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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 dinner is an effortless meal that is ready with only 10 minutes of prep!
One-pot meals are the perfect solution for busy nights! Cajun alfredo, shrimp creole, and foil packets are more easy and flavor-packed meals that will liven up a normal weeknight.
Easy Slow Cooker Jambalaya Recipe
Slow cooker jambalaya is delicious, satisfying, 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. The way the spices play with the tasty flavors of sausage and shrimp is so addictive. Savory, spicy, meaty, and juicy, I know this is a dish you and your family won’t be able to resist getting second helpings of!
Jambalaya doesn’t have to take a lot of work. You can just prep and toss all of 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, with this recipe you save a lot of time and effort. You can go about your day, being able to return to a dinner packed with terrific New Orleans flavor. This dinner is guaranteed to be a hit!
Ingredients in Slow Cooker Jambalaya
This shortlist of classic cajun ingredients comes together flawlessly. Various spices blend together to create a warm, spicy meal that is hearty and incredibly delicious!
- Chicken Breasts: Boneless, skinless chicken cut into chunks will fit perfectly on your spoon.
- Andouille Sausage Links: I slice these into bite-sized pieces.
- Raw Shrimp: I like to use shrimp that is large, peeled and de-veined.
- Diced Tomatoes: Adds to the color and enhances the jambalaya’s sweet and salty flavor.
- Onion, Red Bell Pepper, Celery: These are the three essential flavors 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: Adds even more earthy and spicy flavors.
Making Slow Cooker Jambalaya
This jambalaya will be a new family favorite, and it is the quickest and 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!
- 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.
- Serve: Serve over rice and enjoy!
Easy Jambalaya Tips and Tricks
This dish can easily be customized to match your individual tastes. With these easy tips and suggestions, you will create the best jambalaya around!
- Gumbo or Jambalaya: The difference between gumbo and jambalaya is that gumbo typically contains a roux which is cooked to a deeply flavored brown stage. It contains more liquid like a stew and is filled with vegetables like okra, bell peppers, celery, and onions. Jambalaya is a traditional rice dish made in one pot with more meat than vegetables.
- Brown Your Meat: Do this before adding it into 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 dish is super versatile and changing up the meat will not interfere with the delicious results! Beef tastes great in this, too, so 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. It gives it an aromatic finish.
- Serve With: Serving your jambalaya with rice is the traditional way of having it. I also like to pair it with homemade 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!
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, 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 reheating jambalaya 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.
My Other Favorite Cajun Recipes
The hearty, spicy flavors of Cajun cooking pairs perfectly with hot summer nights. Bring the spirit of New Orleans to your kitchen this summer with these other mouthwatering dishes! Easy and packed with flavor, I know you will love all of them just as much as I do!
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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 Tablespoon tomato paste
- 1 cup uncooked long grain rice (see notes*)
- 1 pound raw shrimp 13-15 count
Instructions
- Add all the ingredients except the shrimp into the slow cooker and stir.
- Cook on low for 7-8 hours (high for 3-4 hours). Add int the uncooked rice about 1 hour before finishing.
- Add the shrimp in the last 15 minutes of cooking.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cooked or raw sausage?
Cooked sausage is best but the raw sausage will take a bit longer to cook through.
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!
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.
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.
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!
Can this be prepped the night before minus the rice and shrimp?
Yes, absolutely! That will taste even better!
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.
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.
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.
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.
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?
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
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.
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 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!!
Made this recipe the other day and my family loved it.
This is delicious!! I followed directions, step by step. When it came to the shrimp, I removed the shells/tails and deveined them, then mixed them into the crock pot for the last 15 min (RAW). This was plenty of time to cook them through… if cooked prior to putting them in the crock pot, I believe they’d be overcooked for sure (I had my slowcooker on high the entire time- approx. 3.5 hours FYI). Next time I may add a green pepper in addition to the red. I like that the rice is cooked separately so I can choose how much I want with each meal; and when you mix it all together in your individual bowl, it absorbs the sauce just fine. Very tasty! Will definitely recommend and make again.