Delicious Slow Cooker Jambalaya: Chicken, Sausage & Shrimp Made Easy
Discover the ultimate one-pot wonder: Slow Cooker Jambalaya! This savory Creole rice dish, brimming with succulent shrimp, flavorful andouille sausage, tender chicken, and fresh vegetables, delivers a hint of spice and an abundance of rich taste. Cooked to perfection in your slow cooker, it’s the definition of an easy, satisfying dinner.
In the realm of effortless cooking, the slow cooker reigns supreme. While I’m a big fan of modern kitchen gadgets like Air Fryers and Instant Pots, the trusty crock pot has been a weeknight hero for generations, proving its incredible versatility time and again. It truly is one of the best kitchen inventions, consistently delivering delicious meals with minimal fuss.
This Slow Cooker Jambalaya recipe perfectly embodies the magic of crock pot cooking. It’s a robust, complete meal packed with flavorful chicken, savory sausage, fluffy rice, and juicy shrimp. You simply “dump and go,” allowing your slow cooker to handle all the hard work while you go about your day. The result? A deeply flavored, aromatic dish that tastes like you spent hours in the kitchen, but only required minutes of hands-on prep.
What is Jambalaya: A Creole Culinary Gem
Jambalaya is a beloved Creole dish, deeply rooted in the vibrant culinary traditions of Louisiana, particularly in areas like New Orleans. Its rich heritage is a fascinating fusion of French, West African, and Spanish influences, reflecting the diverse cultures that shaped the region. At its core, Jambalaya is a one-pot rice dish, where all the ingredients — meats, vegetables, and rice — cook together in a flavorful broth, allowing their tastes to meld into a harmonious symphony.
Often, people confuse Jambalaya with another iconic Louisiana dish: Gumbo. While both are staples of the region and share some common ingredients like the “holy trinity” of onion, celery, and bell pepper, they are distinct. Gumbo is typically more of a stew, often thickened with okra or a roux, and served over rice. Jambalaya, on the other hand, is a unified rice dish where the rice is cooked directly in the pot with all the other components, absorbing all the delicious flavors directly. Okra is also not a traditional ingredient in Jambalaya, further differentiating it from Gumbo.
Our slow cooker version captures the authentic essence of this Creole classic, ensuring that every bite is bursting with the rich, complex flavors that make Jambalaya so incredibly satisfying.
Why the Slow Cooker is Perfect for Jambalaya
Choosing a slow cooker for your Jambalaya is a decision you won’t regret. This method is truly a game-changer for several reasons:
- Hands-Off Cooking: After a quick prep, you simply combine everything in the slow cooker and let it work its magic. No constant stirring, no worrying about burning. It’s ideal for busy weeknights or when entertaining.
- Deep Flavor Development: The extended, low-temperature cooking time allows all the spices, meats, and vegetables to slowly meld together, creating a depth of flavor that’s hard to achieve with quicker methods. The chicken and sausage become incredibly tender, and the broth becomes intensely aromatic.
- Even Cooking: The slow cooker ensures even heat distribution, which is crucial for a dish like Jambalaya where you want the rice to cook perfectly and absorb all the delicious liquid without becoming mushy or dry.
- Convenience: Prep it in the morning, and dinner is ready by evening. It’s also perfect for transporting to potlucks or gatherings, as it keeps the dish warm and ready to serve.
Key Ingredients for Authentic Slow Cooker Jambalaya
Creating an authentic and flavorful Jambalaya starts with selecting the right ingredients. Here’s a breakdown of what you’ll need and why each component is essential:
- Chicken: We recommend using boneless, skinless chicken breast or thighs, cut into bite-sized chunks. Thighs tend to stay moister and offer more flavor when slow-cooked, but breasts work beautifully too.
- Andouille Sausage: This is a non-negotiable ingredient for true Jambalaya flavor! Andouille is a smoked, spicy sausage typically found in Cajun and Creole cuisine. If you can’t find authentic andouille, look for another high-quality smoked sausage with a good kick of spice.
- Green Bell Pepper: Part of the “holy trinity” of Cajun/Creole cooking (along with onion and celery), green bell pepper adds a fresh, slightly bitter counterpoint. Red or yellow bell peppers can be used for a sweeter flavor, but green is traditional.
- Tomatoes: A can of diced tomatoes provides acidity and body to the sauce, contributing to the signature reddish hue of Creole Jambalaya.
- Onion: Another member of the “holy trinity,” white or yellow onion forms the aromatic base of the dish.
- Celery: The final component of the “holy trinity,” celery adds a subtle earthy and herbaceous note, crucial for the overall flavor profile.
- Chicken Broth: This is the liquid foundation that cooks the rice and helps all the flavors meld. Vegetable broth can be used as a substitute if preferred.
- Bay Leaves: These fragrant leaves infuse the dish with a subtle, aromatic depth that enhances the overall savoriness.
- Oregano: Dried oregano brings a warm, earthy, and slightly peppery flavor.
- Thyme: Dried thyme adds a distinct herbaceous and savory note, complementing the other spices.
- Cajun Seasoning: This spice blend is vital for the signature kick and complex flavor of Jambalaya. You can use a store-bought blend or make your own for customized heat.
- Paprika: Sweet paprika adds color and a mild, peppery flavor, while smoked paprika can introduce a deeper, smoky note.
- Cayenne Pepper: For those who love a bit of heat, cayenne pepper is your secret weapon. Adjust the amount to your personal spice preference.
- Garlic: Freshly minced garlic is essential for a robust and aromatic base.
- Shrimp: Large raw shrimp, peeled and deveined, is ideal. They cook quickly and add a wonderful sweetness to the dish. Any size of raw shrimp will work, just adjust cooking time slightly.
- White Rice: This recipe provides instructions for both long-grain white rice and instant rice. Long-grain offers a classic texture, while instant rice significantly speeds up the final cooking stage.
- Parsley: Fresh parsley, minced, is used as a garnish to add a bright, fresh finish.
How To Make Slow Cooker Jambalaya: A Simple Guide
Don’t be intimidated by the ingredient list – this Slow Cooker Jambalaya recipe is incredibly straightforward. It’s truly a “dump and go” meal that yields amazing results. Here’s how to do it:
- Combine Initial Ingredients: Start by adding your chicken breast (or thighs), sliced andouille sausage, diced green bell pepper, the can of diced tomatoes, chopped onion, sliced celery, chicken broth, bay leaves, dried oregano, dried thyme, Cajun seasoning, paprika, cayenne pepper, and minced garlic into your crock pot. Give everything a good stir to ensure all the ingredients are well combined and coated with the spices.
- Initial Cook: Place the lid securely on your slow cooker. Cook the mixture on the LOW setting for 5 hours, or if you’re short on time, cook on the HIGH setting for 3 1/2 hours. This initial cooking phase allows the chicken and sausage to become tender and the flavors to fully develop.
- Add the Shrimp: Once the initial cooking time is complete (after 3 1/2 to 5 hours), carefully remove the lid. Now, add the shelled and deveined shrimp to the pot, stirring them gently into the mixture. Replace the lid and continue to cook for an additional 20 minutes. This ensures the shrimp cook through without becoming tough or rubbery.
- Incorporate the Rice (Instant Method): If you are using instant white rice, stir it directly into the Jambalaya. Cover and cook for another 5-10 minutes, or until the rice is cooked through and fluffy. Once cooked, turn off the slow cooker and let it sit with the lid on for just a few minutes. This allows the rice to soak up any remaining broth and achieve the perfect consistency.
- Serve and Garnish: Dish out your delicious Slow Cooker Jambalaya and garnish generously with fresh minced parsley before serving.
Note for Long Grain Rice: If you prefer to use long grain white rice, it’s best to cook it separately according to package directions. Once cooked, stir the fluffy long grain rice into the Jambalaya during the last couple of minutes of cooking, or right before serving. It will absorb the wonderful flavors of the broth and be incredibly delicious. Full instructions for both instant and long-grain rice are available in the recipe card below.
Tips for the Best Slow Cooker Jambalaya
To ensure your Slow Cooker Jambalaya turns out perfect every time, keep these tips in mind:
- Don’t Skimp on Andouille: The smoky, spicy flavor of Andouille sausage is fundamental to authentic Jambalaya. If you can’t find it, opt for another type of smoked, spicy sausage to get a similar profile.
- Adjust Spice to Your Liking: The cayenne pepper is optional. If you prefer a milder dish, reduce or omit it entirely. For more heat, feel free to add a bit more or serve with hot sauce on the side.
- Timing the Shrimp: Shrimp cook very quickly. Adding them in the last 20 minutes prevents them from becoming overcooked and rubbery.
- Rice Absorption: Allowing the finished Jambalaya to rest for a few minutes after cooking (especially with instant rice) helps the rice fully absorb the liquid and prevents it from being too wet.
- Optional Searing: While this is a “dump and go” recipe, some home cooks prefer to quickly sear the sausage and chicken in a pan before adding them to the slow cooker. This step can add an extra layer of caramelized flavor, though it’s not strictly necessary for a delicious slow cooker version.
- Fresh Herbs Make a Difference: Don’t skip the fresh parsley garnish. It adds a pop of color and a fresh, herbaceous note that brightens the entire dish.
What To Serve With Slow Cooker Jambalaya
Jambalaya is a wonderfully complete meal on its own, packed with protein, vegetables, and carbohydrates. However, a few simple sides can perfectly complement its rich flavors:
- Southern Style Cornbread: The slightly sweet and crumbly texture of cornbread is a fantastic contrast to the savory, spicy Jambalaya, and it’s perfect for soaking up any extra sauce.
- Simple Tossed Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing counterpoint and helps cut through the richness of the dish.
- Buttermilk Biscuits: Fluffy, warm buttermilk biscuits are always a welcome addition, offering another comforting carb to pair with your Creole feast.
- Coleslaw: A cool, creamy coleslaw can be a great option, especially if you’ve made your Jambalaya particularly spicy, as it helps to cool the palate.
And if you’re ever in a hurry and want a lightning-fast version of this classic, don’t miss my Instant Pot Jambalaya recipe!
Storage and Reheating Jambalaya
One of the many joys of cooking a hearty meal like Jambalaya is having delicious leftovers! This dish stores wonderfully, making it perfect for meal prepping or enjoying throughout the week.
- Refrigeration: Store any leftover Jambalaya in an airtight container in the fridge for up to a week. For best results, allow it to cool completely before transferring to the container.
- Reheating Leftovers: When reheating, gently warm on the stovetop over medium-low heat, adding a splash of chicken broth or water if it seems a bit dry. You can also microwave individual portions, though be mindful that shrimp can sometimes become slightly tougher when microwaved. If you anticipate having a lot of leftovers, you might consider only adding a portion of the shrimp to the initial cook and adding freshly cooked shrimp to individual servings later.
- Freezing: Jambalaya freezes exceptionally well (though again, the texture of shrimp can change slightly upon thawing and reheating). Store cooled Jambalaya in a freezer-safe, airtight container or heavy-duty freezer bag for up to 3 months.
- Thawing: To reheat from frozen, transfer the container to the fridge to thaw overnight. Once thawed, reheat as you would refrigerated leftovers.
Jambalaya Variations & Customizations
This Slow Cooker Jambalaya recipe is fantastic as is, but it’s also incredibly adaptable to your preferences and what you have on hand. Here are some ideas for variations:
- Protein Swaps:
- Smoked Sausage: If andouille is hard to find, good quality kielbasa or another smoked sausage can work, though the flavor profile will differ slightly.
- Ham: Diced smoked ham can be a delicious addition or substitute for some of the other meats.
- Duck: For a truly authentic and rich twist, consider adding smoked duck.
- Vegetarian: Omit the meats and use vegetable broth, adding extra vegetables like corn, zucchini, or mushrooms for a hearty plant-based version.
- Vegetable Boost: Feel free to add other vegetables to the mix, such as corn, peas, diced carrots, or even a different color bell pepper (though green is classic).
- Heat Level: For an extra fiery kick, add a dash of your favorite hot sauce to the pot, or offer it at the table for individual customization. You can also increase the amount of cayenne pepper.
- Herb Enhancements: While oregano and thyme are standard, a pinch of marjoram or a bay leaf can add more aromatic complexity.
- Smoky Flavor: A tiny bit of liquid smoke (just a few drops!) can enhance the smoky depth if your sausage isn’t very pronounced in flavor.
Frequently Asked Questions (FAQ)
Here are answers to some common questions about making Slow Cooker Jambalaya:
- Can I use frozen shrimp?
- Yes, you can use frozen shrimp. Make sure they are peeled and deveined. You can add them directly to the slow cooker (no need to thaw), but they might release a bit more water. Adjust the cooking time for shrimp accordingly, ensuring they are pink and opaque.
- Do I need to brown the sausage or chicken first?
- For this slow cooker “dump and go” recipe, browning is not required. The flavors meld beautifully over the long cooking time. However, if you prefer a deeper, more caramelized flavor, you can certainly take a few minutes to brown the sausage and chicken in a skillet before adding them to the slow cooker.
- Can I use brown rice?
- Brown rice requires a longer cooking time and more liquid than white rice. While possible, it’s generally not recommended for this specific slow cooker method as it might result in unevenly cooked rice or overcooked meats/vegetables. If you want to use brown rice, it’s best to cook it separately and stir it in at the end.
- Is Jambalaya spicy?
- Traditional Creole Jambalaya has a moderate level of spice. This recipe uses cayenne pepper for that kick, which you can adjust to your preference. If you don’t like spicy food, you can omit the cayenne pepper entirely.
- What if my Jambalaya is too watery/dry?
- Slow cooker liquid levels can vary. If it’s too watery, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate. If it’s too dry, add a little extra chicken broth (1/4 to 1/2 cup) when you add the shrimp or rice.
More Delicious Crock Pot Recipes
If you love the ease and comfort of slow cooker meals as much as we do, you’re in for a treat! Here are some more fantastic recipes designed for your crock pot:
- Slow Cooker Pork Roast
- Crock Pot Teriyaki Chicken
- Crock Pot Breakfast Casserole
- Slow Cooker Chicken Tikka Masala
- Crock Pot Potato Soup
- Beef & Noodle Soup
- Slow Cooker Chicken Pozole
Slow Cooker Jambalaya
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Ingredients
- 2 skinless chicken breasts, cut into bite-sized chunks (or use boneless, skinless chicken thighs for extra moisture)
- 1 pound andouille sausage links, sliced (essential for authentic flavor, use other spicy smoked sausage if unavailable)
- 1 green bell pepper, diced (part of the “holy trinity”)
- 1 28 ounce can diced tomatoes, undrained
- 1 medium white onion, chopped (part of the “holy trinity”)
- 3 celery stalks, sliced thin (part of the “holy trinity”)
- 2 cups chicken broth, (or vegetable broth)
- 2 bay leaves
- 1 Tablespoon dried oregano
- ½ teaspoon dried thyme
- 1 Tablespoon Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper, (optional, adjust to taste for desired heat)
- 1 Tablespoon garlic, minced
- 1 pound medium or large raw shrimp, shelled and deveined
- 1 ½ cups instant white rice, (see notes for long grain rice alternative)
- 1 Tablespoon fresh parsley, minced, for garnish
Instructions
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Place the chicken breast, sausage, bell pepper, can of diced tomatoes, onion, celery, chicken broth, bay leaves, oregano, thyme, Cajun seasoning, paprika, cayenne (if using), and minced garlic in the crock pot. Stir everything together until well combined.
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Cover with the lid and cook on LOW for 5 hours, or on HIGH for 3 ½ hours.
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Once the initial cooking time is complete (after 3 ½ to 5 hours), remove the lid and add the shrimp to the jambalaya. Cover again and cook for an additional 20 minutes, or until shrimp are pink and cooked through.
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If using instant rice, stir it directly into the pot. Cover and cook for another 5 to 10 minutes until the rice is tender and fluffy. Turn off the cooker and let it sit for a few minutes to allow the rice to fully soak up the broth.
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If using long grain rice, cook it separately according to package directions. Stir the cooked long grain rice into the jambalaya just before serving, allowing it to soak up the flavor for 10 to 15 minutes. Taste and season with additional salt and pepper if needed.
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Garnish with fresh minced parsley before serving for a vibrant finish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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