Slow Cooker Jambalaya

Slow Cooker Jambalaya brings bold, Louisiana-inspired flavor to your kitchen with a trio of chicken, andouille sausage, and shrimp all in a simplified, one-pot meal. This easy jambalaya recipe is adapted from traditional versions for slow cooker success and uses a customized blend of ingredients, including a spicy, homemade Creole seasoning.

What is jambalaya?

Jambalaya is a signature Southern rice dish featuring a variety of meats, vegetables, and spices. The rice is mixed directly into the dish rather than served separately, as in gumbo.

Jambalaya recipes originate from the Deep South of Louisiana, but their inspiration comes from settlers and immigrants from practically all over the world! If you’re tasting a jambalaya dish today, you will typically find two main variations – Creole and Cajun.

Creole vs Cajun Jambalaya

Jambalaya recipes are customizable and specific to local preferences or traditions. Creole-inspired jambalaya usually contains tomatoes, tomato-based sauces, and seafood, while jambalaya with pork or other game meats tends to stem from Cajun influences. 

This slow-cooker version leans toward the Creole variety due to the crushed tomatoes that flavor the base.

What’s To Love About Slow Cooker Jambalaya

• Traditional jambalaya takes a little more effort than you may wish to exert on your average weeknight. However, with this slow cooker version, you don’t have to miss out on the deep, simmered flavors of the meats, tomatoes, and spices! Let the slow cooker do the work and just add the shrimp and cooked rice at the end for amazing flavor and texture.
• From a meal-prep perspective, jambalaya includes it all in a complete dish! This hearty, one-pot meal is packed with protein, veggies, and rice, making it a great family meal choice that’s a unique twist on your average dinner.
• Jambalaya is easy to customize based on meat and veggie preferences as well as varying spice levels. It is a great option when you want to bring odds and ends together into a cohesive dish.
• This slow-cooker adaptation of jambalaya is a great beginner recipe if you want to try Creole or Cajun flavors, but don’t have the time or ingredients to prepare an authentic recipe. Use easily accessible ingredients and get the recipe started in the slow cooker with just about 10 minutes of prep!

Ingredients Needed

Jambalaya is a flexible recipe – use what you have or make easy swaps! The ingredients I chose make for a spicier dish, but it’s moderate enough that my kids still enjoy it!

• Chicken breasts – Dice up boneless, skinless chicken breasts into bite-sized pieces. Chicken breasts work best – rather than chicken thighs – because of the flavor and reduced grease.
• Andouille sausage – Andouille sausage is a coarsely chopped, spicy link sausage typically made from pork. Look for different varieties at your grocery store, such as Cajun-style, hickory-smoked, or even chicken andouille sausage (which I used for this recipe). 
• Onion – Dice one small yellow or white onion for added sweetness and depth.
• Green pepper – Green pepper is a staple in many Creole dishes. Dice one small green pepper to add to the slow cooker.
• Homemade Creole seasoning – Mix up my bold, homemade blend for an amazing, authentic flavor that ties the whole recipe together.
• Canned crushed tomatoes – These create a rich, flavorful base that infuses the cooked rice at the end and flavors the meat as it cooks. I used regular crushed tomatoes, but fire-roasted tomatoes are another variety that could add a little smokiness.
• Chicken broth – Regular chicken broth works, but I prefer using bone broth for its added nutritional benefits and deeper flavor.
• Raw shrimp – Use fresh or frozen tail-off shrimp for an easy addition in the final hour of cooking. Be sure to use raw shrimp!
• Cooked rice – Rice can sometimes be tricky to cook in the slow cooker along with other ingredients. I like to make the rice separately and stir it in right before serving, or use precooked rice pouches. If you use a 90-second microwavable pouch, you can just add the rice straight to the slow cooker, and it will heat sufficiently in the hot mixture.

How To Make Jambalaya In The Slow Cooker

1. Start by adding all ingredients – except the shrimp and rice – to the slow cooker, and stir to combine.

2. Cover and cook on high for 3-4 hours or low for 6-8 hours.
3. About 60 minutes prior to the finish time on low (or 30 minutes on high), add the thawed, raw shrimp to the slow cooker and let it cook through.

4. Finally, stir in 2 cups of precooked rice or cauliflower rice to the slow cooker, or serve as desired.

Recipe Substitutions and Variations 

Jambalaya is so easy to customize and create your own family version of the recipe!

• Change up the flavor profile with your protein choices! Swap out chicken for pork or vegan sausage, or leave out either the shrimp or the chicken altogether if desired, and increase the amount of sausage.
• For a milder version, reduce the amount of Creole seasoning and use a mild Andouille sausage.
• To increase the heat, add cayenne pepper or extra Creole seasoning for a deeper flavor. You can also add a hot Andouille sausage for an extra-spicy kick!
• Long-grain white rice will hold its texture best in the slow cooker. Brown rice is also an option, but it is less traditional and will have firmer results.
• Cauliflower rice works as a lower-carb option. If you choose this veggie option instead of rice, it should also be stirred in at the end.
• For a vegan jambalaya version, omit the meats and use a plant-based sausage plus canned red beans. You can also add tofu for extra protein (in the final hour of cooking). For a true vegan or vegetarian version, be sure to also swap chicken broth for vegetable broth.
• Traditional jambalaya recipes – especially Creole versions – include the “Holy Trinity” of onion, bell pepper, and celery. I left out the celery in my version by preference, but you can absolutely add finely chopped celery or other finely chopped veggies like carrots or colorful peppers.

What To Serve With Jambalaya

With this all-in-one slow-cooker meal, a side of cornbread is the perfect addition to soak up every bit of the tomato-based broth and its flavor! Get as fancy as you’d like by preparing cornbread in a cast-iron skillet or opt for cornbread muffins with jalapeños, green chiles, or a mix of cheeses. 

Many southern-inspired meals also include some type of sauteed or steamed greens on the side. Try Sautéed Green Beans with Garlic or simple Slow Cooker Collard Greens.

Storing and Reheating

How To Best Store Leftovers

Fridge

Let the jambalaya cool, then store the leftovers in a sealed container in the fridge for up to 4 days. 

Freezer

Freeze leftovers in a sealed container or freezer-safe bag for up to 3 months. The texture will be best preserved if you omit the shrimp before freezing.

To prep this recipe ahead for the freezer, add all ingredients (except shrimp and cooked rice) to a freezer-safe container or zipper bag. Store in the freezer for up to 3 months. Thaw before cooking and follow cooking directions as written.

How To Best Reheat Leftovers

Reheat gently in the microwave or in a skillet to avoid overcooking the shrimp.

Slow Cooker Jambalaya FAQs

What is the difference between jambalaya and gumbo?

Jambalaya differs from gumbo because gumbo is a stew served over rice and often thickened with roux. Gumbo also includes okra as the signature ingredient! Jambalaya is considered a one-pot rice dish that cooks all together.

What is the best rice for jambalaya?

Long-grain white rice is the best for jambalaya because it retains a fluffier texture in the slow cooker. It’s also the more traditional option, great for soaking up the flavorful broth and tomato base. However, you can choose any rice variety and any cooking method that works for you – I like to use 90-second pouches to stir right in at the end. 

What is the Holy Trinity of jambalaya?

The “Holy Trinity” refers to onion, bell pepper, and celery (you can add celery for a more traditional base if you prefer).

Can you omit the shrimp from this recipe?

Feel free to omit the shrimp from this recipe, or any other meat you choose. A combination of meats is what makes this such a hearty and flavorful dish, but you can swap proteins based on what you have on hand and prefer. Scallops and crawfish are other seafood choices often found in jambalaya recipes.

More Slow Cooker Recipes

• Slow Cooker Gumbo
• Slow Cooker Southwest Chicken and Rice
• Slow Cooker Stuffed Pepper Soup
• Slow Cooker Red Beans and Rice
• Slow Cooker Coconut Chicken Curry
• Slow Cooker Chicken Pineapple Teriyaki Bowls