Get ready to transport your taste buds to the heart of Louisiana with this soul-warming Slow Cooker Jambalaya Recipe! Brimming with tender chicken, juicy shrimp, smoky andouille sausage, and a colorful blend of peppers, onions, and Cajun seasonings, this one-pot wonder is as comforting as it is flavorful. The best part? The slow cooker does most of the heavy lifting, coaxing out bold flavors and creating a perfectly hearty, satisfying meal you’ll crave again and again. If you’re looking for a dinner that brings both excitement and ease to the table, you absolutely can’t go wrong with this Slow Cooker Jambalaya Recipe.
Ingredients You’ll Need
The magic behind a great Slow Cooker Jambalaya Recipe lies in the perfect blend of pantry staples and fresh, vibrant ingredients. Each element in this dish brings something unique, whether it’s color, texture, or that signature Cajun zest.
- Chicken thighs: Juicy, tender chunks of chicken soak up all the rich flavors of the slow cooker for the ultimate bite.
- Andouille sausage: Smoky and spicy, this sausage is the classic backbone of jambalaya and adds unmistakable depth.
- Shrimp: Tossed in at the end, shrimp brings sweetness and a delicate texture that rounds out the dish.
- Green bell pepper: Adds a pop of color and a fresh, slightly grassy flavor that cuts through the richness.
- Red bell pepper: Provides natural sweetness and even more Cajun-inspired flair.
- Onion: An essential aromatic that forms the savory foundation for the whole recipe.
- Garlic: A must-have for deep, bold flavor—three cloves give just the right amount of kick!
- Diced tomatoes: Their gentle acidity balances all the savory notes and adds a juicy component.
- Tomato paste: Intensifies that robust tomato flavor and helps thicken the sauce.
- Chicken broth: Keeps everything moist and brings all the flavors together as they simmer away.
- Paprika: Sets the stage for that stunning color and earthy warmth.
- Dried oregano: Offers a touch of herbal brightness that complements the Cajun spices perfectly.
- Dried thyme: Classic in Louisiana cooking for its subtle floral and earthy notes.
- Cayenne pepper: The heat-maker! Add more or less depending on your spice preference.
- Salt: Essential for enhancing the entire medley of flavors.
- Black pepper: A subtle kick that balances all the other seasonings.
- Long-grain white rice: The backbone of jambalaya—soaks up all those delicious juices and flavors.
- Fresh parsley: Sprinkled on top for a bright, fresh finish that ties it all together.
How to Make Slow Cooker Jambalaya Recipe
Step 1: Load Up the Slow Cooker
Start by adding your chicken, sliced andouille sausage, both bell peppers, chopped onion, minced garlic, diced tomatoes (with their juice), tomato paste, chicken broth, paprika, oregano, thyme, cayenne pepper, salt, and black pepper straight into the slow cooker. Give everything a thorough stir so the spices and aromatics mingle together—this is where all that classic jambalaya goodness begins to develop. If you’re looking for an extra pop of flavor, you can brown the sausage beforehand in a skillet, but this step is totally optional!
Step 2: Slow and Steady Cooking
Pop the lid on your slow cooker and set it to low for 4 to 5 hours or on high for 2 to 3 hours. This slow simmer helps all the ingredients meld together beautifully, infusing the meat and veggies with irresistible Cajun flavors. Your kitchen will smell absolutely incredible at this point—resist the urge to sneak too many tastes!
Step 3: Add the Rice
After a few hours of tantalizing anticipation, it’s time to get the rice involved! Stir in the uncooked long-grain white rice, making sure it’s well distributed through the mixture. Turn the slow cooker to high (if it isn’t already), cover, and let it cook for another 30 to 40 minutes. When the rice is tender and most of the liquid is absorbed, you know you’re right on track.
Step 4: Finish with Shrimp
With just 10 to 15 minutes of cooking left, gently stir in the shrimp. They cook quickly, turning pink and opaque—make sure not to overcook so they stay juicy and tender. If you’re using pre-cooked shrimp, add them in the final 5 minutes purely to heat them through.
Step 5: Serve It Up
Once everything is perfectly cooked and the flavors have had time to mingle, give your Slow Cooker Jambalaya Recipe one last gentle stir. Serve it up hot, garnished with a generous sprinkle of chopped fresh parsley for that signature pop of color and freshness.
How to Serve Slow Cooker Jambalaya Recipe
Garnishes
A finishing touch of fresh parsley makes a world of difference, adding brightness and a hit of herbal freshness. You can also try a few thinly sliced green onions or a dash of extra hot sauce on top for an extra Cajun spark. A lemon wedge on the side is great for squeezing over each serving to liven everything up.
Side Dishes
While this Slow Cooker Jambalaya Recipe is definitely a full meal in itself, it pairs beautifully with a crisp green salad or a slice of crusty French bread to soak up any lingering sauce. For a special touch, consider serving with classic Southern sides like buttery cornbread or cool coleslaw to bring balance to the heat and spice.
Creative Ways to Present
If you want to get fancy, try serving your jambalaya in hollowed-out bell peppers or rustic bread bowls for a playful twist. For gatherings, ladle portions into small cups or mason jars for a grab-and-go appetizer that’s sure to wow guests. No matter how you serve it, the heart and soul of this Slow Cooker Jambalaya Recipe will shine through!
Make Ahead and Storage
Storing Leftovers
Once cooled, leftovers keep well in an airtight container in the fridge for up to three days. The flavors deepen overnight, making this Slow Cooker Jambalaya Recipe just as delicious (if not more so!) the next day. Be sure to let it cool before sealing to keep everything fresh.
Freezing
Jambalaya freezes beautifully. Simply portion cooled jambalaya into freezer-safe bags or containers, removing as much air as possible to avoid freezer burn. Label with the date, and enjoy within two months. For best texture, stir the jambalaya while reheating to reincorporate any separated liquids.
Reheating
To reheat, simply place the jambalaya in a saucepan over medium-low heat, adding a splash of chicken broth if needed to loosen it up. Heat gently, stirring occasionally, until warmed through. Microwave reheating also works in a pinch—cover loosely and use medium power to avoid overcooking the shrimp or rice.
FAQs
Can I use different types of sausage or make it less spicy?
Absolutely! While andouille sausage is traditional, kielbasa or smoked turkey sausage work nicely if you want a milder flavor or alternative protein. For less heat, just reduce the cayenne and skip additional hot sauce.
What kind of rice is best for this recipe?
Long-grain white rice is ideal for a classic jambalaya texture that soaks up all the bold flavors without getting mushy. If you only have brown rice, increase the cooking time and liquid a bit, but expect a slightly chewier bite.
Is this Slow Cooker Jambalaya Recipe gluten-free?
Yes! As long as you check your sausage and broth for hidden gluten, this recipe is naturally gluten-free and perfect for serving anyone with dietary restrictions.
Can I make this recipe ahead of time?
Definitely! The flavors only get better after sitting. Cook ahead, store in the fridge, and gently reheat when ready to serve. Add a splash of broth to rehydrate if needed.
How do I keep the shrimp from overcooking?
For the best, juiciest shrimp, add them during the last 10 to 15 minutes of cooking for raw shrimp, or just 5 minutes if using pre-cooked. Watch closely—they’ll turn pink and opaque when done. Avoid adding them at the beginning, or they’ll get rubbery.
Final Thoughts
There’s nothing quite like sharing a bowl of hearty, flavor-packed comfort food with your favorite people, and this Slow Cooker Jambalaya Recipe never disappoints. Every spoonful delivers a little taste of the bayou, combining ease with amazing results. I hope you’re inspired to try it soon—your kitchen (and your crew) will thank you!
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Slow Cooker Jambalaya Recipe
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Jambalaya recipe is a flavorful and easy-to-make dish that combines tender chicken, spicy andouille sausage, succulent shrimp, and a mix of bell peppers and spices, all cooked to perfection in a slow cooker. Serve this Cajun classic over rice for a satisfying meal that will transport you straight to the bayous of Louisiana.
Ingredients
Chicken and Sausage:
- 1 pound boneless, skinless chicken thighs (cut into chunks)
- 12 ounces andouille sausage (sliced)
Shrimp:
- 1 pound raw shrimp (peeled and deveined)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 (6-ounce) can tomato paste
- 2 cups low-sodium chicken broth
- 1 1/2 teaspoons paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice
- 2 tablespoons chopped fresh parsley (for garnish)
Vegetables:
Base and Seasonings:
Additional:
Instructions
- Add Ingredients: Add chicken, sausage, bell peppers, onion, garlic, diced tomatoes, tomato paste, chicken broth, paprika, oregano, thyme, cayenne, salt, and black pepper to the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours.
- Add Rice: Stir in the uncooked rice, cover, and continue cooking on high for 30–40 minutes, or until the rice is tender and liquid is mostly absorbed.
- Incorporate Shrimp: In the final 10–15 minutes of cooking, add the shrimp and stir gently. Cook until shrimp are pink and opaque.
- Serve: Serve hot, garnished with fresh parsley.
Notes
- For spicier jambalaya, add extra cayenne or hot sauce.
- If using cooked shrimp, add them during the last 5 minutes just to warm through.
- Brown the sausage before adding for extra depth of flavor (optional).
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 180mg
