Slow Cooker Jambalaya
2 Comments Aug 21, 2023
Updated Jan 19, 2025
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This Slow Cooker Jambalaya recipe is packed with all the classic ingredients and flavors of the popular Louisiana-style jambalaya. Packed with bold Cajun flavors, smoked sausage, shrimp, chicken, and veggies – this is sure to become a new family favorite.
Capture the Cajun flavors in other recipes like my Slow Cooker Cajun Chicken Fettuccine Alfredo and Slow Cooker Cajun Parmesan Potatoes.
Table of Contents
This dish is often mistaken for gumbo, but there are key differences that set them apart. Jambalaya is much heartier, with less liquid than its counterpart. Another big difference is the rice: in most recipes, it’s cooked alongside the other ingredients, soaking up all the incredible flavors, whereas gumbo is typically served over separately cooked rice.
A great jambalaya should be thick and flavorful—not mushy or runny—and packed with a variety of meats and vegetables. My recipe features diced tomatoes, chopped celery, sliced onion, diced chicken breast, andouille sausage, frozen shrimp, and a blend of Creole seasonings for a bold, savory taste!
What you need
- Chicken Breast: You’ll only need 1 boneless skinless chicken breast to cut into bite-sized pieces. I like to cut the boneless chicken breast halves into cubes to make it easier.
- Sausage: Andouille sausage is sliced into quarter-inch pieces. You don’t want them super thin or thick.
- Fresh Vegetables: Grab a red bell pepper, jalapenos, a medium-sized white onion, and celery ribs to seed, dice, and chop. The most delicious recipes include these veggies at the very minimum and help add so much flavor.
- Seasonings: minced garlic cloves, Cajun seasoning, Tabasco sauce, kosher salt, and black pepper create a creole seasoning taste-alike and authentic flavor that makes this recipe incredibly delicious.
- Tomatoes: Make is super easy by using a 14 oz. can of diced tomatoes.
- Uncooked Shrimp: 12 oz of frozen shrimp peeled and deveined adds the perfect heartiness. Another shrimp recipe to try is Slow Cooker Hot Shrimp Dip.
- Cooked Rice: I recommend cooking the rice separately and going for long grain white rice. 2 cups will do the trick! (cook minute rice (instant rice) if you are short on time.
- {The full recipe is in the recipe card below the photos}
Step-by-Step Directions
Step One – In a large slow cooker, add in the chicken breast, sliced andouille sausage, bell peppers, jalapenos, onion, celery, dice tomatoes, seasonings, and minced garlic.
Step Two – Pour in the chicken stock (or chicken broth). Stir until all the ingredients are combined. Cover the slow cooker and cook on LOW for 5-6 hours, or on HIGH for 3 hours, until the chicken is cooked through and the vegetables are tender. After cooking time, stir in the frozen raw shrimp. Cover and cook on HIGH for an additional 30 minutes or LOW for an additional hour (until the shrimp are pink and cooked through.)
Step Three – Prepare the rice and add it to the crockpot.
Step Four – Stir in the cooked rice, garnish with fresh parsley, and serve. Enjoy!
Serving ideas
- There are so many great sides and toppings that go perfectly with jambalaya. Try classic Southern sides like collard greens, fried okra, or corn on the cob.
- For dipping, you can’t go wrong with cornbread, hush puppies, or warm garlic bread to soak up all that tasty sauce.
- Top it off with whole green onions, chopped green onions, or a sprinkle of fresh parsley. If you like a little heat, add some hot sauce. A simple side salad with a light dressing also works great to balance out the bold flavors.
Recipe FAQs
Add a few dashes of cayenne pepper, some of the jalapeno seeds, and/or your favorite hot sauce to give it a kick.
Yes, if you prefer a more mild flavor, you can reduce the amount of jalapenos, Tabasco, and Cajun seasoning in this recipe, or leave any of them out all together.
Brown rice, jasmine rice, cauliflower rice, or basmati rice are all great choices.
Pour any remaining jambalaya into an airtight container and store in the fridge for up to 3 days. You can reheat it in a microwave safe bowl or on the stovetop over medium heat. If you want to store it for a longer period, you can freeze it for up to 2-3 months.
More Slow Cooker Cajun Recipes
Slow Cooker Jambalaya
Ingredients
- 1 boneless chicken breast (about 1 pound), cut into bite sized pieces
- 12 oz. andouille sausage, sliced
- 2 red bell peppers, seeded and diced
- 2 jalapenos, seeded and diced
- 1 medium sized white onion, sliced
- 2 celery ribs, sliced
- 3 garlic cloves, minced
- 2 cups chicken stock, (or chicken broth)
- 14 oz. can diced tomatoes
- 1 Tbsp. Tabasco hot sauce
- 3 Tbsp. Cajun seasoning
- ½ tsp. Kosher salt
- ½ tsp. black pepper
- 12 oz. frozen shrimp, peeled and deveined
- 2 cups cooked rice
- fresh parsley, chopped
Instructions
- In a large slow cooker, combine the chicken breast, sliced andouille sausage, bell peppers, jalapenos, onion, celery and minced garlic.
- Pour in the chicken stock and diced tomatoes.
- Add the tabasco, cajun seasoning, salt, and black pepper to the slow cooker and stir until all the ingredients are combined.
- Cover the slow cooker and cook on LOW for 5-6 hours, or on HIGH for 3 hours, until the chicken is cooked through and the vegetables are tender.
- To the slow cooker, stir in the frozen shrimp. Cover and cook on HIGH for an additional 30 minutes or LOW for an additional 1 hour, or until the shrimp are pink and cooked through. Prepare the rice, you will need 2 cups of cooked rice.
- Stir in the cooked minutes rice and fresh parsley and serve. Enjoy!
How to Video
Sarah’s Notes
- You can use other types of rice and prepare them as instructed on the package instructions at step number 5. Brown rice, jasmine rice, or basmati rice are all great choices.
- Yes, you can customize your jambalaya by adding other vegetables such as okra, carrots or fresh tomatoes.
- Yes, you can adjust the spice level of the jambalaya by adding more tabasco or cajun seasoning.
- To store leftovers, transfer the jambalaya to an airtight container and place it in the refrigerator. It will keep well for up to 3-4 days. If you want to store it for a longer period, you can freeze it for up to 2-3 months.
- There are so many great sides and toppings that go perfectly with jambalaya. Try classic Southern sides like collard greens, fried okra, or corn on the cob.
- For dipping, you can’t go wrong with cornbread, hush puppies, or warm garlic bread to soak up all that tasty sauce.
- Top it off with whole green onions, chopped green onions, or a sprinkle of fresh parsley. If you like a little heat, add some hot sauce. A simple side salad with a light dressing also works great to balance out the bold flavors.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Hi, I was just wondering what you mean when you say “Cajun Seasoning”? My local store has 20 different ones and they all seem to have different ingredients. Does it matter? Is there a specific brand you use?
I use Tony Chachere’s.