Slow Cooker Jambalaya is a hearty, flavorful dish that combines classic Creole flavors with the convenience of a slow cooker. Packed with tender chicken, shrimp, sausage, and aromatic spices, this one-pot meal is perfect for any occasion, from weeknight dinners to casual gatherings.
Why You’ll Love This Recipe
- Effortless Cooking: Let the slow cooker do the work while you enjoy your day.
- Bursting with Flavor: Features a perfect blend of spices, protein, and vegetables.
- Customizable: Adjust the heat level and protein choices to suit your taste.
- One-Pot Meal: Easy cleanup and a complete meal in one dish.
- Great for Leftovers: Tastes even better the next day as the flavors deepen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken thighs or breasts (cut into bite-sized pieces)
- Andouille sausage (sliced)
- Shrimp (peeled and deveined)
- Bell peppers (diced)
- Onion (chopped)
- Celery (diced)
- Garlic (minced)
- Diced tomatoes (canned)
- Chicken broth
- Long-grain white rice
- Cajun seasoning
- Paprika
- Thyme (dried)
- Bay leaves
- Salt and pepper to taste
- Optional: Hot sauce for serving
Directions
- Prepare the Slow Cooker: Add the chicken, sausage, bell peppers, onion, celery, garlic, diced tomatoes, chicken broth, Cajun seasoning, paprika, thyme, bay leaves, salt, and pepper to the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender.
- Add Rice: Stir in the rice, cover, and cook on high for an additional 30-40 minutes, or until the rice is tender.
- Add Shrimp: During the last 15 minutes of cooking, stir in the shrimp and cook until they are pink and cooked through.
- Serve: Remove the bay leaves and serve warm. Add hot sauce for extra heat, if desired.
Servings and Timing
- Servings: 6-8 servings
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (depending on setting)
Variations
- Vegetarian Jambalaya: Omit the meat and shrimp and add extra vegetables like zucchini, okra, or mushrooms. Use vegetable broth instead of chicken broth.
- Spicy Version: Add extra Cajun seasoning, red pepper flakes, or sliced jalapeños for a fiery kick.
- Seafood Focus: Use a mix of seafood like crab meat, scallops, or crawfish for a coastal flair.
- Low-Carb Option: Replace the rice with cauliflower rice. Stir it in just before serving.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium heat, adding a splash of chicken broth if needed, or microwave individual servings until heated through.
FAQs
1. What type of rice works best for jambalaya?
Long-grain white rice is traditional, but you can use brown rice or parboiled rice for a different texture.
2. Can I cook the rice separately?
Yes, you can cook the rice on the stovetop and serve the jambalaya over it to ensure perfectly cooked rice.
3. Can I make this dish spicier?
Absolutely! Add more Cajun seasoning, red pepper flakes, or a splash of hot sauce to amp up the heat.
4. Can I use pre-cooked shrimp?
Yes, add pre-cooked shrimp in the last 5 minutes of cooking to prevent overcooking.
5. What can I substitute for andouille sausage?
Use smoked sausage, kielbasa, or chorizo for a similar flavor profile.
6. Can I add other proteins?
Yes, try adding ham, crawfish, or even turkey for variety.
7. How do I prevent the rice from getting mushy?
Add the rice closer to the end of cooking and monitor it to ensure it doesn’t overcook.
8. Can I make this dish gluten-free?
Ensure that your Cajun seasoning and sausage are gluten-free. Otherwise, the recipe is naturally gluten-free.
9. Can I double the recipe?
Yes, but ensure your slow cooker is large enough to accommodate the increased volume. Adjust cooking times if necessary.
10. What sides go well with jambalaya?
Serve with cornbread, a simple green salad, or sautéed greens for a balanced meal.
Conclusion
Slow Cooker Jambalaya is a rich, flavorful dish that’s easy to make and always a crowd-pleaser. With tender meats, fresh shrimp, and perfectly spiced rice, it’s a classic comfort food with minimal effort. Whether you’re hosting friends or looking for a warm, filling meal, this recipe is sure to become a favorite in your home. Enjoy!
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Slow Cooker Jambalaya
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6-7 hours 15 minutes
- Yield: 6–8 servings 1x
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: Cajun, Southern
Description
This Slow Cooker Jambalaya is a flavorful and hearty dish packed with sausage, chicken, shrimp, and a medley of spices. It’s an easy, one-pot meal perfect for busy weeknights or a cozy family dinner.
Ingredients
- 1 lb (450 g) chicken breast or thighs, diced
- 12 oz (340 g) smoked sausage, sliced (Andouille or kielbasa)
- 1 lb (450 g) raw shrimp, peeled and deveined
- 1 can (14.5 oz or 400 g) diced tomatoes, undrained
- 1 cup (240 ml) chicken broth
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tsp Cajun seasoning (or Creole seasoning)
- 1 tsp smoked paprika
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 cup (180 g) uncooked long-grain rice (optional, if cooking in the slow cooker)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp chopped parsley (optional, for garnish)
Instructions
1. Prepare the Ingredients:
- Heat olive oil in a skillet over medium heat. Sear the chicken pieces and sausage slices until lightly browned (about 3-4 minutes per side). Transfer to the slow cooker.
2. Combine in the Slow Cooker:
- Add the diced tomatoes, chicken broth, bell peppers, onion, celery, garlic, Cajun seasoning, smoked paprika, thyme, oregano, and cayenne pepper (if using) to the slow cooker. Stir to combine.
3. Cook:
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
4. Add Shrimp and Rice:
- If using rice, add it to the slow cooker in the last 30 minutes of cooking. Stir and cover until the rice is tender.
- Add the shrimp during the final 15-20 minutes of cooking, stirring occasionally, until the shrimp are pink and cooked through.
5. Serve:
- Taste and adjust the seasoning with salt and pepper if needed. Garnish with chopped parsley and serve warm.
Notes
- For firmer rice, cook it separately and serve the jambalaya over the rice.
- Adjust the heat level by adding more or less cayenne pepper or Cajun seasoning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the shrimp.