If you love dishes bursting with bold flavors and comforting warmth, you are going to adore this Slow Cooker Jambalaya Recipe. It’s the perfect blend of tender chicken, spicy andouille sausage, fresh vegetables, and succulent shrimp all simmered to perfection with fragrant spices and rice. This recipe makes dinner effortless and creates a rich, hearty meal that feels like a warm hug after a long day. Whether you’re a jambalaya novice or a longtime fan, this Slow Cooker Jambalaya Recipe is easy to make and will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Slow Cooker Jambalaya Recipe lies in a handful of simple yet essential ingredients. Each one brings its unique touch — from the spicy kick of andouille sausage to the sweet bite of bell pepper and the comforting creaminess of perfectly cooked rice. Let’s break it down so you know exactly what makes this dish so unforgettable.
- Chicken breasts: Boneless and skinless, cut into chunks for even cooking and tender bites.
- Andouille sausage: Adds smoky, spicy depth that defines authentic jambalaya flavor.
- Diced tomatoes (28-ounce can): Provides a rich, tangy base that keeps everything moist and delicious.
- Onion: Chopped finely to melt into the sauce, enhancing sweetness and aroma.
- Red bell pepper: Finely chopped, it adds color, crunch, and subtle sweetness.
- Celery stalks: Thinly sliced to bring a fresh, slightly herbaceous crunch to the dish.
- Chicken broth: The flavorful liquid that cooks the rice and carries all spices throughout.
- Dried thyme: A fragrant herb that adds subtle earthiness and complexity.
- Dried oregano: Brings a savory herbal note enhancing the jambalaya’s overall profile.
- Cajun seasoning: The essential spice blend that provides heat, depth, and authentic Cajun flair.
- Cayenne pepper: Adds an extra layer of gentle heat that awakens the palate.
- Tomato paste: Intensifies the tomato flavor and thickens the sauce for a perfect consistency.
- Long grain rice: Uncooked, it absorbs all the flavors and delivers that signature jambalaya texture.
- Raw shrimp (13-15 count): Added at the end to ensure tenderness and succulent seafood goodness.
How to Make Slow Cooker Jambalaya Recipe
Step 1: Combine All Main Ingredients
This is where the flavor foundation is laid. Add the chicken chunks, sliced andouille sausage, diced tomatoes, chopped onion, red bell pepper, celery, chicken broth, thyme, oregano, Cajun seasoning, cayenne pepper, and tomato paste directly into your slow cooker. Give everything a good stir to mix all the wonderful flavors and spices together. This step ensures each ingredient has a chance to mingle and infuse the broth with its unique essence.
Step 2: Slow Cook to Perfection
Set your slow cooker to low and let it work its magic for 7 to 8 hours, or if you’re in a bit of a hurry, set it to high for 3 to 4 hours. This slow simmer allows the chicken to become tender, the sausage to release its smoky flavor, and the vegetables to soften, melding all the layers into a harmonious dish that tastes far richer than the effort it takes.
Step 3: Stir in the Rice
About one hour before your Slow Cooker Jambalaya Recipe is finished cooking, gently stir in the uncooked long grain rice. This timing ensures the rice has enough time to cook fully and absorb the delicious broth and spices without becoming mushy. It’s the toothsome texture the dish needs to feel truly complete.
Step 4: Add the Shrimp
In the last 15 minutes of cooking, add the raw shrimp and give everything another gentle stir. Cooking the shrimp at the end prevents toughness and keeps them delightfully tender and juicy. This final step brings a lovely seafood touch that elevates your jambalaya to a whole new level of comfort food bliss.
Step 5: Serve Hot and Enjoy
After the shrimp have turned pink and everything is beautifully cooked, it’s time to serve. Ladle your Slow Cooker Jambalaya Recipe into bowls and get ready for a soul-satisfying meal packed with Layers of flavor, just begging to be savored.
How to Serve Slow Cooker Jambalaya Recipe
Garnishes
Adding a simple garnish can brighten your jambalaya and make it look extra inviting. Freshly chopped parsley or green onions add pops of color and fresh, herbal notes that cut through the richness. A squeeze of lemon over the top can lift the flavors and bring a subtle zing that complements the spices perfectly.
Side Dishes
Though this jambalaya is a full meal on its own, pairing it with some crusty cornbread or a fresh, crisp green salad makes the dinner extra special. The cornbread offers a slightly sweet counterbalance to the spicy heat, while a salad adds refreshing crunch and freshness, keeping the meal balanced and satisfying.
Creative Ways to Present
For a fun spin, serve the jambalaya in individual mini cast iron skillets or in hollowed-out bell peppers for added flair at a dinner party. You can also sprinkle shredded cheese on top and briefly broil it for a bubbly, golden crust. Any way you choose to present it, this Slow Cooker Jambalaya Recipe shines with its rustic soul-food charm.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya tastes fantastic and keeps well in the fridge for up to 3 to 4 days. Store it in an airtight container to preserve flavors and moisture. When you’re ready to enjoy it again, it will still have that unbeatable jambalaya richness and comfort.
Freezing
If you want to keep your Slow Cooker Jambalaya Recipe for longer, freezing is a great option. Cool the jambalaya completely before transferring it to freezer-safe containers or heavy-duty zip bags. It will maintain its quality for up to 3 months and become a convenient, quick meal solution on busy nights.
Reheating
Reheat jambalaya gently on the stovetop over medium heat or in the microwave. Add a splash of chicken broth or water if it seems too thick to bring back its creamy consistency. Stir occasionally until the shrimp are tender and the dish is heated through.
FAQs
Can I use other types of sausage in this Slow Cooker Jambalaya Recipe?
Absolutely! While andouille sausage lends authentic smoky heat, you can substitute with smoked kielbasa or other spicy sausages you enjoy. Just keep in mind the spice level and adjust seasoning accordingly.
Is it okay to use frozen shrimp instead of fresh?
Yes, frozen shrimp works fine. Just thaw them completely before adding at the last 15 minutes of cooking to ensure they cook evenly and stay tender.
Can I make this recipe in advance and reheat later?
Definitely! Jambalaya flavors often improve after resting overnight. Prepare it ahead of time, store in the fridge, and reheat gently before serving for an even better meal.
What if I don’t have a slow cooker?
You can make this on the stovetop using a heavy pot or Dutch oven. Brown the meat first, then simmer all ingredients on low heat, stirring occasionally, until rice and shrimp are cooked through—about 45 minutes to 1 hour.
How spicy is this Slow Cooker Jambalaya Recipe?
The recipe has a nice moderate spice level thanks to Cajun seasoning and cayenne pepper. If you prefer less heat, reduce or omit the cayenne. For more kick, add extra or sprinkle hot sauce at serving.
Final Thoughts
This Slow Cooker Jambalaya Recipe is a true crowd-pleaser that brings the warmth and soul of Southern cooking right to your kitchen with minimal fuss. It’s hearty, full of bold flavors, and perfect for sharing with family and friends. Give it a try—you might just discover your new go-to comfort meal that you’ll make again and again.
Print
Slow Cooker Jambalaya Recipe
- Prep Time: 10 minutes
- Cook Time: 3 to 8 hours (depending on slow cooker setting)
- Total Time: 3 hours 10 minutes (high) to 8 hours 10 minutes (low)
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun
Description
This Slow Cooker Jambalaya recipe is a hearty, flavorful dish combining tender chicken, spicy andouille sausage, fresh vegetables, and succulent shrimp, all simmered to perfection in a slow cooker. Perfect for an easy, comforting meal with authentic Cajun spices and long grain rice, this recipe delivers a rich and satisfying one-pot meal that’s ideal for family dinners or gatherings.
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts, cut into chunks
- 1 pound andouille sausage links, sliced
- 1 (28-ounce) can diced tomatoes
- 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
- 1 pound raw shrimp (13–15 count)
Instructions
- Combine Ingredients: Add the chicken, sausage, diced tomatoes, onion, red bell pepper, celery, chicken broth, dried thyme, dried oregano, Cajun seasoning, cayenne pepper, and tomato paste to the slow cooker. Stir thoroughly to combine all ingredients evenly.
- Slow Cook Base: Cook the mixture on low heat for 7-8 hours or on high heat for 3-4 hours to allow the flavors to meld and the meats to become tender.
- Add Rice: About one hour before the cooking time is complete, stir in the uncooked long grain rice to the slow cooker. This allows the rice to cook fully and absorb the rich flavors.
- Add Shrimp: In the last 15 minutes of cooking, add the raw shrimp to the slow cooker and stir gently to combine, allowing the shrimp to cook through without overcooking.
- Serve: Once cooking is complete, serve the jambalaya hot and enjoy a flavorful, filling dish.
Notes
- You can adjust the cayenne pepper to control the heat level according to preference.
- Use fresh herbs if available for a brighter flavor, but dried herbs work well in slow cooking.
- If shrimp is not preferred, you can substitute with extra sausage or chicken.
- Ensure the rice is added later in the cooking process to prevent it from becoming mushy or overcooked.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
