Crockpot Gator Jambalaya

My mom grew up in Southeastern Louisiana and attended Tulane University where she met my father. I have loved Cajun food since I was in the womb. This crockpot gator jambalaya is so easy and tasty it will have you saying “Laissez les bons temps rouler!” like the locals.

Gator Jambalaya
Gator Jambalaya
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4.67 from 3 votes

Crockpot Gator Jambalaya

Delicious gator jambalaya that you can just throw in the crockpot.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: American, Cajun
Keyword: Cajun, Gator, Jambalaya
Servings: 8
Author: Sophie May



  • 2 lbs gator cut into bite size pieces
  • 2.5 C white rice
  • 1 package sausage sliced (I used jalapeño and green onion venison sausage)
  • 1 T vegetable oil or butter to brown sausage
  • 1/2 T Cajun seasoning I used The Cajun Ninja’s
  • 1 onion diced
  • 1 green bell pepper diced
  • 2 stalks of celery diced
  • 3 cloves of garlic minced
  • 3.5 C chicken broth
  • 1 T hot sauce I used Louisiana Hot Sauce*
  • 6 oz tomato paste
  • 1 can rotel 10 oz
  • 2 bay leaves
  • 1 bunch green onions chopped (for garnish)


  • Add vegetable oil (or butter) to a pan. Heat over medium-high heat.
  • Once hot, add sliced sausage and cook until browned and crispy on the edges. Remove from heat and set aside.
  • In your crockpot, add chicken broth, tomato paste and rotel. Stir until combined.
  • Add diced onions, diced bell pepper, diced celery, minced garlic, gator and sausage. Stir to combine.
  • Add Cajun seasoning, hot sauce, and bay leaves. Again, stir to combine.
  • Cook, with lid on, on high for 3 hours. This should make the gator tender and shreddable if you want smaller bits.
  • Keeping meat and all ingredients in the pot, add rice and stir to combine.
  • Cook for an additional hour on high, or until rice is fully cooked. The rice will absorb all excess liquid and create a delicious jambalaya.
  • When finished stir well and remove bay leaves. Garnish with green onions. Enjoy!


*More can be added for spice. I add mine after because my family doesn’t like it as spicy as me.


  1. 4 stars
    Good evening Sophie, we’ve made this twice so far and have tried a couple of different sausages. My question pertains to the rice, the first time, we tried brown rice, the second time we used white rice. Both times, the rice came out way undercooked. The second time, we dumped everything into a large saucepan, and finished cooking on a stove. Our crock pot was on high but didn’t seem to cook the rice. Do you have any suggestions? Thanks and keep up with the great recipes. The flavor of this dish is outstanding!

    • I cooked this again last night and the rice came out fluffy and moist, but I have only used white rice. Are you cooking everything on high in the crockpot for three hours and then another hour on high when you add the rice? And are you using all 3.5 cups of chicken broth?

  2. I was hoping to have this cooking while at work. Do you think cooking on low for 6 hours would translate well?

    • I haven’t tested it like that, but I think it should! You may need a little extra broth so it doesn’t burn, but the meat will cook perfectly.

  3. 5 stars
    Valuable info. Lucky me I found your website by accident, and I’m shocked why this accident did not happened earlier! I bookmarked it.

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