Slow Cooker Jambalaya

This Slow Cooker Jambalaya is an easy set-it-and-forget-it recipe that is Creole/Cajun comfort food at its best!

It’s loaded with smoked sausage, tender chicken pieces, shrimp, vegetables, and soft instant rice – all infused with bold spices, herbs, and salty-sweet flavors from diced tomatoes and broth.

Slow Cooker Jambalaya is an incredibly easy and satisfying family meal with various layers of flavors and textures and is one of my husband’s favorite Cajun Recipes. Don’t be surprised if you find yourself making Jambalaya over and over again due to popular demand! 

Making a fresh batch of this vibrant Jambalaya rice only requires 10 minutes of preparation which is a life-saver on those busy days when you need a hearty family dinner without much effort required on your part. 

Easily adapt this crockpot Jambalaya by using different meat options or change the level of spice to suit your own preferences.

While this recipe provides a generous amount of food, you also have the option of adding a soup, such as Slow Cooker Cajun Potato Soup, or a side dish recipe, Creole Green Beans, or Maque Choux, as a delicious contrast to your Jambalaya or as a way to feed additional mouths!

Why You’ll Love This Recipe

• Quick and easy: This recipe only requires 10 minutes of preparation while the rest is handled by the slow cooker, like all Slow Cooker Recipes, allowing you to get on with the rest of your day! 
• Extremely versatile: There are so many different versions of Jambalaya – whether it’s through using different meats, increasing or decreasing the spice profile, or changing the cooking method. 
• Feeds a crowd: One of the main reasons I love this recipe so much is due to the fact that it yields a lot of food! That’s great news if you’re feeding a larger family or hosting hungry guests. Otherwise, it’s almost certain that you’ll have leftovers to enjoy as convenient meals on the days to follow.  
• Make ahead: There are quite a few elements to this crockpot Jambalaya that you can make in advance such as preparing the vegetables and smoked sausage, and storing them in airtight containers in the refrigerator for you to simply dump into the slow cooker the following day. 

Why This Recipe Works

• You can easily follow along with my simple step-by-step recipe instructions with photos to ensure that you end up making a delicious pot of Jambalaya! 
• The steps required to make this crock pot Jambalaya are minimal. In fact, you only need 10 minutes of preparation time while the slow cooker does all the heavy lifting. 
• I’ve added helpful tips and questions for your convenience that I myself had when making this dish for the first time, saving you any effort of having to research online for answers or clarification! 
• Recipe variations have been included so that you have the freedom to experiment while still ensuring the success of your adapted Jambalaya dish. 
• If you feel like adding side dishes or any finishing touches to your Jambalaya rice, you’ll be happy to know that I’ve added a few serving suggestions for you to consider pairing with your Jambalaya. 

How To Make Slow Cooker Jambalaya

Ingredient Notes

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

• Chicken. Use skinless chicken breasts or thighs, cut into bite-size chunks.
• Andouille sausage. You can also make use of any Cajun/Creole sausage available to you.
• Green bell pepper. Red or yellow bell pepper is also suitable as a substitute or to add even more color to this dish!
• Tomatoes. A can of diced tomatoes enhances the color of the Jambalaya rice as well as creating a salty-sweet flavor. 
• Onion. White or yellow onion will work in this recipe. 
• Celery. Don’t skip this ingredient. It’s a typical creole cuisine ingredient that adds a ton of flavor to food. 
• Chicken broth. You can also use vegetable broth. Broth is required for cooking the meat as well as providing savory flavor to the dish. 
• Bay leaves
• Oregano. Great for balancing out the various flavors of the dish. Oregano is naturally earthy and bitter without being overpowering. 
• Thyme. Thyme pairs beautifully with tomato, cutting some of the acidity with its natural hint of mint. 
• Cajun seasoning. Use whatever brand you’re used to. Either way, it’s a bold seasoning that makes this Jambalaya burst with flavors of spice.
• Paprika. This adds a mild spice level but you could opt for the spicy hot variety if you enjoy your food with a kick of heat. 
• Cayenne pepper. This is great to use if you want to increase the level of spice in your Jambalaya rice although it’s completely optional and can be omitted if you wish. 
• Garlic. Chop up some fresh garlic or save yourself a little time and buy some pre-minced garlic at the grocery store.
• Shrimp – Use large shrimp that’s been peeled and deveined. If you don’t have access to large shrimp, any shrimp will do. 
• Rice – Only add your instant rice about 5 minutes before serving this dish since it’s already precooked. 
• Parsley – The fresh parsley added as a garnish is a wonderful contrast to the rich flavors of the dish. 

Easy Instructions With Photos

• Place the chicken breast, sausage, bell pepper, can of tomatoes, onion, celery, chicken broth, bay leaves, oregano, thyme, cajun seasoning, paprika, cayenne and garlic in the crock pot. Stir to combine.
• Cook on low for 5 hours or high for 3 ½ hours.

• When the jambalaya has cooked for 3 ½ to 5 hours, add the shrimp and cook for 20 minutes.
• Then, add the instant rice and cook for 5 to 10 minutes. Turn off the cooker and let it sit to soak up the broth.

• If using long grain rice, cook separately according to packaged directions and stir into the jambalaya. Turn off and allow to sit for 10 to 15 minutes.
• Garnish with parsley, and serve with cornbread, collard greens, or a salad.

Pro Recipe Tips

• While I haven’t browned my meat for this slow cooker Jambalaya recipe, you certainly can go ahead and brown it before adding to the crock pot to get a more intensified meaty flavor in this dish. 
• Make sure that you use a good quality seasoned sausage for this Jambalaya recipe. Even if you ditch the other meat, the sausage is key to any successful Jambalaya!
• Be aware of the fact that rice added to your Jambalaya will absorb a lot of the flavors and spices. This is why you need to add a generous amount of seasoning and spice.
• Adding some freshly chopped parsley as garnish to this crock pot Jambalaya when serving will provide a delicious aromatic flavor. You could also garnish this dish with chopped green onions if you wish. 

Recipe Variations

• Use Other Meat: While I used smoked sausage, chicken and shrimp, this Jambalaya is so versatile that you could even use beef like chuck roast without compromising your dish. Consider other seafood too such as crawfish or crab meat.  
• Simplify The Ingredients: If you’re not such a big meat eater or want a more budget-friendly version of this Jambalaya recipe, consider using only the smoked sausage. It will still be delicious!
• Change The Rice: You can use long grain rice instead of instant white rice that I used. When cooking rice from scratch, make sure to cook it separately from the rest of the Jambalaya ingredients, adding it to the slow cooker only a few minutes before serving (just enough cook time to allow the rice to absorb flavors of the Jambalaya without overcooking).
• Vary The Cooking Time: This Jambalaya can be cooked on the slow cooker’s low setting for 5-6 hours or the high setting for 3 ½ hours. Choose a cook time that will suit your movements that day.  

What To Serve With Jambalaya

A traditional Jambalaya is served with rice and for good reason – it’s a great way to bulk up the meal and the rice does a good job of soaking up any excess liquid that you don’t want to waste!

Apart from serving this slow cooker Jambalaya with rice, consider pairing this dish with the following side dish options:

• Homemade Buttermilk Cornbread;
• Corn casserole;
• Collard greens; or 
• A light salad. 

Frequently Asked Questions (FAQs)

What’s The Difference Between Jambalaya and Gumbo?

That’s a great question and one often asked! Jambalaya is essentially a rice dish that’s made in one pot with a higher ratio of meat than vegetables while a traditional Gumbo is more stew-like since it contains more of a liquid base and consists heavily of an array of vegetables.  

How Should I Store Jambalaya?

Leftover Jambalaya can be stored (once fully cooled) in an airtight container for up to 3-5 days in the refrigerator. Reheat on the stovetop on medium heat, stirring regularly until heated throughout.

You also have the option of freezing this slow cooker Jambalaya for up to 3 months. Store it in an airtight container and thaw overnight in the fridge when ready to enjoy. 

Do I Have To Use Instant Rice?

No, you don’t! I enjoy the use of instant rice for convenience but you can easily make rice (such as long-grain rice) from scratch by following the packet directions. 

Only add your rice to the slow cooker a few minutes before serving.

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