If you are craving a hearty and flavorful meal that feels like a warm hug from the South, the Slow Cooker Jambalaya Recipe is exactly what you need. This dish brings together tender chicken, spicy andouille sausage, plump shrimp, and a medley of fresh vegetables all simmered to perfection in a slow cooker. It’s an effortless way to get that authentic Cajun taste with minimal hands-on time, perfect for busy weeknights or cozy weekend dinners. You’ll love how the spices mingle with the rice, creating a mouthwatering, vibrant dish that comforts every soul at the table.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Jambalaya Recipe plays a vital role in building layers of rich flavor, colorful presentation, and satisfying textures. From the smoky sausage to the fresh veggies and perfectly seasoned broth, every component is essential to making this dish a standout.
- Chicken breasts: Using boneless, skinless chicken chunks ensures tenderness and easy eating throughout the dish.
- Andouille sausage: This spicy sausage adds authenticity and a smoky depth that makes jambalaya distinctively delicious.
- Diced tomatoes: The 28-ounce can introduces a bright, tangy base that blends beautifully with spices and broth.
- Onion: Chopped onion lends sweetness and aromatic flavor as it slowly cooks down.
- Red bell pepper: Its fine chop brings a burst of color and subtle sweetness to balance the heat.
- Celery stalks: Thinly sliced celery adds crunch and an extra layer of seasoning.
- Chicken broth: Provides the savory cooking liquid that softens the rice and marries every flavor.
- Dried thyme: Earthy and fragrant, thyme elevates the herbal notes in this hearty stew.
- Dried oregano: Adds a slightly bitter edge that complements the spices beautifully.
- Cajun seasoning: Packs that classic Louisiana kick, creating the dish’s signature bold flavor.
- Cayenne pepper: Just a hint for added warmth and spice without overpowering the other ingredients.
- Tomato paste: Concentrates the tomato flavor for a richer, more intense base.
- Long grain rice: Absorbs all those amazing flavors and gives the dish its hearty texture.
- Raw shrimp: Added near the end for juicy, tender bites that complete the jambalaya experience.
How to Make Slow Cooker Jambalaya Recipe
Step 1: Combine the base ingredients
Begin by adding the chicken, andouille sausage, diced tomatoes, onion, red bell pepper, celery, chicken broth, dried thyme, oregano, Cajun seasoning, cayenne pepper, and tomato paste directly into your slow cooker. Give everything a good stir so the flavors start mingling early. This step is crucial for layering the foundation of your jambalaya, ensuring each bite is bursting with the perfect balance of spicy, savory, and slightly sweet notes.
Step 2: Slow cook the mixture
Set your slow cooker to low and cook for 7 to 8 hours or on high for about 3 to 4 hours. This slow simmer allows the meat to become tender, the vegetables to soften perfectly, and the spices to infuse the broth with vibrant flavor. The tantalizing aromas that fill your kitchen during this step promise a meal worth the wait.
Step 3: Stir in the rice
About one hour before the cooking time concludes, carefully add the uncooked long grain rice to the slow cooker and stir it in. This timing ensures the rice cooks perfectly without becoming mushy, absorbing the spicy broth and all those chunky ingredients for a perfectly textured jambalaya.
Step 4: Add the shrimp
In the final 15 minutes of cooking, toss in the raw shrimp and give everything another stir. The shrimp will cook quickly, turning pink and tender while soaking up the rich flavors in the cooker. It’s that final pop of seafood that makes this jambalaya truly special.
Step 5: Serve hot and enjoy
Once the shrimp are fully cooked and the rice is tender, your slow cooker jambalaya is ready to be enjoyed. Give it a final stir, then ladle it into bowls for serving. The blend of textures, spices, and fresh ingredients make it an irresistible meal you’ll want to make again and again.
How to Serve Slow Cooker Jambalaya Recipe
Garnishes
Adding a few garnishes can take your Slow Cooker Jambalaya Recipe from wonderful to unforgettable. Freshly chopped parsley or green onions bring a splash of color and fresh brightness. A wedge of lemon on the side adds a wonderful tang if you want an extra layer of zest, while a dollop of hot sauce is perfect for those who like an additional kick.
Side Dishes
This jambalaya stands beautifully on its own, but if you want a little something extra, consider serving it with a crisp green salad or some garlic bread to soak up the juices. Cornbread or a simple coleslaw can also provide contrasting textures and flavors that complement the hearty, spicy stew perfectly.
Creative Ways to Present
If you’re hosting a gathering, serve the jambalaya in individual ramekins or mini cast-iron skillets for a rustic, charming presentation. You can also offer toppings like shredded cheddar, sour cream, or sliced avocado so guests can customize their bowls. For a festive flair, serve it alongside pickled okra or spicy dill pickles.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be transferred to airtight containers and refrigerated promptly. The flavors actually deepen overnight, making the next-day servings just as delicious, if not better. Store for up to 3 days to keep it fresh and safe.
Freezing
If you want to keep the Slow Cooker Jambalaya Recipe for longer, it freezes very well. Portion it into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to avoid sticking or drying out. If needed, add a splash of broth or water to restore the creamy texture. You can also reheat in the microwave, covered, stirring halfway through for even warming.
FAQs
Can I use frozen shrimp in this recipe?
Yes, you can use frozen shrimp, but be sure to thaw it thoroughly before adding it to the slow cooker in the last 15 minutes. This prevents overcooking and ensures the shrimp stays tender and juicy.
What can I substitute for andouille sausage if I can’t find it?
If andouille sausage is not available, you can use smoked sausage or kielbasa as an alternative. While not identical in flavor, these options still deliver a smoky, savory kick that complements the jambalaya beautifully.
Is it possible to make this recipe vegetarian or vegan?
Absolutely! To make a vegetarian or vegan version, omit the meats and use vegetable broth. Add hearty vegetables like mushrooms, zucchini, and chickpeas for protein and texture. Use vegan sausage if available, and spice it up with extra Cajun seasoning.
Can I add rice at the beginning instead of later?
Adding rice at the start isn’t recommended because it will become overcooked and mushy after hours of slow cooking. Adding it about one hour before the end ensures the rice cooks perfectly and absorbs all the rich flavors without losing its texture.
How spicy is this Slow Cooker Jambalaya Recipe?
The spice level is moderate and can be adjusted. The combination of Cajun seasoning and cayenne pepper gives it a nice kick without being overwhelming. Feel free to reduce or increase the cayenne pepper depending on your heat preference.
Final Thoughts
This Slow Cooker Jambalaya Recipe is a fantastic way to savor the bold, comforting flavors of Cajun cooking with almost no fuss. The joy of coming home to a house filled with the aromas of simmering spices and tender meats is unbeatable. I encourage you to give this recipe a try—it’s perfect for feeding a crowd or enjoying as satisfying leftovers. Once you do, it will surely become one of your favorite slow cooker meals to cherish and share!
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Slow Cooker Jambalaya Recipe
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
Description
This Slow Cooker Jambalaya recipe is a hearty and flavorful Louisiana-inspired dish featuring tender chicken, spicy andouille sausage, fresh vegetables, and succulent shrimp. Cooked low and slow for perfectly melded flavors, this one-pot meal is easy to prepare and perfect for a comforting family dinner.
Ingredients
Proteins
- 2 boneless, skinless chicken breasts, cut into chunks
- 1 pound andouille sausage links, sliced
- 1 pound raw shrimp (13–15 count)
Vegetables and Aromatics
- 1 large onion, chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, thinly sliced
Liquids and Canned Goods
- 1 (28-ounce) can diced tomatoes
- 2 cups chicken broth
Spices and Seasonings
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1 tablespoon tomato paste
Grains
- 1 cup uncooked long grain rice
Instructions
- Combine ingredients: Add the chicken chunks, sliced andouille sausage, diced tomatoes, chopped onion, red bell pepper, sliced celery, chicken broth, dried thyme, oregano, Cajun seasoning, cayenne pepper, and tomato paste to your slow cooker. Stir all ingredients thoroughly to combine and ensure the spices are evenly distributed.
- Cook on low or high: Set the slow cooker to cook on low for 7-8 hours or on high for 3-4 hours. This slow cooking process allows the flavors to meld together beautifully while tenderizing the chicken and sausage.
- Add rice: About one hour before the cooking time is complete, stir in the uncooked long grain rice. This timing ensures the rice cooks perfectly without becoming mushy.
- Add shrimp: In the last 15 minutes of cooking, add the raw shrimp to the slow cooker. Stir gently to combine and allow the shrimp to cook until tender and opaque.
- Serve hot: Once the shrimp is cooked through, give the jambalaya one last stir and serve it hot for a delicious and filling meal.
Notes
- Use andouille sausage for authentic Cajun flavor, but smoked sausage can substitute if unavailable.
- If using frozen shrimp, thaw thoroughly before adding to avoid excess water in the dish.
- Adjust cayenne pepper to your preferred spice level.
- For a thicker jambalaya, use less chicken broth or allow longer cooking time uncovered to evaporate excess liquid.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Prep Time: 20 minutes
- Cook Time: 3 hours 50 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun
