Go Back
Slow Cooker Jambalaya Recipe
Ash Tyrrell

Slow Cooker Jambalaya Recipe

I’ve always been a fan of one-pot meals, and this slow cooker jambalaya 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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.