Slow Cooker Jambalaya Recipe

If you’re craving a hearty, flavorful meal that pretty much cooks itself while you get on with your day, then this Slow Cooker Jambalaya Recipe is exactly what you need. I absolutely love how the slow cooker melds all those bold Cajun flavors into tender chicken, spicy sausage, and perfectly cooked rice — it’s like a taste of New Orleans right in your kitchen. Stick with me, and I’ll walk you through everything to make sure your jambalaya turns out just right, every time.

this Recipe

Ingredients You’ll Need

Each ingredient in this Slow Cooker Jambalaya Recipe brings something unique. From smoky sausage and tender chicken to bright bell peppers and spicy jalapeños, these flavors marry perfectly in the slow cooker to create a comforting, soulful meal. When shopping, look for fresh veggies and good-quality sausage to get the best results.

• Andouille sausage: Adds smoky, spicy depth; slice thinly so the flavor disperses well.
• Shrimp: Peeled and deveined is easiest—fresh or frozen both work, but add near the end.
• Chicken breast: Pounded to even thickness to cook evenly and chopped for bite-sized pieces.
• Bell peppers: Using a trio of colors (green, red, yellow/orange) gives a vibrant look and sweet, crunchy texture.
• Onion: Use a good-sized white or yellow onion for sweetness and aromatic base flavor.
• Jalapeños: Seeds removed for mild heat; add more if you want the kick turned up.
• White rice: Uncooked rice so it absorbs all the juices and spices, making every bite tender and flavorful.
• Chicken broth: Use low sodium to better control seasoning, and it keeps the dish rich without overpowering.
• Crushed tomatoes: The acidity balances the richness and adds that classic jambalaya color and taste.
• Minced garlic: A must for that bold Cajun punch.
• Cajun seasoning: Store-bought or homemade, this is your secret weapon for authentic flavor.
• Salt and pepper: Season to taste and adjust as you go.
• Cilantro or parsley (optional): Fresh herbs for a bright finish, but totally up to your preference.

Variations

I love how versatile this Slow Cooker Jambalaya Recipe is. Over the years, I’ve tweaked it here and there depending on what I have on hand or dietary needs, and you should definitely feel free to do the same. It’s your jambalaya after all!

• Spice Level Adjustments: When I want it extra fiery, I add a third jalapeño or a pinch of cayenne; for milder, I skip the jalapeños altogether.
• Protein Swaps: Tried swapping chicken breast for thighs once—more flavor and juicier bites. Also great with smoked turkey for a twist.
• Vegetarian Version: I’ve made it with extra bell peppers, zucchini, and mushrooms; just skip the meat and use veggie broth.
• Rice Options: Brown rice works but takes longer; I recommend cooking it separately and folding it in at the end if you want to try.

How to Make Slow Cooker Jambalaya Recipe

Step 1: Prep Your Proteins and Veggies

Start by slicing the andouille sausage into about ¼-inch thick pieces. Chop the chicken breast into 1-inch bites so everything cooks evenly. Dice your bell peppers and onion, and chop up your jalapeños after removing seeds and stems, especially if you prefer just a gentle kick. Make sure your shrimp is peeled and deveined—if you’re using frozen, thaw them first and pat dry to avoid extra water in the slow cooker.

Step 2: Combine Ingredients in the Slow Cooker

Grease your slow cooker lightly with oil or non-stick spray. Then add in sausage, chicken, all the diced veggies, chicken broth, crushed tomatoes, minced garlic, cajun seasoning, salt, and pepper. Give everything a good stir so it’s evenly mixed. I like to taste my broth at this point and adjust seasoning slightly; remember, it’ll concentrate as it cooks.

Step 3: Slow Cook and Add Rice

Cover the slow cooker and set it to low for 3-4 hours. The key here is tender meat and melding flavors. When the timer’s up, stir in the uncooked rice—make sure to spread it evenly. Cover again and cook for another 1-2 hours, until the rice is soft and has soaked up all those amazing juices.

Step 4: Add Shrimp and Finish Cooking

About 20 minutes before you’re ready to eat, take off the lid and stir in your shrimp. Re-cover and let it cook for 15-20 minutes more until the shrimp turn pink and plump. Give everything a final stir, taste to adjust salt or seasoning, then sprinkle with fresh cilantro or parsley if you like. Serve it hot and watch everyone dig in!

How to Serve Slow Cooker Jambalaya Recipe

Garnishes

I’m a big fan of fresh cilantro on top—it adds a lovely brightness to the dish and contrasts the rich, spicy flavors. Sometimes, I chop a little parsley for a milder touch if cilantro isn’t your thing. A squeeze of fresh lemon juice right before serving is another great way to lift the whole dish.

Side Dishes

This Slow Cooker Jambalaya Recipe is pretty much a one-pot wonder, but I like pairing it with simple sides like a crisp green salad or crusty French bread to mop up every last delicious bite. If you want something heartier, a side of sautéed greens or roasted okra makes a great complement.

Creative Ways to Present

For dinner parties, I’ve served jambalaya inside hollowed-out bell peppers for a fun presentation—instant crowd-pleaser! Another time, I spooned it over creamy grits instead of mixing in rice, which got rave reviews from my friends craving classic Southern comfort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and they usually last about 3-4 days. The flavors deepen after resting, so sometimes it tastes even better the next day. Just make sure to cool it down before refrigerating to keep it fresh.

Freezing

This recipe freezes really well! I portion it out into freezer-safe containers or bags, leaving a little space for expansion. When I’m ready to eat, I thaw overnight in the fridge and the texture holds up beautifully.

Reheating

Reheating is best done gently on the stove over low heat. I add a splash of chicken broth or water to loosen it up and stir often to avoid sticking. Microwave works too for quick meals, but the stove method keeps the rice nicely textured and the flavors vibrant.

FAQs

Final Thoughts

I can’t express enough how this Slow Cooker Jambalaya Recipe became a staple in my home. It’s comforting, packed with flavor, and so easy to throw together. Whether you’re cooking for your family or hosting friends, it always brings smiles and seconds. Trust me, once you try it, you’ll be making it on repeat—and that’s a promise from one home cook to another. Give it a whirl and let me know how it turns out!

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