Slow Cooker Jambalaya
Slow Cooker Jambalaya is a wonderfully hearty and flavorful meal that fills your kitchen with the smell of spices, sausage, shrimp, and tender rice. It's the kind of dish where…
Tip: save now, cook later.Slow Cooker Jambalaya is a wonderfully hearty and flavorful meal that fills your kitchen with the smell of spices, sausage, shrimp, and tender rice. It’s the kind of dish where everything simmers together in one pot, soaking up all those tasty Cajun seasonings. You get a mix of sausage, chicken, and shrimp with bell peppers and tomatoes, all slow-cooked to perfection for a comforting, satisfying dinner.
I love how easy this is to throw together, especially on busy days when you want a warm meal waiting for you. Just add all the ingredients to the slow cooker and let it work its magic. I usually make a big batch because the flavors only get better the next day, and it makes great leftovers for lunch the following day. Plus, it’s fun to adjust the spice level depending on how much heat you’re in the mood for!
When I serve jambalaya, I like to pair it with some crusty bread or a simple green salad to keep things fresh. It’s a dish that brings people around the table, perfect for sharing with family or friends. Nothing beats sitting down to a bowl of this warm, spicy South Louisiana classic that feels both cozy and full of life.
Key Ingredients & Substitutions
Andouille sausage: This smoked sausage adds a smoky, spicy touch. If you can’t find it, smoked kielbasa or spicy chorizo works well. For a milder version, try smoked turkey sausage.
Shrimp: Fresh or frozen shrimp both work. Peeled and deveined is easiest to eat. If you want to skip seafood, extra chicken or sausage can fill in without losing flavor.
Chicken thighs: I prefer thighs for their tender, juicy texture over breasts. If you want leaner meat, chicken breasts are a fine substitute but can dry out if overcooked.
Rice: Long-grain white rice is best here for its ability to stay fluffy. Avoid instant rice or brown rice, as they cook differently and may not absorb all the stew flavors well.
Vegetables: The classic trio of onion, bell peppers, and celery is called the ‘holy trinity’ in Cajun cooking. Fresh veggies add great texture and balance to the dish.
Spices: Cajun seasoning brings the dish alive with bold flavors. If you don’t have some on hand, mix paprika, cayenne, garlic powder, onion powder, thyme, and oregano for a simple homemade version.
How Do I Ensure the Perfect Texture of Rice and Meat in Slow Cooker Jambalaya?
Slow cookers can sometimes make rice mushy or meat tough if timed wrong, but here’s how to avoid that:
- Pre-cook sausage and chicken: Browning them first locks in flavor and prevents them from overcooking in the slow cooker.
- Add rice to the slow cooker raw: This lets it cook slowly and absorb flavors. Make sure to rinse the rice to remove excess starch that could make it sticky.
- Timing your shrimp: Shrimp cooks very fast. Add it in the last 20 minutes of cooking to keep it tender and avoid rubberiness.
- Watch liquid amounts: Use the right ratio (usually about 2 cups chicken broth for 1 cup rice) to avoid soggy jambalaya.
- Check and stir gently: Stirring halfway (if possible) helps even cooking but avoid over-stirring which can break up the rice.
With these steps, your jambalaya will have tender meat, perfectly cooked rice, and juicy shrimp every time!
Equipment You’ll Need
- Slow cooker – it does the heavy lifting by cooking everything low and slow, letting flavors blend beautifully.
- Skillet or frying pan – to brown the sausage and chicken first for better flavor and texture.
- Cutting board and sharp knife – for chopping veggies and slicing sausage with ease and safety.
- Measuring cups and spoons – to get your seasonings and liquids just right for perfect taste and texture.
- Wooden spoon or heatproof spatula – great for stirring the ingredients gently in the slow cooker without scratching it.
Flavor Variations & Add-Ins
- Swap shrimp for crawfish tails or crab meat for a local Louisiana twist that’s just as delicious.
- Add smoked sausage instead of andouille if you prefer a milder, less spicy flavor.
- Mix in diced okra or green beans for added veggies and a slight crunch.
- Use brown rice instead of white for a nuttier taste and extra fiber, but increase cooking time slightly.
Slow Cooker Jambalaya
Ingredients You’ll Need:
Proteins:
- 1 pound andouille sausage, sliced into rounds
- 1 pound medium shrimp, peeled and deveined
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables & Aromatics:
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
Other Ingredients:
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 2 teaspoons Cajun seasoning (adjust to taste)
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time to chop, brown meats, and assemble everything. Then, it slowly cooks in the slow cooker for 4 to 5 hours on low or 2 to 2.5 hours on high. Adding the shrimp in the last 20 minutes finishes it off perfectly. So all in all, plan for about 5 hours for the best results.
Step-by-Step Instructions:
1. Brown the Sausage and Chicken:
Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the sliced andouille sausage and cook until browned on both sides, about 3-4 minutes per side. Remove and set aside. Then add chicken pieces to the skillet and brown them lightly for about 5 minutes. Remove and set aside.
2. Cook the Vegetables:
Add the remaining tablespoon of oil to the skillet. Sauté the diced onion, green and red bell peppers, celery, and garlic until softened, about 5 minutes. This brings out their flavors and creates a great base for your jambalaya.
3. Combine Ingredients in the Slow Cooker:
Transfer the cooked sausage, chicken, sautéed vegetables, diced tomatoes (with juice), rinsed rice, chicken broth, Cajun seasoning, smoked paprika, thyme, oregano, salt, and pepper into the slow cooker. Stir gently to combine all ingredients well.
4. Slow Cook the Mixture:
Cover the slow cooker and cook on low for 4 to 5 hours or on high for about 2 to 2.5 hours. The rice will absorb all the delicious juices and the chicken will cook through.
5. Add Shrimp and Finish Cooking:
About 20 minutes before serving, stir in the peeled and deveined shrimp. Cover and continue cooking until the shrimp turn pink and opaque, usually around 20 minutes.
6. Taste and Garnish:
Taste the jambalaya and adjust seasoning as needed with extra salt, pepper, or Cajun seasoning. Garnish with freshly chopped parsley to add fresh color and flavor.
This slow cooker jambalaya is comforting, full of bold flavors, and perfect for a crowd or family dinner. Serve with crusty bread or a simple green salad for a complete meal everyone will love!
Can I Use Frozen Shrimp in This Recipe?
Yes, you can! Just be sure to fully thaw the shrimp before adding them to the slow cooker. Thaw in the fridge overnight or place the shrimp in a sealed bag and submerge in cold water for quicker thawing. Pat them dry to avoid extra moisture.
Can I Make This Jambalaya Ahead of Time?
Absolutely! This dish tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the rice.
How Do I Adjust the Spice Level?
To make it milder, reduce or omit the Cajun seasoning and skip any added cayenne pepper. For more heat, add extra Cajun seasoning, cayenne, or hot sauce to taste—just add it gradually so you don’t overpower the dish.
Can I Use Brown Rice Instead of White Rice?
You can swap long-grain white rice for brown rice, but keep in mind brown rice takes longer to cook. You might need to increase the cooking time by about an hour, or pre-cook the rice partially before adding it to the slow cooker to ensure it cooks evenly.