by Sabrina SnyderSlow 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 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.
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.
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 Shrimp and Sausage Vegetable Sheet Pan
- Creamy Cajun Chicken Meatballs
- Creamy Cajun Sausage Linguine
Slow Cooker Jambalaya
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
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1 pound shrimp 13-15 count
Instructions
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Add all the ingredients except the shrimp into the slow cooker and stir.
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Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.
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Serve over rice.
Made it, did not enjoy how everthing was mushy. The flavors are way better make it on stove top, the traditionnal way.
I made this today. 2/24/19 & it was yummy. I added an extra teaspoon Cajun seasoning and 1tsp salt with an extra packet of sausage (because I love sausage) && are it over cauliflower rice. Yummy. Thank you.
Cooked or raw shrimp?
Cooked shrimp for the jambalaya. Enjoy!
So you cook the Prawns (Sorry, Shrimp. I’m an Aussie) before adding to the jambalaya or buy pre-cooked Shrimp?
You do not cook the prawns ahead of time. They will cook in the slow cooker.
I would use raw
Made exactly according to recipe and added raw shrimp in the last hour. served over brown rice and everyone loved it. Thank you
This looks delicious…do you have stovetop or oven instructions for it?
My first attempt at making jambalaya and I’m so glad I found this recipe. We love it! Making a double recipe soon for friends to enjoy with us.
This recipe is delicious! My first attempt making jambalaya and am so happy to have found this recipe. Making a double recipe soon for friends.
I made this tonight, 4/20/19. I made it stove top instead of crockpot. It was phenomenal! I added 3-4 tablespoons of Cajun seasoning because I like more, (Tony Chachere’s is my favorite) Also, after peeling my raw shrimp and adding them to the pot, I used an additional 2 cups of chicken broth to boil my shells and then strained the shells out and added the stock into the pot. This gives it so much flavor! We served it with brown rice. My picky husband and children even loved it! Definitely keeping this one as my go-to for Jambalaya!!!
I have found seafood stock in the grocery store here in southern California.
I am making it now. Always wanted to make but time always stopped me. I can’t wait to taste it . It was easy a bit lengthy ao i can’t wait until it is done.
Can this be prepped the night before minus the rice and shrimp?
Yes, absolutely! That will taste even better!
My husband made this for dinner tonight. Followed your recipe exactly and it came out amazing! Thank you
YAY! I am so happy for you! Thank you for sharing!
The video shows raw shrimp going into the crock pot? Should I add time if I’m using raw shrimp. Thanks! Looks delicious and can’t wait to try it!
No, you do not need to add time for the raw shrimp. It will cook quickly. If you can tell that it is not done cooking then I would recommend leaving in until it is cooked thoroughly.
Are you supposed to drain the tomatoes?
Yes, you can. If you like that flavoring you can leave it in too.
I’ve been wanting to make Jambalaya. I followed every bit of the instructions and it turned out pretty good. My husband and colleague really enjoyed it. I am making one again but this time without the shrimp. My husband said it still taste good. So thank you for sharing this recipe with us.
Should the shrimp be thawed or frozen?
I like to thaw the shrimp prior to using it in a recipe. Hope that helps! This is the BEST Jambalaya! Enjoy!
Cooked or raw sausage?
Cooked sausage is best but the raw sausage will take a bit longer to cook through.
How many servings would it make?
This will feed about 6 to 8 people comfortably.
Is it supposed to look like soup?
Hi Jay jay!
Yes, it should have a soupy look to it. Thanks for the comment and for following along with me!!
My hubby and I LOVED this recipe. The only change I made was that I used Basil Oregano Diced tomatoes.
I will be making this again.
Thanks for sharing.
For those of you who don’t like as much liquid, strain the liquid into another bowl and use it to make your rice. 🙂
Do you have an instant pot version??
I don’t at this time. If you use your instant pot let me know how you like it!
I used my InstaPot, sautéed the veggies and added everything else in except shrimp, 22 min pressure, quick release, put on Sauté and added shrimp for 3 min.
What do you recommend to sub the shrimp if there is an allergy?
You can just leave out the shrimp even though that is the main ingredient. You can use more sausage and vegetables though.
Can I make in instanpot?
Yes, I have not tried it in the instant pot but it does have the potential to be made in it. Let me know how it turns out!
First of all jambalaya is not soupy nor is it a wet dish. Being born and raised in bayou country of Louisiana, jambalaya is a dish made of left over meat, seasonings and rice. No tomatoes, no juice or sauce. It was a dish made to not waste any leftover meats from the week of cooking. Sometimes if you have a cup or so of gumbo or gravy leftover it was added to the water when cooking the rice to add flavor, but not to make it soupy or a heavy consistency.
Growing up going to New Orleans every summer and still visiting at least once a year… while I love this dish, I’ve lovingly renamed it “gumbalaya.” jambalaya shouldn’t be wet or soupy as this is. It’s a delicious dish for sure, but too soupy and too many vegetables to be jambalaya, and not flavorful enough to be a gumbo because the roux is missing. Regardless, the ease of making this dish makes it an often reoccurring one in our home! I also recommend using uncooked shrimp for this, throwing cooked shrimp in as suggested in some comments makes it tend to be rubbery.
I made this since it’s low carb and I loved it. I added Tony’s seasoning to add a bit more spicy flavor. My family loved it as well. I made it in my slow cooker and it came out perfect.
Several people complained it was too “watery”. Here is the Mid-West, we love sauce poured over our rice, for the flavor. We just love “gravies” of all types. Thank you so very much Sabrina for this delicious recipe! We all loved it and will make it again and again!
Sooo true lol always gotta have extra sauce or gravy !
Cab raw frozen shrimp be used? If so how long before its done should they be thrown in?
Yes, you can use the raw, frozen shrimp. Just wait until it is hot in your slow cooker and add in about an 1 hour.
Okra….what about Okra…Can’t have gumbo without Okra…I’m making this today and will add it and some other suggestions. Thank you all…
You are not making gumbo, instead you are making jambalaya. Jambalaya is a dry meaty dish cooked with rice. Gumbo is a wet meaty and vegetable dish served over rice. As a Louisiana Cajun we thrive to know the difference.
This looks delicious 😍👌👌👌. Going to make it this weekend.
How much is a serving I love the fact that you put the nutrition facts but I don’t know serving size
The serving size is one serving size for a serving of 8 people. This slow cooker jambalaya will feed roughly 8 people give or take. Hope that helps!
I’m not Cajun! I’m from Virginia and I don’t care if you call this jambalaya, soup, stew or skipitipity do! This is delicious! I love your jambalaya, delicious! Didn’t change a thing and wouldn’t because this is the recipe! Yummy
Totally agree! A rose by any other name would smell so sweet!!!!
Should I drain the juice from my tomatoes?
This is a preference. I like to just for a thicker jambalaya but you can use it in the jambalaya too.
I made this but had to “tweet” it a lot. Added garlic powder because it was bland also added some flour as it was very runny. I would reduce the chicken broth and drain the diced tomonext time.
I made it! It was great! Added a little corn starch and water to thicken it up ! It was very good ! Thank u!
Can you use any type of sausage?
Yes, you can use what you prefer.
I realized I have chickstock on my shelf not broth. What can I do?
Chicken broth is a little different but you can use the stock instead if you need.
Akyssa:
Any other spices I can use to make this since I am not a fan of very spicy food. It sounds wonderful so I would like to make it with other spices to make it just as tasty?
You are welcome to leave out the spicy ingredients and not have to substitute them. It will be a little milder and still have great taste.
Although this is a great tasting recipe, it needs a different name than jambalaya. Jambalaya is a rice base, and not watery at all!!
Thnx for all d recipes u shared to us god bless
Made this and EVERY single person loved it! Then my foster kid in Texas made and he loved it and then a friend in Oregon made it and they loved it. I am VERY happy with this recipe and it is only 2 points on WW. 🙂 Thank you so much for sharing! I have been sharing it with everyone. 🙂
I am in the process of making it now. Looks good I did add more sausage and shrimp to beef it up a little bit. The shrimp I actually coated in Cajun seasoning and let it sit in the refrigerator the first two hours. In the last hour I pan roasted the shrimp to give it a bit of a char then I added to the rest. It smells awesome I can’t wait to try it out!!!
I’m glad that I read all the comments, and being a northern girl I love southern dishes but didn’t grow up on it or have the first clue on how to make it. I’ll be making this tomorrow and plan on sautéing my sausage and onions with some olive oil then adding flour to thicken it up. I’m not a fan of soupy foods (unless it is soup), so I want to make it thicker. But I plan on doing everything else as listed since I have never made this before. Wish me luck!!
I used the recipe as a base and then added garlic, seasonal and more Cajun seasoning. I think next time I’d use half the amount of onion.
Does the chicken need to be thawed out first or can I just cut the frozen piece into chunks and put it in?
I would recommend thawing your chicken but it will just need to cook a little longer for the frozen pieces to cook through.
Made this last night using my InstaPot and it was delicious! Husband said better than anything he ever had in NOLA! I’m not a big fan of jambalaya because I feel there is too much rice, cooking rice separate allowed me to control the rice and the broth was delicious!
How many does this serve?
About 12 people.
This is sooooo good. I cooked it on stove top as well.
I added garlic. But then again I add garlic to everything.
I wanted the sauce a little thicker so I used 1 cup tomato juice & whisk 3 tbsp cornstarch then added it . Turn temp up a bit & once it starts to boil it thickens. Turned out fantastic.
My husband absolutely lived it.
I would definitely make it again.
Does this freeze well?
Delicious, we loved it! Very easy to make also! Thank you! But have enough left over for another meal so I want to freeze it.
How many servings for this?
This will feed about 8 people generously.
After reading all the comments I decided to follow the recipe exactly for the first try to fully understand what everyone was talking about. Yes – this is not a typical Jambalaya because of the veggies the were added. Yes – there is a sauce that makes it look quite soupy. However – it was delicious! I actually liked the liquid sauce. I’m not sure how I would adjust this recipe – maybe add some garlic and more heat spice – but this recipe is amazing. I will definitely make this again and again.
From a born and bred Louisianians, That Is Not JAMBALAYA! It’s not suppose to be soupy. It’s a rice dish.
I have to agree with the other comments that this recipe is a bit watery to be called jambalaya BUT it was very tasty. My growing 17 year old son LOVED it and had serval plates of it. First night we ate it with white rice. Next day, had it on some arroz con gandules .. Yummy
This was my first attempt at jambalaya. It turned out so good. I liked it soupy. And so did my family. Nothing left!!! Served for a combo Christmas, New Year celebration. Used Boudin for an appetizer with spicy mustard, pickled okra served with toasted French bread. So good. A relish tray and cornbread was also available. Jambalaya served over rice.