Slow Cooker Jambalaya
Slow Cooker Jambalaya is a wonderful mix of tender chicken, spicy sausage, juicy shrimp, and hearty rice all bubbling away in a rich and flavorful tomato-based sauce. It’s a simple…
Tip: save now, cook later.Slow Cooker Jambalaya is a wonderful mix of tender chicken, spicy sausage, juicy shrimp, and hearty rice all bubbling away in a rich and flavorful tomato-based sauce. It’s a simple dish that lets the slow cooker do all the work, so you get to come home to a pot full of soul-warming, just-right spicy food without the fuss.
I love how this jambalaya fills the house with those amazing Cajun spices while it cooks, making me excited for dinnertime hours before it’s ready. The slow cooker gently blends all the flavors together so the sausage, chicken, and shrimp each have their moment without one overpowering the others. It’s the kind of meal that makes me feel like I’m bringing a little bit of Louisiana into my kitchen.
My favorite way to serve this jambalaya is straight from the pot with a side of crusty bread or a simple green salad. It’s perfect for a busy weeknight or a cozy weekend dinner where you want something that tastes special but is fuss-free. Plus, it makes great leftovers—sometimes even better the next day when the flavors have had more time to mingle!
Key Ingredients & Substitutions
Chicken thighs: I prefer boneless, skinless thighs because they stay juicy and tender in the slow cooker. You can swap for chicken breasts, but they might dry out a bit if overcooked.
Smoked sausage: Andouille brings the classic smoky Cajun flavor. If you can’t find it, kielbasa or any smoked sausage works well. For less spice, try smoked turkey sausage.
Shrimp: Add it at the end to keep it tender and not rubbery. Frozen shrimp is fine; just thaw before adding. You can omit shrimp for a simpler, meat-only version.
Rice: Long-grain white rice absorbs flavors nicely. Avoid instant rice as it can become mushy in slow cooking. You can try brown rice but increase cooking time and liquid.
Vegetables: Onion, bell pepper, and celery make up the classic “holy trinity” of Cajun cooking. If fresh isn’t handy, frozen diced versions can save time.
Spices: Cajun seasoning is a blend that gives jambalaya its signature flavor. If you don’t have it, mix smoked paprika, garlic powder, onion powder, cayenne, thyme, and oregano.
How Do You Keep Shrimp Tender When Cooking Jambalaya in a Slow Cooker?
Shrimp cooks quickly and can get tough if overcooked. The slow cooker braises the other ingredients for hours, so adding shrimp too early can make it rubbery and unappealing. Here’s how I handle it:
- Add raw shrimp only during the last 15 minutes of cooking.
- Stir them gently into the jambalaya, cover, and let cook on high.
- Remove once shrimp turn pink and opaque, usually about 10-15 minutes.
- If you want to use pre-cooked shrimp, add it right before serving just to warm it through.
Following this helps keep the shrimp juicy and tender, giving your jambalaya a perfect mix of flavors and textures.
Equipment You’ll Need
- Slow cooker – it’s the heart of this recipe, letting all the flavors mix slowly and hands-free.
- Large skillet – great for browning sausage and chicken to add extra flavor before slow cooking.
- Cutting board and sharp knife – essential for chopping veggies and slicing sausage cleanly.
- Measuring cups and spoons – to get the spices and liquids just right.
- Wooden spoon or heatproof spatula – for stirring ingredients gently without scratching the slow cooker.
Flavor Variations & Add-Ins
- Swap chicken thighs for smoked ham or turkey for a different meaty twist that still pairs well with Cajun spices.
- Use chorizo instead of andouille sausage for a spicy, smoky flavor with a Mexican touch.
- Add diced okra or frozen green beans for extra veggies and texture that soak up the sauce nicely.
- Mix in a handful of chopped fresh spinach at the end for a pop of color and mild earthiness.
How to Make Slow Cooker Jambalaya
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless skinless chicken thighs, cut into chunks
- 1 lb smoked sausage (such as Andouille or kielbasa), sliced into rounds
- 1 lb large shrimp, peeled and deveined
- 1 1/2 cups long-grain white rice, rinsed
- 1 (14.5 oz) can diced tomatoes with juice
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
Spices and Extras:
- 2 tsp Cajun seasoning (adjust to taste)
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, mostly for chopping and browning the sausage and chicken. The slow cooker does the rest—cook the jambalaya on low for 5 to 6 hours, or on high for about 3 hours. Add the shrimp about 15 minutes before serving for a perfectly tender finish. All together, plan for about 6 hours if using low heat, or roughly 3 ½ hours if using high.
Step-by-Step Instructions:
1. Brown the Meat:
Heat olive oil in a skillet over medium-high heat. Add sliced sausage and cook until browned on both sides, about 3-4 minutes. Remove and set aside. Optionally, brown chicken chunks in the same skillet for 3-4 minutes to build extra flavor, then transfer to the slow cooker.
2. Combine Ingredients in Slow Cooker:
In the slow cooker, add chicken broth, diced tomatoes with their juice, Cajun seasoning, smoked paprika, thyme, oregano, cayenne pepper, garlic, onion, bell pepper, and celery. Stir well to mix all the spices and vegetables evenly.
3. Add Rice, Sausage, and Chicken:
Add the rinsed rice, browned sausage, and chicken pieces to the slow cooker. Stir gently to combine everything well.
4. Slow Cook the Jambalaya:
Cover and cook on low heat for 5 to 6 hours or on high for about 3 hours. The rice should be tender and chicken fully cooked by then.
5. Add the Shrimp:
About 15 minutes before serving, stir the peeled and deveined shrimp into the jambalaya. Cover and cook on high for 15 minutes until the shrimp are pink and opaque.
6. Final Touches and Serve:
Taste the jambalaya and add salt, pepper, or extra Cajun seasoning if needed. Serve hot, garnished with chopped green onions and fresh parsley if you like.
Enjoy your delicious and easy Slow Cooker Jambalaya — a comforting, flavorful meal that’s perfect for any day!
Can I Use Frozen Shrimp in This Jambalaya?
Yes! Just be sure to thaw the shrimp completely before adding them to the slow cooker. You can thaw shrimp overnight in the fridge or quickly in a sealed bag submerged in cold water. This helps ensure even cooking and tender shrimp.
Can I Prepare This Jambalaya Ahead of Time?
Absolutely! You can assemble everything in the slow cooker insert the night before, keep it covered in the fridge, and cook it the next day. Just add the shrimp during the last 15 minutes of cooking when you’re ready to serve.
How Should I Store Leftovers?
Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it warm and evenly heated.
Can I Use Brown Rice Instead of White Rice?
You can swap in brown rice, but it will require a longer cooking time and more liquid. Try cooking on low for about 7 to 8 hours, and add an extra ½ cup of broth to avoid dryness.
