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

Slow Cooker Jambalaya hardly any effort at all.

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.

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

Slow Cooker Jambalaya

Slow Cooker Jambalaya

4.52 from 54 votes
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Author Sabrina Snyder
Servings 8 People
Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
Course Dinner, Main Course, Soup
Cuisine American
Keyword Jambalaya, Jambalaya Recipe


  • 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
  • 1/2 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon cayenne pepper
  • 1 pound shrimp 13-15 count


  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.
Nutrition Facts
Slow Cooker Jambalaya
Amount Per Serving
Calories 141 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 179mg60%
Sodium 797mg33%
Potassium 449mg13%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 25g50%
Vitamin A 1025IU21%
Vitamin C 30.9mg37%
Calcium 106mg11%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Read More Posts by Sabrina

Visit Sabrina's Website

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  1. 4 stars
    I made this for the first time today. I thought it was good and flavorful but I agree with many others that it’s too soupy. I simply added rice to the crock pot near the end of the cooking to absorb the liquid and I didn’t have to make rice separately in another pan. Also, since the price of shrimp was so high, I substituted ham and it’s still very tasty.

      1. I found some biscuit ham. It’s thick sliced and was easy to dice. I used 3 cups of minute rice. It was just a guess but worked out nicely. It only took about the last 10-15 minutes for the rice.

    1. I have not tried it with rice in the slow cooker. I will cook the rice separately in a rice maker or over the stove. Then add the rice to a bowl with the jambalaya overtop or on the side of it.

  2. What you have here is more like a gumbo than jambalaya. Jambalaya will not have tomatoes in it, gumbo either but the consistency of this is definitely more of a gumbo. Both of the Cajun versions of these dishes are roux based. It’s the Creole versions that have tomatoes.

  3. 4 stars
    I made this today. I did make my rice separate and I didn’t add shrimp I’m not a fan of sea food!! My husband and I loved it.

  4. The Rise must be cooked with the mix for flavor if not you have gumbo.
    I am from south Louisiana and know the proper way for jambalaya.
    Other wise great recipe 😊

  5. 5 stars
    I made this with a little chorizo as I could not find any of endouillie sausage and paprika rather than cayenne pepper and fresh thyme rather than dried ditto, I added fresh after the prawns, stuck brown rice in the bottom of the bowl to serve. It was lovely and well received by my foodie guest. Will definitely be making again. Many thanks for the idea.

    I have never tried either jambalaya or gumbo before but want to again, mine had more sauce but delicious.

  6. Made this tonight served over jasmine brown rice. I followed the recipe exactly to see how hot it would be. Delicious’ will definitely make again. I slow cooked it for 7.5 hrs. Thanks for this fun meal!

  7. 4 stars
    So delicious! My one complaint is that saying prep time is only 10 minutes when you have to do all that chopping/slicing is incredibly misleading.

    1. If you want a shortcut to the veggies, you can buy frozen “Seasoning Blend,” which is chopped onion, celery, and bell peppers. I keep it on hand for quick recipe additions.

  8. My husband has issues with onions, celery and peppers in his food, if he can see them? Can I puree them and add to crockpot for the same output?

  9. 5 stars
    This was really good, easy and flavorful. For the Cajun seasoning I used a spice blend that I got at one of my favorite places to eat in NOLA (The Gumbo Shop) and did not put cayenne pepper in it because the mix already had it in there.

    This made enough for 3 meals for us (2 people) when we put it over rice.

    Wondering if it freezes well or not?

  10. For the people that put rice into the crockpot — what kind did you use? I thought if I made rice separately that I might use Zatarans yellow rice…. Thank you

  11. 4 stars
    Good recipe but too soupy. After it cooked for about 4hrs, I took 2 cups of the broth from my crockpot, heated it up a bit in the microwave and added 2 1/2 spoons of flour. Mix well add back to the crockpot. This will thicken the sauce.

  12. 4 stars
    I made it per the recipe. I think it should be called “Gumbolaya,” as there is a lot of liquid. Tasted good, with a nice kick. I think next time I make it I’ll add more vegetables. Thanks!

  13. I loved that there was a lot of liquid in this recipe. Mostly because I took the liquid out at the end and made my rice with it as opposed to just using water. It made the dish perfect! I’ve made this recipe so many times I’ve lost count and EVERYONE gets a second helping when I do make it. (I do add just a little more Cajun seasoning as my family LOVES heat)

  14. I followed this recipe exactly. The end result was too soupy. I made rice on the side to compensate for the liquid. Next time I will use a smaller can of the diced tomatoes and only 1 cup of chicken broth.
    My husband enjoyed it . I would give it a 3 out of 5. I will work on thickening it tomorrow.

  15. I know you already said that we can add raw shrimp, but what if what I have at hand are precooked shrimp? I don’t know if they’ll be rubbery or what. Thanks!

  16. Hi Sabrina: I made your Crock-Pot Jambalaya and I must say it was wonderful. I made a double portion and my large crockpot was filled to the top. It turned out wonderfully! Thanks for sharing! Sam

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