If you have a craving for a hearty, soul-satisfying meal that sets your taste buds dancing, this Slow Cooker Jambalaya Recipe is going to be your new best friend. Packed with tender chicken, smoky andouille sausage, succulent shrimp, and a beautiful mix of vibrant vegetables, this dish captures the heart of Cajun and Creole cooking, all made effortlessly in your slow cooker. The flavors meld together slowly for a rich, comforting experience that tastes like it simmered all day long. You’ll love how easy it is to throw everything in and walk away while your kitchen fills with mouthwatering aromas. Trust me, once you try this recipe, it will become a staple for cozy meals and gatherings alike.
Ingredients You’ll Need
The magic of this Slow Cooker Jambalaya Recipe comes from a simple lineup of fresh ingredients that each bring something important—texture, flavor, or color—to the dish. From the juicy chicken thighs to the smoky sausage and the fresh veggies, these essentials blend perfectly to create that classic jambalaya taste you crave.
- 1 lb boneless, skinless chicken thighs (cut into chunks): Dark meat adds rich flavor and stays juicy through slow cooking.
- 12 oz andouille sausage (sliced): Gives a smoky, spicy kick that’s signature to jambalaya.
- 1 cup uncooked long grain white rice: Absorbs all those spices and juices for perfect fluffiness.
- 1 green bell pepper (chopped): Adds a fresh, slightly sweet crunch and vibrant green color.
- 1 red bell pepper (chopped): Brings sweetness and a pop of red for a beautiful presentation.
- 1 small onion (diced): Provides a savory base flavor that enhances every bite.
- 2 celery stalks (chopped): Classic component of Cajun cooking that adds a subtle earthiness.
- 4 cloves garlic (minced): Gives a fragrant depth that lingers deliciously.
- 1 can (14.5 oz) diced tomatoes (with juices): Adds acidity and juiciness to keep the dish moist and balanced.
- 2 ½ cups low-sodium chicken broth: The cooking liquid that infuses all the ingredients with flavor.
- 1 teaspoon smoked paprika: Brings subtle smokiness with a warm color boost.
- 1 teaspoon dried oregano: Adds an herbaceous note that complements the spices.
- 1/2 teaspoon dried thyme: Offers a mild earthiness that rounds out the seasoning.
- 1/2 teaspoon cayenne pepper (adjust to taste): Delivers the perfect level of heat to make your palate tingle.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: A subtle bite to balance the heat.
- 8 oz raw shrimp (peeled and deveined): Added toward the end for tender, juicy seafood sweetness.
- Chopped fresh parsley and green onions for garnish (optional): Fresh herbs to brighten and add a pop of color at serving.
How to Make Slow Cooker Jambalaya Recipe
Step 1: Prepare Your Ingredients
Start by chopping your vegetables and slicing the andouille sausage. Cut the chicken thighs into bite-sized chunks so they cook evenly and soak up all those delicious flavors. Mince your garlic, dice the onion, and chop the celery and bell peppers to have everything ready for the slow cooker.
Step 2: Combine All Ingredients in the Slow Cooker
Place the chicken, sausage, uncooked rice, chopped bell peppers, onion, celery, minced garlic, diced tomatoes with their juices, chicken broth, and all the spices into your slow cooker bowl. Give everything a good stir to evenly distribute the seasonings and combine the ingredients well. This step is where the magic starts—every ingredient begins to marry for a rich jambalaya base.
Step 3: Slow Cooking
Cover your slow cooker and set it to low for 4 to 5 hours, or if you’re short on time, use the high setting for 2 to 3 hours. The goal is to cook until the rice is tender and your chicken is fully cooked, with all those flavors woven together beautifully. Slow cooking lets the spices infuse and the rice absorb the savory broth gradually, creating an unbeatable depth of flavor.
Step 4: Add the Shrimp
About 20 to 30 minutes before serving, gently stir in the raw shrimp, then cover and let the jambalaya continue cooking. The shrimp will turn a lovely pink and become tender without overcooking. This final addition keeps the seafood fresh and succulent, adding the last burst of flavor.
Step 5: Final Stir and Garnish
Carefully give your jambalaya a gentle stir right before serving to mix in the shrimp evenly. If you like, sprinkle fresh chopped parsley and green onions on top for a fresh, vibrant finish that also adds beautiful pops of color.
How to Serve Slow Cooker Jambalaya Recipe
Garnishes
Simple fresh garnishes like chopped parsley and green onions not only add a lively contrast to the rich colors of the jambalaya but also provide a mild freshness that balances the hearty and spicy flavors perfectly. A squeeze of lemon juice on top can offer a delightful brightness when you want to add an extra zing.
Side Dishes
This Slow Cooker Jambalaya Recipe is wonderfully filling on its own, but pairing it with a crisp green salad or buttery cornbread makes the meal even more satisfying. For a classic Southern touch, try serving it with coleslaw or roasted vegetables that bring freshness and texture to the table.
Creative Ways to Present
For a fun twist at dinner parties, serve the jambalaya inside hollowed-out mini bell peppers or over a bed of creamy grits. You can also make individual servings in small ramekins topped with a sunny-side-up egg for brunch style enjoyment. It’s a versatile dish that invites you to get creative with presentation.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Because of the rice, it’s best to cool it quickly and store it properly to maintain texture and flavor. Give it a gentle stir before refrigerating to distribute moisture evenly.
Freezing
You can freeze jambalaya in freezer-safe containers for up to 2 months. Keep in mind the rice might soften slightly after thawing, so it’s perfect for those times you want a ready-made quick meal. Thaw overnight in the refrigerator before reheating to maintain the best texture.
Reheating
Reheat your Slow Cooker Jambalaya Recipe gently on the stove over medium heat or in the microwave. Add a splash of chicken broth if it seems dry and stir occasionally until heated through. Reheating slowly helps the rice from becoming mushy and keeps the chicken tender.
FAQs
Can I use pre-cooked shrimp instead of raw?
Absolutely! If you prefer, add pre-cooked shrimp during the last 5 minutes of cooking just to warm them through and avoid overcooking. This keeps them tender and prevents them from becoming rubbery.
Is this recipe spicy?
This Slow Cooker Jambalaya Recipe has a nice balance of heat, mainly from cayenne pepper and andouille sausage. You can easily reduce or omit the cayenne if you prefer a milder dish without losing the essential flavors.
Can I make this recipe in advance and reheat it later?
Yes, this dish actually tastes great the next day as the flavors deepen overnight. Just store in the fridge and reheat gently before serving. Perfect for meal prep or busy weeknights.
What kind of rice works best for jambalaya?
Long grain white rice is ideal here since it stays fluffy and absorbs the cooking liquid without getting mushy. Avoid instant rice as it might overcook during the long cooking time.
Can I add vegetables other than bell peppers and celery?
Definitely! Feel free to experiment with diced okra, corn, or even chopped spinach to add more texture and nutrition while keeping the spirit of the dish alive.
Final Thoughts
There is something truly special about a meal that simmers slowly and fills your home with irresistible aromas while you go about your day. This Slow Cooker Jambalaya Recipe offers just that kind of comfort and joy, with minimal fuss and maximum flavor. Whether you’re cooking for your family or entertaining friends, it’s a guaranteed winner that’s sure to become a cherished favorite. I can’t wait for you to taste this vibrant and hearty dish as much as I do!
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Slow Cooker Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun, Creole
- Diet: Gluten Free
Description
This Slow Cooker Jambalaya is a hearty and flavorful Cajun dish made with tender chicken, spicy andouille sausage, succulent shrimp, and a medley of fresh vegetables cooked together with rice and aromatic spices. Perfect for an easy set-it-and-forget-it meal, it delivers authentic Creole taste with minimal effort using a slow cooker.
Ingredients
Proteins
- 1 lb boneless, skinless chicken thighs, cut into chunks
- 12 oz andouille sausage, sliced
- 8 oz raw shrimp, peeled and deveined
Vegetables
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, diced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Pantry & Canned Goods
- 1 cup uncooked long grain white rice
- 1 can (14.5 oz) diced tomatoes with juices
- 2 ½ cups low-sodium chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnishes
- Chopped fresh parsley (optional)
- Chopped green onions (optional)
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken, andouille sausage, uncooked rice, green and red bell peppers, diced onion, chopped celery, minced garlic, diced tomatoes with juices, chicken broth, smoked paprika, dried oregano, dried thyme, cayenne pepper, salt, and black pepper into a large slow cooker. Stir thoroughly to combine all ingredients evenly.
- Cook on Low or High: Cover the slow cooker and cook on low heat for 4 to 5 hours or on high heat for 2 to 3 hours. Cook until the rice is tender and the chicken is fully cooked through.
- Add Shrimp Near Finish: Approximately 20 to 30 minutes before serving, stir in the raw shrimp gently into the jambalaya. Cover again and continue cooking until the shrimp turn pink and are cooked through, which should take about 20 to 30 minutes.
- Final Stir and Garnish: Gently stir the jambalaya before serving to mix in the shrimp evenly. Optionally garnish with chopped fresh parsley and green onions to add color and extra flavor.
Notes
- For a milder jambalaya, reduce or omit the cayenne pepper to lower the spice level.
- If using pre-cooked shrimp, stir them in during the last 5 minutes of cooking just to warm through, avoiding overcooking.
- Check the rice for doneness early, especially when cooking on the high setting, to prevent mushiness.
