Slow Cooker Jambalaya is a classic Creole rice dish loaded with shrimp, andouille sausage, chicken, and vegetables. A hint of spice and oh-so much flavor, this dish is prepared in a slow cooker that really seals in the flavor. Plus, it’s perfect for an easy dinner!
Slow Cooker Jambalaya
New Orleans is known for its jambalaya, and it's wonderful laid back way of life. While most recipes would have you standing over a hot stove for hours, this Slow Cooker Jambalaya recipe lets you have all the flavor with half the work!
Just place everything in the crockpot... and all done (kinda like our Instant Pot Jambalaya recipe). Kick back, listen to some jazz, and pretend you’re in Jackson Square! Oh, and don’t forget to sip on a hurricane and serve up a side of Fried Okra, too.
How To Make Slow Cooker Jambalaya
- Place the chicken breast, sausage, tomatoes, broth, celery, onion, bell pepper, oregano, Cajun seasoning, garlic, bay leaves, thyme, paprika, and cayenne in the slow cooker. Stir to combine.
- Cook on low for 5 hours (or high for 3 ½ hours).
- After the jambalaya has cooked, add in the shrimp and cook for an additional 5 to 10 minutes.
- Add the instant rice and cook for 5 to 10 minutes longer (or prepare the long grain rice separately and add to the slow cooker). Turn off the slow cooker and let the jambalaya sit to let the rice soak up the broth. Allow to sit for about 10 to 15 minutes.
- Season with salt and pepper if desired and garnish with the parsley. Serve this crockpot jambalaya alongside cornbread, a heaping mess of collard greens, or a salad. Enjoy and laissez le bon temps rouler!
Crockpot Jambalaya Tips
- Typically rice and jambalaya cook together. If you use instant rice, the jambalaya cooks almost entirely before adding the rice. However, you can use long grain rice if you prefer. Prepare long grain rice separately and stir it into the crockpot to make sure it cooks all the way through.
- Jambalaya and gumbo are often confused since their flavor profiles are similar. However, gumbo cooks without rice and usually contains a thickener. Jambalaya, on the other hand, is a meaty rice dish. Both dishes pack a punch of flavor.
- Feel free to substitute white rice with brown rice. If using instant brown rice, give it a few more minutes to cook in the slow cooker, or prepare the rice ahead of time. We have an Instant Pot brown rice recipe that would work well.
- Add or omit any ingredients to your tastes. Shrimp allergy? Leave it out. Want more sausage? Add an extra ½ pound. Add a little extra spice for a touch more kick. It's up to you. The only thing I wouldn't adjust would be the rice unless you make it separately or add more broth to compensate.
Storage and Reheating
- Refrigerator: Store leftover jambalaya in the fridge for up to 4 to 5 days.
- Freezer: You can freeze this recipe! Place in an airtight container and freeze for up to 3 months.
- Reheating: Place crockpot jambalaya in a pot and reheat on the stove until warmed through.
Recipe Card with Ingredient Amounts and Instructions
- 2 boneless skinless chicken breasts, cut into bite sized cubes
- 1 pound andouille sausage, cut into bite-sized pieces
- 28 ounces diced tomatoes, 1 large can
- 2 cups low-sodium chicken broth
- 3 celery stalks, thinly sliced
- 1 medium white onion, chopped
- 1 green bell pepper, diced
- 1 tablespoon dried oregano
- 1 tablespoon Cajun seasoning
- 1 tablespoon garlic cloves, minced
- 2 bay leaves
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 pound large shrimp, peeled and deveined
- 1 ½ cups instant white rice
- 1 tablespoon fresh parsley, finely chopped
- Place the chicken breast, sausage, tomatoes, broth, celery, onion, bell pepper, oregano, Cajun seasoning, garlic, bay leaves, thyme, paprika, and cayenne in the slow cooker. Stir to combine.2 boneless skinless chicken breasts1 pound andouille sausage28 ounces diced tomatoes2 cups low-sodium chicken broth3 celery stalks1 medium white onion1 green bell pepper1 tablespoon dried oregano1 tablespoon Cajun seasoning1 tablespoon garlic cloves2 bay leaves½ teaspoon dried thyme½ teaspoon smoked paprika½ teaspoon cayenne pepper
- Cook on low for 5 hours or high for 3 ½ hours. After the ingredients cook, add the shrimp and cook for 5 to 10 minutes. Pour in the instant rice, and cook for 5 to 10 minutes. Turn off the slow cooker, and let it sit to soak up the broth, about 10 to 15 additional minutes.1 pound large shrimp1 ½ cups instant white rice
- Season with salt and pepper if desired, and garnish with fresh parsley.1 tablespoon fresh parsley