If you have been searching for a comforting, flavor-packed, and fuss-free meal to fill your kitchen with amazing aromas all day, this Slow Cooker Jambalaya Recipe is exactly what you need. Bursting with bold Cajun spices, tender chicken, smoky sausage, juicy shrimp, and perfectly cooked rice, it combines hearty ingredients that meld together slowly to create a dish that’s both soulful and satisfying. The magic of using a slow cooker means you can set it and almost forget it, coming back to a vibrant, deeply seasoned jambalaya that tastes like it spent hours simmering on the stove. It’s a guaranteed crowd-pleaser and a personal favorite for anyone who loves a rich southern-inspired meal without the usual last-minute scramble.
Ingredients You’ll Need
Gathering the right ingredients is a simple yet essential step for this Slow Cooker Jambalaya Recipe. Each item plays a key role in crafting a dish that balances smoky, spicy, and savory notes with vibrant textures and colors.
- 1 lb chicken breast or thighs: Offers tender, juicy protein that absorbs the spices beautifully.
- 1 lb smoked sausage: Adds a rich, smoky flavor that’s classic in jambalaya.
- 1 lb shrimp: Provides a light, sweet seafood element that complements the heartier meats.
- 1 medium onion: A foundational vegetable that sweetens and rounds out the spice.
- 1 bell pepper: Brings color and a subtle crunch, balancing the softer textures.
- 2 celery stalks: Adds an aromatic, slightly bitter note essential to the flavor base.
- 3 cloves garlic: Infuses the dish with warm, pungent depth.
- 1 (14.5 oz) can diced tomatoes: Delivers acidity and moisture, tying the ingredients together.
- 1 (6 oz) can tomato paste: Concentrates the tomato flavor for richness and body.
- 2 cups chicken broth: Keeps the rice moist and enhances the overall savoriness.
- 1 1/2 cups long-grain white rice: The comforting base that soaks up all the wonderful flavors.
- 1 tsp paprika: Adds smoky sweetness and a lovely red hue.
- 1 tsp dried thyme: Introduces herbal undertones that brighten the dish.
- 1/2 tsp cayenne pepper (optional): Perfect for those who like a kick of heat.
- 2 tsp Creole or Cajun seasoning: Essential for that authentic jambalaya spice blend.
- Salt and pepper to taste: Enhances all the flavors naturally.
- 2 tbsp olive oil: For browning the meats and locking in flavor early.
- 1/4 cup fresh parsley: Adds freshness and a pop of color at serving.
- 1/2 lemon, wedges: A citrusy finish to brighten each bite.
How to Make Slow Cooker Jambalaya Recipe
Step 1: Brown the Chicken and Sausage
Start by heating olive oil in a large skillet over medium heat. Brown the chicken pieces and sausage slices until they are nicely caramelized on all sides, about 5 to 7 minutes. This step develops deep flavor through the Maillard reaction and gives your jambalaya that irresistible savory backbone. Once browned, transfer them to the slow cooker to lay the foundation for your dish.
Step 2: Sauté the Vegetables
Using the same skillet keeps those tasty browned bits and adds richness. Toss in the diced onion, bell pepper, celery, and minced garlic, cooking for about 3 to 4 minutes until they soften and release their fragrant aroma. This gives the veggies a gentle sweetness and an aromatic base that infuses the whole jambalaya. Shift these sautéed vegetables directly to the slow cooker to join the meats.
Step 3: Add Tomatoes, Rice, Broth, and Seasonings
Next, pour in the diced tomatoes (undrained), tomato paste, chicken broth, and uncooked rice. Sprinkle in paprika, dried thyme, cayenne pepper (if you want some heat), Creole or Cajun seasoning, along with salt and pepper to taste. Stir thoroughly so all the ingredients combine evenly. This is the heart of the Slow Cooker Jambalaya Recipe where all the flavors marry and the rice begins absorbing every savory drop during cooking.
Step 4: Slow Cook Until the Rice is Tender
Set your slow cooker on low for 5 to 6 hours, or high for 3 to 4 hours if you’re short on time. The slow, gentle heat allows the rice to soften while soaking up the rich broth and spices, creating a luscious, hearty texture. Avoid lifting the lid often — the slow cooker’s magic works best undisturbed to produce that perfect consistency.
Step 5: Add the Shrimp
About 30 minutes before serving, add the peeled and deveined shrimp into the slow cooker. Gently stir them in so they cook evenly without breaking apart. Shrimp cook quickly and will turn pink and opaque when perfectly done, adding a sweet seafood note that balances the dish beautifully.
Step 6: Garnish and Serve
Once everything is cooked through, sprinkle the jambalaya with fresh chopped parsley for a burst of vibrant color and fresh flavor. Serve alongside lemon wedges so everyone can add a zesty citrus touch to their individual portions. This final flourish brightens up each spoonful and elevates the entire meal experience.
How to Serve Slow Cooker Jambalaya Recipe
Garnishes
Fresh parsley is the classic garnish for a reason — its bright, herbaceous notes cut through the rich flavors of jambalaya and add a lovely green contrast that makes the dish visually appealing. Lemon wedges are not just pretty; a squeeze of fresh lemon juice adds a refreshing acidity that lifts the bold spices and enhances the seafood component beautifully.
Side Dishes
To round out your Slow Cooker Jambalaya Recipe experience, consider serving with a crisp green salad dressed with a tangy vinaigrette or a side of garlic bread to soak up any extra sauce. Cornbread, slightly sweet and buttery, also pairs wonderfully and echoes Southern culinary traditions. These sides add freshness and texture complexity to balance the meal.
Creative Ways to Present
Try plating your jambalaya in individual shallow bowls for a cozy, comforting feel, or scoop it into hollowed bell peppers for a colorful presentation that kids and adults will love. Serving jambalaya over a bed of sautéed greens or alongside roasted vegetables can make the meal feel extra special and well-rounded. The key is to have fun and let your imagination match the vibrant flavors of the dish.
Make Ahead and Storage
Storing Leftovers
Slow Cooker Jambalaya Recipe leftovers keep beautifully in an airtight container in the refrigerator for up to 3 to 4 days. The flavors often intensify overnight, making the next day’s meal just as delicious, if not better. Just be sure to cool the dish fully before refrigerating to keep it fresh and safe.
Freezing
This jambalaya freezes well, making it perfect for batch cooking. Portion it into freezer-safe containers or bags, leaving some space for expansion. Frozen jambalaya can last up to 3 months without losing flavor or texture. For best results, thaw it overnight in the fridge before reheating gently.
Reheating
Reheat jambalaya gently on the stove over medium-low heat, stirring occasionally and adding a splash of broth or water to keep it from drying out. You can also microwave individual portions with a damp paper towel covering to retain moisture. Avoid overheating to keep the shrimp tender and the rice fluffy.
FAQs
Can I use brown rice instead of white rice?
Brown rice can be used, but keep in mind it requires a longer cooking time and more liquid. Since the slow cooker method in this recipe is based on white rice’s timing, you might need to adjust the cooking time and liquid amounts to prevent dryness or undercooked rice.
What can I substitute for smoked sausage?
If smoked sausage isn’t available, Andouille sausage is a great Cajun staple substitute. Alternatively, kielbasa or even chorizo can work well, but be sure to look for varieties with smoky, spicy flavors to keep that authentic jambalaya vibe.
Is this recipe spicy? Can I make it milder?
The recipe has a moderate spice level thanks to the Cajun seasoning and optional cayenne pepper. You can easily reduce or omit the cayenne to suit sensitive palates. Adjusting the seasoning to taste is encouraged since every family’s spice preference varies.
Can I prepare this in advance for a party?
Absolutely! The Slow Cooker Jambalaya Recipe is ideal for entertaining because it can be prepped in the morning and cooked slowly throughout the day. This makes hosting easier while delighting your guests with vibrant, homemade flavors served piping hot.
Why add the shrimp near the end?
Shrimp cook much faster than chicken or sausage, so adding them late keeps them from becoming rubbery and overcooked. This timing ensures tender, juicy shrimp that perfectly complement the rest of the jambalaya without compromising texture.
Final Thoughts
This Slow Cooker Jambalaya Recipe is your ticket to enjoying southern comfort food in the easiest possible way. With minimal hands-on time but maximum flavor and heartiness, it’s a dish you’ll reach for whenever you want something reliably delicious and cozy. I can’t recommend it enough — once you try it, you’ll be making it again and again, sharing the warmth and spice of this beloved classic with friends and family alike.
Print
Slow Cooker Jambalaya Recipe
- Total Time: 5 hours 45 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Jambalaya is a hearty and flavorful one-pot Cajun classic, packed with tender chicken, smoky sausage, succulent shrimp, and a medley of vegetables simmered with rice and bold spices. Perfect for an easy, comforting meal that brings a taste of Louisiana straight to your table.
Ingredients
Proteins
- 1 lb chicken breast or thighs, boneless and skinless, cut into bite-sized pieces
- 1 lb smoked sausage, sliced into rounds
- 1 lb shrimp, peeled and deveined
Vegetables
- 1 medium onion, diced
- 1 bell pepper, diced (green or red)
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/2 lemon, wedges (for serving)
Liquids and Canned Goods
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (6 oz) can tomato paste
- 2 cups chicken broth
Grains and Seasonings
- 1 1/2 cups long-grain white rice (uncooked)
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (optional, for heat)
- 2 tsp Creole or Cajun seasoning
- Salt and pepper to taste
Other
- 2 tbsp olive oil (for browning the sausage and chicken)
Instructions
- Brown the meats: Heat olive oil in a large skillet over medium heat. Add the chicken and sausage, browning both on all sides for about 5-7 minutes until nicely caramelized. Transfer the browned meats to the slow cooker to retain their flavorful juices.
- Sauté the vegetables: In the same skillet, add the diced onion, bell pepper, celery, and minced garlic. Sauté for 3-4 minutes until softened and fragrant, then transfer these veggies to the slow cooker to combine their flavors with the meats.
- Add remaining ingredients: Into the slow cooker, add the diced tomatoes with juices, tomato paste, chicken broth, uncooked rice, paprika, dried thyme, cayenne pepper if you like some heat, and Creole or Cajun seasoning. Stir all ingredients thoroughly to evenly distribute seasoning. Season with salt and pepper to taste.
- Slow cook the jambalaya: Cover the slow cooker and cook the mixture on low heat for 5-6 hours or on high heat for 3-4 hours, until the rice is tender and most of the liquid has absorbed. This slow cooking melds the flavors beautifully.
- Add shrimp towards the end: About 30 minutes before serving, add the peeled and deveined shrimp to the slow cooker. Stir gently to incorporate them without breaking up the rice. Continue cooking until the shrimp turn pink and opaque, indicating they are perfectly cooked.
- Garnish and serve: Once done, sprinkle the chopped fresh parsley over the jambalaya for a burst of color and freshness. Serve with lemon wedges on the side to squeeze over each serving for bright, tangy contrast.
Notes
- For a spicier jambalaya, increase the cayenne pepper or add hot sauce to taste.
- Use chicken thighs for juicier meat, or chicken breast for a leaner option.
- Sliced Andouille sausage is traditional, but any smoked sausage works well.
- Make sure to add the shrimp late in cooking to prevent overcooking and rubbery texture.
- Leftovers can be refrigerated for up to 3 days and reheat well.
- Adjust rice quantity if you prefer a thicker or soupier texture.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Cajun
