Slow Cooker Jambalaya Recipe
This Slow Cooker Jambalaya Recipe makes it effortless to enjoy a classic Southern one-pot meal full of hearty rice, smoky sausage, tender chicken, plump shrimp, and a cozy blend of Creole spices. Each bite wraps you in comforting warmth, layers of savory flavor, and a gentle kick that perfumes the whole house.
I remember Sunday afternoons when Mom would let dinner simmer until our kitchen smelled like pure celebration those slow-cooked dinners always felt like a hug. What sets this version apart? It’s all the soul of traditional jambalaya with the ease of hands-off cooking no stirring or fuss, just deeply flavored, perfectly tender results every time. Gather your ingredients, open your windows, and let your home fill with the joyful promise of a meal that brings everyone to the table.
Why You’ll Love This Cozy Southern Staple
- Layered, comforting flavor: Every spoonful simmers into tender rice and juicy bites of meat, all steeped in the warm hug of smoky, savory Creole spice.
- True “set-and-forget” ease: Just tuck everything into the slow cooker and let it fill the house with that inviting, homey aroma zero fuss or mid-recipe stress.
- Crowd-pleaser for any occasion: Whether it’s a bustling weeknight or a cozy gathering, this jambalaya brings everyone to the table with its hearty, festive vibes.
- Nostalgic but totally doable: Inspired by the soulful classics Nessy’s mom used to make, but streamlined for modern kitchens and busy cooks.
- Tradition with a twist: You get the beloved taste and warmth of Southern comfort, plus all the practical magic of hands-off, slow-cooked simplicity.
Ingredients You’ll Need
- Andouille or Smoked Sausage
Classic jambalaya starts with those irresistible, smoky sausage slices bringing signature depth and meaty richness to every bite. - Chicken
Cubes of tender chicken breast or thighs add heartiness and soak up all those cozy spices as they simmer. - Shrimp
Plump shrimp tumble in at the end, turning perfectly pink and juicy for just the right touch of coastal flavor. - Bell Pepper & Onion
Freshly chopped bell pepper and onion form the aromatic base, giving the dish that classic Creole soul and gentle sweetness. - Garlic
A couple of cloves, minced, for a warm, savory backbone that perfumes every spoonful. - Diced Tomatoes
Canned, undrained tomatoes let their juices mingle with the rice, tying everything together with vibrant acidity. - Chicken Broth
Rich broth invites the rice to become tender, flavorful, and oh-so comforting. - Long-Grain Rice
This absorbs all those beautiful flavors as it cooks think fluffy, never mushy. - Cajun Seasoning, Salt & Pepper
You’ll toss in iconic Creole spices plus salt and pepper for layers of warmth and a gentle kick. - Green Onions (for garnish)
Sprinkled on top, green onions bring fresh, crisp color and a bright finish to every bowl.
How to Make Slow Cooker Jambalaya
- Brown the Meats (Optional, but Flavorful): If you’ve got a few extra minutes, sear the sausage and chicken in a skillet until golden and fragrant. This cozy step unlocks deep, smoky notes that’ll make your jambalaya extra special.
- Layer in the Goodness: In your slow cooker, add the browned meats (or skip straight to sausage and chicken if you prefer), along with chopped bell pepper, onion, garlic, diced tomatoes, and your favorite Creole or Cajun seasoning. Pour in the chicken broth and give it a gentle stir to combine.
- Add the Rice at the Perfect Time: Set your cook to low or high, depending on your schedule. Wait until the mixture is bubbling away before sprinkling in the rice for optimal texture no mushy grains here!
- Finish with Tender Shrimp: About 30 minutes before serving, gently tuck in the shrimp so they cook through just until pink and juicy. They’ll soak up all that spicy, aromatic sauce.
- Stir & Serve with Love: Once everything’s tender, give the jambalaya a final, loving stir. Spoon into bowls, top with scallions, and enjoy this bowl of pure, easy comfort. Craving even more cozy one-pot meals? Try my Hearty One Pot Stewed Chicken!
Tips for the Best Results
- Choose extra smoky sausage: Andouille or another smoked sausage gives the whole Slow Cooker Jambalaya Recipe that New Orleans-style depth and a whiff of campfire coziness.
- Mind the rice texture: Resist the urge to stir too much, and check your rice near the end so it stays perfectly plump never mushy, never dry.
- Add shrimp right at the finish: Let your shrimp swoon gently in the hot jambalaya at the end so they’re glossy, pink, and tender every time.
- Taste and tweak before serving: Don’t be shy with Creole seasoning sprinkle, stir, and taste until it’s just the cozy kick you crave.
- Try a cheesy twist: For a spin on comfort, check out Pepper Jack Crack Chicken it’ll inspire you to play with spice and cheese in jambalaya, too!
Variations & Substitutions
Pescatarian Swap: Leave out the chicken and double up on shrimp for a seafood-forward version that feels bright and breezy perfect for warmer nights or dinner guests that avoid poultry.
Mix-up the Protein: Turkey sausage is an easy stand-in for chicken or andouille, or you could go all-vegetarian by subbing in cubed smoked tofu for a fun twist. For another hearty, comforting meal, check out my Creamy Cheesy Sausage Potato recipe.
Rice Alternatives: Try brown rice for a nutty note, or swap with a wild rice blend just know you’ll need a little more liquid and patience. Short on time? Quick-cooking rice gets this dish to the table faster.
Adjust the Heat or Dairy: Add extra Cajun seasoning or a splash of hot sauce for more kick. Skip any finishing butter for a dairy-free spin rich flavors shine through all on their own.
Personalize the Veggies: Toss in diced celery, okra, or even a handful of peas for extra color and sweet garden flavor. Jambalaya’s flexible make it yours!
Storage & Reheating Tips
- Fridge Storage: Let your Slow Cooker Jambalaya cool completely, then tuck it into an airtight container. It’ll stay flavorful and tender for up to three days in the fridge making for the world’s coziest leftovers.
- Freezer-Friendly: For even longer comfort, portion cooled jambalaya into freezer-safe bags. Squeeze out as much air as possible, then freeze flat for easy stacking. Thaw overnight in the fridge before reheating.
- Rice Reheating Trick: Add a splash of broth or water before reheating to keep the rice plump and prevent any dryness. A quick stir halfway through makes all the difference.
- Gentle Reheat: Warm slowly on the stovetop or in the microwave, covering loosely to lock in moisture. For another soul-soothing meal, try it alongside Chicken Tortilla Soup from the fridge or freezer!
Perfect Pairings
- Warm, crusty bread: Tear into a slice to soak up every last bit of smoky, spicy jambalaya goodness.
- Simple side salad: Toss up crisp greens with a lemony vinaigrette to brighten the meal’s bold flavors.
- Classic cornbread: Sweet, tender cornbread is a Southern staple that plays perfectly against the heat and heartiness of your Slow Cooker Jambalaya Recipe.
- Oven-roasted veggies: Colorful carrots, zucchini, or okra, roasted until caramelized, add cozy, rustic charm and a welcome veggie boost.
- Tangy slaw: A light, crunchy slaw with vinegar punches through the richness for delicious contrast.
- Citrusy drinks: Lemon iced tea or homemade limeade brings a refreshing, sunny zip ideal for balancing those Creole spices.
For richer flavor, brown the sausage and chicken before adding to the slow cooker. Mind the rice texture by not over-stirring, and add shrimp at the end so they remain tender. Garnish with green onions for a pop of freshness. Swap proteins, use different rice, or vary the veggies as you like to make it your own. Perfect for meal prep and easy to reheat add a splash of broth to revive leftovers!
Slow Cooker Jambalaya
Ingredients
Equipment
Method
- In the slow cooker, add the sliced smoked sausage, peeled and deveined shrimp, chopped bell pepper, chopped onion, minced garlic, undrained diced tomatoes, chicken broth, long-grain rice, Cajun seasoning, salt, and pepper.
- Stir all the ingredients together thoroughly to ensure the flavors and components are evenly distributed throughout the mixture.
- Cover the slow cooker and cook the mixture on low heat for 4-5 hours or on high heat for 2-3 hours, until the rice is tender and most of the liquid is absorbed.
- Once cooked, give the jambalaya a final stir and serve hot, garnished with sliced green onions for a fresh and colorful finish.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I use frozen shrimp in jambalaya, or should it be thawed first?
You’ll get the juiciest, most tender shrimp if you thaw them before adding to the slow cooker. Toss them in during the last 30 minutes, and they’ll plump up beautifully, soaking in all those cozy Creole flavors without turning rubbery. A quick thaw under cold water works like a charm!
What’s the best way to prevent the rice from getting mushy?
Resist the urge to stir often, and add the rice once everything’s bubbling away. Keep an eye near the end when the grains are fluffy and tender, it’s time to serve! Even if you’ve struggled before, this tip will keep every spoonful cozy, separate, and just right.
Can I make this jambalaya spicier without overpowering the other flavors?
Absolutely! Sprinkle in extra Cajun seasoning or add a dash of hot sauce near the end. Taste as you go it’s all about finding that perfect, lip-tingling warmth while still letting those smoky, savory layers shine through. Trust your tastebuds, and don’t be afraid to make it your own!
How do I reheat leftover jambalaya so the rice stays moist?
The secret is adding a splash of chicken broth or water before reheating. Warm it gently on the stovetop or microwave, stirring halfway through. This little trick revives every bite, so your leftovers are just as comforting and full of cozy flavor as day one!
