If you have ever craved a comforting, richly flavorful dish that brings a taste of Louisiana right to your kitchen, then this Slow Cooker Jambalaya Recipe is an absolute must-try. Packed with tender chicken, spicy andouille sausage, plump shrimp, and an irresistible blend of Cajun spices, it simmers slowly to develop layers of robust, well-balanced flavor. The beauty of this dish lies in its simplicity—just a handful of fresh and pantry staples come together in a slow cooker to create a hearty meal that’s as satisfying as it is easy. Whether you’re feeding a crowd or preparing a cozy family dinner, this Slow Cooker Jambalaya Recipe never fails to impress with its vibrant colors, steaming aromas, and soul-warming taste.
Ingredients You’ll Need
This Slow Cooker Jambalaya Recipe calls for essential ingredients that work together to deliver an authentic, deeply flavorful experience. Each component plays a crucial role in building the perfect harmony of taste, texture, and color that defines classic Cajun cooking.
- Chicken breasts: Boneless and skinless, cut into chunks for tender bites that soak up all the spices.
- Andouille sausage: Adds a smoky, spicy punch and hearty texture to the dish.
- Diced tomatoes: Bring acidity and natural sweetness to balance the spices.
- Onion: Provides a savory base flavor essential to the dish’s depth.
- Red bell pepper: Offers sweetness and vibrant color for an inviting appearance.
- Celery: Adds crunch and a subtle earthiness that complements the other vegetables.
- Chicken broth: The flavorful cooking liquid that keeps everything juicy and tender.
- Dried thyme and oregano: Classic herbs that build the aromatic foundation of the jambalaya.
- Cajun seasoning: The star spice blend that defines this dish’s bold personality.
- Cayenne pepper: Provides just the right level of heat to awaken the palate.
- Tomato paste: Concentrates the tomato flavor and adds richness.
- Uncooked long grain rice: Soaks up all the flavors while cooking to perfect fluffy tenderness.
- Raw shrimp: Added at the end for freshness and a delicate seafood sweetness.
How to Make Slow Cooker Jambalaya Recipe
Step 1: Combine Your Base Ingredients
Start by loading your slow cooker with chicken chunks, sliced andouille sausage, diced tomatoes, chopped onion, red bell pepper, and thinly sliced celery. Pour in the chicken broth and sprinkle the dried thyme, oregano, Cajun seasoning, and cayenne pepper across the top. Add the tomato paste and give everything a gentle stir to ensure the seasoning is evenly distributed. This harmonious mixture is the foundation of your Slow Cooker Jambalaya Recipe, setting the stage for a powerful burst of flavor as it simmers.
Step 2: Slow Cook for Maximum Flavor
Set your slow cooker to low for 7 to 8 hours if you have time, letting the ingredients meld slowly, becoming tender and rich with flavor. If you’re pressed for time, the high setting for 3 to 4 hours will still do a fine job. This slow cooking process is what transforms simple ingredients into a dish worthy of celebration, allowing the spices to infuse every bite and the meats to become tender and juicy.
Step 3: Stir in the Rice
About one hour before the slow cooker finishes, stir in the uncooked long grain rice. This timing is critical because it lets the rice cook perfectly in the flavorful liquid without becoming mushy. The rice acts like a sponge, soaking up the savory juices and spices that have developed, making every forkful deliciously satisfying.
Step 4: Add Shrimp Near the End
In the last 15 minutes of cooking, add the raw shrimp and stir gently. Shrimp cooks quickly and you want it tender and plump, not rubbery. This final addition ensures your Slow Cooker Jambalaya Recipe includes fresh seafood flavor that complements the heartier meats and vegetables beautifully.
Step 5: Serve Hot and Enjoy
Once the shrimp are cooked through and the rice is tender, your jambalaya is ready to serve. Give it one last stir, scoop it into warm bowls, and prepare for a comforting meal full of bold, layered flavors that your friends and family will rave about.
How to Serve Slow Cooker Jambalaya Recipe
Garnishes
Adding fresh garnishes elevates your Slow Cooker Jambalaya Recipe by introducing brightness and texture contrast. Try sprinkling chopped green onions, fresh parsley, or cilantro on top. A wedge of lemon on the side adds a zesty burst that wakes up the flavors beautifully. For a little creamy touch, a dollop of sour cream or a sprinkle of shredded cheese can be delightful.
Side Dishes
While the jambalaya packs a punch on its own, complementary sides round out the meal perfectly. A simple green salad with a tangy vinaigrette refreshes the palate. Crusty French bread or garlic bread is great for soaking up the spicy juices. For a taste of the South, consider classic coleslaw or cornbread to balance the heat and spice of the dish.
Creative Ways to Present
Want to turn your Slow Cooker Jambalaya Recipe into a party centerpiece? Serve it in hollowed-out mini bell peppers or small cast iron skillets for individual portions. Layer it over creamy polenta or mashed potatoes for a twist on the traditional serving approach. Garnishing with edible flowers or bright microgreens adds a special touch that makes the meal feel festive and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya tastes just as amazing the next day, making it an excellent make-ahead option. Transfer the cooled jambalaya to airtight containers and refrigerate for up to 3 to 4 days. Be sure to stir well before storing to distribute the flavors evenly and prevent the rice from drying out.
Freezing
If you want to keep this Slow Cooker Jambalaya Recipe for even longer, freezing works well. Portion the jambalaya into freezer-safe containers or heavy-duty zip-top bags, remove as much air as possible, and freeze for up to 3 months. Defrost overnight in the fridge before reheating for best texture and flavor retention.
Reheating
Reheat leftover jambalaya gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to bring back moisture. You can also microwave individual portions, stirring occasionally to ensure even warmth. Slow, gentle reheating preserves the tender meats and prevents the rice from becoming too dry or hard.
FAQs
Can I use pre-cooked sausage instead of raw sausage?
Yes, you can use pre-cooked sausage, but keep in mind that it will release less fat and flavor into the jambalaya during cooking. Add it later in the process or reduce additional salt to prevent the dish from becoming too salty.
Is it necessary to add the shrimp at the end?
Absolutely. Shrimp cooks very quickly and adding it too early can cause it to become rubbery and overcooked. Adding shrimp in the last 15 minutes ensures it stays tender and succulent.
Can I make this Slow Cooker Jambalaya Recipe spicy or mild?
Definitely. Adjust the cayenne pepper and Cajun seasoning according to your heat preference. Start with less if you prefer mild and add more next time as you get comfortable with the spice level.
What type of rice works best in jambalaya?
Long grain rice is preferred because it cooks up fluffy and separate rather than sticky or mushy, which complements the stew-like texture of jambalaya perfectly.
Can I substitute other types of sausage?
You can, but andouille sausage has a unique smoky and spicy flavor essential to jambalaya’s character. If unavailable, try smoked kielbasa or chorizo, but adjust seasonings as these can vary in intensity.
Final Thoughts
This Slow Cooker Jambalaya Recipe is a cozy, flavorful bowl of comfort that transforms everyday ingredients into a dish bursting with Cajun spirit. Its hands-off preparation makes it perfect for busy days, yet it still delivers big on taste and satisfaction. I can’t wait for you to try it and make it your own little taste of New Orleans magic right at home.
Print
Slow Cooker Jambalaya Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 10 minutes (on high) or 7-8 hours (on low)
- Total Time: 3 hours 30 minutes (using high) or 8 hours 20 minutes (using low)
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Creole, Cajun
Description
This Slow Cooker Jambalaya is a hearty and flavorful Creole dish featuring tender chicken, spicy andouille sausage, shrimp, and a medley of vegetables slow-cooked to perfection with Cajun spices and rice. It’s an easy, hands-off recipe that delivers the classic taste of Louisiana with minimal effort, perfect for feeding a crowd or meal prepping.
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 & Base
- 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: Add the chicken, sausage, diced tomatoes, chopped onion, red bell pepper, celery, chicken broth, dried thyme, oregano, Cajun seasoning, cayenne pepper, and tomato paste into the slow cooker. Stir thoroughly to combine all ingredients evenly.
- Cook on slow: Cover and cook on low heat for 7-8 hours or on high for 3-4 hours to allow the flavors to meld and the meats to become tender.
- Add rice: About one hour before the cooking time is complete, stir in the uncooked long grain rice. This allows the rice to cook perfectly without becoming mushy.
- Add shrimp: In the last 15 minutes of cooking, add the raw shrimp and stir to combine. This ensures the shrimp cooks through but remains tender.
- Serve hot: Once the cooking is done, give the jambalaya one last stir and serve hot straight from the slow cooker for a satisfying, flavorful meal.
Notes
- If you prefer a spicier dish, increase the cayenne pepper or Cajun seasoning to taste.
- Make sure to add the rice later in the cooking process to prevent overcooking and mushiness.
- Shrimp cooks quickly—adding it near the end keeps it from becoming rubbery.
- Adjust seasoning before serving, adding salt or extra Cajun seasoning as desired.
- You can substitute andouille sausage with smoked sausage if needed.
