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.

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

4.49 from 39 votes
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8
Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.


  • 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

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  1. 5 stars
    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.

  2. 5 stars
    Made exactly according to recipe and added raw shrimp in the last hour. served over brown rice and everyone loved it. Thank you

  3. 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.

  4. 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.

  5. 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!!!

  6. 4 stars
    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.

  7. 5 stars
    My husband made this for dinner tonight. Followed your recipe exactly and it came out amazing! Thank you

  8. 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!

    1. 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.

  9. 5 stars
    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.

  10. 5 stars
    For those of you who don’t like as much liquid, strain the liquid into another bowl and use it to make your rice. 🙂

  11. 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.

  12. 4 stars
    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.

  13. 5 stars
    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.

  14. 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!

  15. 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…

    1. 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.

      1. 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

  16. 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.

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