Slow Cooker Jambalaya is a hearty and flavorful dish packed with tender chicken, spicy sausage, and rice all simmered together with tomatoes, bell peppers, and a blend of Cajun spices. It’s the kind of meal that fills your kitchen with amazing aromas and makes your taste buds happy. The slow cooker does all the work, making it an easy, hands-off recipe that’s perfect for busy days.
I love how this jambalaya comes together with minimal effort but delivers big on flavor. I usually toss everything in the slow cooker in the morning and by dinner time, the rice is perfectly cooked and the spices have melded beautifully. Plus, it’s a great way to enjoy a classic Louisiana comfort food without standing over the stove for hours.
My favorite way to serve it is straight from the pot, with a sprinkle of fresh parsley and maybe a few slices of crusty bread on the side to soak up all the delicious juices. It’s a dish everyone always asks for seconds on, and it’s wonderful for gatherings since it can easily be made in a big batch. Slow Cooker Jambalaya feels like a warm hug on a plate!
Key Ingredients & Substitutions
Smoked Sausage: Andouille sausage adds a smoky, spicy kick. If unavailable, try smoked kielbasa or chorizo for a similar flavor. For a milder dish, use chicken sausage.
Shrimp: Fresh or frozen shrimp both work well. If you’re allergic or prefer no seafood, chicken or extra sausage can replace shrimp.
Rice: Long grain white rice is best for this recipe because it holds its shape. Avoid quick-cooking rice types to prevent mushiness. You can use brown rice but increase the cooking time.
Vegetables: The classic trio of onion, bell peppers, and celery — known as the “holy trinity” in Cajun cooking — gives jambalaya its signature flavor. You can swap bell peppers with poblano or mild green chilis if you like.
Spices: Paprika and cayenne bring warmth and color; smoked paprika adds depth. Adjust cayenne to your heat preference. Thyme and oregano offer earthy notes; dried or fresh herbs both work.
How Do You Get the Best Texture from Rice in a Slow Cooker?
Rice can easily turn out mushy in slow cookers if not handled carefully. Here’s what helps:
- Rinse the rice: This removes excess starch and prevents clumping.
- Use the right liquid ratio: Generally, slow cooker rice needs less liquid than stovetop cooking, so follow the recipe closely.
- Add rice with other ingredients: Mixing rice with sautéed veggies and broth helps distribute moisture evenly.
- Timing for seafood: Add shrimp later (last 15 minutes) so it cooks perfectly without overcooking, keeping texture firm.
- Fluff gently after cooking: Use a fork and avoid stirring vigorously to keep grains separate.
Following these steps gives you rice that is tender but not mushy — the ideal base for jambalaya!
Equipment You’ll Need
- Slow cooker – does the hard work of simmering everything low and slow for tender, flavorful jambalaya.
- Skillet or frying pan – for browning sausage and sautéing veggies to boost flavor before slow cooking.
- Knife and cutting board – important for chopping veggies and slicing sausage safely and easily.
- Wooden spoon or heatproof spatula – to stir ingredients gently without scratching your slow cooker.
- Measuring cups and spoons – for accurate spice and liquid measurements to get perfect taste and texture.
Flavor Variations & Add-Ins
- Swap shrimp for diced chicken or turkey if you want a different protein that still pairs well with Cajun spices.
- Add smoked paprika or chipotle powder to deepen smoky flavor, especially if you don’t have Andouille sausage.
- Stir in chopped okra or frozen peas in the last 30 minutes for extra veggies and a bit of crunch.
- Mix in a cup of cooked black beans or kidney beans towards the end for added fiber and a twist on classic jambalaya.
How to Make Slow Cooker Jambalaya
Ingredients You’ll Need:
Main Ingredients:
- 1 lb smoked sausage (e.g., Andouille), sliced into 1/2-inch pieces
- 1 lb raw shrimp, peeled and deveined
- 1 cup long grain white rice, rinsed
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juices
- 2 cups chicken broth
Spices & Garnish:
- 1 tsp dried thyme
- 1 tsp paprika (smoked if available)
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1/2 tsp dried oregano
- 2 green onions, sliced (for garnish)
- 2 tbsp olive oil or vegetable oil
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, including chopping and sautéing. Then, cook the jambalaya in your slow cooker for 4 to 5 hours on low (or 2 to 3 hours on high). Add shrimp during the last 15 minutes. Overall, you’ll have a delicious meal ready in under 5 hours with minimal effort.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat the oil in a skillet over medium heat. Add the sliced sausage and cook for 3-4 minutes per side until nicely browned. Remove the sausage and set it aside.
2. Sauté the Vegetables:
In the same skillet, add the diced onion, green and red bell peppers, celery, and minced garlic. Sauté for 3 to 5 minutes, until they soften and release their aroma.
3. Combine Ingredients in the Slow Cooker:
Transfer the browned sausage, sautéed veggies, rinsed rice, diced tomatoes (with their juices), chicken broth, and all the spices (thyme, paprika, cayenne, black pepper, salt, oregano) into the slow cooker. Stir everything well to mix.
4. Cook the Jambalaya:
Cover your slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours. The jambalaya is done when the rice is tender and the liquid mostly absorbed.
5. Add the Shrimp:
About 15 minutes before serving, gently stir in the raw shrimp. Cover and continue cooking until the shrimp turn pink and are cooked through, roughly 10-15 minutes.
6. Ready to Serve:
After cooking, fluff the jambalaya gently with a fork to separate the rice grains. Garnish with sliced green onions for a fresh, colorful finish.
7. Serve and Enjoy:
Serve your Slow Cooker Jambalaya hot, alongside crusty bread or a simple green salad for a full, satisfying meal.
Can I Use Frozen Shrimp in This Recipe?
Yes! Just make sure to thaw the shrimp completely before adding them to the slow cooker. Thaw overnight in the fridge or quickly under cold running water in a sealed bag. This helps ensure even cooking.
Can I Make This Jambalaya Ahead of Time?
Absolutely! Prepare the jambalaya and refrigerate it in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it from drying out.
What Can I Substitute for Andouille Sausage?
If you can’t find Andouille, smoked kielbasa or chorizo are great alternatives. For a milder option, try chicken sausage or regular smoked sausage—just choose one with good flavor to keep the depth in the dish.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave until warmed through. Add a splash of broth or water if it seems dry.
