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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.
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??
I made this recently and found it fabulous! I’ll def be making it again!
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 😊
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.
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.
Flavors burst! I cooked rice separately as well…..
THANK you guys! I liked my rice cooked separately!
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.
As a Cajun- tomatoes go in shrimp gumbo and not chicken gumbo. Gumbo has roux and jambalaya doesn’t nor does shrimp creole but it has tomatoes. Shrimp
Scampi doesn’t have tomatoes either.
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.
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.
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.
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?
I did rice as well in a rice cooker. 2 cups rice and 3 cups of water. Rice in a bowl then poured jambalaya on too. Delish recipe!!
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 😉
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.
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
From a born and bred Louisianians, That Is Not JAMBALAYA! It’s not suppose to be soupy. It’s a rice dish.
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.