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Slow Cooker Jambalaya

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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. It’s also known for its 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!

It’s as simple as placing everything in the Slow Cooker… and you’re set (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, too. 

Key Ingredients

  • Chicken: Skinless chicken breasts or thighs, cut into bite sized chunks.
  • Andouille Sausage: Any Cajun/Creole sausage will work, but andouille is the traditional choice.
  • Shrimp: Large shrimp are the go-to, but any will do, so long as they’re peeled and deveined.
  • Green Bell Pepper: Play with flavor and color and add in red or yellow bell peppers as well.
  • Tomatoes: A can of diced tomatoes will save you the work of slicing and dicing yourself.
  • Onion: White or yellow, whichever you prefer.
  • Celery: This fresh veggie gives a surprising amount of flavor.
  • Chicken Broth: Vegetable broth can be substituted if preferred. 
  • Cajun Seasoning: Slap Ya Mama and Tony Chacheres Seasoning are both great options.
  • Cayenne Pepper: This gives the dish that wonderful spice, but you can omit this ingredient if you want to turn down the heat.
  • Spices: Bay leaves, oregano, thyme, paprika, and parsley are what you’ll need. 
  • Garlic: Freshly minced is preferred, but pre-minced will get the job done too. 
  • Rice: You can add instant rice 5 minutes before you’re ready to serve. Or if you prefer long grain rice, cook as directed on the package and add before serving.
Wooden spoon scooping jambalaya from a gray container.

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 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.

Tips

  • Typically the rice is cooked with the jambalaya. If you use instant rice this is done easily and at the cooks right at the end of the recipe. However you can use long grain rice if you prefer. Long grain rice will need to be prepared separately and then stirred in to make sure it does cook all the way through. 
  • Jambalaya does get confused with gumbo as the flavor profile is a bit similar. However, gumbo is made with a thickener and is served over rice as opposed to the rice being cooked in the dish. Jambalaya on the other hand is not a soup but a meaty rice dish. Both are packed full of flavor and both are classic Cajun recipes.
  • Brown rice can be used in place of white 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.
Gray bowl with shrimp and sausage jambalaya.

Storage and Reheating

  • Refrigerator: Store leftovers 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 jambalaya in a pot and reheat on the stove until warmed through.
Plate of jambalaya with shrimp.

Slow Cooker Jambalaya

Yield: About 10 Cups
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

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!

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

  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. 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.
  3. 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.

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Nutrition Information:
Yield: 10 Serving Size: 1 cup
Amount Per Serving: Calories: 204Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 994mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 8g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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