This easy jambalaya recipe with sausage is savoury, hearty, and has a little bit of a kick. If you like strong flavour, spice, and comforting meals, then you will love this jambalaya recipe!
This full-of-flavour, easy crock pot jambalaya recipe is packed with a variety of peppers, jalapeños, onion, garlic, cajun spices, chicken, shrimp, and sausage!
Reasons you'll love this recipe
- EASY: This easy jambalaya recipe with sausage is all made in a crock pot! All you have to do is prep the veggies and meat, throw it in the crock pot and come back when it's done!
- HEARTY & COMFORTING: This jambalaya recipe with sausage is such a hearty and comforting meal for lunch or dinner, especially on a cold or rainy day, and definitely during the winter!
- FLAVOURS & SPICE: This jambalaya recipe with sausage is full of flavour and has the perfect amount of heat (which can be altered as desired). This recipe will make your taste buds SO happy!
- ONION: Onions add so much flavour to savoury dishes! 1 diced yellow onion is perfect for this recipe.
- GARLIC: Garlic is also a huge flavour agent and will do magical things to all your dishes. 2 minced garlic cloves will give just the right amount of garlic for this recipe.
- BELL PEPPERS: Bell peppers not only add beautiful colours to cooking but also have a variety of flavours. Green peppers are more bitter, while red, yellow, and orange have a sweeter flavour profile. For this recipe, add 1 of each!
- JALAPEÑOS: Bitter like green bell pepper, but with some spice! While Jalapeños are one of the milder of the “hot” peppers, they do have a kick to them! For a milder Jambalaya, use 1 diced jalapeño, for a medium-hot Jambalaya, use 2 diced jalapeños.
- SAUSAGE: Traditionally, Jambalaya is made with andouille sausage, but any smoked sausage will work fine. Alternatives that taste great are chorizo and kielbasa. Use ½ a pound of sliced smoked sausage for this recipe.
- SHRIMP: The shrimp really adds so much flavour to this recipe. Use ½ a pound of uncooked and peeled shrimp.
- CHICKEN: Chicken because its a staple for basically every lunch or dinner meal. Use 1 skinless and boneless chicken breast cut into bite-size pieces for this recipe.
- CHICKEN BROTH: For a savoury and salty, flavourful addition. Use 2.5 cups.
- CANNED TOMATOES: Use crushed canned tomatoes for that beautiful red colour you see with Jambalaya recipes and for the right consistency. Diced tomatoes will be too watery, so try to avoid that! Use 1 28-30 oz can.
- RICE: Rice is where all that heartiness and fullness comes from in this comforting meal. This recipe uses basmati rice. Avoid using minute rice with this recipe, as it will turn to mush. Rinse and strain your rice and use 1.5 cups.
- SPICES: Jambalaya traditionally uses cajun seasonings. Use 3 tablespoons of cajun spice. If you don’t have spice, try making your own! GIMME SOME OVEN has an amazing DIY recipe!
- SALT & PEPPER: To enhance all of these delicious ingredient flavours. Use ¼ teaspoon of cracked pepper and ½ a teaspoon of salt.
- CROCK POT: For cooking the easy jambalaya recipe with sausage recipe! Throw all your ingredients right in here until its ready to eat.
- KNIFE: A knife is needed for chopping, slicing, or dicing the vegetables and meats in this recipe.
- CUTTING BOARD: A cutting board is recommended to use while using the Knife. Nobody wants to ruin their counters!
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
- Add all the ingredients to a crockpot except for the rice and optional ingredients.
- Cook covered in the crockpot on low for 3-4 hours.
- Stir in rice, and cook on high for 1 hour, then reduce to low for 1 more hour.
- Serve topped with fresh parsley or cilantro (optional).
- Make the rice separately. Since this recipe requires a little bit of attention every couple of hours (i.e. adding in the rice and switching temperatures for the rice), feel free to cook everything except for the rice on low for 4-6 hours and cook the rice separately. This might be an easier option for people who are hoping to come home from school or work to a ready-to-eat crock pot meal. If you are cooking the rice on the side, please use any rice and follow the package instructions (i.e. minute rice, white rice, whole wheat rice, etc.)
- Keep or remove the jalapeño seeds. If you’re here for the heat, keep those seeds in! But if you’re only here for the flavour and not so much for the heat, then definitely remove the seeds by scooping them out with a spoon.
This will happen if the rice is overcooked. Also, this recipe is made with basmati rice, and since every rice cooks slightly differently, it can become mushy if you use another type due to liquid, rice, and timing requirements. You especially want to avoid minute rice because this recipe cooks the rice for up to 2 hours.
No, it shouldn’t. You want the rice to be fluffy and light and without a crunch. You also don’t want it to be sticky, so rinse your rice before adding it to the crock pot.
This is likely because there is not enough liquid for the rice to soak up.
If the rice is too hard, try adding ¼ - ½ cup of water or broth to the crock pot, mix, and allow the rice to absorb the additional liquid.
Allow the dish to completely cool at room temperature, transfer to an airtight container, and store in the refrigerator for up to 5 days.