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.
Is it ok to cook on the high setting?
What is the weight of 1 package of andouille sausage? Thanks
Directions call for about six hours cooking time. But needs more like eight hours.
I have this in the crockpot now! The directions doesn’t very state when to put the onion in so I just put it in with everything in the beginning. Hoping my rice turns out as I have read other comments with it not cooking right. I’ll post an update! Thanks!
Is there any possibility of making this dish without the use of slow cooker if I don’t have one? It looks delicious!
Can I cook this on high for 4 hours ?
Would you be able to cut the time in half by having the temp on high? Or, maybe cut the time a bit by doing half the time on high and the other half on low?
I just cooked this and it has a good flavor but it’s pretty runny. Like almost a soup. Not sure if I’d make again or not.
I really want to make this without screwing it up so I have a question. The cook time says 8 hours and 10 minutes but the total cook time in the insructions is only 6 hours. So how long does this actually need to cook and does it stay on low the entire cook time? Thank you.
Same question!!!!
hey! the recipe seems really easy to make. can i used real chile peppers instead of jalapeño?
Sure! Not sure how many you will need as I haven’t tried it in this recipe, I would error on the side of less and add more if you need to!