jambalaya slow cooker recipe

Written ByJenny Smyth Posted on
jambalaya slow cooker recipe
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The Best jambalaya slow cooker recipe

Jambalaya is a classic Louisiana dish that has been a staple in my household for years. I love how it brings everyone together, and the best part is that it’s incredibly easy to make. This slow cooker recipe is perfect for busy weeknights or special occasions.

The key to making a great jambalaya is using the right ingredients and cooking it low and slow. The smoky flavor of the sausage and the spices blend together to create a dish that’s both flavorful and filling. My family loves this recipe because it’s easy to customize with their favorite ingredients, and it’s also healthy enough to feel good about serving it.

In fact, this recipe is packed with protein, fiber, and vitamins from the sausage, rice, and vegetables. It’s also versatile enough to be served as a main course or side dish. Over the years, I’ve experimented with different variations of this recipe, but this slow cooker version remains my favorite.

The slow cooker does all the work, allowing me to come home to a delicious meal that’s ready in minutes. I’ve served this jambalaya at countless family gatherings, potlucks, and even as a quick weeknight dinner. My kids love helping me prepare the ingredients and watching the magic happen in the slow cooker.

This recipe never fails to impress, and I’m confident it will become a staple in your household too.

Slow Cooker Jambalaya

Slow Cooker Jambalaya

4.6 from 1181 votes

A hearty and flavorful Louisiana-style jambalaya made easy in the slow cooker. This one-pot meal combines andouille sausage, chicken, shrimp, and rice with a spicy tomato base.

Prep Time20 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Jambalaya

1 tablespoon olive oil
1 pound andouille sausage, sliced into 1/2-inch rounds
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 large yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 cup chicken broth
1 1/2 cups long-grain white rice, uncooked
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon salt
2 bay leaves
1 pound large shrimp, peeled and deveined
1/2 cup chopped green onions (for garnish)
1/4 cup chopped fresh parsley (for garnish)

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat.
2Add the sliced andouille sausage and cook for 4 to 5 minutes, stirring occasionally, until browned on both sides.
3Transfer the sausage to the slow cooker.
4In the same skillet, add the chicken pieces and cook for 5 to 6 minutes, turning occasionally, until browned on all sides.
5Transfer the chicken to the slow cooker with the sausage.
6Add the diced onion, bell pepper, celery, and minced garlic to the skillet.
7Cook over medium heat for 4 to 5 minutes, stirring frequently, until the vegetables are softened.
8Transfer the vegetables to the slow cooker.
9Add the diced tomatoes with their juices, tomato sauce, chicken broth, uncooked rice, thyme, oregano, cayenne pepper, black pepper, salt, and bay leaves to the slow cooker.
10Stir everything together until well combined.
11Cover the slow cooker and cook on low heat for 3 to 4 hours, or until the rice is tender and has absorbed most of the liquid.
12The jambalaya should be thick and not soupy when done.
13Gently stir in the peeled and deveined shrimp.
14Cover and cook on low for an additional 15 to 20 minutes, until the shrimp are pink and opaque.
15Remove the bay leaves before serving.
16Serve the jambalaya hot, garnished with chopped green onions and fresh parsley.
Enjoy immediately.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 180mg🧂Sodium: 1200mg🌾Total Carbs: 40g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For a spicier jambalaya, add 1/4 teaspoon of cayenne pepper or a dash of hot sauce. You can substitute smoked sausage for andouille if desired. To prevent the rice from becoming mushy, use long-grain white rice and do not overcook.

Watch Video Of How Slow Cooker Jambalaya Works

This jambalaya slow cooker recipe is always a good idea for any occasion or gathering. It’s easy to prepare ahead of time and reheats beautifully for leftovers.

You can store any leftover jambalaya in an airtight container in the refrigerator for up to three days or freeze it for up to two months. When reheating, add some extra broth if needed to maintain the desired consistency.

❓ Frequently Asked Questions About Slow Cooker Jambalaya

Q: What is jambalaya?

Jambalaya is a one-pot dish originating from Louisiana that combines meat, vegetables, and rice in a savory broth.

Q: What type of meat should I use in this recipe?

You can use either sausage or chicken in this recipe; both options will yield delicious results.

Q: Can I customize this recipe with my favorite ingredients?

Yes, feel free to add or substitute your favorite ingredients to make this recipe your own.

Q: Is jambalaya healthy?

Jambalaya can be a healthy option if you use lean meats, plenty of vegetables, and minimal added salt.

Q: Can I make jambalaya without a slow cooker?

Yes, you can cook jambalaya on the stovetop or in an oven; however, the slow cooker yields better results due to its ability to cook the ingredients slowly and evenly.

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