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, truly embodying the spirit of the dish. And, by prepping this creole dish in your crockpot, most of the work is done for you, so all you have to do is sit back and soak in the rich, vibrant tastes of this beloved classic.

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.
• You Do You: 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 to start creating a flavorful dish that’s both easy to prepare and packed with taste. This recipe brings the heart of Nawlins to your kitchen with just a few simple steps.

• Boneless, skinless chicken thighs: Cut these into 1-inch cubes. Chicken breasts can be a leaner substitute, but they cook quicker.
• Andouille sausage: Kielbasa or chorizo make good substitutes. Add a pinch of cayenne pepper if you use kielbasa. If you want 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 can substitute for a slightly different flavor profile.
• 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, making it more robust and savory.
• Low-Sodium Chicken Broth: Feel free to use regular chicken stock. Vegetable broth will also work.
• Tomato Paste: It adds depth of flavor, richness, color, and a slight thickness to jambalaya.
• Oregano, Paprika, Cayenne, Thyme, Bay Leaf, and Cajun Seasoning: These spices and seasonings 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.
• Rice: I like long grain rice, but you can also use Jasmine rice or whatever cooked rice you have on hand.
• Parsley: Chop finely and use it for garnish.

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.

1. 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.
2. 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.
3. 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.
4. Serve: Stir the rice in the Jambalaya and enjoy!

Serving Suggestions

Serving this delicious recipe of Jambalaya, especially during Mardi Gras, calls for some complementary sides that can elevate the meal into one of your favorite recipes. Hot cooked rice is a must-have. Pair it with fresh corn on the cob or a side of skillet cornbread to add a touch of comfort to the meal.

To balance the hearty texture, go for a classic green salad or dive into the crisp freshness of a cucumber salad. Additionally, serving cut veggies like cucumber slices tossed in homemade ranch dressing, can introduce a cool, creamy contrast to the spiciness of the dish.

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