Simmering Magic: Easy Slow Cooker Jambalaya Recipe

Spice up your weeknight dinner with a mouthwatering slow cooker jambalaya that brings the vibrant flavors of Louisiana right to your kitchen.

This hearty one-pot wonder combines succulent shrimp, tender chicken, and zesty sausage in a rich, tomato-based sauce that simmers to perfection.

Bold Creole seasonings dance through every bite, creating a symphony of taste that will transport you to the heart of New Orleans.

The slow cooker does all the hard work, letting ingredients meld together into a deeply satisfying meal.

Each spoonful promises a perfect balance of proteins, vegetables, and bold spices that make jambalaya a true crowd-pleaser.

Comfort and convenience merge in this easy-to-prepare dish that’ll have everyone at the table asking for seconds.

Jambalaya Crowd-Pleaser Points

• Toss all ingredients into the slow cooker and let it work its magic, creating a hands-off cooking experience that saves you time and energy in the kitchen.
• Easily swap proteins or adjust spice levels to suit your family's taste preferences, making this jambalaya a versatile dish for picky eaters and spice lovers alike.
• Enjoy a complete meal packed with protein, vegetables, and rice in a single pot, minimizing cleanup and maximizing flavor with minimal effort.
• Perfect for gatherings, potlucks, or weeknight dinners, this slow cooker jambalaya delivers bold Creole flavors that will impress friends and family without requiring professional cooking skills.

Everything in Jambalaya Mix

• Chicken: Tender pieces that add hearty flavor to the jambalaya.
• Andouille Sausage: Spicy sausage that provides a rich, smoky taste.
• Shrimp: Delicate seafood that brings a sweet and tender texture to the dish.

• Onion, Bell Pepper, Celery: Classic Cajun trinity that creates a robust flavor foundation.
• Garlic: Aromatic ingredient that enhances the overall taste profile.

• Tomatoes, Tomato Sauce: Provides moisture and tangy base for the jambalaya.
• Chicken Broth: Adds depth and helps create a rich cooking liquid.
• Rice: Starchy component that absorbs the flavorful cooking liquid.
• Cajun Seasoning, Thyme, Paprika: Spice blend that delivers authentic Louisiana-style heat and complexity.
• Salt, Black Pepper: Essential seasonings that balance and enhance other flavors.

Tools for Making Jambalaya

• Slow Cooker: The star of this recipe, essential for easy, hands-off cooking.
• Large Spoon or Spatula: Perfect for stirring ingredients together smoothly.
• Cutting Board: Needed for prepping meats and vegetables before adding to the slow cooker.
• Sharp Knife: For chopping ingredients into bite-sized pieces.
• Measuring Cups: To ensure accurate ingredient quantities.
• Rice Cooker (optional): Can be used if you prefer to cook rice separately.

How to Cook Jambalaya with Ease

Step 1: Prepare Slow Cooker Magic

Grab your trusty slow cooker and start building flavor layers.

Toss in the andouille sausage, chicken, bell peppers, onions, celery, garlic, diced tomatoes, chicken broth, and Cajun seasoning.

Mix everything together so the spices dance throughout the dish, creating a mouth-watering base that will make your kitchen smell incredible.

• Andouille sausage
• Chicken
• Bell peppers
• Onions
• Celery
• Garlic
• Diced tomatoes
• Chicken broth
• Cajun seasoning

Step 2: Slow And Steady Cooking

Cover the slow cooker and let the magic happen.

If you’re planning ahead, set it to low for 6-7 hours.

In a hurry?

Crank it to high and cook for 3-4 hours.

The longer it simmers, the more the flavors will meld together into a rich, hearty masterpiece.

Step 3: Rice Revelation

About an hour before serving, sprinkle in the rice and give everything a gentle stir.

The rice will soak up all those delicious Cajun-inspired juices, becoming perfectly tender and flavorful.

Step 4: Seafood Finale

During the last 20 minutes of cooking, add the succulent shrimp.

They’ll cook quickly and stay wonderfully tender.

Stir them gently into the jambalaya so they’re evenly distributed.

Step 5: Serving Up Comfort

Scoop the jambalaya into deep bowls.

For extra flair, garnish with fresh chopped parsley or green onions.

If you prefer, serve the rice on the side or underneath the jambalaya for a classic presentation.

Chef Tips for Great Jambalaya

• Toast andouille sausage in a skillet before adding to the slow cooker for enhanced smoky taste.
• Add rice later in the cooking process to maintain perfect texture and avoid overcooking.
• Adjust cayenne pepper or hot sauce to match your preferred heat intensity, from mild to fiery.
• Use fresh, high-quality shrimp and add them at the very end to preserve their delicate texture and prevent rubbery consistency.
• Swap regular rice for cauliflower rice or use gluten-free andouille sausage to make the dish celiac-friendly.

New Takes for Jambalaya Recipes

• Vegetarian Jambalaya: Replace meat with extra firm tofu, plant-based sausage, and add more bell peppers and beans for protein.
• Low-Carb Version: Swap rice with cauliflower rice or riced zucchini to reduce carbohydrate content while maintaining traditional jambalaya flavors.
• Seafood Focus: Use only shrimp and add scallops or crab meat instead of traditional sausage and chicken for a seafood-centered recipe.
• Gluten-Free Adaptation: Ensure all ingredients are gluten-free certified and use gluten-free sausage to make the dish safe for individuals with gluten sensitivities.

Jambalaya Serving Styles to Try

• Crowd-Pleasing Party Platter: Arrange the jambalaya on a large colorful platter, garnishing with fresh chopped parsley and green onions for a vibrant presentation that'll wow your guests.
• Spicy Side Kick: Serve alongside cool cornbread or a crisp green salad to balance the dish's rich, bold flavors and provide a refreshing contrast.
• Louisiana-Style Dining: Offer hot sauce and extra cajun seasoning on the side, letting everyone customize their plate with their preferred heat level and personal touch.
• Hearty Meal Companion: Pair with a chilled white wine or cold beer to complement the jambalaya's robust and zesty profile, creating a complete and satisfying dining experience.

Jambalaya Storage Guidelines

• Store leftovers in airtight containers within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring the container is sealed tightly to maintain freshness.
• Transfer jambalaya to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Freeze for up to 2-3 months, preserving the delicious flavors.
• Thaw overnight in the refrigerator. Warm in a skillet over medium heat, adding a splash of broth or water to prevent drying. Stir occasionally until heated thoroughly, about 5-7 minutes.

FAQs

• Can I use frozen shrimp in this recipe?

Yes, you can use frozen shrimp. Just thaw them completely before adding to the slow cooker during the last 15 minutes of cooking to ensure they are properly heated and cooked.

• What kind of rice works best for jambalaya?

Long-grain white rice is the traditional choice. It absorbs flavors well and maintains a fluffy texture. Brown rice can also work, but you may need to adjust cooking times slightly.

• Is this recipe spicy?

The spice level depends on the andouille sausage and Cajun seasoning you use. If you prefer mild flavor, choose a less spicy sausage and reduce the amount of Cajun seasoning. For more heat, add extra seasoning or use a spicier sausage.

Slow Cooker Jambalaya Recipe

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4.5 from 25 reviews

• Total Time: 8 hours 15 minutes
• Yield: 6 1x

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Description

Hearty slow cooker jambalaya offers a spicy Louisiana classic packed with shrimp, sausage, and chicken. Rich flavors blend seamlessly, delivering authentic Creole comfort you’ll savor with each satisfying bite.

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Ingredients

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Proteins:

• 2 chicken breasts (skinless, boneless, cut into chunks)
• 1 pound (454 grams) andouille sausage (links sliced)
• 1 pound (454 grams) shrimp (13–15 count)

Vegetables and Aromatics:

• 1 large onion (chopped)
• 1 red bell pepper (finely chopped)
• 2 stalks celery (thinly sliced)
• 1 can diced tomatoes (28 ounces / 794 grams)
• 1 tablespoon tomato paste

Base and Liquid Ingredients:

• 1 cup (240 milliliters) rice
• 2 cups (474 milliliters) chicken broth
• 1/2 teaspoon dried thyme
• 2 teaspoons dried oregano
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon cayenne pepper

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Instructions

1. Blend chicken, sausage, bell peppers, onions, celery, tomatoes, garlic, and cajun seasoning in the slow cooker, ensuring thorough mixing for even flavor distribution.
2. Cover and program slow cooker to low temperature setting, allowing ingredients to simmer and meld together for 7-8 hours or high setting for 3-4 hours.
3. Approximately 60 minutes before cooking completion, gently fold uncooked rice into the simmering mixture, ensuring grains are fully submerged and absorb surrounding flavors.
4. During final 15 minutes of cooking, delicately incorporate raw shrimp, positioning them atop the mixture to ensure they cook evenly without becoming rubbery.
5. Check that shrimp turn opaque and firm, signaling they are perfectly cooked and ready to be incorporated into the jambalaya.
6. Optional: For separate rice preparation, transfer jambalaya to serving dishes and accompany with steamed rice on the side, allowing diners to customize their plate.

Notes

• Prevent Overcooking Shrimp by adding them in the final 15 minutes to maintain their tender, delicate texture and avoid turning rubbery.
• Customize Spice Levels by adjusting the amount of Cajun seasoning or hot sauce to suit your personal heat tolerance or family preferences.
• Accommodate Dietary Needs by swapping proteins like using chicken instead of sausage or making a vegetarian version with plant-based alternatives and extra vegetables.
• Enhance Flavor Depth by using homemade or high-quality stock instead of store-bought, which can significantly boost the overall taste of the jambalaya.

• Prep Time: 15 minutes
• Cook Time: 8 hours (on Low) or 4 hours (on High)
• Category: Dinner, Lunch, Appetizer
• Method: Slow Cooking
• Cuisine: Creole/Cajun

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 4 g
• Sodium: 950 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 150 mg