Slow Cooker Jambalaya Recipe
Slow Cooker Jambalaya is the kind of dish that makes any day feel like a celebration in Louisiana. It’s a perfect marriage of hearty chicken, smoky sausage, juicy shrimp, and tender vegetables, all stewed together with just the right balance of Cajun spices. Every bite is bursting with flavors and colors, and the best part? The slow cooker does all the heavy lifting for you. Whether you’re serving a family dinner, meal prepping for the week, or hosting friends for a laid-back gathering, this crowd-pleasing one-pot meal is always a hit—no fuss, just bold, comforting goodness.
Ingredients You’ll Need
Gathering the right ingredients is key to locking in the authentic taste and texture Slow Cooker Jambalaya is famous for. Each component brings its own personality—juicy meats, vibrant veggies, and aromatic seasonings all meld together for that deep, satisfying flavor Cajun cooking is known for.
- Chicken thighs: Opt for boneless, skinless thighs for extra juiciness; they stay tender and flavorful after hours in the slow cooker.
- Smoked sausage: Either classic smoked sausage or andouille for a bolder, smokier kick—slice it so every bowl is brimming with bites.
- Diced tomatoes (with juice): Adds tang and a touch of sweetness, while keeping everything moist and saucy.
- Red and green bell peppers: These bring color, a slight crunch, and just the right peppery zip to the party.
- Celery: Essential for that New Orleans “holy trinity”—chopped celery balances the heat and rounds out the flavors.
- Onion: Chopped onion lays the foundation for all those savory, home-cooked aromas.
- Garlic: Minced garlic adds depth and that unmistakable punch that makes guests swoon before the first bite.
- Chicken broth: Infuses everything with richness and helps the rice cook up to fluffy perfection.
- Dried oregano and thyme: Herbal notes to build up the signature Cajun layering of flavors.
- Paprika: Lends both color and a sweet, mild smokiness to the jambalaya.
- Cayenne pepper: Adjust this to taste for that signature kick—start with less if you’re spice-shy, add more for a true Cajun punch.
- Salt and black pepper: Essential for seasoning—always taste and adjust at the end!
- Long grain white rice: Classic, soaks up all the juices; don’t substitute with quick-cooking rice here.
- Shrimp: Raw and deveined—add them at the end to keep them succulent, not rubbery.
- Parsley and green onions: These are final, fresh bursts of color and flavor that make everything pop on the plate.
How to Make Slow Cooker Jambalaya
Step 1: Build Your Base
Start by adding your chicken chunks, smoked sausage slices, diced tomatoes (with all those glorious juices!), chopped bell peppers, celery, onion, and minced garlic to the bottom of your slow cooker. This colorful foundation is the secret to that signature Slow Cooker Jambalaya taste. Sprinkle in the oregano, thyme, paprika, cayenne, salt, and black pepper. Pour in the chicken broth and give everything a hearty stir to coat it in seasoning.
Step 2: Let It Simmer
Pop the lid on your slow cooker and let those flavors get to know each other! Cook on low for 4–5 hours or on high for 2–3 hours. During this time, the chicken turns melt-in-your-mouth tender, the sausage infuses the broth with smoky warmth, and the veggies break down just enough to thicken the stew without turning mushy.
Step 3: Stir in the Rice
After your initial cook time, add the long grain white rice straight into the slow cooker, making sure to submerge every last grain in that well-seasoned liquid. Cover the slow cooker again and cook on high for an additional 45–60 minutes. The rice will slowly soak up all the flavor, swelling into fluffy pockets of jambalaya goodness.
Step 4: Add the Shrimp
For the final flourish, nestle the shrimp into the bubbling mixture during the last 15–20 minutes of cooking. Stir them gently so they cook through—they turn a perfect pink and stay plump and juicy. Don’t add them too early, or you’ll end up with tough, overcooked shrimp.
Step 5: Taste and Finish
Once your shrimp are cooked, give everything a good stir and taste the jambalaya. Adjust the seasoning—maybe a splash of hot sauce for more heat or a pinch more salt if needed. Ladle it up hot and finish each serving with a bright shower of chopped parsley and sliced green onions for that unmistakable flourish of freshness.
How to Serve Slow Cooker Jambalaya
Garnishes
A hearty scoop of Slow Cooker Jambalaya positively shines with the right finish: a smattering of chopped parsley and green onions not only looks inviting but adds a crisp, garden-fresh punch. If you love heat, offer hot sauce or extra cayenne at the table so everyone can customize their bowl as they please.
Side Dishes
While Slow Cooker Jambalaya can truly stand on its own, it plays well with a side of warm, buttery cornbread or classic French bread to sop up every last drop of the savory sauce. A simple green salad tossed in a zingy vinaigrette balances the rich flavors and adds a touch of crunch to your meal.
Creative Ways to Present
Set up a “build your own jambalaya” bar for casual gatherings, with bowls of garnishes—think diced avocado, lemon wedges, and hot sauces. Or, pile Slow Cooker Jambalaya into hollowed-out bread bowls for a genuinely festive presentation. For a party, serve it in small cups as Cajun-inspired appetizers!
Make Ahead and Storage
Storing Leftovers
Allow your Slow Cooker Jambalaya to cool slightly before transferring leftovers to airtight containers. Store them in the refrigerator for up to three days. The flavors deepen and develop even more over time, making leftovers something to look forward to!
Freezing
Slow Cooker Jambalaya freezes beautifully, especially if you leave out the shrimp (add them fresh when reheating if possible to keep them tender). Spoon cooled jambalaya into freezer-safe bags or containers, press out as much air as possible, and freeze for up to two months.
Reheating
To reheat, thaw frozen jambalaya in the refrigerator overnight. Warm it gently on the stovetop over medium heat, adding a splash of broth or water if needed. If you reserved the shrimp, stir them in at the end and simmer just until pink and cooked through.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work in a pinch, though it may turn out a bit less juicy than thighs. To avoid dryness, reduce cooking time slightly and check for doneness a little early.
Is this dish very spicy?
It’s got a pleasant Cajun heat, but you can completely control the spice by adjusting the cayenne and serving with hot sauce on the side. Start mild and let guests add more if they want a bigger kick!
What if I want to use brown rice?
Brown rice can be used, but it will take longer to cook and will require a bit more broth. Add it earlier—about an hour before the jambalaya is done to give it time to soften, and check that you have enough liquid.
I don’t eat pork—can I make this without sausage?
Certainly! Smoked turkey sausage or a plant-based sausage are both great substitutes that still give a rich, smoky flavor. Or simply skip the sausage for a lighter, chicken-and-shrimp jambalaya.
Can I make Slow Cooker Jambalaya ahead for a party?
Yes! Prepare everything the day before, keep it in the fridge, and then reheat gently in your slow cooker. Add the shrimp just before guests arrive so they’re perfectly cooked. It’s a stress-free, celebration-worthy main dish.
Final Thoughts
There’s just something magical about coming home to a bubbling slow cooker packed with the soul-warming aromas of Slow Cooker Jambalaya. It’s a dish that asks so little of you, yet gives so much back in flavor and comfort. If you’ve never tried making jambalaya before, now’s your perfect excuse—grab your slow cooker, invite some friends, and let the good times roll!
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Slow Cooker Jambalaya Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Jambalaya recipe is a flavorful and hearty dish that combines chicken, sausage, shrimp, and rice in a Cajun-inspired one-pot meal. Perfect for busy days when you want a delicious meal ready with minimal effort!
Ingredients
For the Jambalaya:
- 1 pound (450g) boneless skinless chicken thighs, cut into chunks
- 1 pound (450g) smoked sausage, sliced
- 1 can (14.5 oz) diced tomatoes with juice
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 celery stalk, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1½ cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup long grain white rice
- ½ pound (225g) raw shrimp, peeled and deveined
- 2 tablespoons chopped parsley
- Green onions for garnish
Instructions
- Add all Jambalaya ingredients: Add chicken, sausage, diced tomatoes, bell peppers, celery, onion, garlic, chicken broth, and seasonings to the slow cooker. Stir to combine.
- Cook on low: Cover and cook on low for 4–5 hours or high for 2–3 hours.
- Add rice: Stir in the rice, ensuring it’s submerged in the liquid. Cover and cook for another 45–60 minutes on high until rice is tender.
- Include shrimp: Add shrimp during the last 15–20 minutes, ensuring they cook through but not overcook.
- Adjust seasoning and serve: Taste and adjust seasoning as needed. Serve hot, garnished with parsley and green onions.
Notes
- For extra heat, add hot sauce or more cayenne.
- Substitute andouille sausage for added smoky flavor.
- If using brown rice, increase liquid and cooking time.
- Prep Time: 15 minutes
- Cook Time: 6 hours (on low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun
Nutrition
- Serving Size: 1 ½ cups
- Calories: 430
- Sugar: 5g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 145mg
