Get ready to bring the flavors of Louisiana straight to your kitchen with this Slow Cooker Jambalaya Recipe! It’s a soul-warming, one-pot wonder packed with tender chicken, zesty Andouille sausage, juicy shrimp, and a rainbow of veggies, all simmered in a perfectly spiced, tomato-rich broth. Whether you’re feeding a hungry family or hosting a casual get-together, this dish is sure to impress with its bold flavors and effortless preparation. The best part? The slow cooker does most of the work, making it easy to enjoy authentic jambalaya any night of the week.
Ingredients You’ll Need
With just a handful of approachable ingredients, you’ll build layer upon layer of Cajun flavor. Each element in this Slow Cooker Jambalaya Recipe serves a purpose—adding depth, color, and heartiness for a true taste of the bayou.
- Chicken thighs: Juicy and flavorful, these stay tender after hours of slow cooking.
- Andouille sausage: A smoky, spicy sausage that infuses the dish with classic Cajun flair.
- Shrimp: Tossed in at the end for a pop of sweetness and delicate texture.
- Green bell pepper: Adds a vegetal crunch and bright color.
- Red bell pepper: Slightly sweeter than green, it brings vibrancy to every bite.
- Onion: Essential for savory depth and aromatic richness.
- Celery: A traditional jambalaya staple that adds subtle flavor and texture.
- Garlic: Mellowed by slow cooking, it ties all the flavors together.
- Diced tomatoes with juice: The base of your sauce, making it saucy and tangy.
- Tomato paste: Cooks down for extra richness and body in the broth.
- Low-sodium chicken broth: Forms the liquid foundation, letting other flavors shine.
- Long grain white rice: Absorbs all the goodness and keeps the texture perfect.
- Cajun seasoning: The flavor backbone—choose your favorite blend for authentic taste.
- Dried thyme: Lends earthy, herby notes that round out the spices.
- Dried oregano: Adds a subtle Mediterranean kick for complexity.
- Cayenne pepper (optional): Crank up the heat if you love it spicy!
- Bay leaf: Infuses the pot with a subtle, savory aroma—just don’t forget to remove it before serving.
- Salt and pepper: Essential for balancing all the flavors.
- Olive oil: Used for browning proteins, adding a hint of richness.
- Chopped parsley and green onions (optional): For a fresh, colorful finishing touch.
How to Make Slow Cooker Jambalaya Recipe
Step 1: Brown the Chicken and Sausage
Start by heating olive oil in a skillet over medium heat. Brown the chicken thighs until they have a bit of color—this step locks in their juiciness and adds irresistible flavor. Transfer the chicken to your slow cooker, then give the sausage slices a quick browning in the same pan. Let the sausage sizzle until just golden and fragrant, then add it right on top of the chicken. This little bit of extra effort goes a long way for depth of flavor!
Step 2: Add the Vegetables and Aromatics
No jambalaya is complete without the “holy trinity” of Cajun cooking: bell peppers, onion, and celery! Toss all your chopped veggies and the minced garlic into the slow cooker. These will soften as they cook, releasing their natural sweetness and building a flavorful base for the dish.
Step 3: Build the Sauce
Pour in the diced tomatoes (with their juices), tomato paste, and chicken broth. This trio creates a luscious, tangy sauce for the rice and proteins to soak up. Stir everything together to combine, making sure the tomato paste is evenly distributed.
Step 4: Season and Add Rice
Next, sprinkle in the Cajun seasoning, dried thyme, oregano, cayenne pepper (if using), bay leaf, salt, and pepper. Give it all a good stir, then add the rinsed long grain rice. Stir once more to ensure everything is evenly mixed and the rice is well distributed—it’s about to soak up all those wonderful flavors!
Step 5: Slow Cook to Perfection
Cover and cook your Slow Cooker Jambalaya Recipe on low for 4 to 5 hours or on high for 2 to 3 hours. You’ll know it’s done when the rice is tender and most of the liquid is absorbed, but still moist and hearty. If you’re nearby, give it a gentle stir halfway through to make sure nothing is sticking to the sides.
Step 6: Add the Shrimp
About 30 minutes before serving, gently fold in the raw shrimp. Pop the lid back on and let the shrimp cook until they turn pink and are just cooked through. This keeps them perfectly plump and tender—no rubbery seafood here!
Step 7: Finish and Serve
Once everything is cooked, remove the bay leaf and give the jambalaya a quick taste for seasoning. If you want, pile on some chopped parsley and green onions for a burst of freshness and color before serving. Now, get ready to dig into a bowl of pure comfort!
How to Serve Slow Cooker Jambalaya Recipe
Garnishes
A sprinkle of chopped fresh parsley and green onions is the classic way to top your Slow Cooker Jambalaya Recipe. These garnishes bring a touch of brightness and a pop of color that make every serving feel special. If you love a little extra heat, a dash of hot sauce or a few sliced jalapeños wouldn’t be out of place either!
Side Dishes
Jambalaya is a meal in itself, but if you’re looking to round out your table, consider serving it with a side of warm crusty bread or fluffy cornbread to soak up every last bit of sauce. For a lighter touch, a crisp green salad with a tangy vinaigrette balances the richness of the dish. Even a side of sautéed greens or roasted okra can add a Southern flair.
Creative Ways to Present
Make it a party! Serve your Slow Cooker Jambalaya Recipe family-style in a big, colorful pot in the center of the table, or spoon it into individual bowls for a cozier, more personal feel. For a fun twist, try ladling it into hollowed-out bell peppers or even small bread bowls for a memorable presentation that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Jambalaya Recipe tastes even better the next day, as the flavors have more time to mingle. Let the jambalaya cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days—just be sure to keep it chilled and covered to preserve freshness.
Freezing
Jambalaya freezes beautifully, especially if you want to get a jump on meal prep. For best results, freeze portions without the shrimp, then add fresh shrimp when reheating. Spoon cooled jambalaya into freezer-safe containers or zip-top bags, leaving a little space for expansion. It will keep well for up to 2 months.
Reheating
To reheat, simply warm the jambalaya gently on the stovetop over low heat, or microwave smaller portions in a covered dish. If it seems a bit dry, add a splash of chicken broth to loosen it up. For frozen jambalaya, thaw overnight in the fridge before reheating. If you’re adding fresh shrimp, stir them in during the last few minutes until just cooked through.
FAQs
Can I use chicken breast instead of thighs in this Slow Cooker Jambalaya Recipe?
Absolutely! Chicken breast is a leaner alternative and works well in this recipe. Just keep in mind it may be a bit less juicy than thighs, so try not to overcook it for the best texture.
What can I substitute for Andouille sausage?
If you can’t find Andouille, you can use smoked sausage, kielbasa, or even chorizo for a different twist. Each option brings its own unique flavor, so choose what you love or have on hand.
Can I make this Slow Cooker Jambalaya Recipe without shrimp?
Of course! You can leave out the shrimp entirely or swap in extra chicken or sausage. The beauty of jambalaya is how flexible it is, so feel free to customize based on your preferences or dietary needs.
How spicy is this dish, and how can I adjust the heat?
The level of spice in your Slow Cooker Jambalaya Recipe is totally up to you. The included cayenne pepper is optional, so add more or less based on your taste. A splash of hot sauce at the table is always a good idea for spice lovers!
Does the rice get mushy in the slow cooker?
Not if you follow the timing in the recipe! Long grain rice is sturdy enough to hold up, but be careful not to overcook. If you like, you can add the rice halfway through the cooking time for a firmer texture.
Final Thoughts
If you’re craving a dish that’s hearty, flavorful, and incredibly easy to make, this Slow Cooker Jambalaya Recipe is about to become your new go-to. It’s a true crowd-pleaser that’s perfect for busy weeknights or laid-back weekends. Give it a try, and don’t be surprised when everyone asks for seconds!
Print
Slow Cooker Jambalaya Recipe
- Total Time: 5 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Jambalaya Recipe is a flavorful and hearty Cajun dish featuring tender chicken, spicy Andouille sausage, succulent shrimp, and aromatic vegetables all simmered with rice in a slow cooker. Perfect for an easy weeknight meal, this jambalaya delivers authentic Southern taste with minimal effort, combining a medley of spices and ingredients for a comforting, one-pot dinner.
Ingredients
Meat and Seafood
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 12 ounces Andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
Vegetables
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
Pantry Items
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 (6-ounce) can tomato paste
- 3 cups low-sodium chicken broth
- 1 1/2 cups long grain white rice, rinsed
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Garnish (Optional)
- Chopped parsley
- Green onions
Instructions
- Sauté the Chicken: Heat olive oil in a skillet over medium heat and sauté the chicken thighs until they are lightly browned on all sides. This step seals in the flavor and gives the meat a nice texture. Once browned, transfer the chicken pieces to the slow cooker.
- Brown the Sausage: In the same skillet, add the sliced Andouille sausage and cook until lightly browned. This enhances its smoky flavor. Transfer the browned sausage to the slow cooker with the chicken.
- Add Vegetables and Aromatics: Add diced green and red bell peppers, chopped onion, celery, and minced garlic directly into the slow cooker. These ingredients build the aromatic base of the jambalaya.
- Combine Remaining Ingredients: Stir in the diced tomatoes with juice, tomato paste, low-sodium chicken broth, rinsed rice, Cajun seasoning, dried thyme, dried oregano, cayenne pepper (if using), bay leaf, salt, and pepper. Mix everything well to evenly distribute the spices and liquids.
- Cook in Slow Cooker: Cover and cook the jambalaya on low for 4 to 5 hours or on high for 2 to 3 hours. The rice should become tender and absorb most of the liquid, melding all flavors together beautifully.
- Add the Shrimp: About 30 minutes before serving, stir in the raw shrimp to the slow cooker. Cover and continue cooking until the shrimp turn pink and are cooked through. This prevents overcooking and keeps shrimp tender.
- Finish and Garnish: Remove the bay leaf from the jambalaya before serving. Optionally, garnish with chopped parsley and green onions for a fresh, vibrant finish. Serve hot and enjoy.
Notes
- For a spicier jambalaya, increase the cayenne pepper or add hot sauce to taste.
- You can substitute chicken thighs with chicken breast or use turkey sausage for a lighter version.
- Avoid overcooking once shrimp is added to prevent it from becoming rubbery.
- Rinsing the rice before adding helps reduce excess starch and prevents clumping.
- Adjust seasoning to your preference, especially salt and Cajun seasoning levels.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5g
- Sodium: 960mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 180mg
