Slow Cooker Jambalaya Recipe

Introduction

This Slow Cooker Jambalaya is a flavorful and hearty one-pot meal perfect for busy days. Packed with chicken, sausage, shrimp, and vibrant spices, it brings the taste of Cajun country straight to your table with minimal effort.

Ingredients

• 2 skinless chicken breasts, cut into bite-sized chunks
• 1 pound andouille sausage links, sliced
• 1 green bell pepper, diced
• 1 28-ounce can diced tomatoes
• 1 medium white onion, chopped
• 3 celery stalks, sliced thin
• 2 cups chicken broth
• 2 bay leaves
• 1 tablespoon dried oregano
• ½ teaspoon dried thyme
• 1 tablespoon Cajun seasoning
• ½ teaspoon paprika
• ½ teaspoon cayenne pepper
• 1 tablespoon garlic, minced
• 1 pound medium or large shrimp, shelled and deveined
• 1½ cups instant white rice
• 1 tablespoon fresh parsley, minced

Instructions

1. Step 1: Place the chicken breast, sausage, bell pepper, canned tomatoes, onion, celery, chicken broth, bay leaves, oregano, thyme, Cajun seasoning, paprika, cayenne, and garlic in the slow cooker. Stir to combine all ingredients evenly.
2. Step 2: Cook on low for 5 hours or on high for 3½ hours.
3. Step 3: When the jambalaya has cooked for 3½ to 5 hours, add the shrimp and cook for an additional 20 minutes until the shrimp are pink and cooked through.
4. Step 4: Stir in the instant rice and cook for 5 to 10 minutes. Turn off the slow cooker and let the jambalaya sit to absorb the broth.
5. Step 5: If you prefer using long grain rice, cook it separately according to package directions and stir it into the jambalaya. Then turn off the slow cooker and allow it to rest for 10 to 15 minutes. Season with salt and pepper if needed.
6. Step 6: Garnish with minced fresh parsley before serving.

Tips & Variations

• For a milder dish, reduce or omit the cayenne pepper and Cajun seasoning.
• Swap andouille sausage with smoked sausage or chorizo for a different flavor twist.
• Use frozen shrimp if fresh is unavailable; just add a few extra minutes to cooking time.
• Leftover jambalaya tastes great the next day and often develops even deeper flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through, adding a splash of water or broth if it becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without shrimp?

Yes, you can omit the shrimp or substitute with another protein like diced ham or extra sausage. Add them during the same time frame as the shrimp for even cooking.

Is it okay to use regular rice instead of instant rice?

Yes, but cook the regular rice separately according to package instructions and stir it into the jambalaya at the end. This prevents the rice from becoming overcooked or mushy.

Slow Cooker Jambalaya Recipe

---

★★★★★

4.6 from 93 reviews

• Author: Aiden
• Total Time: 5 hours 15 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This Slow Cooker Jambalaya is a flavorful, hearty one-pot meal featuring tender chicken, spicy andouille sausage, fresh shrimp, and a medley of vegetables simmered together with Cajun spices. Perfect for an easy and comforting dinner, it combines rice, protein, and bold seasonings, all cooked slowly to meld the vibrant flavors.

---

Ingredients

Scale 1x2x3x

Proteins

• 2 skinless chicken breasts, cut into bite-sized chunks
• 1 pound andouille sausage links, sliced
• 1 pound medium or large shrimp, shelled and deveined

Vegetables

• 1 green bell pepper, diced
• 1 medium white onion, chopped
• 3 celery stalks, sliced thin
• 1 tablespoon garlic, minced

Liquids & Canned Goods

• 1 28-ounce can diced tomatoes
• 2 cups chicken broth

Spices & Herbs

• 2 bay leaves
• 1 tablespoon dried oregano
• ½ teaspoon dried thyme
• 1 tablespoon Cajun seasoning
• ½ teaspoon paprika
• ½ teaspoon cayenne pepper
• 1 tablespoon fresh parsley, minced (for garnish)

Grains

• 1 ½ cups instant white rice

---

Instructions

1. Combine ingredients: Place the chicken breast chunks, sliced sausage, diced green bell pepper, canned diced tomatoes, chopped onion, sliced celery, chicken broth, bay leaves, dried oregano, dried thyme, Cajun seasoning, paprika, cayenne pepper, and minced garlic into the slow cooker. Stir everything together to mix the seasonings evenly.
2. Cook slowly: Cover the slow cooker and cook on low heat for 5 hours or on high for 3½ hours, allowing the flavors to develop and the proteins to tenderize.
3. Add shrimp: After the initial cooking time, add the shelled and deveined shrimp to the jambalaya. Continue cooking in the slow cooker for an additional 20 minutes until the shrimp are fully cooked and tender.
4. Add instant rice: Stir in the instant white rice and cook for another 5 to 10 minutes. This lets the rice absorb the flavorful broth, thickening the jambalaya.
5. Optional long grain rice preparation: If using long grain rice instead of instant, cook it separately according to package instructions. Stir the cooked rice into the slow cooker jambalaya, then turn off the heat and let it sit for 10 to 15 minutes so the flavors meld together. Season with salt and pepper to taste.
6. Garnish and serve: Remove the bay leaves, then sprinkle the minced fresh parsley over the jambalaya before serving to add freshness and color.

Notes

• Using instant rice allows for easier preparation directly in the slow cooker; alternatively, cook long grain rice separately to prevent overcooking.
• Adjust the amount of cayenne pepper and Cajun seasoning to control spiciness according to personal preference.
• Make sure to remove bay leaves before serving to avoid bitterness.
• This dish can be made ahead and reheated; flavors deepen over time.
• For a lower sodium option, use low-sodium chicken broth and reduce added salt.

• Prep Time: 15 minutes
• Cook Time: 5 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Cajun

Keywords: Jambalaya, Slow Cooker Jambalaya, Cajun Recipe, One-Pot Meal, Chicken Sausage Shrimp, Easy Dinner, Comfort Food