Slow Cooker Jambalaya
Aug 24, 2020, Updated Feb 17, 2026
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This Slow Cooker Cajun Jambalaya recipe is a true standout, offering a comforting, warming, and delicious blend of chicken, sausage, shrimp, and aromatics that tastes as if you’ve spent the whole day cooking. However, it’s our little secret that this is an incredibly easy recipe, with the slow cooker doing all the heavy lifting for you!
I absolutely love Jambalaya, especially for its big, bold Cajun flavors that scream New Orleans! The complex tomato sauce is enriched with onion, bell pepper, celery, and garlic, all brought together with an amazing blend of spices, including a generous helping of Cajun seasoning. The addition of smoked sausage adds so much flavor, and, by prepping this Creole dish in your crockpot, most of the work is done for you!
Why We Love This Slow Cooker Jambalaya Recipe
- Easy: Thanks to the slow-cooker, it’s mostly a ‘set it and forget it’ kind of deal. You get to chill while your crockpot does the heavy lifting.
- Customizable: Whether you’re all about chicken, sausage, or shrimp, this recipe lets you mix it up. Not feeling the shrimp or sausage? Just add more chicken and take inspiration from my gumbo recipe! It’s all good.
- Creole meets Cajun: It’s got that Creole vibe with the tomatoes but hits you with the Cajun flavors thanks to the spices, sausage, and shrimp. Plus, the essential trio of onion, celery, and green pepper really brings it all together.
What Is Jambalaya?
Jambalaya is a traditional dish from Louisiana, celebrated for its bold and spicy flavors. It’s a one-pot meal that combines rice with a variety of proteins, such as chicken, smoked sausage, and shrimp, seasoned with Cajun or Creole seasoning. The dish also features the “holy trinity” of onion, bell pepper, and celery, making it a staple of New Orleans cuisine.
What You’ll Need
Gather your ingredients for this crockpot jambalaya from the grocery store, then follow a few simple steps to bring the heart of Nawlins to your kitchen.
- Boneless, skinless chicken thighs: Chicken breasts can be used, but they cook more quickly.
- Andouille sausage: Kielbasa or chorizo make good substitutes. For something lighter, turkey sausage is a great choice.
- Canned Diced Tomatoes: Fresh tomatoes can be used, but you may need to adjust for liquid and acidity.
- Yellow Onion: White onions will also work.
- Green and Red Bell Peppers: The peppers offer a sweet flavor; yellow or orange peppers can also be used for a milder taste.
- Celery Ribs: A part of the “holy trinity,” celery adds a slightly peppery flavor but fennel can be an alternative.
- Garlic Cloves: Fresh garlic boosts the aroma and the flavor of the dish.
- Chicken Broth: Feel free to use vegetable broth.
- Tomato Paste: It adds depth of flavor, richness, color, and a slight thickness to jambalaya.
- Spices & Seasonings: Dried oregano, thyme, Bay leaf, paprika, cayenne, and Cajun seasoning are critical to the dish’s distinctive flavors.
- Frozen Shrimp: While many traditional recipes include shrimp as part of the protein mix, jambalaya is very versatile and can be made with whatever proteins are available, similar to a seafood boil recipe.
- Cooked Rice: I like long-grain rice, but you can also use Jasmine rice or whatever cooked rice you have on hand.
Recipe Tips And Variations
- Brown the meats: For an extra layer of flavor, consider browning the chicken and sausage in a skillet before adding them to the slow cooker.
- Cut chicken evenly: Try to keep the sizes of your chicken cubes and sausage slices consistent so everything cooks evenly.
- Don’t overcook the shrimp: Add the shrimp toward the end of cooking, since shrimp cook quickly. Adding them too early can make them rubbery.
- Rice on the side: Cooking the rice separately and stirring it in just before serving prevents it from becoming mushy and overcooked.
- Adjust heat to taste: Cajun seasoning can vary in heat. Start with a smaller amount and adjust to achieve the right level of spice for your taste.
- Use wine: Replace ½ a cup of the chicken broth with white wine for even more depth of flavor.
Serving Suggestions
- Corn and cornbread: Serving this delicious Jambalaya recipe, especially during Mardi Gras, calls for hot cooked rice, fresh corn on the cob, and/or a side of skillet cornbread to add a touch of comfort.
- Salad: To balance the hearty texture, go for a classic green salad or this fresh cucumber salad. Or make a salad with cucumber slices tossed in homemade ranch dressing for a cool, creamy contrast to the spiciness of the dish.
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Slow Cooker Jambalaya Recipe
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes (you can also use chicken breasts, but check for doneness a bit sooner)
- 12 ounces andouille sausage, cut into 1/2-inch slices
- 1 can (28 ounces) diced tomatoes, undrained
- 2 celery ribs, diced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 yellow onion, diced
- 4 cloves garlic, finely chopped
- 1½ cups chicken broth
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper, if you like your food spicier, use 1 teaspoon cayenne
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 pound raw frozen shrimp, peeled and deveined
- 4 cups cooked rice
- chopped fresh parsley, for garnish
- sliced green onions, for garnish
Instructions
- Combine. Add all the ingredients, except the shrimp and rice, to your slow cooker in the order listed. Stir to combine.
- Cook. Cover with the lid and cook on LOW for 3 hours to 3 ½ hours, or until the chicken is cooked through.
- Add shrimp. Remove the cover and stir in the shrimp; then cover and continue cooking for 20 to 30 minutes, or until the shrimp is pink and cooked through.
- Stir in the rice. Add your cooked rice and stir through.
- Serve. Remove the bay leaf. Garnish the jambalaya with parsley and green onions, and serve.
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Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Jambalaya In The Slow Cooker
This is one of my favorite slow cooker recipes because making traditional Jambalaya in a crock pot is a total game-changer. It’s an easy, laid-back way to cook up this hearty favorite without slaving over the stove.
- Prepare the Ingredients: Cube the chicken and slice the sausage into ½ inch rounds. Dice the onion, celery, and bell pepper. Finely chop the garlic or put it through a garlic press.
- Add Ingredients to the Slow Cooker: Add all of the ingredients, in the order listed on the recipe, to the slow cooker except rice and shrimp. Cover and cook on Low for 3 to 3 ½ hours, or until the chicken reaches and internal temperature of 165°F. Please use an Instant Read Food Thermometer.
- Add Shrimp and Prepare Rice: Add the frozen shrimp to the slow cooker and stir to combine. Cook for 20 to 30 minutes longer, until the shrimp are cooked through. In the meantime, prepare rice according to package directions.
- Serve: Stir the rice in the Jambalaya and enjoy!
How To Store Leftovers
- To store, transfer leftovers to an airtight container and keep in the fridge for 3 to 4 days or freeze for 2 months.
- To reheat, thaw the jambalaya in the refrigerator (if frozen). Reheat slowly over low heat in a covered skillet until just heated through.
More Cajun Recipes
- Sheet Pan Shrimp Boil
- Jambalaya Stuffed Peppers
- Cajun Fries
- Red Beans And Rice
- Grilled Shrimp Boil in Foil Packets
- Chicken and Sausage Gumbo
Flavor was great! I subbed out 2 cups of rice for two cups of cauli-rice and it was GREAT! A little liquid-y because of that, but still very tasty!
I am very glad you enjoyed it! Thank YOU! 🙂
Is the shrimp frozen cooked shrimp or frozen raw shrimp. This recipe looks great!!!
Hi!
I used/use raw shrimp. It needs around 20-ish minutes in the slow cooker to cook through.
Do you thaw the shrimp first? Or just put them in frozen?
You can use frozen shrimp, as the recipe states. Shrimp don’t need that long to cook through.
I’ve never made this in my slow cooker before! I can’t wait to try this!
I hope you enjoy it! Thank YOU! 🙂
I just finished it and hubby says that there is something missing…but he says it’s good…I don’t eat shrimp or sausages
Hi!
That’s great! But, do let him know that I’d love to hear what it might be missing. I’m always tweaking this recipe. ☺️
It’s a challenge to nail Jambalaya for everyone because it is a marriage of many flavors, but it might just need a little more salt. OR, does he like Jambalaya a bit spicier? In that case, he can add a little more cayenne.
This was another great recipe for my slow cooker! So many aromas and flavors; can’t wait to enjoy leftover again this evening!
I am very glad you enjoyed it! Thank YOU! 🙂
I really love how easy this is to make!! Packed full of flavors too!
Thank you! I am very glad you enjoyed it! 🙂
That is a big bowl of goodness right there! It hit all the right notes. It’s even better that the slow cooker does all of the work.
Thank you so much, Dorothy! I hope you enjoy it! 🙂
Looking forward to making this during our “up north “ trip for my entire family. I’m assuming it will taste even better the longer it sits? Say 6+ hours in the crock pot? Any advice on a longer cook time?
Wow, this has so much flavor! It reminds me of delicious, southern, comfort food!
I hope you enjoy it! Thank YOU! 🙂
The recipe is usually liquid so I use raw rice instead of cooked the juices are then cut down
This is such a hearty and filling meal. I thought it might be too spicy for the kids but I just add an extra scoop of rice to theirs and they loved it.
I am very glad you enjoyed it! Thank YOU! 🙂
The slow cooker really does make this dish so much easier to make! The family is already requesting it for next week too.
That’s great! I am very glad you and your family enjoyed it! Thank YOU! 🙂
This is a delicious jambalaya recipe! So much spice and flavor. Our family loves it!