Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked.
Stir in cooked sausage and serve hot!
OTHER RECIPES
A nice jambalaya recipe to try !
Jambalaya Recipe INGREDIENTS
* 1 pound ground beef * 1 pound smoked sausage, cut into 1/4 inch slices * 1 onion, chopped * 3 stalks celery * 1 clove chopped garlic * 1 medium head cabbage, chopped * 1 (14.5 ounce) can stewed tomatoes * 14 1/2 fluid ounces water * 1 cup uncooked rice * garlic salt to taste
Jambalaya Recipe INSTRUCTIONS 1. In a large stock pot over medium high heat, combine ground beef, smoked sausage, onion, celery and garlic. Cook until beef is evenly brown. Stir in cabbage, tomatoes, water and rice. Season with garlic salt. Bring to a boil, then reduce heat to low. Cover and cook for 35 to 40 minutes, or until rice is done. The jambalaya recipe of cabbage is ready to serve...! Chicken-Jambalaya recipe-I
Without a doubt, this is the finest jambalaya recipe! It is surprisingly simple to prepare, adaptable with your preferred proteins (I opted for chicken, shrimp, and Andouille sausage), and bursting with vibrant, zesty Cajun jambalaya flavors that everyone will adore.
I felt it was time to revisit a cherished recipe of mine here on the blog today, which I appreciate even more because it always brings to mind two of my favorite individuals — John and Cate’s renowned jambalaya recipe! ♡
John and Cate were among the very first neighbors I encountered when I relocated to downtown Kansas City five years ago. Upon my arrival in the neighborhood, I was unfamiliar with anyone. However, a charming new coffee shop fortuitously opened next door that very week. As I began to visit morning after morning to order my preferred iced pour-over, I observed that another couple was doing the same. Eventually, we all introduced ourselves, and one of my most treasured friendships was formed.
For years, the three of us met at the coffee shop nearly every morning — exchanging sleepy pre-caffeinated hugs, updating each other on the previous day’s happenings, petting each other’s dogs, discussing all matters related to small business, and finally settling at nearby tables with our laptops to work for a few hours.
Over time, our morning gatherings expanded to evenings, visiting each other’s homes for spontaneous happy hours and dinners, sneaking up to the rooftops to view the fireworks on the 4th of July, or gathering all of our neighbors together each Tuesday for our beloved “neighbor nights” dinners.
In an instant, these two transitioned from being neighbors to what we termed “freighbors,” and now we consider ourselves “framily.” I deeply miss them and our Tuesday nights, especially now that I am 4800 miles away across the ocean.
Whenever I gather the ingredients to prepare a batch of their renowned homemade jambalaya recipe, I am immediately transported back to their former loft, recalling those spontaneous, amusing, and often longer-than-anticipated hours we spent creating culinary delights together in the kitchen.
The jambalaya bubbling on the stove, wine glasses being replenished continuously, and neighbors dropping by upon hearing we were cooking. Those delightful, enjoyable, and lengthy evenings spent around the table as our little neighborhood family.
As Julia Child famously stated, “People who love to eat are always the best people.” John and Cate undoubtedly rank among my closest friends.
Their jambalaya is equally exceptional. ♡
Jambalaya Ingredients
Now, let’s discuss the ingredients. To prepare classic jambalaya, you will require:
The Cajun/Creole “holy trinity”: Celery, onion, and green bell pepper.
Jalapeño and cayenne: For spiciness. Adjust the quantity of either according to your heat preference.
Garlic, Creole or Cajun seasoning, bay leaf, thyme: Some of my preferred seasonings.
Chicken, shrimp, and Andouille sausage: Or any proteins of your choice. You may opt for one or two, or use all three as I do.
Chicken stock: If the rice requires additional liquid during cooking, feel free to add more.
Crushed tomatoes: For added flavor.
White rice: Long grain is traditional, but short grain white rice is also suitable.
Okra: Fresh or frozen; this will help thicken the jambalaya.
Salt and Black Pepper: Essential! Remember to taste and season with salt and pepper at the end.
Additionally, feel free to garnish with your preferred toppings! I enjoy using sliced green onions, a sprinkle of chopped fresh parsley, and lemon wedges.
How To Make Jambalaya
The ingredients remain unchanged — I merely adjusted the sequence slightly.*
Next, let’s discuss the preparation of jambalaya. Simply…
Sauté the chicken and sausage. Cook the chicken thoroughly and lightly brown the sausage. Afterward, transfer them to a clean plate and set aside.
Sauté the vegetables.
Cook the onion, bell pepper, celery, jalapeño, and garlic until they become soft.
Incorporate rice, liquids, and seasonings.
Add the uncooked rice, chicken stock, crushed tomatoes, Cajun/Creole seasoning, thyme, cayenne, and bay leaf. Stir everything well.
Cover and cook. Cook for 25-30 minutes, ensuring to stir the mixture every 5 minutes to prevent burning, until the rice is almost tender.
Add the okra and shrimp.
Cook for an additional 5 minutes until the shrimp turns pink and opaque.
Return the chicken and sausage to the pot.
Taste and season. Adjust the jambalaya with salt and pepper, and add more Cajun/Creole seasoning if necessary, to taste.
Serve warm. Garnish with your preferred toppings!
Recipe Variations
Looking to change things up? Feel free to:
Adjust the heat level: For a milder jambalaya, consider omitting the jalapeño and adding some cayenne at the end if desired. For a spicier version, use two jalapeños and add more cayenne at the end if you wish.
Choose your protein: Traditional jambalaya includes chicken, shrimp, and Andouille sausage. However, you can opt for one, two, or all three based on your preferences. Other protein options include various seafood (such as cod, mussels, clams, crawfish, etc.), pork, or firm tofu.
Make it vegetarian: If you prefer to avoid meat, no problem! I enjoy creating a vegetarian version using vegetable stock and a variety of hearty vegetables (like carrots, squash, mushrooms, broccoli, etc.). Some vegetables can endure the long cooking time with the rice, but if you use softer vegetables, consider setting them aside after sautéing and adding them back in at the end.
Substitute with file powder: If you’re not a fan of okra, you can replace it with 1.5 teaspoons of file powder instead.
What To Serve With Jambalaya
Since this dish is already quite filling, I suggest pairing it with something light and refreshing, such as:
My preferred Everyday Salad recipe
Freshly sliced seasonal fruit (or this Berry Fruit Salad or Winter Fruit Salad)
Iced tea, a crisp dry white wine, or perhaps a round of Moscow Mules
Jambalaya
My original photograph for this jambalaya recipe from 2014.
More Great Cajun Recipes
If you enjoy this jambalaya recipe, be sure to explore these favorites:
My All-Time Favorite Gumbo
Vegetarian Gumbo
Creamy Cajun Shrimp Pasta
Cajun Corn Chowder
Description
Undoubtedly the best jambalaya recipe! It is surprisingly simple to prepare, customizable with your preferred proteins (I utilized chicken, shrimp, and Andouille sausage), and packed with bold, zesty Cajun flavors that everyone will appreciate.
Notes
*You are welcome to use either fresh or frozen okra. If opting for frozen, ensure it is thawed before incorporating it into the jambalaya.
If you prefer a spicier jambalaya, I recommend including 2 jalapeños. Conversely, if you desire a milder flavor, you may choose to omit the jalapeño entirely.
This recipe was slightly revised in August 2018 — only the sequence of the steps was altered, not the ingredients.
OTHER RECIPES
Try this nice Jambalaya recipe ! INGREDIENTS
* 1 (2 to 3 pound) whole chicken, cut into pieces * 1 pound smoked sausage, sliced * 3 green bell peppers, diced * 2 onions, diced * 5 cloves garlic, minced * 2 (14.5 ounce) cans peeled and diced tomatoes * 1 tablespoon chili powder * 1/2 teaspoon hot pepper sauce * 1/2 teaspoon ground cayenne pepper * 1 teaspoon Worcestershire sauce * 5 bay leaves * 1 (6 ounce) can tomato paste * 1 cup uncooked white rice
INSTRUCTIONS
1. Place chicken and sausage in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until chicken is opaque and falls from the bone, 45 minutes. (I usually do this the night before and refrigerate to skim the fat.) Remove chicken and sausage, reserving broth. Shred chicken. 2. In a large pot over medium heat, cook bell pepper, onion and garlic until onion is translucent, adding reserved chicken broth if necessary. Stir in tomatoes, chili powder, pepper sauce, cayenne, Worcestershire and bay leaves; reduce heat and simmer 15 minutes. 3. Stir the shredded chicken, sausage and tomato paste into the spiced vegetables. Continue to simmer until flavor is as spicy as you like, adding reserved liquid as needed to thin. 4. Stir in 1 cup reserved liquid with the rice. Simmer 20 minutes, until rice is tender. Serve or continue to simmer, as desired. The Jambalaya recipe is ready to serve.... bubbas-jambalaya
A delightful, mildly spicy one-pot dish that the entire family will enjoy. Jambalaya is a culinary creation from the Deep South of the United States, shaped by Spanish and French culinary traditions.
Typically, jambalaya includes some type of sausage; however, this baked chicken jambalaya features chicken thighs and drumsticks, along with bacon lardons.
This combination delivers a rich, savory flavor without the higher fat content associated with sausages. Consequently, we have included this recipe in our collection of low-calorie meals.
It is simple to prepare—all cooked in a single pot, resulting in minimal cleanup.
This recipe has truly endured over the years—it was first published in Women's Weekly in 1984.
Essential tips for preparing baked chicken jambalaya
If you prefer, this dish can be entirely cooked on the stovetop—just ensure it is covered with foil or a lid and reduce the heat to low for the 45-minute cooking duration.
You may also find interest in…
Low-calorie lunch suggestions
Healthy chicken dishes
Recipes featuring chicken thighs
OTHER RECIPES
Ingredients
1/2 cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
3 bay leaves
3 tablespoons Creole seasoning blend
4 teaspoons Worcestershire sauce
2 (28 ounce) cans whole peeled tomatoes
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausage, sliced
3 cups cooked chicken, cut into bite-sized pieces
3 cups frozen cooked shrimp
4 cups uncooked long-grain white rice
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic.
Add tomato paste and cook to brown slightly, stirring constantly.
Stir in bay leaves,
Creole seasoning blend and Worcestershire sauce.
Pour into a large roasting pan.
Squeeze tomatoes to break up into pieces, and add to mixture in pan.
Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice.
Mix well. Cover tightly with aluminum foil.
Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time.
Cabbage jambalaya is a beloved down-home dish that blends the bold spices of Cajun cooking with tender cabbage, smoky sausage, and savory aromatics. It’s lighter than traditional rice jambalaya, incredibly filling, and perfect when you want big flavor without a long ingredient list.
Below are three delicious cabbage jambalaya recipes, from classic sausage to chicken and shrimp variations.
Why Make Cabbage Jambalaya?
Budget-friendly and filling
One-pot comfort food
Lower-carb alternative to rice jambalaya
Great way to use fresh cabbage
Even better as leftovers
1. Classic Cajun Cabbage Jambalaya (No Rice)
Ingredients
1 lb smoked sausage, sliced
1 medium head green cabbage, chopped
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1½ tsp Cajun seasoning
1 tsp smoked paprika
½ tsp black pepper
¼ tsp cayenne (optional)
1 cup chicken broth
2 tbsp vegetable oil
Instructions
Heat oil in a large pot over medium heat. Brown sausage; remove.
Add onion, bell pepper, and celery. Cook until softened.
Add garlic and spices; stir until fragrant.
Add cabbage, broth, and sausage.
Cover and simmer 25–30 minutes until cabbage is tender.
Stir gently and serve hot.
2. Chicken & Sausage Cabbage Jambalaya
Ingredients
1 lb chicken thighs, diced
12 oz smoked sausage
1 head cabbage, chopped
1 onion, diced
1 bell pepper, diced
2 celery stalks
3 cloves garlic
1½ tsp Cajun seasoning
1 tsp paprika
1 cup chicken broth
2 tbsp oil
Instructions
Brown sausage and chicken in pot; remove.
Sauté onion, bell pepper, and celery.
Add garlic and seasonings.
Add cabbage, broth, sausage, and chicken.
Cover and simmer 30 minutes until tender.
3. Shrimp Cabbage Jambalaya
Ingredients
1 lb raw shrimp, peeled and deveined
10 oz smoked sausage
1 head cabbage, chopped
1 onion, diced
1 bell pepper, diced
2 cloves garlic
1 tsp Cajun seasoning
½ tsp smoked paprika
½ cup chicken or seafood broth
2 tbsp oil
Instructions
Brown sausage and vegetables in pot.
Add cabbage and broth; simmer 20 minutes.
Add shrimp during last 5–7 minutes.
Cook until shrimp are pink; serve hot.
Tips for the Best Cabbage Jambalaya
Chop cabbage into bite-size pieces
Add shrimp at the end to avoid overcooking
Brown sausage well for smoky flavor
Adjust spice level with Cajun seasoning
Let dish rest 5 minutes before serving
Cajun-Style Flavor Boosters
Hot sauce or red pepper flakes
Smoked sausage or andouille
Garlic powder or onion powder
A splash of Worcestershire sauce
Storage & Reheating
Refrigerator: Up to 4 days
Freezer: Up to 2 months
Reheat: Stovetop or microwave with splash of broth
Final Thoughts
Cabbage jambalaya recipes bring Southern comfort to the table with bold flavor, simple ingredients, and satisfying results. Whether you choose sausage-only, chicken-packed, or shrimp-finished versions, this dish is perfect for family dinners or meal prep.
OTHER RECIPES
Ingredients
1 pound ground beef
1 pound smoked sausage, cut into 1/4 inch slices
1 onion, chopped
3 stalks celery
1 clove chopped garlic
1 medium head cabbage, chopped
1 (14.5 ounce) can stewed tomatoes
14 1/2 fluid ounces water
1 cup uncooked rice
garlic salt to taste
Directions
In a large stock pot over medium high heat, combine ground beef, smoked sausage, onion, celery and garlic.
Cook until beef is evenly brown.
Stir in cabbage, tomatoes, water and rice.
Season with garlic salt. Bring to a boil, then reduce heat to low.
Cover and cook for 35 to 40 minutes, or until rice is done.
Shrimp jambalaya is a Southern favorite that combines juicy shrimp, smoky sausage, aromatic vegetables, and perfectly seasoned rice into one satisfying dish. This recipe delivers authentic Louisiana flavor while keeping the process simple and approachable—ideal for weeknight dinners or casual entertaining.
Why You’ll Love This Shrimp Jambalaya
One-pot meal with easy cleanup
Juicy shrimp cooked perfectly (never rubbery)
Bold Cajun-Creole flavor
Customizable spice level
Great for leftovers and meal prep
Ingredients
Proteins
1 lb raw shrimp, peeled and deveined
12 oz andouille or smoked sausage, sliced
Vegetables (The Holy Trinity)
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
Rice & Liquid
2 cups long-grain white rice
4 cups chicken or seafood broth
1 (14.5 oz) can diced tomatoes (optional – Creole style)
Seasonings
1½ tsp Cajun or Creole seasoning
1 tsp smoked paprika
½ tsp dried thyme
½ tsp dried oregano
¼–½ tsp cayenne pepper (to taste)
½ tsp black pepper
Salt to taste
2 bay leaves
1 tsp Worcestershire sauce
Cooking Fat & Garnish
2 tbsp olive oil
Chopped green onions or parsley
Lemon wedges (optional)
Instructions
Step 1: Brown the Sausage
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add sausage and cook until well browned. Remove and set aside.
Step 2: Cook the Vegetables
Reduce heat to medium. Add onion, bell pepper, and celery. Cook 6–8 minutes until softened. Add garlic and cook 30 seconds.
Step 3: Build the Flavor Base
Stir in Cajun seasoning, paprika, thyme, oregano, cayenne, black pepper, bay leaves, and Worcestershire sauce. Cook until fragrant.
Step 4: Add Rice & Liquid
Stir in rice, then add broth and tomatoes (if using). Return sausage to the pot and mix well.
Step 5: Simmer
Bring to a gentle boil. Reduce heat to low, cover, and simmer 20–25 minutes until rice is tender.
Step 6: Add Shrimp
Nestle shrimp into the rice. Cover and cook 5–7 minutes until shrimp are pink and opaque.
Step 7: Rest & Serve
Remove bay leaves. Let rest 5 minutes, fluff gently, garnish, and serve.
Pro Tips for Perfect Shrimp Jambalaya
Add shrimp only at the end to avoid overcooking
Use long-grain rice for best texture
Brown sausage well for smoky depth
Adjust spice after cooking, not before
Let the jambalaya rest before serving
Cajun vs Creole Shrimp Jambalaya
Style
Tomatoes
Flavor
Cajun
No
Smoky, rustic
Creole
Yes
Rich, slightly saucy
Choose the style that fits your taste.
Storage & Reheating
Refrigerator: Up to 3–4 days
Freezer: Up to 2 months
Reheat: Gently on stovetop with a splash of broth
Final Thoughts
This jambalaya with shrimp recipe delivers authentic Louisiana comfort in a single pot—bold, hearty, and incredibly satisfying. Whether you’re new to jambalaya or a longtime fan, this recipe is a reliable go-to.
OTHER RECIPES
Jambalaya With Shrimp Ingredients
4 tablespoons butter
2 tablespoons all-purpose flour
3 onions, chopped
1 clove garlic, minced
1/4 cup cooked ham, cut into strips
2 cups peeled and diced tomatoes
1 teaspoon dried oregano
2 cups uncooked white rice
3 cups hot chicken broth
2 pounds shrimp, peeled and deveined
Jambalaya With Shrimp Directions
In a large saucepan, melt butter over low heat. Stir in flour until smooth.
Stir in onions, garlic, and ham; cook and stir until onion is soft.
Stir in tomatoes, and cook for 5 minutes. Mix in oregano, rice, and broth.
Cover, and simmer until just a little liquid remains.
Add shrimp, and stir to evenly distribute.
Cook for 8 minutes, or until rice is cooked and shrimp turns pink.
Bubba’s Jambalaya is the kind of no-nonsense Southern dish that feeds a crowd and disappears fast. Loaded with smoky andouille sausage, tender chicken, juicy shrimp, and deeply seasoned rice, this recipe delivers classic Cajun flavor with simple, honest ingredients. It’s hearty, bold, and best served straight from the pot.
Why Everyone Loves Bubba’s Jambalaya
Feeds a crowd with ease
One-pot comfort food
Smoky, spicy, deeply satisfying flavor
Great for gatherings, tailgates, and family dinners
Tastes even better the next day
Ingredients
Proteins
1 lb boneless chicken thighs, diced
12 oz andouille sausage, sliced
1 lb raw shrimp, peeled and deveined
Vegetables (The Holy Trinity)
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
Rice & Liquid
2 cups long-grain white rice
4 cups chicken broth
1 (14.5 oz) can diced tomatoes (optional – Creole-leaning)
Seasonings
1½ tsp Cajun seasoning
1 tsp smoked paprika
½ tsp dried thyme
½ tsp dried oregano
¼–½ tsp cayenne pepper (to taste)
½ tsp black pepper
Salt to taste
2 bay leaves
1 tsp Worcestershire sauce
Cooking Fat & Garnish
2 tbsp vegetable oil
Chopped green onions or parsley
Instructions
Step 1: Brown the Sausage
Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown the sausage until well caramelized. Remove and set aside.
Step 2: Brown the Chicken
Add chicken to the same pot and brown on all sides. Remove and set aside with the sausage.
Step 3: Cook the Trinity
Reduce heat to medium. Add onion, bell pepper, and celery. Cook 6–8 minutes until softened and lightly golden. Add garlic and cook 30 seconds.
Step 4: Season the Base
Stir in Cajun seasoning, paprika, thyme, oregano, cayenne, black pepper, bay leaves, and Worcestershire sauce. Cook until fragrant.
Step 5: Add Rice & Liquid
Stir in rice, then add broth and tomatoes (if using). Return chicken and sausage to the pot and mix well.
Step 6: Simmer
Bring to a gentle boil. Reduce heat to low, cover, and simmer 25–30 minutes until rice is tender and liquid is absorbed.
Step 7: Add Shrimp
Nestle shrimp into the rice. Cover and cook 5–7 minutes until shrimp are pink and opaque.
Step 8: Rest & Serve
Remove bay leaves. Let rest 5 minutes. Fluff gently and garnish before serving.
Bubba’s Jambalaya Tips
Chicken thighs stay juicier than breasts
Brown the meat well—this builds Cajun flavor
Don’t stir while rice cooks
Add shrimp at the end only
Resting time improves texture
Cajun vs Creole Bubba-Style
Style
Tomatoes
Flavor
Cajun
No
Smoky, rustic
Creole
Yes
Rich, slightly saucy
Both styles work—Bubba won’t judge.
Storage & Reheating
Refrigerator: Up to 4 days
Freezer: Up to 3 months
Reheat: Stovetop with a splash of broth
Final Thoughts
Bubba’s Jambalaya Recipe is classic Louisiana comfort food—bold, hearty, and meant to be shared. Whether you’re feeding family or a hungry crowd, this dish delivers big flavor every single time.
OTHER RECIPES
INGREDIENTS
* 6 slices bacon, cut into 1 inch pieces
* 1 cup chopped celery
* 1 green bell pepper, seeded and chopped
* 1 onion, chopped
* 1/2 pound cubed cooked ham
* 1/2 pound cubed cooked chicken
* 1/2 pound cubed smoked sausage
* 2 (14.5 ounce) cans crushed tomatoes, with liquid
* 2 cups beef broth
* 2 cups chicken broth
* 1 teaspoon dried thyme
* 2 teaspoons Cajun seasoning
* 2 cups uncooked white rice
* 1/2 pound salad shrimp
INSTRUCTIONS
1. Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
2. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning.
Bring to a boil, and add the rice.
Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
3. Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.The Jambalaya recipe is ready to serve...great one !
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.
(Optional but recommended) Brown sausage and chicken in a skillet.
Add all ingredients except rice to slow cooker.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Stir in rice during the last 90 minutes on LOW or 45 minutes on HIGH.
Remove bay leaves, rest 5 minutes, and serve.
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
Add all ingredients except shrimp and rice to slow cooker.
Cook on LOW 6 hours.
Stir in rice and cook 1 hour more.
Add shrimp during the final 20–30 minutes until pink.
Remove bay leaves and serve.
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
Add all ingredients to slow cooker.
Cook on LOW 6–7 hours or HIGH 3–4 hours.
Stir once halfway through if possible.
Remove bay leaves, rest, and serve.
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
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.
Storage & Reheating
Refrigerate: Up to 4 days
Freeze: Up to 3 months
Reheat: Stovetop or microwave with splash of broth
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.
