If there’s one dish guaranteed to transport you straight to the heart of Louisiana with one whiff, it’s Slow Cooker Jambalaya. The trademark mix of juicy chicken, smoky sausage, plump shrimp, and vegetables all simmered together is simply irresistible. Slow Cooker Jambalaya is rich with Creole flavor, striking colors, and pure comfort in every spoonful — and it couldn’t be easier. This recipe lets your slow cooker handle the heavy lifting so you can sit back while the magic happens. Whether you’re feeding a crowd or meal-prepping for the week, this is one recipe that always delivers a hearty, festive meal with zero stress.
Ingredients You’ll Need
The beauty of Slow Cooker Jambalaya is in its simple, familiar ingredients that come together to create something unforgettable. Every ingredient plays a starring role — from lending spice and savor to bringing vibrant color and texture. Here’s what you’ll need, with simple tips for making each element shine.
- Chicken thighs: Their rich, juicy meat holds up perfectly in a slow cooker, staying tantalizingly tender after hours of gentle cooking.
- Andouille or smoked sausage: This classic Cajun addition deepens the smoky, savory profile and adds lovely slices of bold flavor in every serving.
- Canned diced tomatoes: They form a juicy, tangy base that keeps the jambalaya moist and flavorful — don’t drain the juice!
- Long-grain white rice: The foundation of jambalaya, it soaks up the broth and seasonings while maintaining a great bite.
- Green and red bell peppers: These colorful vegetables bring sweetness and crunch, plus that iconic trinity of New Orleans cooking.
- Celery stalk: No jambalaya is complete without it, lending a subtle bite and earthiness.
- Onion: Chopped onion melts into the base, infusing each bite with mellow, aromatic backbone.
- Garlic cloves: Freshly minced garlic wakes up all the flavors and boosts the initial simmer with its unmistakable aroma.
- Chicken broth (low-sodium): Provides a savory bath for the rice while letting you control the saltiness of the finished dish.
- Dried oregano and thyme: These two dried herbs bring depth, warmth, and a fragrant aroma that’s meant for slow cooking.
- Paprika: Adds gentle smokiness and a beautiful reddish hue.
- Cayenne pepper (optional): For as much kick as you crave — adjust to your spice preference.
- Black pepper and salt: Enhance and balance all those bold flavors.
- Shrimp: Raw, peeled, and deveined so they cook perfectly at the end — delicate, sweet, and just a little bit decadent.
- Fresh parsley: Stirred in fresh at the end for brightness and a true pop of green.
- Green onions (optional): The ultimate fresh, crunchy finish for serving.
How to Make Slow Cooker Jambalaya
Step 1: Layer in Your Ingredients
Start by adding the chicken thigh chunks, sliced sausage, canned diced tomatoes (with all their juice), chopped bell peppers, celery, onion, minced garlic, uncooked rice, dried herbs and spices, plus your chicken broth into the slow cooker bowl. Take a moment to stir everything together really well — you want the rice and seasonings fully combined, so every bite is bursting with Cajun goodness. This is the easiest part — everything goes in at once!
Step 2: Set and Forget
Pop the lid on your slow cooker and choose your timing: set to LOW for 4 to 5 hours or HIGH for 2 and a half to 3 hours. During this time, the rice soaks up all the juices, the chicken becomes melt-in-your-mouth tender, and the sausage infuses every grain with smokiness. Resist the urge to peek too often — letting it steam is key!
Step 3: Add the Shrimp
About 30 minutes before dinnertime (when the rice is tender and most of the broth is absorbed), stir in your raw shrimp. Pop the lid back on and cook until the shrimp are pink and cooked through — usually around 30 minutes, but keep an eye out so they stay juicy and tender, not rubbery. If you’re using pre-cooked shrimp, add them right at the end for just 10 minutes.
Step 4: Finish and Adjust
Give everything a gentle stir, taste, and adjust seasoning if you like it spicier or need a pinch more salt. Finally, sprinkle with fresh parsley and scatter over green onions before serving. The slow cooker jambalaya should look lively, smell incredible, and be ready for hungry bowls!
How to Serve Slow Cooker Jambalaya
Garnishes
Garnishing your slow cooker jambalaya is where you bring in those last fresh, colorful touches. A shower of chopped fresh parsley and snipped green onions brings a beautiful contrast and bright flavor, balancing the rich stew. A squeeze of lemon is totally optional but adds a citrusy, Louisiana-inspired zing.
Side Dishes
You hardly need much when this jambalaya is already a complete meal, but it pairs especially well with warm crusty bread or fluffy cornbread to soak up every last bit of sauce. A crisp green salad with a tangy vinaigrette makes a perfectly light starter. For an authentic Southern supper, serve alongside braised greens or corn on the cob.
Creative Ways to Present
For something fun and a little different, try serving your slow cooker jambalaya in hollowed-out bell peppers for individual portions, or ladle it over a bed of creamy grits for a Southern spin. It also looks gorgeous in a big communal pot in the middle of the table, sprinkled with extra herbs and ready for everyone to dig in family-style.
Make Ahead and Storage
Storing Leftovers
Leftover slow cooker jambalaya keeps beautifully in the fridge. Once completely cooled, transfer it to airtight containers and refrigerate for up to four days. If you plan on making a big batch for meal prep, this dish is a weekday lifesaver — flavors deepen overnight!
Freezing
Yes, you can freeze slow cooker jambalaya for easy future dinners. Spoon cooled jambalaya into freezer-safe bags or containers, squeezing out as much air as possible, and freeze for up to three months. For best texture, hold back the shrimp and add fresh ones when you reheat if possible.
Reheating
Reheat slow cooker jambalaya on the stovetop over medium-low heat, adding a splash of chicken or vegetable broth as needed to loosen it up. If you’re reheating from frozen, let it thaw in the fridge overnight first. Gently reheat shrimp so they don’t toughen, and you’ll enjoy a bowl that’s nearly as good as day one!
FAQs
Can I use brown rice instead of white rice?
Absolutely — brown rice gives this dish a nutty flavor and added nutrition, but it does take longer to cook. Be sure to add a bit more chicken broth (about 1/2 cup) and extend the cooking time by at least an hour to ensure the rice is tender and not chewy.
What if I can’t find andouille sausage?
No worries! Any good-quality smoked sausage will do — kielbasa is a great substitute. You’ll still get wonderful smoky depth, and the texture will hold up in the slow cooker just as well.
How spicy is this slow cooker jambalaya?
The cayenne pepper gives it a nice kick, but you can completely control the heat to suit your taste. Keep it mild by reducing the cayenne, or go bold with an extra pinch. A bottle of hot sauce on the table lets everyone customize their bowl.
Can I make this dish vegetarian?
You sure can! Leave out the chicken and sausage, double up on the bell peppers, celery, and onion, and add more beans or extra veggies. Use vegetable broth instead of chicken broth, and skip the shrimp unless you enjoy plant-based seafood options.
Why add shrimp at the end?
Shrimp cooks fast and can get rubbery if overcooked, so you want to stir it in during the last 30 minutes for raw or last 10 minutes for pre-cooked shrimp. That way, it stays plump and juicy, mingling gently with the rice and sauce.
Final Thoughts
I hope you’re inspired to add this Slow Cooker Jambalaya to your kitchen repertoire. It’s bold, comforting, and almost too easy — perfect whether you’re hosting friends or craving a cozy weeknight dinner. Give it a try, make it your own, and get ready for seconds!
Print
Slow Cooker Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours (low) or 3 hours (high)
- Total Time: 5 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun
- Diet: Non-Vegetarian
Description
This Slow Cooker Jambalaya recipe is a flavorful one-pot meal featuring a mix of chicken, andouille sausage, shrimp, rice, and vegetables, all simmered together in Cajun-inspired spices. Perfect for a hearty and satisfying dinner!
Ingredients
- 450g (1 lb) boneless skinless chicken thighs, cut into chunks
- 225g (½ lb) andouille sausage or smoked sausage, sliced
- 225g (½ lb) raw shrimp, peeled and deveined
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 celery stalk, sliced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 can (400g / 14 oz) diced tomatoes, with juice
- 1 cup long-grain white rice, uncooked
- 2½ cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon salt
- Green onions
Meat and Seafood:
Produce:
Canned Goods:
Dry Goods:
Optional Garnish:
Instructions
- Add Ingredients: Place chicken, sausage, diced tomatoes, bell peppers, celery, onion, garlic, rice, chicken broth, oregano, thyme, paprika, cayenne pepper, black pepper, and salt in the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 4-5 hours or high for 2½-3 hours until rice is tender and chicken is cooked.
- Add Shrimp: About 30 minutes before serving, stir in raw shrimp, cover, and cook until pink and cooked through.
- Final Touches: Adjust seasoning if necessary. Garnish with parsley and green onions before serving.
Notes
- Use pre-cooked shrimp and add them in the final 10 minutes to prevent overcooking.
- For a smokier flavor, brown the sausage before adding it to the slow cooker.
- You can substitute brown rice, but increase cook time and broth slightly.
Nutrition
- Serving Size: 1½ cups
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
