Why You’ll Love This Recipe
This recipe delivers rich, comforting flavor with minimal effort. The slow cooker does all the work, making it perfect for busy days. With a combination of protein, rice, and vegetables, it’s a complete meal in one pot. The blend of spices gives it a warm, slightly spicy kick that’s both satisfying and customizable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighs, cut into pieces
smoked sausage, sliced
raw shrimp, peeled and deveined
long grain rice
onion, chopped
bell peppers, chopped
celery, chopped
garlic, minced
diced tomatoes (canned)
chicken broth
tomato paste
paprika
dried thyme
oregano
cajun seasoning
bay leaves
salt
black pepper
olive oil
Directions
In a skillet over medium heat, add a bit of olive oil and lightly brown the sausage slices for extra flavor.
Transfer the sausage to the slow cooker. Add the chicken, onion, bell peppers, celery, and garlic.
Stir in the diced tomatoes, tomato paste, chicken broth, paprika, thyme, oregano, Cajun seasoning, bay leaves, salt, and black pepper.
Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is tender.
About 30–40 minutes before serving, stir in the rice. Cover and continue cooking until the rice is tender.
Add the shrimp during the last 10–15 minutes of cooking, allowing them to cook through without becoming overdone.
Remove the bay leaves, taste, and adjust seasoning if needed.
Serve hot, optionally garnished with fresh herbs.
Servings and timing
Servings: 6–8 people
Prep time: 15 minutes
Cook time: 5–6 hours (low) or 3–4 hours (high)
Total time: 5 hours 15 minutes – 6 hours 15 minutes
Variations
Use andouille sausage for a more authentic smoky flavor.
Swap shrimp for crawfish or leave it out entirely.
Add okra for a traditional Southern touch.
Use brown rice (adjust cooking time as needed).
Make it spicier with extra Cajun seasoning or hot sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm on the stovetop or in the microwave with a splash of broth or water to loosen the rice.
This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use pre-cooked shrimp?
Yes, just add them at the very end to warm through.
Can I skip browning the sausage?
Yes, but browning adds extra depth of flavor.
What type of rice works best?
Long grain white rice is ideal for the best texture.
Can I make this dish less spicy?
Yes, reduce the Cajun seasoning and avoid extra spice additions.
Can I cook the rice separately?
Yes, you can cook it separately and stir it in before serving.
Why is my rice mushy?
Too much liquid or overcooking can cause mushy rice. Adjust timing carefully.
Can I use frozen shrimp?
Yes, just thaw them before adding to the slow cooker.
Is this dish gluten-free?
It can be, as long as your sausage and seasonings are gluten-free.
Can I prepare this ahead of time?
Yes, you can prep ingredients in advance and refrigerate before cooking.
What can I serve with jambalaya?
It pairs well with crusty bread, salad, or cornbread.
Conclusion
Slow Cooker Jambalaya is a bold, comforting dish that brings together rich flavors with effortless preparation. Perfect for feeding a crowd or enjoying as leftovers, it’s a satisfying meal that captures the essence of Southern cooking in every bite.
PrintSlow Cooker Jambalaya
A hearty slow cooker jambalaya packed with tender chicken, smoky sausage, shrimp, and bold Cajun spices. This easy one-pot meal delivers rich Louisiana-inspired flavor with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours
- Total Time: 5 hours 15 minutes - 6 hours 15 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun
- Diet: Halal
Ingredients
- Chicken breast or thighs, cut into pieces
- Smoked sausage, sliced
- Raw shrimp, peeled and deveined
- Long grain rice
- Onion, chopped
- Bell peppers, chopped
- Celery, chopped
- Garlic, minced
- Diced tomatoes (canned)
- Chicken broth
- Tomato paste
- Paprika
- Dried thyme
- Oregano
- Cajun seasoning
- Bay leaves
- Salt
- Black pepper
- Olive oil
Instructions
- In a skillet over medium heat, heat olive oil and brown the sausage slices for added flavor.
- Transfer sausage to the slow cooker and add chicken, onion, bell peppers, celery, and garlic.
- Stir in diced tomatoes, tomato paste, chicken broth, paprika, thyme, oregano, Cajun seasoning, bay leaves, salt, and black pepper.
- Cover and cook on low for 5–6 hours or high for 3–4 hours until chicken is tender.
- About 30–40 minutes before serving, stir in the rice and continue cooking until tender.
- Add shrimp during the last 10–15 minutes and cook until just done.
- Remove bay leaves, adjust seasoning, and serve hot.
Notes
- Use andouille sausage for more authentic flavor.
- Add okra for a traditional variation.
- Adjust Cajun seasoning to control spice level.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat with a splash of broth to loosen the rice.
- Freeze for up to 2 months and thaw before reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 140 mg
