Slow Cooker Jambalaya
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Spicy and flavorful Slow Cooker Jambalaya is instant family favorite comfort food you will fix again and again. Way too easy and delicious to make only once!
Want more of these big, bold Cajun flavors? Be sure to try my recipes for Cajun Grilled Salmon, Cajun Shrimp and Rice Skillet, and Cajun Shrimp Alfredo Pasta next.
Ingredients
- Andouille Sausage – Smoked sausage is so good in his jambalaya recipe. I do prefer Andouille, but you can use whatever smoked sausage you like.
- Uncooked Shrimp – I always buy the already peeled and de-veined shrimp but you can purchase the shrimp with the shells and tails, it will just be more work for you once the dish is cooked.
- Boneless Skinless Chicken Breast –Pound the boneless, skinless breast to an even thickness to ensure even cooking.
- Bell Peppers – For a pretty jambalaya, add one of each bell pepper: green, red, and yellow or orange) and dice them up.
- White or Yellow Onion – Either onion you have on hand here is okay. Apply a fine chop to them.
- Jalapeños – Remove the seeds and stems from the jalapeños for a delicious kick without overwhelming heat.
- Uncooked White Rice – The rice will cook in the broth and other juices, so go ahead and add it in uncooked, it’s totally fine.
- Low Sodium Chicken Broth – Any name-brand chicken broth will work here. I like low sodium so that I can add the salt later to taste. You could also use chicken stock if you prefer.
- Crushed Tomatoes – Open a can, any can, and add those crushed beauties right to the pan.
- Minced Garlic – I like to use the garlic in the jar that’s already minced but you can mince your own.
- Cajun Seasoning – Either store-bought or homemade Cajun spices will work well.
- Cilantro or Parsley – These herbs are optional, but I like to finely chop them and add them over the top of this jambalaya recipe as a garnish. You can also use green onions and a tablespoon of olive oil swirled on the top in a pinch.
How to Make This Recipe
- First, slice the smoked sausage into sections (into about ¼ inch thick slices). Remove the tails from shrimp if they are still on, and chop the chicken into 1-inch pieces. (not pictured)
- Next, add the sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, minced garlic, Cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook the jambalaya for 3-4 hours on low. Stir in the rice and cook another 1-2 hours until rice is fully cooked and tender. (photos 1-3)
- Then, about 20 minutes before serving, uncover the slow cooker, stir in the shrimp, cover again, and then cook it for about another 15-20 minutes. Stir in the contents of the slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot. (photo 4)
Storage Directions
Not sure how to store this jambalaya? It’s easy. You can put it in an airtight container in and pop it in the fridge for up to 4 days. If you’d prefer to freeze it, use an airtight container as well and put it in the freezer for up to 6 months.
If you’ve used shrimp with the shell on, be sure to take the shells off before freezing.
Frequently Asked Questions
Yes, you can totally go ahead and put uncooked rice in the slow cooker, there is enough broth and juices from the tomatoes to cook the rice just fine in the slow cooker. If you put cooked rice into the slow cooker, it will be complete mush by the time the jambalaya is done.
Your jambalaya should not be watery…if it is, you have added too much chicken broth or your tomatoes were too watery/juicy. If you run into this problem, one way to salvage it is to add a tablespoon of cornstarch to some tomato juice or broth and then add this slurry to the jambalaya recipe and stir, stir, stir, till the sauce starts to thicken.
For this jambalaya recipe, the best kind of rice to use is just plain, old fashioned uncooked white rice. Some rice varieties take longer to cook and would alter the recipe cooking instructions. Since I haven’t tested all kinds of rice, I tend to stick to the long grain white rice that’s the most common.
Expert Tips and Tricks
- Two jalapeños will not make this dish real spicy. If you want more of a kick, I recommend adding a third jalapeño, or try adding in your favorite hot sauce or a dash of cayenne pepper.
- Make sure you use the right amount of liquids and no more. Otherwise, the jambalaya will be too mushy.
- If you typically wash your rice before cooking, in this case I would suggest not rinsing it as the starches on the rice help thicken the jambalaya.
- To make this jambalaya vegan, use vegetable broth and skip the sausage. Instead, add more peppers or other vegetables you enjoy.
More Recipes You’ll Love
Loving fix and forget meals in your crockpot? Try these!
- Instant Pot or Slow Cooker Chicken Marsala Soup
- Best Easy Slow Cooker BBQ Ribs
- Healthy Slow Cooker Chicken Cacciatore
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Slow Cooker Jambalaya Recipe
Ingredients
- 1 package andouille sausage
- ½ pound uncooked shrimp , (peeled and de-veined)
- 1 large boneless skinless chicken breast, pounded to even thickness
- 3 bell peppers , (one each of green, red, and yellow or orange), diced
- 1 white or yellow onion, diced
- 2-3 jalapeños , (see note), seeds and stems removed
- 1 ½ cups uncooked white rice
- 2 cups low sodium chicken broth
- 1 30-ounce can crushed tomatoes
- 1 tablespoon minced garlic
- 3 tablespoons store-bought or homemade cajun seasoning
- ½ teaspoon each salt and pepper, or to taste
- cilantro or parsley, for topping (optional)
Instructions
- Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
- Add sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender
- About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
just made this for myself and my stepsons. amazing flavours. make sure to wash the starch off the rice first and i also upped the temp when i put the rice in and then only needed to cook it for about half hour more. lastly i used aborio rice which is usually for risotto but i think worked well.
Great job! Thanks for your input
Delicious. Used basmatti rice. Will have to add before the shrimp next Time. Used creole seasoning and only 1 tablespoon. Spicy enough.
Awesome job! Thanks for your input!
Recipe was good, wish a recipe/mix for cajun seasoning had been provided.
Thanks for your feedback, Kris!
This is one of my favorite and go-to recipes. Everyone loves it. I did as suggested in the comments and cooked the rice seperately then added it in later.
Great job, Amanda! Excited to hear that you enjoyed this recipe!
has anyone made this with brown rice?
Love this recipe. I did cook my rice aside from crock pot (about half cooked) then added it and finished cooking. I also added A dash of cayenne pepper for a little extra heat. It was delicious
Great job, Amy! Great thinking with adding the cayenne pepper!! I love doing that when I’m not serving this to my little toddlers!
Delicious recipe. The only thing i substituted was the rice,i used pasta instead. The flavor was amazing!
Great job! Super excited to hear that you enjoyed this recipe, Angela! Thanks for sharing.
This can be done in an hour and a half without a crockpot. cook chicken. cook veggies and garlic in a bit of olive oil. add everything to stock pot, cover and cook on low/medium heat for 45 mins.
Thanks for your input, John!
The list of ingredients isn’t bad, but skip the salt and add a bit more garlic. At the 4hr mark, switch to high heat for another hour and a half. add shrimp. 10 mins later add instant rice for 15 mins, then done. following the recipe exactly results in mushy rice and crunchy veggies.
These recipes are easy to follow and work out to a great meal. Thx!!
You’re so kind, Penny! Thanks!