There is something incredibly comforting and vibrant about a well-made Slow Cooker Jambalaya Recipe that just draws people together around the table. This hearty Cajun classic brings together tender chicken, smoky andouille sausage, fresh shrimp, and a medley of vegetables all simmered slowly to meld those bold, spicy flavors into a satisfying, soul-warming dish. Perfect for busy weeknights or relaxed weekends, this slow cooker version takes all the effort out of the process so the kitchen fills with irresistible aromas while you go about your day. Every bite bursts with southern charm, and the simple steps make it so easy to fall in love with this dish again and again.
Ingredients You’ll Need
The magic of the Slow Cooker Jambalaya Recipe lies not just in its robust flavors but in the straightforward, thoughtfully chosen ingredients that create a perfect balance of taste, texture, and color. Each item is essential, coming together to build the classic Cajun profile that this dish is known for.
- Chicken breasts: Tender chunks provide a juicy, lean protein base that soaks up the spices beautifully.
- Andouille sausage: Adds a smoky, spicy depth that’s quintessential to authentic jambalaya.
- Diced tomatoes: Bring a slight acidity and moisture to keep things vibrant and saucy.
- Onion: Offers natural sweetness and richness as it softens during cooking.
- Red bell pepper: Provides both color and a crisp, sweet pepper flavor to brighten the dish.
- Celery: Adds a subtle crunch and aromatic foundation in the classic “holy trinity” of Cajun cooking.
- Chicken broth: The flavorful liquid that ties all ingredients together without overpowering.
- Dried thyme and oregano: Earthy herbs that deliver warm undertones and complexity.
- Cajun seasoning and cayenne pepper: Bring the signature spicy kick that wakes up the taste buds.
- Tomato paste: Concentrated flavor and color intensify the sauce’s richness.
- Uncooked long grain rice: Absorbs all the wonderful flavors while cooking slowly to a fluffy, tender finish.
- Raw shrimp: Added at the end for a tender, briny seafood touch that completes this classic combo.
How to Make Slow Cooker Jambalaya Recipe
Step 1: Combine the Base Ingredients
Start by placing the chicken chunks, sliced andouille sausage, diced tomatoes, chopped onion, red bell pepper, celery, chicken broth, dried thyme, oregano, Cajun seasoning, cayenne pepper, and tomato paste into your slow cooker. Give everything a good stir to ensure the spices and vegetables are evenly mixed, laying down the foundation for all those layers of flavor to come together slowly over time.
Step 2: Slow Cook to Perfection
Set your slow cooker to low and let it cook for 7 to 8 hours, or if you’re short on time, use high for 3 to 4 hours. This slow simmer allows the chicken to become tender, the sausage to release its smokiness, and the vegetables to meld seamlessly with the herbs and spices, filling your kitchen with that irresistible jambalaya scent.
Step 3: Add the Rice
About an hour before the cooking time ends, stir in the uncooked long grain rice. This step is crucial as the rice needs time to absorb all the delicious flavors and swell to its perfect tender texture, soaking in the Cajun-spiced broth without becoming mushy.
Step 4: Finish with Shrimp
In the final 15 minutes of cooking, gently stir in the raw shrimp. This short cooking time ensures the shrimp turn perfectly pink and tender without becoming rubbery. It’s the seafood touch that brilliantly complements the smoky sausage and hearty chicken.
Step 5: Serve Hot and Enjoy!
Once your Slow Cooker Jambalaya Recipe is done, give it one last stir and serve immediately while it’s steaming hot. The aromas and flavors will have melded into a soul-satisfying meal that’s sure to please everyone at your table.
How to Serve Slow Cooker Jambalaya Recipe
Garnishes
Garnishing adds a final pop of freshness and texture that brings the Slow Cooker Jambalaya Recipe to life. Consider sprinkling chopped fresh parsley or green onions to introduce a mild, herbaceous lift. A few lemon wedges on the side add a nice zesty contrast if you want to brighten the flavors further with a quick squeeze of citrus.
Side Dishes
Jambalaya is a robust, standalone dish, but pairing it with simple sides can elevate the meal. Classic southern cornbread or crusty French bread are perfect for mopping up every last bit of the flavorful sauce. A crisp green salad or steamed greens like collards balance the spice with refreshing coolness and some extra nutrients.
Creative Ways to Present
Looking to impress your guests? Serve your Slow Cooker Jambalaya Recipe in individual mini cast iron skillets or clear bowls so everyone can admire those vibrant layers of color and texture. You can also stuff the jambalaya into bell peppers or bake it in a hollowed-out round loaf of sourdough for a fun twist that brings a bit of Cajun flair to your table presentation.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya tastes even better the next day as the flavors have more time to develop. Store it in an airtight container in the fridge for up to 3 days. Always cool it down before refrigerating to keep the textures consistent and fresh.
Freezing
This dish freezes beautifully, making it a great candidate for batch cooking. Portion out individual servings into freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months. When you want a quick meal, simply thaw overnight in the fridge before reheating.
Reheating
Reheat your jambalaya gently on the stovetop over medium heat or in the microwave, stirring occasionally. If it feels a bit thick, add a splash of chicken broth or water to loosen it up and restore its original saucy texture without drying out the rice or proteins.
FAQs
Can I use different types of sausage in this Slow Cooker Jambalaya Recipe?
Absolutely! While andouille sausage provides that signature smoky flavor, you can substitute with kielbasa, chorizo, or any smoked sausage you prefer. Just keep in mind the spice level might vary, so adjust your seasonings accordingly.
What type of rice works best for jambalaya?
Long grain rice is ideal because it cooks up fluffy and separate, preventing the dish from becoming too mushy. Avoid using instant or risotto rice which might not hold up well with the slow cooking method.
How spicy is this Slow Cooker Jambalaya Recipe?
This recipe offers a balanced level of heat from the Cajun seasoning and cayenne pepper, but the spiciness can easily be adjusted by reducing or increasing these spices according to your tolerance and preference.
Can I prepare this recipe in advance?
Yes! You can assemble all the ingredients in the slow cooker the night before and refrigerate the mixture. Just stir before starting the slow cooker the next day to redistribute ingredients evenly for the best results.
Is it possible to make this Slow Cooker Jambalaya Recipe vegetarian?
Definitely! Replace the chicken and sausage with hearty vegetables like mushrooms, zucchini, and kidney beans or firm tofu. Use vegetable broth and adjust the seasonings to keep all the bold flavors intact, giving you a delicious vegetarian spin.
Final Thoughts
If you’re craving a dish that’s bursting with flavor, easy to throw together, and perfect for feeding a crowd or family night, this Slow Cooker Jambalaya Recipe will quickly become a favorite in your meal rotation. The slow cooker does the hard work while you get to enjoy the delicious, comforting results with little fuss. Grab your ingredients, set it up, and prepare yourself for a taste of southern comfort that’s as joyful to eat as it is to make.
Print
Slow Cooker Jambalaya Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours (high) or 7-8 hours (low)
- Total Time: 3 hours 10 minutes (using high setting)
- Yield: 8 to 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun
Description
This Slow Cooker Jambalaya is a flavorful and hearty Cajun-inspired dish that combines tender chicken, spicy andouille sausage, fresh vegetables, shrimp, and rice, all cooked slowly to develop rich, deep flavors with minimal effort. Perfect for a comforting family meal, this recipe uses a slow cooker to meld spices and ingredients while allowing you to set it and forget it.
Ingredients
Proteins
- 2 boneless, skinless chicken breasts, cut into chunks
- 1 pound andouille sausage links, sliced
- 1 pound raw shrimp (13–15 count)
Vegetables & Aromatics
- 1 large onion, chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, thinly sliced
Canned & Liquids
- 1 (28-ounce) can diced tomatoes
- 2 cups chicken broth
- 1 tablespoon tomato paste
Spices & Seasonings
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
Grains
- 1 cup uncooked long grain rice
Instructions
- Combine Ingredients: Add the chicken chunks, sliced andouille sausage, diced tomatoes, chopped onion, red bell pepper, celery, chicken broth, dried thyme, dried oregano, Cajun seasoning, cayenne pepper, and tomato paste to your slow cooker. Stir well to ensure all ingredients are evenly combined.
- Slow Cook: Set your slow cooker to low and cook for 7-8 hours or on high for 3-4 hours, allowing all the flavors to meld and the chicken and sausage to become tender.
- Add Rice: Approximately one hour before the cooking time is completed, stir in the uncooked long grain rice, ensuring it is well distributed throughout the mixture.
- Add Shrimp: In the last 15 minutes of cooking, add the raw shrimp to the slow cooker and gently stir, allowing the shrimp to cook until pink and opaque.
- Serve: Once the cooking is done and the rice and shrimp are cooked through, serve the jambalaya hot for a delicious and satisfying meal.
Notes
- Use medium or large shrimp for best texture and to prevent overcooking.
- Adjust the Cajun seasoning and cayenne pepper according to your spice preference.
- If you want a thicker jambalaya, let it cook uncovered for the last 30 minutes to reduce excess liquid.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Ensure the shrimp is added at the right time to avoid becoming tough and rubbery.
