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.

---

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.

---

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.

---

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.

---

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.

VIDEO:

Cajun Chicken and Sausage Jambalaya

Cajun Chicken and Sausage Jambalaya

Smoky, Spicy, One-Pot Louisiana Classic

Cajun chicken and sausage jambalaya is a bold, rustic dish built on deeply browned meats, aromatic vegetables, and perfectly seasoned rice. This traditional Cajun-style recipe skips tomatoes and relies on technique and spice to create rich, satisfying flavor—all in one pot.

---

Why You’ll Love This Recipe

• Authentic Cajun style (no tomatoes)

• One-pot meal with minimal cleanup

• Bold, smoky flavor from andouille sausage

• Perfect for meal prep and leftovers

• Easy to adjust spice level

---

Ingredients

• 1 lb boneless, skinless chicken thighs, diced

• 12 oz andouille or smoked sausage, sliced

• 2 tbsp vegetable oil

• 1 medium onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 2 cups long-grain white rice

• 4 cups chicken broth

• 1½ tsp Cajun seasoning

• 1 tsp paprika

• ½ tsp dried thyme

• ¼–½ tsp cayenne pepper (optional)

• ½ tsp black pepper

• Salt to taste

• 2 bay leaves

• Chopped green onions or parsley (optional)

---

Instructions

Step 1: Brown the Sausage

Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add sausage and cook until deeply browned. Remove and set aside.

Step 2: Brown the Chicken

Add chicken to the same pot and brown well 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 caramelized. Stir in garlic and cook 30 seconds.

Step 4: Season the Base

Add Cajun seasoning, paprika, thyme, cayenne, black pepper, and bay leaves. Stir until fragrant.

Step 5: Add Rice and Liquid

Stir in rice, then add chicken broth. 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: Rest and Serve

Remove from heat and let rest 5 minutes. Remove bay leaves, fluff gently with a fork, garnish, and serve.

---

Pro Tips for Perfect Cajun Jambalaya

• Use chicken thighs for juicy, flavorful results

• Brown meats deeply—this is where Cajun flavor comes from

• Don’t stir once the rice starts simmering

• Let jambalaya rest before serving for best texture

• Adjust spice at the end with hot sauce if needed

---

Optional Variations

• Extra Spicy: Add more cayenne or chopped jalapeños

• Shrimp Addition: Stir in raw shrimp during the last 5–7 minutes

• Smokier Flavor: Use all-andouille sausage

• Low-Sodium: Choose reduced-sodium broth and seasoning

---

Storage & Reheating

• Refrigerator: Up to 4 days

• Freezer: Up to 3 months

• Reheat: Stovetop with a splash of broth or microwave covered

---

Final Thoughts

This Cajun chicken and sausage jambalaya recipe delivers authentic Louisiana flavor with simple ingredients and classic technique. It’s hearty, comforting, and perfect for weeknight dinners or feeding a crowd.

OTHERS RECIPES

Ingredients

• 2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
• 2 1/2 pounds boneless skinless chicken thigh meat
• 1 1/2 pounds onions, diced
• 2 tablespoons minced fresh garlic
• 1 pound tasso, cubed
• 3/4 tablespoon whole fresh thyme leaves
• 3/4 tablespoon chopped fresh sweet basil leaves
• 1/2 tablespoon coarsely ground black pepper
• 1/2 tablespoon white pepper
• 1/2 tablespoon red pepper flakes
• 1/3 gallon chicken stock
• 1 1/4 pounds long-grain rice
• 1 tablespoon freshly chopped curly parsley leaves

VIDEO:

Cajun Jambalaya

Cajun Jambalaya

Smoky, Spicy, One-Pot Louisiana Comfort Food

Cajun jambalaya is a beloved Southern classic, known for its bold, smoky flavor, hearty proteins, and perfectly seasoned rice. Unlike Creole jambalaya, it typically omits tomatoes and focuses on browned meats, aromatic vegetables, and spicy seasonings. These recipes are simple enough for weeknights yet impressive enough for entertaining.

Below are three Cajun jambalaya variations: classic chicken and sausage, shrimp-heavy, and a quick skillet version.

---

1. Classic Cajun Chicken & Sausage Jambalaya

Ingredients

• 1 lb boneless chicken thighs, diced

• 12 oz andouille sausage, sliced

• 1 medium onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 2 cups long-grain white rice

• 4 cups chicken broth

• 1½ tsp Cajun seasoning

• 1 tsp smoked paprika

• ½ tsp dried thyme

• ½ tsp black pepper

• ½ tsp cayenne (optional)

• 2 bay leaves

• 2 tbsp olive oil

• Chopped green onions for garnish

Instructions

1. Heat oil in a large pot over medium heat. Brown sausage; remove and set aside.

2. Brown chicken in the same pot; remove.

3. Sauté onion, bell pepper, and celery until soft. Add garlic.

4. Stir in Cajun seasoning, paprika, thyme, cayenne, black pepper, and bay leaves.

5. Add rice, chicken broth, chicken, and sausage. Mix well.

6. Cover and simmer 25–30 minutes until rice is tender.

7. Rest 5 minutes, fluff, garnish, and serve.

---

2. Cajun Shrimp & Sausage Jambalaya

Ingredients

• 12 oz andouille sausage, sliced

• 1 lb raw shrimp, peeled and deveined

• 1 onion, diced

• 1 bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 2 cups cooked rice

• ½ cup chicken or seafood broth

• 1 tsp Cajun seasoning

• ½ tsp smoked paprika

• ¼ tsp cayenne

• 1 tbsp butter or oil

• Lemon wedges for garnish

Instructions

1. Sauté sausage in skillet until browned; remove.

2. Cook vegetables in skillet until tender, add garlic and spices.

3. Stir in rice and broth.

4. Return sausage to skillet; add shrimp last and cook 5–6 minutes until pink.

5. Finish with lemon wedges and serve.

---

3. Quick Weeknight Cajun Jambalaya Skillet

Ingredients

• 1 lb chicken breast or thighs, diced

• 12 oz smoked sausage, sliced

• 1 onion, diced

• 1 bell pepper, diced

• 1 cup instant or parboiled rice

• 2 cups chicken broth

• 1 tsp Cajun seasoning

• 1 tsp smoked paprika

• ½ tsp garlic powder

• 1 tbsp olive oil

Instructions

1. Brown sausage and chicken in a large skillet; remove.

2. Sauté vegetables in the same skillet.

3. Add rice, broth, and seasoning. Mix well.

4. Return sausage and chicken to skillet. Cover and cook 15–20 minutes.

5. Fluff and serve hot.

---

Cajun Jambalaya Tips

• Brown meats deeply for authentic smoky flavor

• Chicken thighs are more flavorful and tender than breast

• Avoid stirring rice while cooking to prevent mushiness

• Adjust cayenne for your preferred spice level

• Rest jambalaya 5 minutes before serving for better texture

---

Storage & Reheating

• Refrigerate: Up to 4 days

• Freeze: Up to 3 months

• Reheat: Stovetop with a splash of broth or microwave covered

---

Final Thoughts

Cajun jambalaya is a versatile, one-pot dish that brings bold Louisiana flavor to your table. From the classic chicken-and-sausage version to shrimp-heavy or quick skillet recipes, these dishes are perfect for family meals, weeknight dinners, or casual entertaining.

OTHER RECIPES

Ingredients

• 12 medium shrimp, peeled, deveined and chopped
• 4 ounces chicken, diced
• 1 tablespoon Creole seasoning, recipe follows
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 tablespoons chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 3/4 cup rice
• 3 cups chicken stock
• 5 ounces Andouille sausage, sliced
• Salt and pepper

Directions
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. 

In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. 

Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. 

Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. 

When rice is just tender add shrimp and chicken mixture and sausage. 

Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning. This is a good one. Enjoy !

VIDEO: