Slow Cooker Jambalaya Recipe
Slow Cooker Jambalaya is one of those magical meals that fills your home with the rich, savory aromas of Cajun country and delivers a bowlful of pure comfort. This recipe combines juicy chicken, smoky andouille sausage, and tender shrimp with a colorful mix of vegetables, rice, and just the right amount of kick. Whether you’re prepping for a busy weeknight or feeding a crowd on a lazy Sunday, this dish brings vibrant Louisiana flavor to your table with almost no effort. Every spoonful feels like a celebration—bold, soulful, and impossibly satisfying.
Ingredients You’ll Need
The beauty of Slow Cooker Jambalaya lies in its simple, honest ingredients. Each item in this recipe plays a key role, from building layers of flavor to adding irresistible texture and color. Gather these pantry and fridge staples and get ready to let your slow cooker work its magic.
- Chicken Thighs: Boneless, skinless thighs stay juicy and tender throughout the long, slow simmer.
- Andouille Sausage: This smoked Cajun sausage adds a punch of spice and heartiness—don’t skip it if you want authentic flavor.
- Shrimp: Fresh or frozen, these get added at the end for a pop of sweetness and classic jambalaya flair.
- Diced Tomatoes (with juice): The tomatoes add a tangy backbone and just the right amount of acidity to balance the spices.
- Bell Pepper: A classic for color and crunch—red, green, or yellow all work beautifully.
- Onion: Sweet and aromatic, onion is essential for that deep, savory base.
- Celery: Adds subtle flavor and a bit of texture, rounding out the Cajun “holy trinity.”
- Garlic: Just a few cloves make a world of difference in the final flavor.
- Chicken Broth: The liquid gold that brings everything together and ensures your rice cooks perfectly.
- Dried Thyme: Earthy and herbaceous, thyme is a must-have for that authentic taste.
- Paprika: Adds warmth and a lovely smoky undertone—regular or smoked both work well.
- Cayenne Pepper: Just enough heat to keep things lively, but easily adjustable to your taste.
- Salt and Black Pepper: Essential seasonings to bring out all the bold flavors.
- Long-Grain White Rice: Added at the end so it soaks up all the goodness without turning mushy.
- Chopped Parsley: A fresh, vibrant finish that brightens every serving.
How to Make Slow Cooker Jambalaya
Step 1: Prep and Layer the Ingredients
Begin by chopping your chicken, slicing the sausage, and prepping the veggies. Place the chicken, sausage, diced tomatoes (with their juices), bell pepper, onion, celery, and garlic straight into your slow cooker. This is where the magic starts—each ingredient will slowly release its flavors, mingling together as they cook.
Step 2: Add Spices and Broth
Sprinkle in the dried thyme, paprika, cayenne pepper, salt, and black pepper. Pour the chicken broth over everything. Give it all a gentle stir to mix the flavors and make sure the rice will cook evenly later on. The broth not only helps the rice cook but also infuses the whole dish with deep savory notes.
Step 3: Slow Cook to Perfection
Cover your slow cooker and set it to low for 4–5 hours, or high for 2–3 hours. This is the hands-off part where Slow Cooker Jambalaya really shines. As it cooks, your home will fill with mouthwatering aromas and anticipation will build!
Step 4: Add Rice and Shrimp
About 30 minutes before you’re ready to eat, stir in the uncooked rice and raw shrimp. Cover the slow cooker again and let it all cook until the rice is tender and the shrimp are perfectly pink—usually about 25–30 minutes. If the mixture gets too thick, just add a splash more broth to loosen it up.
Step 5: Garnish and Fluff
Once the rice is fluffy and the shrimp are cooked through, give the jambalaya a gentle fluff with a fork. Sprinkle with plenty of chopped parsley for a fresh, vibrant finish. Now, it’s ready to be served up hot and steamy!
How to Serve Slow Cooker Jambalaya
Garnishes
A handful of fresh chopped parsley is the classic touch, but don’t be afraid to get creative. Try thinly sliced green onions, a squeeze of lemon, or even a dash of hot sauce for extra zest. These simple garnishes add brightness and make each bowl look inviting.
Side Dishes
Slow Cooker Jambalaya is hearty enough to stand alone, but it pairs beautifully with a few Southern favorites. Serve it with warm cornbread, a crisp green salad, or a side of sautéed greens. For a true Cajun feast, add some hush puppies or a scoop of creamy coleslaw.
Creative Ways to Present
For a fun twist, try serving your jambalaya in hollowed-out bell peppers or bread bowls—perfect for parties. Or make it the star of a buffet with other Creole classics like gumbo and red beans and rice. Individual ramekins also make for an elegant touch at dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Jambalaya keeps well for up to 3 days in the fridge. Let it cool completely before transferring to an airtight container. The flavors deepen overnight, making tomorrow’s lunch even more satisfying.
Freezing
This dish freezes surprisingly well, though the texture of the shrimp may change slightly after reheating. Cool completely, divide into freezer-safe containers, and freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheating
To reheat, add a splash of broth and warm gently in a saucepan over medium heat, stirring occasionally. You can also use the microwave; just cover and heat in 1-minute bursts, stirring between each, until piping hot. Avoid overcooking to keep the shrimp tender.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works in this recipe, but thighs are more forgiving and stay juicier during the long cook. If you prefer white meat, just be mindful not to overcook it.
Is it possible to make Slow Cooker Jambalaya vegetarian?
Yes! Simply skip the sausage, chicken, and shrimp, and bulk up with extra bell peppers, okra, or even chickpeas. Use vegetable broth and your favorite plant-based sausage for a delicious meat-free version.
Can I use brown rice instead of white rice?
You can substitute brown rice, but it takes longer to cook and may need extra liquid. Add it at the beginning with the other ingredients, and be sure to check the texture before serving.
How spicy is this jambalaya?
This version offers a gentle warmth, but you can dial up the heat by adding extra cayenne or a few dashes of hot sauce. Taste as you go and adjust to suit your spice preference.
Can I prep Slow Cooker Jambalaya ahead of time?
Yes, you can chop all your veggies and protein the night before, then just dump everything in the slow cooker in the morning. For best results, add the rice and shrimp only toward the end as directed.
Final Thoughts
If you’re craving comfort food that’s bursting with bold flavor and couldn’t be easier to make, give Slow Cooker Jambalaya a try. It’s a true crowd-pleaser and sure to become a staple in your kitchen. Gather your ingredients, let your slow cooker do the heavy lifting, and savor every delicious, Louisiana-inspired bite!
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Slow Cooker Jambalaya Recipe
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Jambalaya is a flavorful and hearty Cajun rice dish combining tender chicken, smoky andouille sausage, and succulent shrimp with vibrant vegetables and spices. Perfect for an easy, hands-off meal, this recipe lets the slow cooker do the work, delivering a comforting and well-balanced meal bursting with southern charm and robust flavors.
Ingredients
Meat and Seafood
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 12 oz andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
Vegetables
- 1 bell pepper, chopped
- 1 small onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
Liquids and Canned Goods
- 1 (14.5 oz) can diced tomatoes with juice
- 1 ½ cups chicken broth, plus extra if needed
Dry Ingredients and Spices
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup long-grain white rice
Garnish
- 2 tablespoons chopped parsley
Instructions
- Combine Ingredients: Place the chicken thighs, andouille sausage, diced tomatoes with their juice, chopped bell pepper, onion, celery, minced garlic, chicken broth, dried thyme, paprika, cayenne pepper, salt, and black pepper into the slow cooker. Stir everything together well to combine all flavors evenly.
- Slow Cook: Cover the slow cooker and cook the mixture on low heat for 4 to 5 hours, or on high for 2 to 3 hours until the chicken is tender and the flavors have melded together.
- Add Rice and Shrimp: About 30 minutes before serving, stir in the uncooked white rice and raw shrimp. Cover again and continue cooking until the rice is fully tender and the shrimp are cooked through, approximately 25 to 30 minutes. If the jambalaya becomes too thick during this step, add a little extra chicken broth to loosen the consistency.
- Finish and Garnish: Once cooked, fluff the jambalaya gently with a fork to separate the rice and ingredients. Sprinkle chopped fresh parsley over the top as a garnish and serve hot.
Notes
- For a spicier jambalaya, increase the amount of cayenne pepper or add a dash of your preferred hot sauce.
- Using frozen shrimp and pre-chopped vegetables can save preparation time and make the recipe even easier.
- If you prefer a different variety of rice, adjust cooking times accordingly as some types may require longer.
- Adjust salt and seasoning to taste before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl (approximately 1 1/4 cups)
- Calories: 430
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 170 mg
