If you crave a soul-warming meal that bursts with bold flavors and comforting textures, this Slow Cooker Jambalaya Recipe is an absolute gem to have in your cooking arsenal. Picture tender chicken, spicy andouille sausage, fresh vegetables, and succulent shrimp all mingling together with aromatic spices and perfectly cooked rice. The beauty of this Slow Cooker Jambalaya Recipe lies in its effortless preparation and the richly layered taste it delivers after hours of slow simmering, bringing a taste of Southern charm right into your kitchen.
Ingredients You’ll Need
Gathering simple, yet essential ingredients is the first step towards creating an unforgettable jambalaya experience. Each component adds its own unique touch—whether it’s the smoky depth of andouille sausage, the fresh brightness of bell pepper and celery, or the spicy warmth from Cajun seasoning.
- 2 boneless, skinless chicken breasts, cut into chunks: Tender protein that absorbs the jambalaya spices beautifully.
- 1 pound andouille sausage links, sliced: Adds a smoky, spicy kick that’s classic to jambalaya’s soul.
- 1 (28-ounce) can diced tomatoes: Brings acidity and a rich tomato base to the dish.
- 1 large onion, chopped: Creates a sweet and savory foundation for the flavors.
- 1 red bell pepper, finely chopped: Adds vibrant color and a subtle sweetness.
- 2 stalks celery, thinly sliced: Offers a crunchy texture and fresh herbal notes.
- 2 cups chicken broth: Provides moisture and soulful flavor to simmer everything together.
- 1/2 teaspoon dried thyme: Earthy and slightly minty, deepening the dish’s complexity.
- 2 teaspoons dried oregano: Adds an aromatic, slightly bitter undertone.
- 1 tablespoon Cajun seasoning: Packs in the distinctive spicy and smoky essence.
- 1/2 teaspoon cayenne pepper: Delivers just the right amount of heat to awaken the palate.
- 1 tablespoon tomato paste: Intensifies the tomato flavor and thickens the sauce perfectly.
- 1 cup uncooked long grain rice: The heart of jambalaya, soaking up all those incredible juices.
- 1 pound raw shrimp (13-15 count): Adds a sweet, tender seafood twist that completes the dish.
How to Make Slow Cooker Jambalaya Recipe
Step 1: Combine the Base Ingredients
Start by adding the chunks of chicken, sliced andouille sausage, diced tomatoes, chopped onion, bell pepper, celery, chicken broth, thyme, oregano, Cajun seasoning, cayenne pepper, and tomato paste into your slow cooker. Give everything a good stir until well mixed—this combination sets the stage for those deep, layered flavors to develop.
Step 2: Let It Cook Low and Slow
Set your slow cooker to low heat and let the jambalaya simmer gently for 7 to 8 hours, or if you’re short on time, cook on high for 3 to 4 hours. This allows the spices to meld beautifully with the proteins and vegetables, making every bite rich and comforting.
Step 3: Add the Rice
About one hour before your cooking time wraps up, stir in the uncooked long grain rice. This timing is key as it lets the rice cook just right without turning mushy, absorbing all the delicious flavors simmering around it.
Step 4: Finish with Fresh Shrimp
With 15 minutes left on the clock, gently fold in the raw shrimp. This ensures the shrimp cooks tender and juicy, adding a fresh seafood element that transforms the dish into a splendid seafood jambalaya.
Step 5: Serve It Up Hot
Once everything is perfectly cooked and fragrant, serve your jambalaya piping hot. The slow cooker does the heavy lifting, leaving you with a hearty dish that feels like a warm hug on a plate.
How to Serve Slow Cooker Jambalaya Recipe
Garnishes
Fresh garnishes can brighten your Slow Cooker Jambalaya Recipe beautifully. A sprinkle of chopped green onions or fresh parsley adds a pop of color and freshness, cutting through the richness. If you like a little extra heat, a dash of hot sauce on the side invites guests to customize their spice level.
Side Dishes
While jambalaya is a complete meal on its own, some classic Southern side dishes perfectly complement it. Consider serving with crusty French bread or buttery cornbread to soak up every last bit of that flavorful sauce. A crisp green salad or steamed okra adds a refreshing contrast and balances the meal.
Creative Ways to Present
Want to impress your dinner guests? Serve your Slow Cooker Jambalaya Recipe in individual cast iron skillets or colorful bowls for a rustic southern vibe. Alternatively, turn it into a festive buffet by pairing it with toppings like shredded cheese, avocado slices, or even a dollop of sour cream, letting everyone jazz up their bowls their way.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the second serving just as delicious—if not better—than the first.
Freezing
If you want to save some for later, jambalaya freezes well. Portion it into freezer-safe containers or bags, leaving a little space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
When it’s time to reheat, warm your Slow Cooker Jambalaya Recipe gently on the stovetop or in the microwave. A splash of chicken broth or water helps loosen the rice and sauce, keeping the dish moist and flavorful.
FAQs
Can I make this Slow Cooker Jambalaya Recipe spicier?
Absolutely! You can increase the cayenne pepper or add some fresh diced jalapeños at the start for extra heat. Just keep in mind that slow cooking intensifies spices, so a little goes a long way.
What if I’m not a fan of shrimp?
No problem at all. You can omit the shrimp or substitute it with other seafood like scallops or crab meat. Alternatively, add more chicken or sausage to keep it hearty.
Can I use instant rice instead of long grain rice?
Instant rice isn’t recommended here because it cooks much faster and could become mushy during the slow cooking process. Long grain rice holds up better and absorbs flavors without getting too soft.
Is there a vegetarian version of this Slow Cooker Jambalaya Recipe?
Yes! Simply omit the meats and use vegetable broth instead of chicken broth. Add extra beans, mushrooms, or plant-based sausage to keep it filling. The spices and vegetables still bring all that classic jambalaya goodness.
Can I prepare ingredients ahead of time?
Definitely. Chopping the vegetables and slicing the sausage a day before saves time on cooking day. Just store everything separately in the fridge and layer it into the slow cooker when you’re ready to start cooking.
Final Thoughts
This Slow Cooker Jambalaya Recipe is a wonderfully flavorful, fuss-free dish that you’ll want to make again and again. It’s perfect for busy days, cozy gatherings, or anytime you crave a little taste of Southern comfort. I’m excited for you to try it and discover how simple ingredients combined with the magic of slow cooking can create such a memorable meal!
Print
Slow Cooker Jambalaya Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern, Cajun
Description
This Slow Cooker Jambalaya Recipe is a hearty and flavorful one-pot meal that combines tender chicken, spicy andouille sausage, fresh shrimp, vegetables, and aromatic Cajun spices. Perfect for a comforting dinner with minimal prep and easy slow cooking, this dish offers authentic Southern flavors and a satisfying blend of textures.
Ingredients
Proteins
- 2 boneless, skinless chicken breasts, cut into chunks
- 1 pound andouille sausage links, sliced
- 1 pound raw shrimp (13–15 count)
Vegetables & Aromatics
- 1 large onion, chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, thinly sliced
- 1 (28-ounce) can diced tomatoes
Liquids & Seasonings
- 2 cups chicken broth
- 1/2 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1 tablespoon tomato paste
Grains
- 1 cup uncooked long grain rice
Instructions
- Combine Ingredients in Slow Cooker: Add chicken, sausage, diced tomatoes, chopped onion, bell pepper, celery, chicken broth, dried thyme, oregano, Cajun seasoning, cayenne pepper, and tomato paste into the slow cooker. Stir well to combine all the ingredients uniformly.
- Cook the Base Mixture: Set the slow cooker on low heat and cook for 7-8 hours or alternatively on high heat for 3-4 hours, allowing the flavors to meld and the proteins to tenderize.
- Add Rice: About one hour before the cooking time is complete, stir in the uncooked long grain rice, ensuring it is evenly distributed in the mixture.
- Add Shrimp: In the last 15 minutes of cooking, add the raw shrimp and stir gently. This ensures the shrimp cooks perfectly without becoming tough.
- Serve: Once cooking is finished, serve the jambalaya hot for a warming and fulfilling meal.
Notes
- For spicier jambalaya, increase the cayenne pepper or Cajun seasoning to taste.
- You can substitute chicken sausage for andouille sausage if preferred.
- Ensure the slow cooker is large enough to hold all ingredients comfortably, at least a 6-quart model recommended.
- If your slow cooker cooks hotter or faster, adjust cooking times accordingly to avoid overcooking the rice or shrimp.
- For gluten-free version, confirm that the Cajun seasoning used does not contain gluten.
