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Slow Cooker Jambalaya

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!

Large plate full of crock pot jambalaya.

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

  1. 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. Cook on low for 5 hours (or high for 3 ½ hours).
  3. After the jambalaya has cooked, add in the shrimp and cook for an additional 5 to 10 minutes.
  4. 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.
  5. 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!
Collage showing how to make slow cooker jambalaya.

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 1/2 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.
Gray bowl with shrimp and sausage jambalaya.

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.
Plate of jambalaya with shrimp.

Slow Cooker Jambalaya

5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Ingredients

  • 2 boneless skinless chicken breast cut into bite sized chunks
  • 1 pound andouille sausage links sliced
  • 1 28 ounce can diced tomatoes
  • 2 cups chicken broth
  • 3 celery stalks thinly sliced
  • 1 medium white onion chopped
  • 1 green bell pepper diced
  • 1 tablespoon oregano
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon garlic minced
  • 2 bay leaves
  • ½ teaspoon thyme
  • ½ teaspoon paprika
  • ½ teaspoon cayenne
  • 1 pound medium or large shrimp peeled and deveined
  • 1 ½ cups instant white rice
  • 1 tablespoon parsley finely chopped

Instructions

  • 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 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.
  • Season with salt and pepper if desired, and garnish with fresh parsley.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of jambalaya. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 1cup | Calories: 204kcal | Carbohydrates: 13g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 994mg | Fiber: 2g | Sugar: 4g
Recipe Rating