Slow Cooker Jambalaya Recipe

I’m so excited to share this Slow Cooker Jambalaya Recipe because it has become an absolute favorite in my house. The first time I made it, the amazing aroma filled every room, and everyone was counting down the minutes until dinner.

It’s one of those meals that tastes like you spent all day on it, but the slow cooker does all the heavy lifting. I love how everything comes together in one pot, creating a dish packed with bold, comforting flavors. This is my go-to recipe for a satisfying meal that never fails to impress.

Ingredients

Here is everything you’ll need to create this flavorful dish right in your slow cooker.

• 1 (13-ounce) package andouille sausage – This smoked sausage is key for authentic flavor, but any smoked sausage works.
• 1/2 pound uncooked shrimp – I suggest buying peeled and deveined shrimp to save yourself some prep time.
• 1 large boneless, skinless chicken breast – Pounding it to an even thickness helps it cook uniformly with the other ingredients.
• 3 bell peppers (1 green, 1 red, 1 yellow) – Using a variety of colors not only adds sweetness but also makes the final dish look incredible.
• 1 large white or yellow onion – Either type works well; just be sure to dice it finely so it melts into the sauce.
• 2-3 jalapeños – For a bit of a kick. Remove the seeds and membranes for flavor without intense heat.
• 1 1/2 cups uncooked long-grain white rice – Do not rinse the rice, as the starches help thicken the jambalaya.
• 2 cups low-sodium chicken broth – Using a low-sodium version allows you to control the saltiness of the final dish.
• 1 (30-ounce) can crushed tomatoes – This forms the rich, savory base of the jambalaya.
• 1 tablespoon minced garlic – Freshly minced is great, but jarred garlic is a convenient shortcut that works just as well.
• 3 tablespoons Cajun seasoning – You can use a store-bought blend or make your own to control the spice level.
• 1/2 teaspoon each salt and pepper – Adjust this to your personal taste, especially after considering the salt in your Cajun seasoning.
• Fresh cilantro or parsley for garnish – An optional but highly recommended final touch for a burst of freshness.

Note: This recipe makes enough for about 6 hearty servings.

Variations

One of the best things about this recipe is how easily you can adapt it to your preferences.

• Different Meats: Feel free to swap the chicken and shrimp for other proteins. Diced pork, crawfish tails, or even duck can add a unique twist.
• Vegetarian/Vegan: For a plant-based version, omit the meats and use vegetable broth. Bulk up the dish with extra vegetables like zucchini, mushrooms, or okra for more texture and flavor.
• Spice Level: If you like it extra spicy, add a pinch of cayenne pepper or a dash of your favorite hot sauce along with the Cajun seasoning. Conversely, if you prefer it mild, use only one jalapeño or omit them entirely.

Cooking Time

This recipe is designed for a low and slow cooking process to let the flavors meld together perfectly.

• Prep Time: 20 minutes
• Cook Time: 5 to 6 hours
• Total Time: 5 hours 20 minutes to 6 hours 20 minutes

Equipment You Need

You only need a few basic kitchen tools to bring this recipe to life.

• Slow Cooker: A 6-quart slow cooker is the ideal size for this recipe, allowing all the ingredients to fit comfortably.
• Cutting Board: A large, stable surface is essential for safely chopping the vegetables, sausage, and chicken.
• Sharp Knife: A good chef’s knife will make dicing the onions, peppers, and other ingredients much easier.
• Measuring Cups and Spoons: Use these for accurately measuring the rice, broth, and seasonings to ensure the recipe turns out perfectly.

How to Make Slow Cooker Jambalaya

This recipe is incredibly simple to put together, making it perfect for a busy day. Just follow these steps for a delicious, one-pot meal.

Step 1: Prepare the Ingredients

Start by prepping all your components. Slice the andouille sausage into quarter-inch thick rounds. If your shrimp still have tails, remove them now. Chop the chicken breast into one-inch cubes. Finally, dice the bell peppers and onion, and mince the jalapeños after removing the seeds and stems.

Step 2: Combine and Cook

Grease the inside of your slow cooker to prevent sticking. Add the sliced sausage, chicken, bell peppers, onion, jalapeños, chicken broth, crushed tomatoes, minced garlic, and Cajun seasoning. Stir everything together well, cover the slow cooker, and cook on low for 3-4 hours.

Step 3: Add the Rice and Shrimp

After the initial cooking time, stir in the uncooked white rice. Cover the slow cooker again and continue to cook on low for another 1-2 hours, or until the rice is tender and has absorbed most of the liquid. About 20 minutes before you plan to serve, stir in the shrimp, replace the cover, and cook until they are pink and opaque. Give the slow cooker contents a gentle stir, garnish with freshly chopped cilantro or parsley if you like, and serve warm.

Additional Tips for Making This Recipe Better

Over the times I’ve made this, I’ve picked up a few tricks that really take it to the next level.

• I highly recommend browning the sausage in a skillet before adding it to the slow cooker. This extra step only takes a few minutes, but it deepens the flavor of the sausage and adds a wonderful texture.
• Don’t be tempted to cook this on high. I tried it once, and the rice didn’t cook evenly and tended to stick to the bottom. The low and slow method is definitely the way to go for the best results.
• Taste and adjust the seasoning right before serving. Sometimes I find it needs an extra sprinkle of Cajun seasoning or a squeeze of fresh lime juice to brighten everything up.

How to Serve Slow Cooker Jambalaya?

This jambalaya is a hearty meal all on its own, but a few simple touches can make it even better. Serve it hot, straight from the slow cooker, in large, shallow bowls. Garnish each serving with a generous sprinkle of freshly chopped cilantro or parsley for a burst of color and fresh flavor. A side of crusty bread is also a great addition for soaking up any leftover sauce at the bottom of the bowl.

Nutritional Information

Here is an approximate nutritional breakdown per serving for this recipe.

• Calories: 516 kcal
• Protein: 34g
• Carbohydrates: 44g
• Fat: 21g

Make Ahead and Storage

This is a fantastic recipe for meal prepping or saving for later. Follow these guidelines to keep your jambalaya fresh and delicious.

Storing

To store leftovers, allow the jambalaya to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days.

Freezing

Jambalaya freezes surprisingly well. Place it in a freezer-safe, airtight container, leaving a little space at the top for expansion. It can be frozen for up to 6 months.

Reheating

For best results, reheat the jambalaya gently on the stovetop over medium-low heat until warmed through. You can also microwave it, but be sure to stir it occasionally to ensure it heats evenly. If it seems a little dry, add a splash of chicken broth to loosen it up.

Why You’ll Love This Recipe

Here are a few reasons why I’m sure this easy slow cooker jambalaya will become a staple in your meal rotation.

• Effortless Preparation: This is a true “set it and forget it” meal. Most of the work is just chopping the ingredients; after that, the slow cooker handles everything, making it perfect for busy weeknights.
• Packed with Flavor: The combination of smoked sausage, tender chicken, shrimp, and Cajun spices creates a deep, complex flavor profile that is both spicy and savory. Every bite is a delicious taste of comfort.
• One-Pot Wonder: Everything cooks together in a single pot, which means cleanup is incredibly simple. This saves you time and effort in the kitchen, making the entire cooking experience more enjoyable.
• Crowd-Pleasing Meal: This dish is always a hit with family and friends. It’s hearty, satisfying, and impressive enough for a gathering but simple enough for a regular family dinner.