Slow Cooker Jambalaya

Slow Cooker Jambalaya is your go-to, hands-off, one-pot meal that brings bold Cajun flavors to your dinner table with minimal effort. This dish marries tender chicken, smoky andouille sausage, zesty peppers, and shrimp in a rich, savory broth over fragrant rice. Whether you’re a weekday cook looking for fuss-free meals or inviting friends over for a cozy gathering, this recipe delivers crowd-pleasing taste without keeping you tethered to the stove. In just a few steps and some time, your kitchen fills with irresistible aroma — and your family or guests will be asking for seconds.

Why You’ll Love This Slow Cooker Jambalaya

• Hands-off convenience. Allow your slow cooker to handle the hard work while you focus on other tasks.

• Bold, layered flavors. Between the Cajun seasoning, Tabasco, garlic, and aromatic vegetables, every bite packs a punch.

• Flexible and forgiving. You can swap proteins, adjust spice level, or toss in extra veggies without derailing the recipe.

• Great for leftovers. It stores and reheats beautifully, making it perfect for meal prepping or enjoying as leftovers the next day.

Ingredients

Here’s everything you’ll need (serves about 4–6):

• 1 boneless chicken breast (approx. 1 lb), cut into bite-sized pieces

• 12 oz. andouille sausage, sliced

• 2 red bell peppers, seeded and diced

• 2 jalapeños, seeded and diced

• 1 medium white onion, sliced

• 2 celery ribs, sliced

• 3 garlic cloves, minced

• 2 cups chicken stock (or chicken broth)

• 14 oz. can diced tomatoes

• 1 Tbsp. Tabasco hot sauce

• 3 Tbsp. Cajun seasoning

• ½ tsp. kosher salt

• ½ tsp. black pepper

• 12 oz. frozen shrimp, peeled and deveined

• 2 cups cooked rice

• Fresh parsley, chopped (for garnish)

Step‑by‑Step: How to Make Slow Cooker Jambalaya

1. Layer the base ingredients. In a large slow cooker, add the chicken pieces, sliced andouille sausage, bell peppers, jalapeños, onion, celery, and minced garlic.

2. Add liquids and seasoning. Pour in the chicken stock and diced tomatoes (with their juices). Then add the Tabasco, Cajun seasoning, salt, and black pepper. Stir gently to combine all ingredients evenly.

3. Slow-cook the mix. Cover with the lid and cook on LOW for 5–6 hours, or on HIGH for 3 hours. You want the chicken cooked through and the vegetables softened.

4. Add shrimp. Once the chicken and veggies are ready, stir in the frozen shrimp. Cover again and cook on HIGH for an additional 30 minutes (or LOW for about 1 more hour) until the shrimp are pink and cooked through.

5. Add rice and parsley. Prepare your rice (if not done already) so you have 2 cups of cooked rice ready. Stir the cooked rice and chopped parsley into the jambalaya until everything is evenly distributed.

6. Serve and enjoy. Spoon into bowls or onto plates, optionally garnish with extra parsley or green onion, and dig in while hot.

Helpful Tips

• Pre-cook sausage lightly. If your andouille is very fatty or crisping, you can lightly brown the slices in a skillet before adding to reduce excess grease.

• Defrost shrimp slightly. If your shrimp are rock solid frozen, give them 10 minutes at room temperature so they cook more evenly.

• Avoid overcooking rice. If your slow cooker tends to cook hot in the final stage, consider undercooking rice slightly so it doesn’t get mushy when stirred in.

• Check seasoning near the end. After shrimp is cooked and rice is stirred in, taste and adjust salt, pepper, or hot sauce to your liking.

• Stir gently. Use a soft spatula or spoon to fold in shrimp and rice carefully to avoid breaking up the protein pieces too much.

Substitutions and Variations

• Protein swaps. Try using smoked turkey, diced pork, or even a vegetarian sausage if you want a meat alternative.

• Rice types. Brown rice, jasmine, or basmati all work — just cook them per package directions before stirring in.

• Extra vegetables. Bell peppers, okra, carrots, zucchini, or fresh tomatoes can be added to boost flavor and nutrition.

• Heat level tweaks. Add more Tabasco or cayenne for heat, or scale back the jalapeño for a milder dish.

• Seafood mix. Use a mixture of shrimp, scallops, or crawfish if available for a seafood twist.

Storage Instructions

• Refrigeration. Transfer leftovers into an airtight container and store in the refrigerator for up to 3–4 days.

• Freezing. You can freeze jambalaya (without rice or with rice) for up to 2–3 months. Thaw overnight in the fridge before reheating.

• Reheating. Reheat gently on the stovetop over low to medium heat or in the microwave, stirring occasionally and adding a splash of broth if it’s too thick or dry.

Nutritional Information

Here’s a rough estimate per serving (based on about 6 servings):

• Calories: 448 kcal

• Carbohydrates: 34 g

• Protein: 33 g

• Fat: 21 g

  • Saturated Fat: 7 g

  • Polyunsaturated Fat: 4 g

  • Monounsaturated Fat: 9 g

• Trans Fat: 0.2 g

• Cholesterol: 171 mg

• Sodium: 1,195 mg

• Potassium: 944 mg

• Fiber: 4 g

• Sugar: 8 g

• Vitamin A: 3,756 IU

• Vitamin C: 79 mg

• Calcium: 107 mg

• Iron: 3 mg

(Note: These values are estimates and may vary depending on specific ingredient brands and substitutions.)

Serving Suggestions

• Pair it with cornbread, garlic bread, or hush puppies for a Southern flair.

• Serve with green salad or coleslaw to lighten the meal.

• Add steamed collard greens, fried okra, or corn on the cob for extra sides.

• Garnish with fresh parsley, green onions, or extra hot sauce if you like more heat.

Frequently Asked Questions About Slow Cooker Jambalaya

Can I cook the rice directly in the slow cooker instead of separately?
You can, but I do not recommend it for this recipe. Rice tends to absorb liquid over time and may become too soft or mushy in a slow cooker, especially with a long cooking time. Cooking the rice separately gives you better control over texture and ensures it stays fluffy when added at the end.

What if I don’t have andouille sausage?
You can substitute with smoked sausage, kielbasa, chorizo, or even a spicy pork sausage. The key is to choose a sausage with good flavor and some smokiness to match the Cajun profile.

Can I use fresh shrimp instead of frozen?
Yes — if your fresh shrimp are already peeled and deveined, just add them in the same step (Step 4). They may cook a little faster, so keep an eye on them so they don’t overcook and turn rubbery.

Is this dish gluten-free?
As written, yes — as long as your Cajun seasoning, sausage, and stock are gluten-free. Always check labels to ensure no hidden gluten in spice blends or processed meats.

How spicy is this recipe?
It has a medium heat level from the jalapeño and Tabasco. If you prefer mild, reduce or omit the jalapeños and use less hot sauce. To boost the heat, add cayenne pepper or extra Tabasco to taste.

Conclusion

Thank you so much for giving my Slow Cooker Jambalaya recipe a try! I hope it becomes one of your favorite go-to meals when you want bold flavor without standing over the stove. The mix of tender chicken, smoky sausage, zesty veggies, and succulent shrimp over fluffy rice creates a comforting, vibrant dish that always impresses. I love how the slow cooker does most of the work — letting flavors deep‑marinate while you focus on other things. May your kitchen be filled with aroma and joy as you prepare each batch, and I hope every bite brings a smile. Bon appétit, happy cooking, and thank you for letting me share this with you!