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My take on Jambalaya is perfect for those busy weeknights when you want something healthy, and comforting, but you don’t want the work. This Healthy Crock Pot Jambalaya recipe couldn’t be easier.

There’s something comforting about Cajun style cooking. The flavorful cajun seasonings are my favorite. Sadly, it’s usually time consuming, and not particularly healthy, until now. 

images of jambalaya in bowls with text for Pinterest

Where’s the recipe?

I have readers from all levels of comfort and experience in the kitchen and I receive a lot of questions about recipes. To better serve all of my readers, I’ve made a commitment to put a ton of helpful information in all of my recipes.

If you’d like to skip over the information about how to prepare this dish, cooking tips, and special diet information, please simply scroll to the bottom of the page, where you will find this easy to print healthy Crockpot Jambalaya Recipe.

What ingredients are in this Louisiana-inspired Jambalaya?

I love learning about food, and I’m sharing some fun facts about the ingredients in this easy crockpot Jambalaya below. To learn more about the food you eat, head over to my YouTube channel.

  • Onion: To save time I love to grab pre-chopped onions from the freezer section.
  • Celery: Did you know celery is a member of the carrot family? The plant and its seeds provide an abundant source of vitamins, minerals, and antioxidants.
  • Garlic: You can also purchase garlic minced and in water to save time. If you prefer to buy the bulb, use a hand grater to reduce your chopping time.
  • Chicken: I always keep boneless, skinless chicken breasts in my freezer. It’s a versatile protein, with very little fat.
  • Poultry Sausage: For this Jambalaya recipe I prefer an andouille chicken sausage. I really love the simple ingredients in the Open Nature brand.
  • Diced tomatoes: Canned diced tomatoes are a staple in every pantry, be sure to opt for the low-sodium variety.
  • Thyme: A relative of oregano, thyme has a gentle flavor that blends well with almost everything.
  • Oregano: Oregano is a versatile herb spawning from the mint family and is popular in Italian, Mexican, and Mediterranean cooking.
  • Red pepper: If you prefer more spice you can add even more red pepper. I love the heat it brings.
  • Tabasco sauce: Any hot sauce will do, add more if you like it hot.
  • Shrimp: If you can’t find raw, peeled, tail off shrimp in your freezer section head over to your grocer’s butcher counter. Often times they will have them there.
  • Basil: Basil adds a bright finish to this recipe. I love to use dried while cooking, and stir in some fresh when I add my shrimp.
  • Quinoa: I love using quinoa for the extra protein it provides, but if you’re a jambalaya purist cooked brown rice works perfectly. You’ll cook the rice separately, same with the quinoa.
  • Green onion: Green onions are completely optional in this recipe, but give a nice bite at the end that I really enjoy.
ingredients for jambalaya on white wood counter

Recipe Tips

  • This is a great meal prep recipe. Just portion out in single serving containers and freeze or refrigerate until ready to eat. Microwave thawed Jambalaya for 1:30-2 minutes.
  • A small hand grater works wonderfully to “mince” cloves of garlic.
  • I don’t add much, if any, salt to my recipes because everyone has different tastes, dietary restrictions, and preferences. Add salt and black pepper to taste before cooking.

Easy Slow Cooker Jambalaya Instructions:

Click here if you’re looking for an Instant Pot Jambalaya recipe.

Time needed: 7 hours and 15 minutes.

This recipe is about 2 1/4 cups per serving.

  1. Prepare your vegetables

    Chop your onions, celery, and garlic.

  2. Prepare the chicken and sausage

    Cut chicken breasts into one-inch squares and slice your sausage into half inch-thick slices.

  3. Combine

    Add onions, celery garlic, chicken, sausage, diced tomatoes, thyme, oregano, crushed red pepper, and Tabasco sauce to your crockpot, and stir well.

  4. Slow Cook

    Cook on low for 6-7 hours, or until chicken is cooked to an internal temperature of 165°F.

  5. Add shrimp

    Stir in shrimp, basil, and cooked quinoa.  Cover, and cook on high for an additional 30 minutes.

  6. Garnish and serve (or portion individual servings for meal prep)

    Stir well, and serve topped with freshly chopped green onions.

white bowl of jambalaya with quinoa

Healthy Eating Plans

This Crock Pot Jambalaya is a delicious and healthy alternative to traditional Jambalaya. It fits perfectly into several healthy eating plans.

  • Weight Watchers Jambalaya Points:
    • Blue Plan Points: 6 Blue Plan Points
    • Purple Plan Points: 3 Purple Plan Points
    • Green Plan Points8 Green Plan Points
    • More Weight Watchers Recipes
  • 21 Day Fix: For the entire recipe of this 21 Day Fix Jambalaya you have 12 Red Containers, 6 Yellow Containers, 6 Green Containers, and 6 Teaspoons. I give you this information in case you choose to change an ingredient–it will help you recalculate the container counts.
    • Per Serving: 2 Red Containers, 1 Yellow Container, 1 Green Container, and 1 teaspoon.
    • More 21 Day Fix Recipes
  • 2B Mindset: This would be a great 2B lunch with additional vegetables as a side.

Want more healthy dinner recipes that have crockpot instructions?

Jambalaya is one of those dishes that is packed full of multiple flavors and textures. It's a great dish and this version makes it even easier! Check out this simple and easy recipe for Crockpot jambalaya.
4.29 from 7 ratings
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Crockpot Jambalaya Recipe

Created by: Becca Ludlum
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 6
This easy Crockpot Jambalaya recipe is full of flavor! Crock Pot Jambalaya is a healthy crockpot dinner recipe. This recipe uses quinoa instead of rice, poultry sausage, and has less fat and calories than traditional Jambalaya.

Equipment

  • Crockpot
  • Kitchen Knife
  • Strainer

Ingredients 

  • cups onion chopped
  • cups celery chopped
  • 4 cloves garlic minced
  • 1 lb chicken breast
  • 1 lb chicken sausage Low sodium
  • 30 oz diced tomatoes
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp red pepper crushed
  • 1 tsp tabasco sauce
  • 1 lb shrimp
  • 1 tsp basil
  • 3 cups quinoa

Optional topping: diced green onions

    Instructions

    • Chop your onions, celery, and garlic.
    • Cut chicken breasts into one-inch squares and slice your sausage into half inch-thick slices.
    • Add onions, celery garlic, chicken, sausage, diced tomatoes, thyme, oregano, crushed red pepper, and Tabasco sauce to your crockpot, and stir well.
    • Cook on low for 6-7 hours, or until chicken is cooked to an internal temperature of 165°F.
    • Stir in shrimp, basil, and cooked quinoa.  Cover, and cook on high for an additional 30 minutes. 
    • Stir well, and serve topped with freshly chopped green onions.

    Notes

    Healthy Eating Plans
    • Weight Watchers:
      • Blue Plan Points – For every 2 ¼ cup serving or 1/6 of the pot is 6 Blue Plan Points
      • Purple Plan Points – For every 2 ¼ cup serving or 1/6 of the pot is 3 Purple Plan Points
      • Green Plan Points – For every 2 ¼ cup serving or 1/6 of the pot is 8 Green Plan Points
    • 21 Day Fix: For the entire recipe of 21 Day Fix Jambalaya you have 12 Red Containers, 6 Yellow Containers, 6 Green Containers, and 6 Teaspoons.
      • Per 2 ¼ cup serving: 2 Red Containers, 1 Yellow Container, 1 Green Container, and 1 teaspoon.
    • 2B Mindset– This would be a great 2B lunch with additional vegetables as a side.
    Recipe Tips
    • This recipe is great for meal prep, just freeze in individual serving containers and reheat when ready to eat. 
    • Buy frozen chopped onions to save time.
    • A small hand grater works wonderfully to “mince” cloves of garlic.
    • Add salt and black pepper to your tastes before pressure cooking.
     

    Nutrition

    Calories: 490kcal | Carbohydrates: 33g | Protein: 49g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 292mg | Sodium: 1189mg | Potassium: 784mg | Fiber: 5g | Sugar: 7g | Vitamin A: 668IU | Vitamin C: 24mg | Calcium: 206mg | Iron: 6mg

    Make This Recipe?

    Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

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    Did you love this recipe?

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    4 Comments

    1. Anonymous says:

      What is the serving size?

      1. It’s most accurate to divide your entire recipe by 6, but it should be about 1 1/2 cups. :)

    2. Do you use raw or cooked shrimp? They look pretty pink in the picture so I am guessing cooked, but wanted to verify. Thanks!

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