jambalaya slow cook recipe

Written ByJenny Smyth Posted on
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The Best jambalaya slow cook recipe

I’ve always been fascinated by the rich history of jambalaya, a one-pot dish that originated in Louisiana. It’s a staple of Cajun and Creole cuisine, and its origins date back to the 18th century.

The name ‘jambalaya’ is believed to come from the Provençal phrase ‘jambalaia,’ which means ‘mishmash.’ This dish is a true representation of the melting pot that is America, with influences from French, Spanish, and African cuisines.

When I first tried jambalaya, I was hooked – the combination of flavors and textures was like nothing I’d ever tasted before. It’s a hearty dish that’s perfect for a family gathering or a casual dinner party.

My kids love helping me prepare it, and it’s an excellent way to teach them about different cultures and cuisines. One of the things I love most about jambalaya is its versatility – it can be made with a variety of meats and vegetables, making it easy to customize to your taste.

Whether you’re in the mood for something spicy or mild, jambalaya is sure to please. And the best part?

It’s incredibly easy to make! Just throw all your ingredients into one pot, let it simmer for a while, and voilà – you’ve got a delicious meal that’s sure to become a family favorite.

Slow Cooker Jambalaya

Slow Cooker Jambalaya

4.8 from 877 votes

A hearty and flavorful Cajun-inspired jambalaya made easy in the slow cooker. This one-pot meal combines tender chicken, smoky andouille sausage, and shrimp with rice and a spicy tomato broth.

Prep Time20 mins
Cook Time4 hours 30 mins
Resting Time0 mins
Total Time4 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Jambalaya

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
12 oz andouille sausage, sliced into 1/4-inch rounds
1 tbsp olive oil
1 large yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
2 cups low-sodium chicken broth
1 cup long-grain white rice
2 tsp Cajun seasoning
1 tsp dried thyme
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
1 bay leaf
1/2 lb raw shrimp, peeled and deveined
2 tbsp chopped fresh parsley
Salt and black pepper to taste

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat until shimmering.
2Add chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until browned on all sides.
3Transfer the browned chicken to the slow cooker.
4In the same skillet, add the sliced andouille sausage and cook for 3 to 4 minutes, stirring, until lightly browned.
5Transfer the sausage to the slow cooker with the chicken.
6Reduce heat to medium and add the diced onion, bell pepper, and celery to the skillet.
7Cook for 5 to 6 minutes, stirring often, until the vegetables are softened.
8Add the minced garlic and cook for 1 minute more until fragrant.
9Pour the undrained diced tomatoes and chicken broth into the skillet, scraping up any browned bits from the bottom.
10Stir in the Cajun seasoning, thyme, smoked paprika, cayenne (if using), and bay leaf.
11Bring the mixture to a simmer.
12Transfer the tomato-broth mixture to the slow cooker.
13Add the rice and stir everything together to combine.
14Cover and cook on low heat for 4 hours, or until the rice is tender and the chicken is cooked through.
15In the last 30 minutes of cooking, gently stir in the raw shrimp.
16Cover and continue cooking on low for 20 to 30 minutes, until the shrimp are pink and opaque.
17Remove the bay leaf.
18Taste the jambalaya and adjust seasoning with salt and black pepper as needed.
19Sprinkle with fresh parsley before serving.
20Serve hot directly from the slow cooker.

🔧Equipment

Large skillet
6-quart slow cooker
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 145mg🧂Sodium: 980mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 34g

📝Notes

For a milder dish, omit the cayenne pepper. You can substitute chicken breast for thighs, but reduce cooking time by 30 minutes. Ensure the rice is fully submerged in liquid before cooking.

Watch Video Of How Slow Cooker Jambalaya Works

This slow cook recipe for jambalaya is perfect for any occasion – whether you’re hosting a family gathering or just need a quick weeknight meal.

And because it makes such large quantities, you’ll have plenty of leftovers to enjoy later on.

When reheating leftover jambalaya, be sure to do so over low heat so as not to burn the rice or overcook the meat.

❓ Frequently Asked Questions About Slow Cooker Jambalaya

Q: What is jambalaya?

Jambalaya is a one-pot dish that originated in Louisiana. It’s typically made with meat (such as sausage and chicken), vegetables (like onions and bell peppers), and rice.

Q: What are the different types of jambalaya?

There are several variations of jambalaya, including Creole jambalaya (which includes tomatoes) and Cajun jambalaya (which does not). Some recipes also include seafood or other meats.

Q: How do I make jambalaya?

To make jambalaya, simply brown your meat and cook your vegetables in a large pot. Then add rice, seasonings, and broth, and let it simmer until the rice is cooked.

Q: Can I make jambalaya in advance?

Yes! Jambalaya is one of those dishes that gets better with time. You can prepare it up to a day in advance, then refrigerate or freeze it until you’re ready to serve.

Q: How do I store leftover jambalaya?

Store leftover jambalaya in an airtight container in the refrigerator for up to three days or freeze it for up to three months.

Q: Can I reheat jambalaya safely?

Yes! To reheat jambalaya safely, use low heat (around 300°F) for about 10-15 minutes until warmed through.

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