There’s nothing quite like diving into a big, steaming bowl of this Slow Cooker Jambalaya Recipe at the end of the day—the flavors are rich, the aroma is swoon-worthy, and somehow, it’s the easiest thing you’ll make all week. Tender chicken, spicy sausage, plump shrimp, colorful bell peppers, and the warm kick of Cajun spices make this dish a weeknight hero and a weekend celebration all in one pot. You just toss everything into your slow cooker and let the magic unfold, filling your kitchen with the essence of the bayou and promising pure comfort in every bite.
Ingredients You’ll Need
You don’t need fancy or fussy ingredients to create this Slow Cooker Jambalaya Recipe, just a lineup of savory basics that come together for incredible depth and color. Each ingredient has a role—some add heat, some sweetness, and others bring out that signature Cajun flair.
- Chicken thighs: Super tender and flavorful, they soak up the Cajun spices beautifully.
- Andouille sausage: This classic smoked sausage adds a traditional Cajun smokiness and a tiny hit of heat.
- Shrimp: Stirred in at the end, they stay juicy and add sweetness to balance the spice.
- Green and red bell peppers: Bright color, subtle sweetness, and a touch of crunch after slow cooking.
- Yellow onion: Lends foundation and sweetness as it melts into the sauce.
- Celery: Adds freshness and an herby undertone—don’t skip it!
- Garlic: Four whole cloves for that irresistible punch and depth.
- Diced tomatoes (with juices): Bring tang and body to the jambalaya base.
- Low-sodium chicken broth: Keeps everything moist and lets you control the saltiness.
- Cajun seasoning: The soul of the dish—spicy, herby, and packed with flavor.
- Dried thyme: A subtle earthy note that ties everything together.
- Smoked paprika: Adds color and a round, smoky warmth.
- Cayenne pepper (optional): For those who like to turn up the heat.
- Salt and black pepper: Essential for seasoning every bite.
- Long-grain white rice: Cooks right in the slow cooker and soaks up that saucy goodness.
- Chopped parsley: Fresh and green, to finish the dish with a pop.
- Sliced green onions: Sweet, crisp garnish for that extra zing.
How to Make Slow Cooker Jambalaya Recipe
Step 1: Pile Everything Into the Slow Cooker
This is truly the joy of a Slow Cooker Jambalaya Recipe—just toss in the chicken, sausage, bell peppers, onion, celery, garlic, diced tomatoes (including all those juices!), chicken broth, all the seasonings, dried herbs, salt, and pepper. Give everything a generous stir so that each bite gets a bit of that Cajun kick. Put the lid on and you’re off to the races.
Step 2: Set and Forget
Cover your slow cooker and choose your adventure: six hours on low for that melt-in-your-mouth texture, or a turbo three hours on high if you’re short on time. Your kitchen is going to smell amazing as everything cooks together and all those flavors find their groove.
Step 3: Add the Rice
Once things have been simmering away, it’s time for the rice. Stir in uncooked long-grain white rice—yes, right into the slow cooker—and turn the setting to high. Let it cook for 30 to 40 minutes, or until the rice is tender and most of the liquid has been slurped up by all the goodness in the pot.
Step 4: Stir in the Shrimp
Don’t add the shrimp too early—you want them just-cooked and still juicy! About 15 minutes before you’re ready to serve, stir in the peeled and deveined shrimp. Pop the lid back on and watch as they turn beautifully pink and opaque, soaking up all the flavor.
Step 5: Finish and Garnish
Right before serving, stir in a handful of chopped fresh parsley for a fresh green finish. Spoon the jambalaya into bowls and top with a sprinkling of sliced green onions. Your Slow Cooker Jambalaya Recipe is now ready to be devoured!
How to Serve Slow Cooker Jambalaya Recipe
Garnishes
Don’t underestimate the power of a good garnish! A handful of chopped parsley adds brightness and color, while sliced green onions bring an irresistible sweet crunch. For an extra pop, try a dash of hot sauce or even a wedge of lemon on the side.
Side Dishes
With its hearty mix of protein, vegetables, and rice, this jambalaya stands on its own like a champ. But if you want to round out the meal, serve it with buttery cornbread, a crisp green salad, or even some fluffy garlic bread to soak up all the saucy bites.
Creative Ways to Present
Spoon your Slow Cooker Jambalaya Recipe into hollowed-out bell peppers for a fun party twist, or serve it family-style in a big cast iron dish for that Southern dinner feel. Individual bowls garnished with extra shrimp or a sprinkle of cheese can make even a casual weeknight feel special.
Make Ahead and Storage
Storing Leftovers
Pack any leftovers in airtight containers and refrigerate. The flavors deepen overnight, so your next-day jambalaya might be even tastier. It will keep well in the fridge for up to three days—just be sure to cool it fully before storing.
Freezing
Good news: the Slow Cooker Jambalaya Recipe is freezer-friendly! Let it cool completely, then portion into freezer containers or zip-top bags (leave a little space for expansion). Freeze for up to three months and thaw overnight in the fridge when ready to reheat.
Reheating
Gently reheat the jambalaya on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it looks dry. For microwave reheating, use a covered microwave-safe bowl and heat in intervals, stirring between each, to keep those shrimp tender.
FAQs
Can I make this Slow Cooker Jambalaya Recipe without shrimp?
Absolutely, just omit the shrimp or replace with extra chicken or even turkey sausage for a non-seafood twist. The recipe remains delicious and hearty!
Is it possible to make this recipe spicy or mild?
Yes! Adjust the cayenne pepper and Cajun seasoning to suit your heat preference. For extra spice, add more cayenne or a few dashes of hot sauce; for mild, simply use less or none at all.
Can I use brown rice instead of white?
You can substitute brown rice, but it will need extra time to cook and might soak up more liquid, so keep an eye on the texture and add more broth if needed.
Does this dish work for meal prep?
It’s a dream for meal prepping! You can portion it into containers, store for several days, and even freeze it for later. A quick reheat and dinner is done.
What’s the best way to transport this dish to a potluck?
If you’re bringing your Slow Cooker Jambalaya Recipe to share, keep it warm in your slow cooker or transfer to a heatproof container. Just garnish with fresh herbs after you arrive for the best flavor and presentation.
Final Thoughts
If you’re craving something bold, comforting, and fuss-free, you’ll love this Slow Cooker Jambalaya Recipe—there’s no better way to bring the flavors of Louisiana to your kitchen, no matter where you live. Gather your ingredients, let the slow cooker work its magic, and get ready for a soul-warming meal that’s guaranteed to become a new favorite!
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Slow Cooker Jambalaya Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Jambalaya recipe is a flavorful and hearty dish featuring chicken, sausage, shrimp, and a blend of Cajun spices. Perfect for busy days, let your slow cooker do the work for you!
Ingredients
Meat and Seafood:
- 1 pound boneless skinless chicken thighs (cut into chunks)
- 12 ounces andouille sausage (sliced)
- 1 pound raw shrimp (peeled and deveined)
Veggies:
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 1 small yellow onion (diced)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
Other Ingredients:
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 2 cups low-sodium chicken broth
- 1 1/2 teaspoons Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice (uncooked)
- 2 tablespoons chopped parsley
- Sliced green onions for garnish
Instructions
- Add Ingredients to Slow Cooker: Combine chicken, sausage, bell peppers, onion, celery, garlic, diced tomatoes, chicken broth, Cajun seasoning, thyme, smoked paprika, cayenne (if using), salt, and black pepper in the slow cooker. Stir well.
- Cook: Cover and cook on low for 5-6 hours or high for 2 1/2-3 hours. Add rice and cook on high for an additional 30-40 minutes until rice is tender. Add shrimp 15 minutes before serving.
- Finish and Serve: Stir in parsley, garnish with green onions, and serve hot.
Notes
- For a spicier kick, adjust cayenne or add hot sauce to taste.
- Use brown rice with extended cooking time for a nuttier flavor.
- For a low-carb option, omit rice and serve over cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5g
- Sodium: 790mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 165mg
