Sausage Jambalaya
Get ready to spice up your dinner with this Sausage Jambalaya made in the Crockpot! Thanks to the delicious mix of chicken, shrimp, and sausage, every bite brings a burst of Cajun flavors. This one-pot wonder is perfect if you’re in the mood for New Orleans-inspired comfort food.
Whether celebrating Mardi Gras or just wanting a taste of the Big Easy, this sausage and shrimp jambalaya will hit the spot. It’s packed with three types of protein and loads of flavor.
Why You’ll Love This Recipe
- Easy for Beginners: This recipe is super simple and made in one pot!
- Customizable: Toss in green or red bell peppers for more flavor, or stick to the basics.
- Family-Friendly: Plenty for everyone, with leftovers to spare.
- Great for Busy Days: Pop it in the slow cooker, and dinner’s ready when you are.
- Big Louisiana Flavor: Let those rich, warm aromas fill your kitchen!
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Sweet Onion: Adds essential flavor; feel free to use onion powder if you’re not a fan of the texture.
- Cajun Seasoning: A must-have for that authentic taste. Try homemade Cajun seasoning.
- Chicken Breasts: Great for using up leftovers!
- Hot Italian Sausages: Sausage is key in Cajun cooking, bringing a smoky kick.
- Diced Tomatoes and Green Chiles: Tasty and time-saving.
- Raw Shrimp: Jumbo shrimp add a nice protein boost.
- Hot Cooked Rice: Jasmine, white rice, brown rice, or basmati work great here.
How to Make Sausage Jambalaya
Follow along to learn how to make sausage jambalaya in the slow cooker.
- Step One: Combine the first six ingredients in a slow cooker. Cover and cook on low for 8 hours or high for 4 hours.
- Step Two: Stir in the shrimp. Cover and cook for 10 minutes or until shrimp are done.
- Step Three: Serve over rice.
What to Serve with It
- Cornbread
- French Bread for dipping
- Collard Greens or Swiss Chard
- Okra
Variations and Substitutions
- Choose Your Meat: Mix it up based on what your family likes!
- Adjust the Heat: Go mild or spicy—Cajun seasoning and jalapeños give you options.
- Make It Veggie: Skip the meat and add extra veggies like squash, mushrooms, or bell peppers.
- Extra Flavor: Swap the water for chicken broth for a richer taste.
Recipe Tips & Tricks
- Dutch Oven Option: You can also simmer it on the stove for about an hour.
- Prep Ahead: Get everything ready, then toss it all into the Crockpot.
- Garnish with Fresh Parsley: It adds a pop of color and flavor.
- Tomato Paste for Thickness: This adds a hint of sweetness and body.
What is the Difference Between Jambalaya and Gumbo?
Gumbo and Jambalaya are often paired together, but they are very different. Gumbo is made with a roux, which gives it a more stew-like texture, and it is filled with lots of veggies like okra, peppers, celery, and onions. Jambalaya is known for its multiple types of meat and a handful of vegetables to add dimension.
Shrimp Recipes
Try Sausage and Cabbage Soup and Italian Sausage and Vegetable Stew.
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Sausage Jambalaya
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Ingredients
- 1 large sweet onion chopped
- 1 cup water
- ½ tsp Cajun Seasoning
- 2 chicken breasts cut into 1-inch cubes
- 4 hot Italian sausages sliced
- 1 can diced tomatoes and green chiles 14.5oz/540ml can, undrained
- 1 lb medium raw shrimp peeled & deveined
- 4 cups hot cooked rice
Instructions
- Combine first six ingredients in a slow cooker. Cover and cook on low for 8 hours or high for 4 hours.
- Stir in shrimp. Cover and cook for 10 minutes or until shrimp are done.
- Serve over rice.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Can andouille sausage be used instead??
Yes, for sure!
First off. This is not a CAJUN Jambalaya. What you have made is more of a rice and gravy. Jambalaya is meat and seasoning and rice cooked together Not separately.. i am a cajun born an raised in the heart of Cajun country. This is wrong all wrong
I’ve never made Jambalaya before but looking at your recipe and picture I think I’ve got to give it a try because I love the ingredients
I’ve always wanted to try Jambalaya. This looks great! Thanks for sharing with us at Funtastic Friday!
This looks great! Sharing on Twitter. Thanks for linking up at Merry Monday!
Kim
I tried this i TN last year and it was one the best things I have eaten in a long time! I have been craving it ever since! I had the Creole version which wasn’t as spicy. Now I am FOR SURE making this! Stopping by from the SITS Sharefest.
This looks like such a hearty meal Stacie. I love the combination of meat, poultry and seafood all into one. Yum! Pinning!
I bet this is so tasty!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!