by Alyssa Rivers
Slow Cooker Jambalaya is loaded with andouille sausage, chicken, and shrimp that gets cooked low and slow to activate the bold spices. This hearty dinner is an effortless meal that is ready with only 10 minutes of prep!
Also try Easy Jamalaya for a one pot meal that is perfect for busy nights. The flavor packed meal will liven up a normal weeknight or be the hit of any gathering.
Slow Cooker Jambalaya
Slow Cooker Jambalaya is delicious and filling and comes together with hardly any effort at all. Our family favorite slow cooker recipes are normally Honey Garlic Chicken or Beef Tips, 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, for an instant flavor boost, brown the sausage with the onions and peppers before adding the ingredients to the slow cooker. Either way the flavors of this dinner will be a huge hit everyone will love!
Ingredients in Slow Cooker Jambalaya:
This short list of classic cajun ingredients come together flawlessly and are perfectly balanced. Tons of spices blend together to create a warm, spicy meal that is hearty and incredibly delicious!
- Chicken breasts skinless: Boneless chicken cut into chunks will fit perfectly on your spoon.
- Andouille sausage links: Sliced to bite size.
- Shrimp: Peeled and de-veined.
- Diced tomatoes: Adds to the color and both sweet and salty flavor.
- Onion, red bell pepper, celery: The three essential flavors that can be found in almost any cajun dish.
- Chicken broth: Liquid to cook the meat.
- Dried thyme: Pairs well with the tomato and adds a bit of a minty taste.
- Dried oregano: Adds bitter and earthy spice to balance flavors.
- Cajun seasoning: Rustic and bold seasoning blend adds a punch of spice.
- Cayenne pepper: Even more earthy and spicy flavors.
Let’s Cook Jambalaya!
This Jambalaya will be a new family favorite dinner, and it is almost quick and easy to prepare. Simply combine all the ingredients and let your slow cooker work its magic. The hardest part is waiting for it to be ready, because the smell of this cooking is amazing!!
- Combine ingredients: First, add all the ingredients except the shrimp into the slow cooker. Then, simply stir to combine.
- Cook: Next, set the cooker to low for 7-8 hours (high for 3-4 hours), and in the last 15 minutes add in the shrimp.
- Enjoy: Serve over rice and enjoy!
Best Slow Cooker Jambalaya:
The intense flavors of this easy to make Jambalaya are so delicious you will begin to crave them. And the one pot prep makes this a perfect weeknight meal the entire family will enjoy.
- 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. To top it all off, serve some Homemade Cornbread or baguettes.
- What meats are normally in Jambalaya? Most jambalaya recipes contain chicken, andouille sausage and shrimp. However, this dish is versatile and changing up the meat will not interfere with the delicious results. So, try using beef, like a chuck roast, too.
- Does Jambalaya store well? Jambalaya will remain good in the refrigerator for about 3 days. For best results, do not freeze. To store, allow it to cool completely, then place it in an airtight container within two hours of cooking.
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
- Cajun Shrimp and Sausage Vegetable Foil Packets
- Creamy Cajun Sausage Linguine
- New Orleans Gumbo
Slow Cooker Jambalaya
Description
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
-
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.
Recipe Notes
Updated on July 23, 2020
Originally Posted on April 10, 2018
Nutrition Facts
Serves: 8
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I added rice to the crockpot. Traditionally jambalaya isn’t soupy. So by adding rice, it makes it just perfect. Great taste
How much rice and when did you put the rice in the pot?
How long do you put the rice in for?
How much rice did you add?
You added rice? Was the rice already cooked?
That’s true it isn’t soupy how much rice did you add and did you cook it before then added it in or did you cook it with the Jambalaya. and what kind did you add long grain?
Hi Nicole,
How much rice – and how long do you let it cook for?
Thanks!
You are suppose to pour it over rice if you read the instructions 😉
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.
What kind of ham did you use? How much rice and when did you add it in? I think my boys would prefer the ham
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.
Hey there! Great idea! How long did it take the rice to cook in the slow cooker?
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.
How much is a serving?
Usually a serving is about 1 cup. Hope that helps!
That’s what I figured ?
I would like to add scallops. Should I add them when I add the shrimp in ?
Yes, that would be perfect.
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.
THANK you guys! I liked my rice cooked separately!
Flavors burst! I cooked rice separately as well…..
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.
Does the shrimp have to be precooked or can it go in raw?
It can be raw and it will cook in the slow cooker.
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 😊
I made this recently and found it fabulous! I’ll def be making it again!
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.
How did it taste??
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!
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.
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.
Agreed.. i was like this is a lot of chopping! Lol
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?
I totally get it! Yes, that is a great idea! Let me know how he likes it.
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?
It does freeze however, with the rice mixed it, it may become mushy when reheating.
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
I used one can of low sodium chicken broth so it wouldn’t be too soupy. My husband enjoyed it!
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.
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!
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)
I made my rice with the liquid from the crockpot as well an it was delicious! Whether you call it gumbo or jambalaya, I don’t care. It’s a very good dish!
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.
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!
Yes, it will cook very fast and become a little more hard.
Is this recipe spicy hot or mild?
Great question! It is very mild. You can make it spicy or hot if you prefer but it is mild for kids and adults.
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
Made this slow cooker Jambalaya was Delicious
can’t wait to make it again
Thanks Sam
This looks good, but it’s not Jambalaya. I’ve lived in South Louisiana for 60 years, so trust me, Jambalaya resembles rice dressing (no, it’s not rice dressing, but it’s similar).
I’d still cook this, since it looks good. Just call it something else. It resembles gumbo more than it does Jambalaya.
I want to add crawfish tails to this. Should I add them at the same time that I add the shrimp? Or earlier?
That sounds delicious! Add them a little before the shrimp to cook a few minutes longer.
I made it and it’s DEFINATELY soupy. It’s not real Jambalaya as in Louisiana, but it’s still good. I call it “Jambo”…. I serve it OVER jasmine rice! I’ve made it my own recipe.👍🏻
Can you add pork also?
Pork would alter the taste a bit but you are welcome to try it. Let me know how it is!
I am making this as I type! Haven’t gotten as far as adding rice or the shrimp but the cayenne pepper is like a firecracker in your mouth! Burst of flavor and Soo good! Making corn bread muffins to go with. Can’t wait until the end and it’s all put together!
I made this tonight for the first time and it was so tasty. I didn’t have Cajun spice so I used Old Bay. I did notice other comments about it being soupy? It was soupy however I liked it and while I didn’t add rice I put it over rice and the extra liquid was needed specifically because I served this with a loaf of crusty bread. My recommendation. If you want it less soupy I would reduce the diced tomatoes a bit and not the chicken broth however the recipe is so tasty you may want to make it as is….I will
could you substitute kielbasa for the andouille sausage
Yes, that will work too. Let me know how it turns out!
I serve rice on the side. That way you can add as much as you want. Just like I do for gumbo.
I’m from Louisiana. Jamabayla has rice mixed into already. Not separate. Pouring this over rice is considered gumbo. Either way, this looks delicious 😋!