Some days call for bold, cozy flavors with almost no effort at all. This Dump and Go Crockpot Jambalaya is exactly that kind of dinner. It is hearty, warming, and filled with classic Louisiana-inspired flavors that feel like a hug in a bowl.
This dump and go crockpot jambalaya recipe is one I reach for when the day feels full but I still want something homemade and satisfying. Everything goes straight into the slow cooker, and a few hours later you are greeted with tender rice, smoky sausage, juicy chicken, and shrimp that soak up every bit of that savory broth. Ready to make dinner easy and comforting? Let's dive in.
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Why You'll Love This Recipe
- True dump and go crockpot recipe with almost no prep
- Perfect for busy weeknights or meal prep days
- Hearty, filling, and family-friendly
- Bold, zesty flavors in one simple pot
- Great for leftovers and easy reheating
Ingredients
- 1 lb smoked sausage, sliced
- 1 lb shrimp, peeled
- 1 bell pepper, chopped
- 1 onion, chopped
- 4 cups chicken broth
- 2 cups rice
- 1 can diced tomatoes
Ingredient Notes and Substitutions
Smoked sausage adds that deep, savory flavor that makes jambalaya so comforting. Andouille sausage is a classic choice, but any smoked sausage you love works well here.
Shrimp cooks quickly and stays tender in the slow cooker when added at the right time. Peeled shrimp saves prep and makes this recipe truly dump and go.
Bell pepper and onion form the flavor base. You can use any color bell pepper you have on hand.
Long-grain white rice works best for slow cooking. It absorbs the broth and turns fluffy without getting mushy.
Instructions
- Place the sliced sausage, shrimp, chopped bell pepper, chopped onion, rice, chicken broth, and diced tomatoes directly into the crockpot.
- Stir everything together gently so the rice is evenly distributed and fully submerged in the liquid.
- Cover and cook on low for 6 to 8 hours, until the rice is tender and the flavors have come together beautifully.
Pro Tips for Success
- Give everything a good stir at the start so the rice cooks evenly.
- If your slow cooker runs hot, check around the 6-hour mark.
- For firmer shrimp, you can stir them in during the last hour instead.
- Let the jambalaya rest for a few minutes before serving so it thickens slightly.
Storage and Reheating
Store leftover crockpot jambalaya in an airtight container in the fridge for up to 3 days.
Reheat gently in the microwave or on the stovetop with a splash of broth to loosen it up.
Make Ahead and Freezing
This recipe is great for make-ahead meals. Prepare everything the night before, store it in the fridge, then dump it into the crockpot in the morning.
For freezing, let the jambalaya cool completely and freeze in individual portions for up to 2 months. Thaw overnight before reheating.
Tips and Variations
- Add cayenne or hot sauce if you like extra heat.
- Swap shrimp for chicken if preferred, adjusting cook time as needed.
- Use brown rice with extra broth and longer cooking time.
- Stir in fresh parsley before serving for a pop of color and freshness.
- Serve with crusty bread or cornbread on the side.
FAQs
Yes, you can skip the shrimp or replace it with extra sausage or chicken.
As long as you use long-grain white rice and enough liquid, it cooks up tender and fluffy.
Low heat works best for even cooking, but high for 3 to 4 hours can work if needed.
📖 Recipe
Dump and Go Crockpot Jambalaya
Description
When you're craving bold, zesty flavors with minimal effort, this Dump and Go Crockpot Jambalaya is the perfect choice. Packed with sausage, shrimp, rice, and veggies, it's a one-pot wonder that brings all the flavors of a classic jambalaya without the fuss. Just toss everything into the crockpot, and let it cook while you go about your day.
Ingredients
- 1 lb smoked sausage, sliced
- 1 lb shrimp, peeled
- 1 bell pepper, chopped
- 1 onion, chopped
- 4 cups chicken broth
- 2 cups uncooked rice
- 1 (14.5 oz) can diced tomatoes, undrained
Instructions
- Place all ingredients in the crockpot.
- Stir to combine.
- Cover and cook on LOW for 6-8 hours, or until rice is tender.
- Stir before serving. Serve warm.
Notes
For a spicier jambalaya, add Cajun seasoning or hot sauce. Brown the sausage before adding for deeper flavor. Great served with cornbread or green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg
Serving Suggestions
This dump and go crockpot jambalaya is perfect on its own, but I love serving it with a simple green salad or warm bread to soak up the flavorful broth. It is also great for casual gatherings or easy lunches the next day.
Nutrition and Notes
This recipe serves six generous portions and is a complete meal with protein, rice, and vegetables all in one bowl.
I have tested this recipe several times to get the rice just right, and it is one of those slow cooker meals that never lasts long in our house.
Reader Reviews
Readers love how simple this recipe is and how bold the flavor turns out with so little effort. Many mention it has become a regular rotation meal for busy weeks.
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