45g, Protein: 33g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 256mg, Sodium: 2319mg, Potassium: 707mg, Fiber: 3g, Sugar: 4g, Vitamin A: 945IU, Vitamin C: 61.3mg, Calcium: 199mg, Iron: 4.3mg

Course: Main Course

Cuisine: American, Caribbean

Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!