I’ve always been a fan of one-pot meals, and this Slow Cooker Jambalaya Recipe has become a true favorite in my home. The combination of spicy sausage, tender chicken, and flavorful shrimp with Creole seasonings is a classic for a reason.
Using the slow cooker makes the whole process incredibly easy, filling the house with an amazing aroma for hours. If you enjoy rich, meaty dishes, you might also like the Classic Steak Diane Recipe. It’s the perfect comforting dish for a chilly day or a relaxed weekend dinner.
Ingredients for the Perfect Jambalaya
This recipe brings together classic Creole flavors for a rich and satisfying meal. Here’s what you’ll need to create this delicious dish in your slow cooker.
- 1 white onion, diced – This forms the base of the “holy trinity” of Creole cooking, providing a sweet and aromatic foundation.
- 3 ribs celery, diced – Adds a slightly savory, earthy flavor that balances the other ingredients. Make sure to dice it finely to match the onion.
- 1 green bell pepper, diced – Completes the trinity with its fresh, slightly tangy taste.
- 3 cloves garlic, minced – Use fresh garlic for the most potent and aromatic flavor.
- 1 pound smoked sausage, sliced – Andouille is the traditional choice for its spicy, smoky flavor, but any smoked sausage will work well.
- 1 pound boneless chicken, cut into bite-sized pieces – A mix of chicken breasts and thighs offers the best of both worlds: lean protein and rich flavor.
- 1 (28-ounce) can diced tomatoes – These add moisture and a tangy acidity that cuts through the richness of the meats.
- 1 tablespoon dried oregano – Provides a classic Mediterranean herb note that complements the other seasonings.
- 2 bay leaves – Infuses the dish with a subtle, earthy aroma. Remember to remove them before serving.
- 1 to 2 tablespoons Creole seasoning – I prefer store-bought blends like Tony Chachere’s for convenience, but you can also make your own.
- 1 pound large shrimp, shell on – Keeping the shells on adds immense flavor to the broth and protects the shrimp from overcooking.
- 1 cup long-grain white rice – Cooked separately to ensure the perfect texture.
- Salt and black pepper to taste – Essential for bringing all the flavors together.
- Fresh parsley, chopped – For a fresh, bright garnish that adds color and a final touch of flavor.
Note: This recipe yields approximately 8 servings. If you enjoy Asian-inspired flavors, you can also enjoy similar dishes like Honey Soy Crispy Beef and Noodles Recipe for a different protein twist.
Recipe Variations
One of the great things about jambalaya is how adaptable it is. Here are a few ways you can customize it to suit your tastes or dietary needs.
- Spice Level: If you prefer a milder jambalaya, use a mild smoked sausage and start with just one tablespoon of Creole seasoning. For more heat, use a hot sausage, add a pinch of cayenne pepper, or include some diced jalapeños with the trinity vegetables.
- Different Meats: Feel free to swap the proteins. Diced ham or other types of smoked sausage can be used. You could also make a seafood-only version by omitting the chicken and sausage and adding crawfish tails or chunks of firm white fish along with the shrimp.
- Vegetable Add-ins: To boost the vegetable content, consider adding a diced red bell pepper for sweetness or some sliced okra during the last hour of cooking for a traditional touch.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
Equipment You Need
- Large Slow Cooker: A 6-quart slow cooker is ideal for fitting all the ingredients without overcrowding.
- Cutting Board and Knife: For dicing the vegetables and cutting the chicken and sausage.
- Kitchen Shears: Makes it easy to cut through the shrimp shells before cooking.
- Saucepan: For cooking the rice separately on the stovetop.
- Large Spoon or Spatula: For stirring the ingredients together in the slow cooker.
How to Make Slow Cooker Jambalaya
This recipe is broken down into two main cooking stages to ensure every ingredient is cooked to perfection. The initial slow cook builds the flavor base, while the second stage gently cooks the delicate shrimp.
H3: Cook the Sausage, Chicken, and Veggies
First, combine the diced onion, celery, bell pepper, and minced garlic in your slow cooker. Add the sliced sausage, chicken pieces, diced tomatoes with their juice, oregano, bay leaves, and Creole seasoning. Stir everything together until well-mixed.
Set your slow cooker to cook on high for 3 hours or on low for 4 to 5 hours. You’ll know it’s ready for the next step when the vegetables are completely tender. The chicken should be cooked through and easy to shred with a fork.
This long, slow cooking time allows the flavors of the “holy trinity,” spices, and meats to meld together. This process creates a deeply savory and aromatic base for the final dish, which is the secret to a truly great jambalaya.
H3: Add the Shrimp
While the shrimp is an essential part of jambalaya, it’s also delicate and can easily become rubbery if overcooked. To prepare it, use kitchen shears to cut along the back of each shrimp shell. This step makes them much easier to peel later while allowing the shells to add flavor to the broth.
Once the initial cooking time is complete, stir the prepared shrimp into the slow cooker. Cover the pot and continue cooking on the high setting for another 30 to 45 minutes. The jambalaya is done when the shrimp are pink, opaque, and cooked through.
The exact timing can vary depending on your slow cooker model, so keep an eye on it. The goal is to get the shrimp perfectly tender without letting them get tough.
H3: Cook the Rice and Serve
While the shrimp is cooking, prepare the rice on the stovetop according to the package directions. Cooking the rice separately prevents it from becoming mushy in the slow cooker. Once cooked, keep it covered to stay warm.
After the shrimp is cooked, remove the bay leaves from the jambalaya. Give it a taste and season with additional salt and pepper if needed. You can either serve the jambalaya ladled over individual portions of rice or stir the cooked rice directly into the slow cooker for a more integrated dish.
Finally, garnish generously with freshly chopped parsley. This adds a pop of color and a fresh, clean flavor that contrasts beautifully with the rich, spicy stew.
Additional Tips for Making This Recipe Better
Over the years, I’ve picked up a few tricks that take this slow cooker jambalaya from good to great. Here are some of my personal tips.
- Don’t skip the shells: I can’t stress this enough—cooking the shrimp with their shells on makes a huge difference. The shells release a wonderful, savory flavor into the broth that you just can’t get otherwise, and they act as a protective layer, keeping the shrimp tender.
- Brown the sausage: If you have an extra 10 minutes, I highly recommend browning the sliced sausage in a skillet before adding it to the slow cooker. This step deepens its flavor and adds a delicious texture.
- Make your own Creole seasoning: While store-bought is convenient, a homemade blend allows you to control the salt and spice levels perfectly. I like to mix paprika, salt, pepper, dried oregano, basil, granulated onion, granulated garlic, and thyme.
- Taste and adjust: The final flavor really comes together at the end. Don’t be shy about tasting and adding more salt, pepper, or Creole seasoning until it’s just right for you.
How to Serve Slow Cooker Jambalaya
Presentation can make a simple meal feel special. I like to serve the jambalaya in wide, shallow bowls to show off all the delicious ingredients. Ladle a generous portion over a bed of fluffy white rice.
For garnishes, fresh parsley is a must for its color and freshness. I also like to add some thinly sliced green onions for a mild, sharp bite. A few lemon or lime wedges on the side are great, as a little squeeze of citrus juice brightens up all the flavors just before eating.
Nutritional Information
Here is an estimated nutritional breakdown for one serving of this jambalaya.
- Calories: 369
- Protein: 34g
- Carbohydrates: 14g
- Fat: 19g
Make Ahead and Storage
This recipe is perfect for meal prep or enjoying as leftovers. Here’s how to store it properly.
The cooked jambalaya (without the rice mixed in) will keep well in an airtight container in the refrigerator for up to 3 days. The shrimp texture is best when eaten within the first couple of days.
I don’t recommend freezing this dish, especially if the rice is mixed in. The combination of rice and shrimp doesn’t reheat well from frozen, often resulting in rubbery shrimp and mushy rice.
To reheat, gently warm the jambalaya in a saucepan over low heat until heated through. Avoid using a microwave, as it can overcook the shrimp. Serve with freshly cooked rice for the best results.
Why You’ll Love This Recipe
This slow cooker jambalaya has become a staple for many reasons, and I think you’ll find it just as satisfying.
- Set It and Forget It: After the initial prep, the slow cooker does most of the work. It’s a perfect meal for busy days when you want something homemade and delicious without spending hours in the kitchen.
- Packed with Flavor: The combination of smoked sausage, chicken, shrimp, and Creole spices creates a rich, complex flavor profile that is both comforting and exciting. Every bite is a little different.
- Perfect for a Crowd: This recipe easily serves eight people, making it an excellent choice for family dinners, gatherings, or potlucks. It’s a hearty and impressive meal that everyone enjoys.
- Easy to Customize: You can easily adjust the spice level, swap out the proteins, or add extra vegetables to make this dish your own. It’s a versatile recipe that can be tailored to your family’s preferences.
Slow Cooker Jambalaya Recipe
Ingredients
Method
- First, combine the diced onion, celery, bell pepper, and minced garlic in your slow cooker. Add the sliced sausage, chicken pieces, diced tomatoes with their juice, oregano, bay leaves, and Creole seasoning. Stir everything together until well-mixed.
- Set your slow cooker to cook on high for 3 hours or on low for 4 to 5 hours. You’ll know it’s ready for the next step when the vegetables are completely tender. The chicken should be cooked through and easy to shred with a fork.
- This long, slow cooking time allows the flavors of the “holy trinity,” spices, and meats to meld together. This process creates a deeply savory and aromatic base for the final dish, which is the secret to a truly great jambalaya.
- While the shrimp is an essential part of jambalaya, it’s also delicate and can easily become rubbery if overcooked. To prepare it, use kitchen shears to cut along the back of each shrimp shell. This step makes them much easier to peel later while allowing the shells to add flavor to the broth.
- Once the initial cooking time is complete, stir the prepared shrimp into the slow cooker. Cover the pot and continue cooking on the high setting for another 30 to 45 minutes. The jambalaya is done when the shrimp are pink, opaque, and cooked through.
- The exact timing can vary depending on your slow cooker model, so keep an eye on it. The goal is to get the shrimp perfectly tender without letting them get tough.
- While the shrimp is cooking, prepare the rice on the stovetop according to the package directions. Cooking the rice separately prevents it from becoming mushy in the slow cooker. Once cooked, keep it covered to stay warm.
- After the shrimp is cooked, remove the bay leaves from the jambalaya. Give it a taste and season with additional salt and pepper if needed. You can either serve the jambalaya ladled over individual portions of rice or stir the cooked rice directly into the slow cooker for a more integrated dish.
Notes
- Don’t skip the shells: I can’t stress this enough—cooking the shrimp with their shells on makes a huge difference. The shells release a wonderful, savory flavor into the broth that you just can’t get otherwise, and they act as a protective layer, keeping the shrimp tender.
- Brown the sausage: If you have an extra 10 minutes, I highly recommend browning the sliced sausage in a skillet before adding it to the slow cooker. This step deepens its flavor and adds a delicious texture.
- Make your own Creole seasoning: While store-bought is convenient, a homemade blend allows you to control the salt and spice levels perfectly. I like to mix paprika, salt, pepper, dried oregano, basil, granulated onion, granulated garlic, and thyme.
- Taste and adjust: The final flavor really comes together at the end. Don’t be shy about tasting and adding more salt, pepper, or Creole seasoning until it’s just right for you.
