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Freezer to crock pot jambalaya, freezer to slow cooker meal, freezer meals, easy jambalaya recipe, freezer to slow cooker jambalaya, easy jambalaya dinner recipe

Freezer to Crock Pot Jambalaya Recipe

This freezer to crock pot jambalaya is great because 10 minutes of prep is all it takes to have a freezer meal prepped and ready to go in the freezer.
4 from 3 votes
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6 -8


  • 1 package 5.6 oz Knorr Spanish Rice *see notes to make your own Spanish rice
  • 1 bell pepper cored and chopped
  • 2 large carrots chopped
  • 1/2 large red onion chopped
  • 2 garlic cloves pressed or finely minced
  • 1 lb chicken breasts cut into chunks
  • 1 package 12 oz andouille sausage
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon garlic salt
  • 2 cans diced tomatoes
  • add 2 cups water or chicken broth when cooking
  • 1 lb frozen peeled devined raw shrimp (added 10 minutes before serving)


  • Add all ingredients (except water and frozen shrimp) to a gallon size freezer bag. Seal, removing as much air as possible. Label the bag with "Jambalaya and the date, add 2 cups water or broth and cook on low for 8 hours"
  • In a separate bag put shrimp. Seal, removing as much air as possible. Tape or attach the shrimp bag to the jambalaya bag. What I do is just put both bags together in another gallon bag.
  • When ready to enjoy, you can either remove the jambalaya/thaw in the refrigerator 24 hours ahead of time, or just take the jambalaya bag directly from the freezer, and carefully cut the bag away and put the contents into a slow cooker / crock pot.
  • Add 2 cups of water or chicken stock and cover. Turn on low and cook for 8 hours.
  • If you've thawed the jambalaya you could cook it on high for 5 hours (cooking on high is not recommended from frozen).
  • 10 minutes before serving add in the shrimp and stir. The shrimp will cook in the warm jambalaya. The shrimp is cooked through when it turns pink and is no longer opaque.
  • Serve and enjoy


  • or make your own "Spanish rice" by adding 1 cup dry rice, 1/2 teaspoon paprika, 1/4 teaspoon cumin and 1/4 teaspoon garlic salt
  • You can also make this meal fresh by just adding the ingredients (minus the shrimp) to a slow cooker and cooking on high for 5 hours or low for 8 hours, adding the shrimp 10 minutes before serving


Serving: 1bowl (2-3 big ladle fulls) | Calories: 316kcal | Carbohydrates: 19g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 167mg | Sodium: 1334mg | Fiber: 3g | Sugar: 4g