Why You’ll Love Slow Cooker Jambalaya Recipe
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Quick and easy prep with minimal hands‑on time
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Adaptable to different proteins and spice levels
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Feeds a crowd or makes great leftovers
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Deep, layered flavors from classic Creole seasonings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 skinless chicken breasts, cut into bite‑sized chunks
1 pound andouille sausage, sliced
1 green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 medium white onion, chopped
3 celery stalks, sliced thin
2 cups chicken broth
2 bay leaves
1 tablespoon oregano
½ teaspoon thyme
1 tablespoon Cajun seasoning
½ teaspoon paprika
½ teaspoon cayenne pepper
1 tablespoon minced garlic
1 pound shrimp, peeled and deveined
1½ cups instant white rice
1 tablespoon minced parsley
Directions
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Place the chicken, sausage, bell pepper, tomatoes, onion, celery, chicken broth, bay leaves, oregano, thyme, Cajun seasoning, paprika, cayenne, and garlic into the slow cooker. Stir to combine.
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Cook on low for 5 hours or on high for 3½ hours.
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When cooking time is complete, add the shrimp and cook for 20 minutes.
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Add the instant rice and cook for an additional 5–10 minutes. Turn off the slow cooker and allow it to sit so the rice absorbs the broth.
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If using long grain rice instead of instant rice, cook it separately according to package directions and stir into the jambalaya at the end.
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Garnish with parsley and serve with your favorite sides like cornbread, collard greens, or a salad.
Servings and timing
Servings: 8
Prep time: About 10 minutes
Cook time: 5–6 hours on low or 3½ hours on high, plus additional time for shrimp and rice
Variations
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Use beef like chuck roast or additional seafood like crawfish or crab
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Simplify by using only smoked sausage for a budget‑friendly version
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Swap instant rice for long grain rice (cook separately and add at the end)
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Adjust spice levels with more or less cayenne or Cajun seasoning
Storage/Reheating
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Refrigerator: Store leftovers in an airtight container for up to 3–5 days
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Freezer: Freeze for up to 3 months; thaw overnight in the refrigerator before reheating
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Reheat: Warm gently on the stovetop over medium heat, stirring occasionally until heated through
FAQs
How do I make jambalaya less spicy?
You can reduce or omit the cayenne pepper and use a milder Cajun seasoning to suit your heat preference.
Can I use frozen shrimp?
Yes, just thaw the shrimp before adding it to the slow cooker for the final 20 minutes of cooking.
What if I don’t have andouille sausage?
You can substitute another smoked sausage or spicy sausage available at your grocery store.
Can I prepare this ahead of time?
Absolutely. Prep the ingredients the night before and store them in the fridge, then cook the next day.
Is jambalaya gluten‑free?
Yes, this recipe is gluten‑free as long as the seasonings and broth you use are gluten‑free.
Can I use brown rice instead of instant rice?
Yes, but cook brown rice separately and add it to the jambalaya once both are done.
What sides go well with jambalaya?
Classic sides include cornbread, collard greens, or a crisp salad.
How do I prevent the rice from getting mushy?
Adding instant rice at the end helps prevent overcooking. If using regular rice, cook it separately.
Can I make this in a pressure cooker instead?
Yes, you can adapt the recipe for a pressure cooker, but cooking times and liquid amounts may differ.
Why is jambalaya traditionally served with rice?
Rice helps soak up the flavorful juices and stretch the meal to feed more people.
Conclusion
This Slow Cooker Jambalaya is a hearty, flavorful one‑pot meal that brings the best of Cajun and Creole cooking to your table with minimal effort. Whether feeding a crowd or meal prepping for the week, it’s a versatile recipe you’ll return to again and again.
