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Slow Cooker Jambalaya is loaded with tasty sausage, chicken, and shrimp that gets cooked low and slow to activate the bold spices. This hearty, slow-cooker dinner is effortless and only takes 10 minutes of prep.

Seafood and sausage cooking in a slow cooker.

Reasons You’ll Love This Recipe

  • Easy to Make: I love meals. I can just dump everything in, set it, and forget it. You can do that with this slow cooker jambalaya recipe!
  • Flavor: You will love the way the spices play with the tasty flavors of sausage, chicken, and shrimp.
  • One-Pot Meal: One-pot meals are the perfect solution for busy nights! Cajun alfredo, shrimp creole, and foil packets are a few meals that will liven up any dinner.

Ingredients in Slow Cooker Jambalaya

This list of classic cajun ingredients comes together for a fun Southern meal.ย Various spices blend together to create a warm, spicy dish that is hearty and incredibly delicious!

  • Chicken Breasts: A hearty protein that absorbs flavor.
  • Andouille Sausage Links: I slice these into bite sized pieces.
  • Raw Shrimp: I like to use shrimp that is large, peeled, and deveined.
  • Rice: Add uncooked rice 1 hour before the cooking time ends. Or stir in pre-cooked rice with the shrimp 15 minutes before everything finishes.
  • Diced Tomatoes:ย Add to the color and enhance the jambalaya’s sweet and salty flavor.
  • Onion, Red Bell Pepper, and Celery: These are the three veggies that can be found in almost any cajun dish.
  • Chicken Broth: You need this liquid to cook your meat. I like using chicken broth because it adds a hint of savory flavor.
  • Dried Thyme: Thyme pairs well with the tomato and adds a bit of a minty taste.
  • Dried Oregano: Adds a bitter and earthy spice to balance out the flavors.
  • Cajun Seasoning: This rustic and bold seasoning blend adds a punch of spice.
  • Cayenne Pepper:ย Adds even more earthy and spicy flavors.

How to Make Slow Cooker Jambalaya

This jambalaya will be a new family favorite and is easy to prepare. Simply combine all the ingredients and let your slow cooker work its magic! Honestly, the hardest part is waiting for it to be ready because the smell of this cooking is amazing!

  1. Combine: Add the chicken, sausage, tomatoes, celery, bell pepper, chicken broth, thyme, oregano, cajun seasoning, and cayenne pepper into the slow cooker. Then, simply stir to combine.
  2. Cook: Next, set the cooker to low for 7-8 hours (high for 3-4 hours). One hour before the cooking time is done, add in the uncooked rice and stir to combine. In the last 15 minutes, add the shrimp.
  3. Serve: Serve and enjoy! If you need more heat, add more cayenne pepper.
Vegetables, spices, chicken, and sausage in a slow cooker.

Easy Jambalaya Tips and Tricks

You can easily customize this slow cooker jambalaya to match your tastes. With these easy tips and suggestions, you will create the best jambalaya around!

  • Gumbo or Jambalaya: Gumbo typically uses a roux cooked to a deeply flavored brown stage. It contains more liquid like a stew and includes vegetables like okra, bell peppers, celery, and onions. Jambalaya features rice cooked in one pot with more meat than vegetables.
  • Brown Your Meat: Do this before adding it to your crock pot. Browned meat is traditionally a key flavor in jambalaya. Don’t skip this step if you want the most authentic flavor!
  • Quality Sausage: Seasoned sausage is one of the most important parts of this recipe. A good quality sausage can really uplevel your jambalaya’s flavor.
  • Using Other Meats: This slow cooker jambalaya recipe makes it easy to change up the meat. It will not interfere with the delicious results! Beef tastes great, so sometimes I also like to add in chuck roast. You can also add in crawfish or crab meat.
  • Add Enough Spice: If you are planning on serving up your jambalaya with rice, make sure it is heavily seasoned! Rice tends to soak up flavor. Don’t be afraid to add in an extra dash of cajun seasoning!
  • Add Garnish: For an extra pop of flavor, top your jambalaya with chopped green onions or parsley.
  • Serve With: Serving your jambalaya with rice is the traditional way of having it. I also like to pair it with cornbread or corn casserole for a sweet, creamy contrast to its spicy flavor. Additionally, hush puppies and fried okra are some of my other favorite Southern sides!
Scooping up shrimp and sausage in jambalaya.

Storing Leftover Jambalaya

I love how easy and delicious this recipe is, but also how amazing leftovers taste! Jambalaya is the perfect thing to have on hand for simple weeknight dinners.

  • In the Refrigerator: In an airtight container, the jambalaya will stay good for up to 3 days.
  • Reheating: You can easily microwave jambalaya in a microwave safe bowl for 30-second intervals until warm. My personal favorite way of is on the stove. I feel like it helps retain all of the delicious texture of the meat and shrimp. Heat on medium, stirring frequently until warmed through.

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Slow Cooker Jambalaya

4.60 from 116 votes
By: Alyssa Rivers
Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 8 People

Equipment

  • 1 Slow Cooker

Ingredients 

Instructions 

  • Add the chicken, sausage, tomatoes, celery, bell pepper, chicken broth, thyme, oregano, cajun seasoning, and cayenne pepper into the slow cooker. Then, simply stir to combine.
  • Next, set the cooker to low for 7-8 hours (high for 3-4 hours). One hour before the cooking time is done, add in the uncooked rice and stir to combine. In the last 15 minutes, add the shrimp.
  • Serve and enjoy.

Video

Notes

Adding the rice to the slow cooker is optional. ย You can also just serve it over cooked rice.ย 
Rice: Add uncooked rice 1 hour before the cooking time ends. Or stir in pre-cooked rice with the shrimp 15 minutes before everything finishes.
Updated on August 7, 2021ย 
Originally Posted on April 10, 2018

Nutrition

Calories: 357kcalCarbohydrates: 24gProtein: 25gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 86mgSodium: 777mgPotassium: 645mgFiber: 2gSugar: 3gVitamin A: 1136IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course, Soup
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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524 Comments

  1. Personally I think that the veggies need to be added later because once the meat was cooked the veggies were overcooked.

  2. I havent made this yet, but I wanted to know if it freezes well? I live alone and won’t be able to finish a whole serving.

    1. Yes! You can place it in an airtight container and store it in your freezer for about three months. When you are ready to eat it, just thaw it overnight in your fridge and then reheat it on your stove.

  3. Rather than the rice, do you think it would work to toss in a 12-oz bag of frozen cauliflower rice? I’m not concerned of how “authentic” it is, just good flavor and low carbs. Thank you!

      1. 5 stars
        Thank you so much for responding! I made it today with a few tweaks and the cauliflower rice and it was delicious. My husband was a happy guy at dinner!

    1. Yes, but instead of adding it in during the last 15 minutes, add it during the last hour so that it has longer to cook.

      1. Using frozen shrimp adding in the last hour thatโ€™s if cooking on low, right? Do I thaw it over cold water first? Forgot to take it out of the freezer last night and making today.

      1. 5 stars
        I tried the okra and it was a Amazing! I have never made jambalaya before and have made it 3xโ€™s already!! Thank you for sharing! Perfection!

  4. 5 stars
    I made this jambalaya today and it is absolutely delicious and my whole family loved it! It is definitely a keeper.

    I made as written but added more shrimp (only because my son likes lots of shrimp) and doubled the rice that I cooked separately on the stove. Added the rice to the slow cooker towards the end of the cooking time.

    Wonderful recipe and thank you for sharing it!

  5. 5 stars
    Oh my God, I made this today for Fourth of July dinner and definitely I am not disappointed. Flavor is so good I even added extra bag of rice and one more extra pound of shrimp Lord have mercy this is so good.Thank you Alyssa Rivers for sharing this recipe. ๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป

    1. The other ingredients still need that time to cook so I would not adjust the cooking time. I would add the cooked chicken in later into the cooking process, when there is about an hour left. Let me know how it turns out!

    1. Hi , I’m on a keto diet so should I reduced the fluids as I don’t eat rice , but it would go well with garlic and turmeric cauliflower rice on the side

  6. 5 stars
    This was so delicious, I would just add more rice if you want a true jambalaya to meat ratio but either way it is so darn good!!!!