A hearty one-pot meal that brings the bold flavors of Louisiana straight to your table, this Slow Cooker Jambalaya is a vibrant mix of smoky sausage, tender shrimp, juicy chicken, and spiced rice simmered in a rich tomato base. The slow-cooking method melds the spices and ingredients together perfectly, delivering authentic Cajun comfort with every bite.

Whether you’re feeding a crowd or prepping ahead for the week, this dish is both practical and packed with flavor. With minimal prep and hands-off cooking, it’s a go-to recipe when you want something satisfying without standing over the stove. Pair it with cornbread or a crisp green salad, and you have a complete Southern-style feast.

What Kind of Sausage Should I Use for Jambalaya?

For classic flavor, Andouille sausage is the traditional choice. It brings a smoky, spicy kick that complements the dish’s bold profile. If you can’t find Andouille, kielbasa or another smoked sausage works as a milder substitute. The sausage is key to adding depth, so aim for a well-seasoned, fully cooked variety.

Ingredients for the Slow Cooker Jambalaya

Andouille Sausage: Provides smoky heat and a hearty texture.
Chicken Breast or Thighs: Adds lean protein and absorbs the spices beautifully.
Shrimp: Tossed in at the end for a tender, juicy finish.
Bell Peppers (red, yellow, green): Add sweetness and crunch for a colorful base.
Onion and Garlic: Essential aromatics that build savory flavor.
Diced Tomatoes: Create a saucy, rich backdrop that ties everything together.
Long Grain Rice: Soaks up all the juices while keeping its shape.
Chicken Broth: Keeps everything moist and flavorful as it cooks.
Cajun Seasoning: The heart of the spice mix, it brings the signature Jambalaya heat.
Bay Leaf and Thyme: Herbal notes that enhance the dish’s complexity.
Fresh Parsley: For a pop of green and a fresh finish before serving.

How To Make the Slow Cooker Jambalaya

Step 1: Prep Your Ingredients

Slice the sausage, dice the chicken into bite-size pieces, and chop the peppers, onion, and garlic. Having everything ready ahead ensures a smooth cooking process.

Step 2: Layer the Base

Add the chopped vegetables (peppers, onion, garlic) to the bottom of the slow cooker. Layer the sausage and chicken over the vegetables.

Step 3: Add the Liquids and Seasoning

Pour in the diced tomatoes and chicken broth. Sprinkle in the Cajun seasoning, thyme, and add the bay leaf. Stir gently to combine.

Step 4: Slow Cook to Perfection

Set your slow cooker to low and cook for 4-5 hours. About 30 minutes before it’s done, stir in the rice.

Step 5: Add the Shrimp

In the last 20-30 minutes of cooking, add the shrimp. Stir them in and let them cook until pink and fully cooked through.

Step 6: Garnish and Serve

Before serving, remove the bay leaf and sprinkle freshly chopped parsley on top. Serve hot and enjoy!

How to Serve and Store Your Jambalaya

Serve Slow Cooker Jambalaya hot, right out of the pot, with a sprinkle of fresh parsley and a dash of hot sauce if desired. It pairs well with cornbread, coleslaw, or a fresh salad. If you’re entertaining, it also makes a standout main for casual gatherings.

To store, let the jambalaya cool completely, then transfer it to airtight containers. It keeps well in the fridge for up to 4 days and reheats beautifully on the stovetop or microwave. For longer storage, freeze in single portions for up to 2 months.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, but thaw them completely and pat dry before adding to avoid extra water in the dish.

Can I substitute brown rice?

You can, but brown rice takes longer to cook and may need to be added earlier in the slow-cooking process to soften properly.

What vegetables work best in jambalaya?

Bell peppers, onions, and celery are the traditional “holy trinity” in Cajun cooking, but you can also add okra or tomatoes for extra texture.

How spicy is this dish?

That depends on your Cajun seasoning. If you’re heat-sensitive, start with less and adjust at the end.

Can I make this vegetarian?

Absolutely! Skip the meat and use a plant-based sausage and vegetable broth. Toss in more vegetables or beans for protein.

Will the rice get mushy?

Not if added at the right time. Stir it in 30 minutes before the end of cooking to keep it tender but not overdone.

Want More Dinner Ideas?

If you love this Slow Cooker Jambalaya, you’ll probably enjoy these other favorites:

Slow Cooker Tuscan Chicken for creamy, herb-rich comfort.
Spicy Cajun Pasta if you’re craving that Southern heat in a quick weeknight meal.
Stuffed Bell Peppers with Rice and Sausage for another take on hearty, savory flavor.
Shrimp and Grits Bake with cheesy grits and a bold twist.
One-Pot Chicken and Rice Casserole for easy, family-style dinners.

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And let me know in the comments how yours turned out. Did you make it extra spicy? Did you try a different protein or go veggie?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Slow Cooker Jambalaya

Author: Kate Walton
Total Time: 5 hours 15 minutes
Yield: Serves 6-8

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Description

A flavorful and filling Southern-inspired dish, Slow Cooker Jambalaya is perfect for busy days when you want something comforting and bold. Featuring sausage, chicken, shrimp, and rice all simmered in a spiced tomato broth, it’s a complete meal with minimal effort.