Slow Cooker Jambalaya

Slow Cooker Jambalaya

Big Louisiana Flavor with Minimal Effort

Slow cooker jambalaya delivers all the bold, smoky flavor of traditional jambalaya with the convenience of set-it-and-forget-it cooking. Whether you prefer classic chicken and sausage, shrimp-loaded Creole style, or a lighter option, these recipes make it easy to enjoy a hearty Louisiana favorite any day of the week.

Below are three slow cooker jambalaya recipes, plus tips to make sure your rice and proteins turn out perfectly every time.

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1. Classic Slow Cooker Chicken & Sausage Jambalaya

Ingredients

• 1 lb boneless chicken thighs, diced

• 12 oz andouille or smoked sausage, sliced

• 1 medium onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1½ cups long-grain white rice

• 3½ cups chicken broth

• 1 (14.5 oz) can diced tomatoes (optional)

• 1½ tsp Cajun seasoning

• 1 tsp smoked paprika

• ½ tsp dried thyme

• ½ tsp black pepper

• 2 bay leaves

Instructions

1. (Optional but recommended) Brown sausage and chicken in a skillet.

2. Add all ingredients except rice to slow cooker.

3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

4. Stir in rice during the last 90 minutes on LOW or 45 minutes on HIGH.

5. Remove bay leaves, rest 5 minutes, and serve.

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2. Slow Cooker Shrimp Jambalaya (Creole Style)

Ingredients

• 12 oz smoked sausage, sliced

• 1 lb raw shrimp, peeled and deveined

• 1 onion, diced

• 1 red or green bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic

• 1½ cups long-grain rice

• 3 cups chicken or seafood broth

• 1 (14.5 oz) can diced tomatoes

• 1 tsp Cajun seasoning

• ½ tsp smoked paprika

• ½ tsp thyme

• 2 bay leaves

Instructions

1. Add all ingredients except shrimp and rice to slow cooker.

2. Cook on LOW 6 hours.

3. Stir in rice and cook 1 hour more.

4. Add shrimp during the final 20–30 minutes until pink.

5. Remove bay leaves and serve.

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3. Easy Dump-and-Go Slow Cooker Jambalaya

Ingredients

• 1 lb chicken breast or thighs

• 12 oz smoked sausage

• 1 bag frozen onion & bell pepper mix

• 1½ cups rice

• 3½ cups chicken broth

• 1½ tsp Cajun seasoning

• 1 tsp paprika

• 2 bay leaves

Instructions

1. Add all ingredients to slow cooker.

2. Cook on LOW 6–7 hours or HIGH 3–4 hours.

3. Stir once halfway through if possible.

4. Remove bay leaves, rest, and serve.

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Slow Cooker Jambalaya Tips (Very Important!)

• Brown meats first for best flavor (worth the extra step)

• Add shrimp at the end so they don’t overcook

• Use long-grain rice only

• If rice is soft early, switch slow cooker to WARM

• Stir gently before serving to fluff rice

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Cajun vs Creole in the Slow Cooker

Style	Tomatoes	Flavor
Cajun	No	Smoky, rustic
Creole	Yes	Slightly saucy

Both styles work well in a slow cooker—choose your favorite.

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Storage & Reheating

• Refrigerate: Up to 4 days

• Freeze: Up to 3 months

• Reheat: Stovetop or microwave with splash of broth

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Final Thoughts

Slow cooker jambalaya recipes bring authentic Louisiana flavor to your table with almost no effort. Whether you prefer classic chicken and sausage, shrimp-heavy Creole style, or a quick dump-and-go option, these recipes make jambalaya approachable for any home cook.

OTHER RECIPES

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 pound andouille sausage, diced
• 1 (28-ounce) can diced tomatoes
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 stalk celery, chopped
• 1 cup reduced-sodium chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 pound frozen peeled and cooked shrimp, thawed
• 2 cups cooked rice

Directions
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. 

Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes.

 Discard bay leaves and spoon mixture over cooked rice.

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