Slow Cooker Jambalaya: 6 Steps to Spicy Cajun Delight

Slow Cooker Jambalaya is a delicious dish that brings the vibrant flavors of Cajun cuisine right to your dinner table. This recipe combines chicken, sausage, and shrimp in a smoky, savory sauce that develops beautifully over time in your slow cooker. With no stirring required and perfectly cooked rice, this is an easy slow cooker jambalaya that’s perfect for busy nights when you want a hearty meal without the fuss. Let’s dive into how to make this traditional jambalaya in a slow cooker.

Why You’ll Love This Slow Cooker Jambalaya

This slow cooker jambalaya recipe is not only a crowd-pleaser but also incredibly convenient. Here are a few reasons why you’ll love it:

• It’s a one-pot slow cooker jambalaya, meaning less cleanup.
• Packed with protein from chicken, shrimp, and sausage, it’s hearty and satisfying.
• With a zesty kick from Cajun seasoning, it’s a spicy slow cooker jambalaya dish that wakes up your taste buds.
• Great for meal prep; just make a large batch and enjoy leftovers.
• Versatile—can easily be adapted for different diets, including vegetarian options.
• Perfect for feeding a crowd, making it a go-to for gatherings.
• Authentic Louisiana flavors in a simple, easy-to-follow recipe.
• Minimal effort required—just set and forget!

Ingredients for Slow Cooker Jambalaya

Gather these items:

• 1 pound chicken breasts (boneless skinless, cut into bite-sized pieces)
• 1 pound andouille sausage (sliced)
• 3 sticks celery (chopped)
• 1 large green bell pepper (chopped)
• 1 large red bell pepper (chopped)
• 1 large yellow bell pepper (chopped)
• 1 large onion (chopped)
• 3 garlic cloves (minced)
• 2-3 tablespoons Creole or Cajun seasoning
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon cayenne pepper
• Salt and pepper (to taste)
• 28 oz crushed tomatoes (1 can)
• 1 cup chicken broth
• 12 ounces frozen cooked shrimp (thawed, peeled, and deveined)
• 3 cups long-grain rice (cooked according to package instructions)
• Fresh chopped parsley (optional garnish)

How to Make Slow Cooker Jambalaya Step-by-Step

1. Step 1: Place the cubed chicken breasts, sliced andouille sausage, chopped celery, bell peppers, onion, and garlic into the crockpot.
2. Step 2: Add creole seasoning, dried oregano, dried thyme, cayenne pepper, salt, and pepper.
3. Step 3: Top with crushed tomatoes and chicken broth and stir.
4. Step 4: Cover and cook on low for 6-8 hours or high for 4-6 hours, until chicken is cooked and tender.
5. Step 5: During the last 30 minutes of cooking, stir in the thawed cooked shrimp. Cover and continue cooking until the shrimp is fully heated through.
6. Step 6: When serving, you can stir the cooked rice into the crockpot or ladle the jambalaya over the cooked rice in individual bowls and top with fresh parsley.

Pro Tips for the Perfect Slow Cooker Jambalaya

Keep these in mind:

• For a vegetarian slow cooker jambalaya recipe, replace the meat with additional vegetables and use vegetable broth.
• To make it gluten-free, ensure your sausage is gluten-free and use appropriate seasonings.
• Adjust the cayenne pepper to control the spice level based on your preference.
• Let the jambalaya sit for a few minutes before serving to enhance the flavors.

Best Ways to Serve Slow Cooker Jambalaya

Here are some serving ideas:

• Serve it with a side of crusty bread for a complete meal. Learn how to make ciabatta bread.
• Pair it with a fresh green salad for a refreshing contrast. Try this Mediterranean chickpea salad.
• Top with sliced green onions or a splash of hot sauce for added flavor.

How to Store and Reheat Slow Cooker Jambalaya

After your meal, store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave or on the stovetop until warmed through. This makes for a quick quick slow cooker jambalaya meal option for busy days!

Frequently Asked Questions About Slow Cooker Jambalaya

What’s the secret to perfect Slow Cooker Jambalaya?

The key is to balance the flavors of the Cajun seasoning and the freshness of the vegetables. Also, avoid overcooking the shrimp to keep them tender. This helps create that authentic Louisiana slow cooker jambalaya experience.

Can I make Slow Cooker Jambalaya ahead of time?

Absolutely! You can prepare the ingredients the night before and store them in the fridge. Just add everything to the slow cooker in the morning for a hassle-free dinner.

How do I avoid common mistakes with Slow Cooker Jambalaya?

Be careful not to add too much liquid as it can make the rice mushy. Also, remember to follow the cooking times closely to ensure everything is cooked perfectly.

Variations of Slow Cooker Jambalaya You Can Try

Here are some creative twists you can explore:

• Substitute chicken with shrimp for a seafood-focused dish.
• Use brown rice instead of white for a healthier option.
• Add different vegetables like zucchini or okra for extra flavor and texture.
• Try a low-fat slow cooker jambalaya by using leaner meats.

// Image view tracking for engagement
document.querySelector(‘.featured-image-container img’).addEventListener(‘load’, function() {
// Track image load for Discover optimization
console.log(‘[DISCOVER-IMG-LOADED]’);
});

Slow Cooker Jambalaya: 6 Steps to Spicy Cajun Delight

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michael
• Total Time: 380 min
• Yield: 6 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This slow cooker jambalaya delivers smoky Cajun flavor with chicken, sausage, and shrimp. There is no stirring and no mushy rice. An easy crockpot dinner for busy nights.

---

Ingredients

Scale 1x2x3x

• 1 pound chicken breasts (boneless skinless, cut into bite-sized pieces)
• 1 pound andouille sausage (sliced)
• 3 sticks celery (chopped)
• 1 large green bell pepper (chopped)
• 1 large red bell pepper (chopped)
• 1 large yellow bell pepper (chopped)
• 1 large onion (chopped)
• 3 garlic cloves (minced)
• 2–3 tablespoons Creole or Cajun seasoning
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon cayenne pepper
• Salt and pepper (to taste)
• 28 oz crushed tomatoes (1 can)
• 1 cup chicken broth
• 12 ounces frozen cooked shrimp (thawed, peeled, and deveined)
• 3 cups long-grain rice (cooked according to package instructions)
• Fresh chopped parsley (optional garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place the cubed chicken breasts, sliced andouille sausage, chopped celery, bell peppers, onion, and garlic into the crockpot.
2. Add creole seasoning, dried oregano, dried thyme, cayenne pepper, salt, and pepper.
3. Top with crushed tomatoes and chicken broth and stir.
4. Cover and cook on low for 6-8 hours or high for 4-6 hours, until chicken is cooked and tender.
5. During the last 30 minutes of cooking, stir in the thawed cooked shrimp. Cover and continue cooking until the shrimp is fully heated through.
6. When serving, you can stir the cooked rice into the crockpot or ladle the jambalaya over the cooked rice in individual bowls and top with fresh parsley.

Notes

• Prep Time: 30 min
• Cook Time: 6-8 hours
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: Cajun

Nutrition

• Serving Size: 1 plate
• Calories: 786
• Sugar: 6 g
• Sodium: 1200 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 92 g
• Fiber: 4 g
• Protein: 48 g
• Cholesterol: 100 mg