You won’t believe how easy it is to make Slow Cooker Jambalaya! Melt in your mouth chicken, smoky sausage and buttery shrimp mixed with a medley of tender vegetables and hot rice in a rich, spicy sauce.
This is my very favorite recipe for jambalaya – it’s so meaty! You cook it hot and fast in a slow cooker, adding shrimp and rice at the end. It’s a wonderful way to feed a group (up to 10 people) and if you’re lucky enough to have leftovers, it’s just as delicious the next day.
Note that it’s important to brown the chicken, sausage and vegetables before adding them to the slow cooker. I’ve tried to skip this step and the flavor is just not the same.
Make this easy jambalaya recipe once, and I bet you’ll come back to it again and again. It’s fantastic and entirely reliable!
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How to Make Slow Cooker Jambalaya
Step 1: Brown chicken and sausage in two batches, transferring each to slow cooker.
Step 2: Add vegetables to skillet; cook and stir until softened. Transfer to slow cooker.
Step 3: To meat and vegetable mixture in slow cooker add tomatoes, Cajun seasoning, smoked paprika and salt; stir to combine. Cook on High for 4 hours.
Step 4: During last 15 minutes of cooking time, stir in shrimp.
Step 5: Once shrimp has cooked through, stir in hot cooked rice. Season to taste with salt, pepper and hot pepper sauce. Serve.
SLOW COOKER JAMBALAYA RECIPE VIDEO
Slow Cooker Jambalaya
Ingredients
- 2 tablespoons olive oil
- 3 pounds boneless skinless chicken thighs quartered and patted dry
- 12 ounces smoked sausage cut into 1/2-inch thick rounds
- 3 cloves garlic peeled and coarsely chopped
- 1 large onion diced
- 3 ribs celery diced
- 1 large bell pepper diced
- 14 1/2 ounce diced tomatoes with juice
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt
- 1 pound shrimp shelled and deveined
- 5 cups hot cooked rice
- salt and freshly ground black pepper to taste
- hot pepper sauce to taste
Instructions
- Heat a large skillet over medium-high heat. When hot, add 2 teaspoons of oil and swirl to coat. Add half of the chicken and sausage; cook and stir until browned on all sides, but not cooked through. Transfer to 6-quart slow cooker; repeat with remaining chicken and sausage. (Add more oil if needed for the second batch).
- Return skillet to stove over medium-high heat. When hot, add 2 teaspoons of oil along with garlic, onion, celery and bell pepper. Cook and stir, scraping up any browned bits until vegetables are softened. Transfer to chicken and sausage mixture in slow cooker.
- To mixture in slow cooker add tomatoes, Cajun seasoning, smoked paprika, and salt. Stir mixture to combine and set slow cooker to High; cook for 4 hours.
- In the last 15 minutes of cooking, stir in shrimp. Once shrimp is cooked through stir in hot cooked rice. Season to taste with salt, pepper and hot pepper sauce. Serve.
These ratios look completely off. There is no chicken broth or any liquid in the recipe and you are supposed to stir in 5 cups of cooked rice? Into what? There will not be enough juice to coat all that rice. Please explain.
Hi, Jennifer. I love thick, hearty jambalaya as you’ll see from the photo – less ‘saucy’ than some, but not at all dry. You’ll be surprised how much delicious liquid the tomatoes with juice, vegetables, and mixture of meats create.
Looks cool, plus I always like something green on top of the food I gladly consume… thanks!
Thanks, Codrut!
Jambalaya is one of my husband’s favorite dishes Marissa, and I’ve never made it in the slow cooker! Can’t wait to try your recipe!
That’s fantastic, Mary Ann! I’d love to hear how it goes…xo
Yum, this recipe looks incredible. I LOVE jambalaya! I worked at a Blue’s Club in Chicago in my 20’s (Buddy Guy’s club) which had a soul food menu. I ate their jambalaya on a regular basis. I miss the flavors so I like to whip up jambalaya at home on occasion. I HAVE to try your recipe, it looks fantastic!
Thanks so much, Christina! That sounds like a fun place to work AND eat jambalaya! If you give this recipe a try, I’d love to hear what you think!
We looooove jambalaya!! I love that this is done in the slow cooker, Marissa!! Amazing! This will be happening once the baby comes – I’m collecting all sorts of slow cooker recipes 🙂
I’m so excited about your new little one, Katherine! And hooray for slow cooker recipes for super busy times, I wish I could make you a batch of this myself!
You know I’ve never had jambalaya?! I mean, I’ve heard of it and have seen it being made on tv, but never actually had myself! This looks so good, Marissa and ultra hearty! Love all the flavours goin’ on here. I definitely have to get this one on the menu soon….I’ve clearly been missing out 😉
Wait, what? Okay, you need to come for a visit immediately and I’ll make you some! 😉
Jambalaya in a slow cooker? YOU’RE A GENIUS! Marissa, this is amazing. I’m just not creative with it comes to that slow cooker and wouldn’t have thought of this perfection! Have a great weekend!
aww, thank you, Kelsie!
You are talking my kind of language with this jambalaya, Marissa! I became hooked on jambalaya (and gumbo…and king cakes…and po’boys…and…) when I lived in south Louisiana, and I always get excited whenever Cajun food appears on our menu. I definitely need to give this slow cooker version a try! It sounds so delicious and easy! 🙂
You’ve listed off some of my favorite foods, David! I hope you give this recipe a try – I promise it’s SO good!
Ooh this is so perfect for the slow cooker! What a great idea Marissa. I’d love to come home to this 😀
Thank you, Lorraine! Nothing like coming home to dinner already made, right? 🙂
What a great meal to enjoy at the end of the day!
Yes! Thank you, Kevin!