If you’re craving a hearty, flavorful meal that feels like a warm hug from the South, you need to try this Slow Cooker Jambalaya Recipe. It’s a brilliantly simple way to bring together the vibrant spices, tender chicken, savory sausage, and juicy shrimp into one pot of comfort. The magic happens as the slow cooker melds all those bold flavors, while the rice cooks right alongside, soaking up every bit of that rich, spicy goodness. This dish is perfect for busy days when you want a home-cooked meal without the fuss, delivering an authentic taste that feels like a festive celebration in every bite.
Ingredients You’ll Need
These ingredients are straightforward but pack a punch when combined. Each one adds a unique layer of flavor, texture, or color that makes this Slow Cooker Jambalaya Recipe truly remarkable and satisfying.
- Chicken breasts: Cut into chunks, they become wonderfully tender and soak up all the spices.
- Andouille sausage: Sliced for smoky depth and a little spicy kick typical of Creole cooking.
- Diced tomatoes: Bring acidity and a vibrant red hue that brightens the dish.
- Onion: Chopped to add a sweet, savory base flavor as it slowly cooks down.
- Red bell pepper: Finely chopped to add color and a mild sweetness.
- Celery stalks: Thinly sliced for crunch and that classic jambalaya aroma.
- Chicken broth: The cooking liquid that ties the ingredients together and flavors the rice.
- Dried thyme: Adds an earthy herbal note that lifts the overall flavor.
- Dried oregano: Contributes a warm, slightly bitter undertone essential in Cajun and Creole dishes.
- Cajun seasoning: The key spice blend for that authentic Louisiana heat and flavor.
- Cayenne pepper: Gives the recipe an extra dash of bold spice, adjustable to your heat preference.
- Tomato paste: Concentrates the tomato flavor and thickens the sauce.
- Long grain rice: Uncooked rice that cooks directly in the sauce, absorbing all the wonderful flavors.
- Raw shrimp: Added at the end for a tender seafood finish that balances the meats.
How to Make Slow Cooker Jambalaya Recipe
Step 1: Combine the Base Ingredients
Start by adding your chicken chunks, sliced andouille sausage, diced tomatoes, onion, red bell pepper, celery, chicken broth, herbs, spices, and tomato paste to the slow cooker. Give everything a good stir to blend those flavors right from the start. This step sets the foundation for a rich and aromatic jambalaya that will develop beautifully as it simmers.
Step 2: Let It Cook Low and Slow
Set your slow cooker to low and let the mixture cook for 7 to 8 hours, or choose the high setting for 3 to 4 hours if you’re short on time. This slow cooking process is crucial for tenderizing the chicken and sausage while allowing the spices and vegetables to infuse every bite with that signature jambalaya taste.
Step 3: Stir in the Rice
About an hour before your cooking time finishes, it’s time to add the uncooked long grain rice. Stir it well into the slow cooker to ensure it cooks evenly by soaking up all the seasoned broth. This trick lets the rice absorb flavors, making every grain deliciously seasoned and perfectly fluffy.
Step 4: Add the Shrimp
During the last 15 minutes of cooking, add the raw shrimp and give everything another stir. Shrimp cooks quickly and will turn tender and pink, adding a lovely seafood layer that completes the jambalaya experience. Keep the lid on to trap steam and finish the cooking perfectly.
Step 5: Serve It Up Hot and Ready
The final touch is serving this steaming pot of comfort straight from the slow cooker. The blend of tender chicken, smoky sausage, sweet and spicy veggies, plump shrimp, and perfectly cooked rice makes this meal irresistible and satisfying.
How to Serve Slow Cooker Jambalaya Recipe
Garnishes
A sprinkle of fresh chopped parsley or sliced green onions adds a pop of color and fresh flavor that brightens each bite. A few dashes of hot sauce can provide an extra spicy punch if you like it fiery. These simple garnishes elevate the dish without overwhelming its soul-satisfying character.
Side Dishes
Serve your jambalaya alongside a crisp green salad, crusty French bread, or cornbread to round out the meal. These sides complement the hearty, spicy jambalaya perfectly by offering different textures and flavors, making the meal feel balanced and complete.
Creative Ways to Present
For gatherings, serve in individual bowls with a lime wedge for added zest, or plate it over a bed of creamy grits for a Southern twist. You can also stuff the jambalaya into bell peppers and bake for a fun presentation. These ideas make the dish festive and tailor it to your guests’ preferences.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to airtight containers and refrigerate for up to 3 days. The flavors actually deepen after resting, making the leftover Slow Cooker Jambalaya Recipe just as delightful if not better the next day.
Freezing
This jambalaya freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. It’s a perfect make-ahead meal for busy days or when you want to savor a taste of Louisiana without replaying the cooking process.
Reheating
Reheat leftovers in a saucepan over medium heat, adding a splash of chicken broth or water to rehydrate the rice and keep everything moist. Stir frequently until heated through, or microwave in short bursts for a quick fix, stirring in between to heat evenly.
FAQs
Can I use a different type of sausage in this jambalaya?
Absolutely! While andouille is classic for that smoky, spicy flavor, kielbasa or smoked sausage can work well as substitutions. Just choose one with a good smoky flavor to keep the dish flavorful.
Is this Slow Cooker Jambalaya Recipe spicy?
It has a nice level of heat from the Cajun seasoning and cayenne pepper, but you can easily adjust the spice by reducing the cayenne or adding extra hot sauce at the table depending on your taste.
Can I make this recipe without the slow cooker?
Yes! You can make jambalaya on the stovetop by simmering the ingredients in a heavy pot, adding the rice partway through, and cooking until tender. The slow cooker just makes it hands-off and convenient.
What’s the best rice to use in this recipe?
Uncooked long grain rice is ideal because it stays separate and fluffy when cooked. Avoid quick-cooking or instant rice, as they may turn mushy with the slow cooking process.
Can I omit the shrimp or use frozen shrimp?
You can skip the shrimp if you prefer, or add cooked shrimp at the end just to warm through. Frozen shrimp works fine too; just thaw them before adding in the last 15 minutes to prevent overcooking.
Final Thoughts
This Slow Cooker Jambalaya Recipe is one of those dishes that turns an ordinary day into a celebration of flavor and comfort. It’s easy to prepare, full of bold spices, and perfect for feeding a crowd or meal prepping for the week. I can’t wait for you to try it, and trust me, once you do, it will quickly become a beloved go-to in your kitchen.
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Slow Cooker Jambalaya Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun
Description
This Slow Cooker Jambalaya is a flavorful and hearty dish combining tender chicken, spicy andouille sausage, shrimp, and a medley of vibrant vegetables simmered with Cajun spices and rice. Perfect for a comforting, hands-off meal that delivers authentic Creole taste with minimal effort.
Ingredients
Proteins
- 2 boneless, skinless chicken breasts, cut into chunks
- 1 pound andouille sausage links, sliced
- 1 pound raw shrimp (13–15 count)
Vegetables & Aromatics
- 1 large onion, chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, thinly sliced
Liquids & Canned Goods
- 1 (28-ounce) can diced tomatoes
- 2 cups chicken broth
- 1 tablespoon tomato paste
Spices & Seasonings
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
Grains
- 1 cup uncooked long grain rice
Instructions
- Combine ingredients in slow cooker: Add the chicken chunks, sliced andouille sausage, canned diced tomatoes, chopped onion, finely chopped red bell pepper, sliced celery, chicken broth, dried thyme, dried oregano, Cajun seasoning, cayenne pepper, and tomato paste into the slow cooker. Stir everything together to evenly distribute the ingredients and spices.
- Cook the jambalaya base: Set the slow cooker to low and cook for 7-8 hours or alternatively on high for 3-4 hours. This slow cooking process allows the flavors to meld beautifully while tenderizing the meats and vegetables.
- Add rice: One hour before the cooking time is finished, stir in the uncooked long grain rice. This timing ensures the rice cooks thoroughly without becoming mushy and absorbs the rich cooking liquid for perfect texture.
- Incorporate shrimp: Fifteen minutes before completion, add the raw shrimp to the slow cooker and stir gently. The shrimp will cook quickly in the residual heat, keeping them tender and moist.
- Serve hot: Once cooking is complete and the shrimp are pink and cooked through, serve the jambalaya hot, garnished as desired. This dish goes wonderfully with crusty bread or a simple salad.
Notes
- For spicier jambalaya, increase cayenne pepper or Cajun seasoning to taste.
- If you prefer, substitute shrimp with crab or omit seafood for a purely meat-based version.
- Long grain rice is recommended to prevent the dish from becoming too sticky.
- For a thicker jambalaya, reduce the chicken broth slightly or cook uncovered for last 30 minutes.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
