Slow Cooker Jambalaya

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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 cooking in a slow cooker.

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!!

  1. Combine ingredients: First, add all the ingredients except the shrimp 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), and in the last 15 minutes add in the shrimp.
  3. Enjoy: Serve over rice and enjoy!

Jambalaya Ingredients loaded into a slow cooker.

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.

Cajun Jambalaya being scooped up in a ladle.

Looking for More Cajun recipes?

Slow Cooker Jambalaya

Slow Cooker Jambalaya

4.53 from 59 votes
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Author Alyssa Rivers
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.

Recipe Notes

Updated on July 23, 2020

Originally Posted on April 10, 2018

Nutrition Facts

Serves: 8

Calories141kcal (7%)Carbohydrates4g (1%)Protein25g (50%)Fat3g (5%)Saturated Fat1g (5%)Cholesterol179mg (60%)Sodium797mg (33%)Potassium449mg (13%)Fiber1g (4%)Sugar2g (2%)Vitamin A1025IU (21%)Vitamin C30.9mg (37%)Calcium106mg (11%)Iron2.4mg (13%)

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.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 2 stars
    Made it, did not enjoy how everthing was mushy. The flavors are way better make it on stove top, the traditionnal way.

    1. I made this last night and it was watery and very bland. Growing up with a Cajun grandfather and eating all his food…this was very disappointing. I agree with Marie, make it the traditional way!!

  2. 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.

      1. So you cook the Prawns (Sorry, Shrimp. I’m an Aussie) before adding to the jambalaya or buy pre-cooked Shrimp?

  3. 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

  4. 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.

  5. 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.

  6. 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!!!

  7. 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.

  8. 5 stars
    My husband made this for dinner tonight. Followed your recipe exactly and it came out amazing! Thank you

  9. 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.

      1. 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.

  10. 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.

  11. 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. 🙂

    1. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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!

  16. 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

  17. 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.

  18. I made it! It was great! Added a little corn starch and water to thicken it up ! It was very good ! Thank u!

  19. 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?

  20. 5 stars
    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. 🙂

  21. 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!!!

  22. 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!!

  23. 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.

  24. 5 stars
    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!

  25. 5 stars
    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.

  26. 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.

  27. 5 stars
    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.

  28. 5 stars
    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

  29. 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.

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