Slow Cooker Jambalaya

Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.

Slow Cooker Jambalaya

Slow Cooker Jambalaya hardly any effort at all.

Hey guys it’s Sabrina again from Cooking with Points and Dinner, then Dessert with an easy slow cooker recipe that is so full of flavor you’ll save this recipe and make it over and over again.

One of my favorite slow cooker recipes is Brown Sugar Garlic Chicken or Pot Roast, but this jambalaya is so good we’ve been adding it into the regular rotation with our favorites.

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Jambalaya doesn’t have to take a lot of work. You can just prep and toss all the ingredients together and let the slow cooker do the work.

OR you could brown the sausage, then cook the onions and peppers in it before adding the ingredients to the slow cooker. Instant flavor boost.

What to serve with Slow Cooker Jambalaya?

The classic side dish to Jambalaya is steamed rice, but you can also serve it over some black eyed peas for an amazing and easy meal. On the side you can also add some Homemade Cornbread or baguettes.

 

Jambalaya Ingredients

What meats are normally in Jambalaya?

Most jambalaya recipes contain chicken, andouille sausage and shrimp.

What is the difference between Jambalaya and Gumbo?

Gumbo normally contains a roux which is cooked to a deeply flavored brown stage and contains more liquids like a stew with vegetables like okra as well as the trinity of bell peppers, celery and onions. Jambalaya is a traditional rice dish made in one pot with more meat than vegetables.

Looking for more Cajun recipes?

Cajun Jambalaya


4.5 from 26 reviews
Slow Cooker Jambalaya
 
Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 8 servings
Ingredients
  • 2 chicken breasts, skinless, boneless, cut into chunks
  • 1 pound andouille sausage links, sliced
  • 1 can diced tomatoes, 28 ounces
  • 1 large onion, chopped
  • 1 red bell pepper, finely chopped
  • 2 stalks celery, thinly sliced
  • 2 cups chicken broth
  • ½ teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 tablespoon Cajun seasoning
  • ½ teaspoon cayenne pepper
  • 1 pound shrimp (13-15 count)
Instructions
  1. Add all the ingredients except the shrimp into the slow cooker and stir.
  2. Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.
  3. Serve over rice.

Sabrina Snyder

Dinner, then Dessert is a collection of recipes I’ve created from 8 years of cooking for clients as a private chef, for family (including babies and now a toddler) and friends. As a private chef I cook for client’s everyday meals as well as dinner parties and cooking classes. The blog is a mix of sinful treats and easy meals everyone will enjoy with a short and manageable list of ingredients.

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  1. I am from South Louisiana and I have never heard of a Jambalaya made like this without the rice added. In essence you are making a gumbo without the roux . the ingredients are on spot. It would be great if you could develop the same recipe but figure out a way to add the uncooked rice during the end of the cooking time as mentioned with the shrimp, then you would have a true Jambalaya , one pot dinner.

      1. I like that the recipe doesn’t include rice for a lower carb alternative! I can’t wait to make this for my family!

    1. In the Slow Cooker Jambalaya, the shrimp is added cooked, also peeled and deveined. If you can’t find Andouille sausage, or you just don’t like it, you can substitute any kind of smoked sausage. I usually use deer sausage. It doesn’t need to be very spicy, but a LITTLE spicy is best.

  2. We loved this with a couple adjustments. The andouille sausage that we used was already pretty spicy so I only used half a tablespoon of Cajun seasoning and omitted the cayenne (you can always add more later, right?). We like spicy food and that ended up being just right for us. Also, I used an Instant Pot on the poultry setting (High pressure for 15 minutes). Then I added the shrimp and cooked on the Sauté function (on the highest setting) until they were cooked through (just a couple minutes). It was delicious! Thank you!

    1. I like to use skinnytaste.com or myfitnesspal.com to look up the nutritional facts when I need. Hope that helps and you are able to find what you are looking for. Thanks for following along with me! XOXO

  3. My family is in Lafayette, Louisiana andwhile many people do add the rice to the pot as it cooks, many people these days serve the Jambalaya over the rice. Almost all of my family and friends serve it over the rice. Either way is acceptable.

      1. 2 stalks is *not* a whole head of celery.. It might be 2 sticks, or it might be 2 heads, but 2 *stalks* is not a head.

        In addition – this is gumbo. Jambalaya is a rice dish, most like fried rice, biryani or risotto, not a sauce to put over rice.

  4. Regarding chicken breast.
    Are you using 2 chicken breasts, or 2 chicken breast halves?
    Or, how much in chicken breast in weight?
    Yeah, I’m and weigh and measure person…

  5. I was going to make this but on the ingredients list there is no mention of shrimp and on the very first instruction it says “add all of the ingredients except the shrimp” ok then.

  6. I would like to ask you a couple of questions…..love the recipes….
    I am a huge camper and with that being said, I also love to find new and exciting recipes to make at the campsite. I’ve done several of the foil packets….which turned out excellent. I was wondering if you had an alternative suggestion to replace the shrimp with? Not a huge fan.
    Also, I was wondering if you had an other simple recipes that would be good for camping?

    Appreciate your work.
    Respectfully,

    Djimon

    1. Yes, of course! You are welcome to alter and make any recipe your own. It may change the taste and texture but it still should be good! Let me know how it turns out! XOXO

      1. Thanks for your reply, really appreciate it. What cut of pork would you recommend and how much? Thanks again can’t wait to try it, looks so good!

  7. I tried this today and although it was good it was lacking something. Maybe next time I’ll add some chili powder ..

  8. So is the the total Cook time 7-8 hrs? But out of those, 3-4 are on high setting correct? Or is it 10-12 hours total cool time?

    1. The cook time is either low for 7 to 8 hours or on high for 3 to 4 hours. You choose which would be best for you. If you need it quickly then 3-4 hours on high if not then 7to 8 hours on low.

  9. Trying this now (Saturday, 21 July 2018), so excited. Looked delicious. Went to the grocery store last night to get last minute items I didn’t have, and this morning, realized I didn’t have chicken broth. I ‘did’ have beef broth though, so substituting with the beef broth. I do hope it still tastes as good. 7 more hours to cook! Anticipation!!!

  10. Jambalaya is an entree unto itself. Rice is already in it if it is made right. The other suggestions are really dumb. If you want the best mix I know of if Ma’am Papaul’s mix. Can use shrimp and or sausage, chicken, crawfish…Never serve with black beans….that is South American. Love ’em but a big NO NO.
    s’s

  11. I just made the jambalaya meal and am thrilled with the results. Thank you for making my life easier with a healthy, delightfully tasty meal that did not overheat the kitchen in the middle of a southern California heatwave!

  12. I found a recipe like this a few years ago but not for a slow cooker. It was great but then I misplaced it. Thank you for sharing this recipe!! I love the fact that I can cook it in a slow cooker and I definitely love the fact it does not have rice in it!! This way I can pour it over my bowl of rice and it will be more like a gumbo. Adding rice makes it to thick. Thanks again!!

  13. We don’t do spicy foods. Are there any other seasonings to give flavor to this dish without the spicy ingredients.?

  14. I took this to our monthly church potluck yesterday and it got rave reviews. One man, who has lived all over the world, said that for this not being Louisiana ( it’s Kansas) it tasted like New Orleans. Will definitely make again.

  15. Too much liquid. If you don’t use rice, then you just made soup, not jambalaya. If ya can’t eat rice, then add riced cauliflower at the end.

  16. we have chicken allergy so we used turkey broth and pork butt chunks.
    Render out fat if needed first or use loin cuts. The other white meat.

  17. I made this today and it is excellent! I tweaked it a little. I added the rice half way through, added more chicken broth as I went along to make it more soupy and a couple dashes of tobacco sauce to jazz it up . Nice and spicy! Will be a great winter meal to add to the menu.

  18. I’m curious. Someone asked whether the shrimp should be raw or cooked, and you said cooked shrimp works best. However, the video shows raw shrimp, so I bought raw shrimp. Would the raw shrimp still only go in for the last 15 minutes? Thank you.

  19. These recipes look like they are perfect for me. I love good food but hate to spend a lot of time preparing. I think I have found my “cooking “home.

  20. I just have to try this!! Very excited. Two questions, though. 1. We are not fans of andouille sausage. Can kielbasa be substituted? and 2. We are brand new Instant Pot owners. I’m not comfortable enough with the slow cook feature enough to give up my regular slow cooker. Is there an Instant Pot pressure version of this recipe? Thanks!

    1. Yes, of course you are always welcome to substitute and make recipes your own. I don’t have an instant pot recipe just yet but it is in the works! Let me know if you try it! I would love to hear how it turned out! XOXO

  21. In the video the shrimp 🍤 is blue /gray so that tells me the shrimp were raw going into the crockpot and the crockpot cooked the shrimp w/out me having to cook the raw shrimp ahead of time ?

  22. Hello Sabrina, this looks so good that my stomach is growling just looking at it. I was wondering before I go buy the ingredients if you used a yellow onion, sweet onion or a purple onion? I think I’m going to try this with some vegetables in it just to see how it turns out. I can’t tolerate really spicy foods so I will go easy on the cajun and cayenne.

  23. I have never posted before, but I just had to with this recipe. It is so so very good! The smell of it cooking was amazing but the taste was even better. I did as you instructed and cooked the rice separate. I will continue to do it that way. Some of my family like more rice than others and this makes zit easy. Thank you for sharing such a great easy and tasteful recipe. I am cooking this again and again!

  24. I know this is 8 servings but what is the serving size? I’m logging all foods and I want to make sure it’s portioned properly. Thanks!

  25. Hi,

    I made this tonight and will serve tomorrow. It smells great and tastes delicious flavor wise. The only problem is that the chicken chunks are very dry and not the greatest texture. Any suggestions for next time would be greatly appreciated.

  26. This is delicious!! I followed directions, step by step. When it came to the shrimp, I removed the shells/tails and deveined them, then mixed them into the crock pot for the last 15 min (RAW). This was plenty of time to cook them through… if cooked prior to putting them in the crock pot, I believe they’d be overcooked for sure (I had my slowcooker on high the entire time- approx. 3.5 hours FYI). Next time I may add a green pepper in addition to the red. I like that the rice is cooked separately so I can choose how much I want with each meal; and when you mix it all together in your individual bowl, it absorbs the sauce just fine. Very tasty! Will definitely recommend and make again.

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