Slow Cooker Jambalaya

There’s nothing quite like the comforting aroma of Slow Cooker Jambalaya simmering away in your kitchen — a delicious mix of smoky sausage, tender chicken, juicy shrimp, and flavorful Cajun spices. It’s one of those dishes that feels like a warm hug on a busy day — full of soul, spice, and Southern charm.

This easy Cajun-inspired one-pot meal takes all the bold flavors of Louisiana and lets your slow cooker do the work. Whether you’re serving it up for a weeknight family dinner or a cozy weekend feast, this jambalaya recipe will have everyone coming back for seconds (and maybe even thirds!).

Recipe Info

Ingredients You’ll Need

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 12 oz andouille sausage (sliced into rounds)
• 1 lb raw shrimp (peeled and deveined)
• 1 medium onion (chopped)
• 1 green bell pepper (chopped)
• 1 red bell pepper (chopped)
• 2 celery stalks (chopped)
• 3 cloves garlic (minced)
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups chicken broth
• 1 ½ cups long-grain white rice (uncooked)
• 1 ½ tsp Cajun seasoning (adjust to taste)
• 1 tsp smoked paprika
• ½ tsp thyme
• ¼ tsp cayenne pepper (optional for extra heat)
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp olive oil
• Chopped parsley and sliced green onions (for garnish)

Step-By-Step Instructions

1. Sear the Meats (Optional but Flavorful):
   In a skillet, heat olive oil over medium heat. Brown the chicken and sausage for a few minutes until lightly golden. This step deepens the flavor but can be skipped if you’re short on time.
2. Load Up the Slow Cooker:
   Add the chicken, sausage, onion, peppers, celery, garlic, diced tomatoes, tomato paste, broth, and seasonings (Cajun spice, paprika, thyme, cayenne, bay leaf, salt, and pepper). Stir to combine.
3. Cook Low and Slow:
   Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and vegetables are soft.
4. Add the Rice and Shrimp:
   About 30 minutes before serving, stir in the uncooked rice and shrimp. Continue cooking on HIGH until the rice is tender and the shrimp are pink and cooked through.
5. Serve & Enjoy:
   Remove the bay leaf, fluff the jambalaya, and serve warm. Garnish with chopped parsley and green onions for a burst of freshness.

Helpful Notes & Tips

• Rice Texture: For firmer rice, cook it separately and stir in before serving.
• Make It Ahead: Prepare all ingredients (except shrimp and rice) the night before and store in the fridge. Dump everything in the slow cooker in the morning!
• Storage: Leftovers keep well in the fridge for up to 3 days or can be frozen for up to a month.
• Heat Control: Adjust cayenne and Cajun seasoning to your preferred spice level.

Recipe Variations

• Seafood-Only Jambalaya: Skip the chicken and sausage — use a mix of shrimp, crab, and crawfish instead.
• Smoky Sausage Jambalaya: Use chorizo or spicy kielbasa for a different kick.
• Lighter Version: Substitute brown rice or quinoa and use turkey sausage for a leaner option.

Serving Suggestions

Pair your Slow Cooker Jambalaya with:

• A slice of buttery cornbread or crusty French bread
• A crisp green salad with lemon vinaigrette
• A cool glass of sweet tea or chilled beer for the perfect Southern pairing

Conclusion

This Slow Cooker Jambalaya is a hearty, flavor-packed dish that brings the warmth of the bayou straight to your table. With smoky sausage, juicy shrimp, and bold Cajun spices, it’s a true comfort classic — made effortlessly in your slow cooker. So grab a bowl, gather your loved ones, and savor every spicy, cozy bite.