Slow Cooker Jambalaya

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There’s something about the rich, deep aroma of jambalaya slowly simmering away that fills my kitchen with joy. This Slow Cooker Jambalaya has become one of my favorite set-it-and-forget-it recipes for busy weekdays and cozy weekends alike. I love the way all the ingredients meld together in the slow cooker, creating a spicy, hearty, and comforting meal that always gets everyone asking for seconds.

I still remember the first time I made this dish. I was craving something warm and Cajun-inspired, but I didn’t want to stand over the stove for hours. So I tossed everything into the slow cooker, crossed my fingers, and hoped for the best. What came out was even better than I expected – the sausage was perfectly seasoned, the shrimp were tender, and the rice had absorbed every bit of bold flavor. It was an instant hit.

Now, this jambalaya is my go-to whenever I want to impress without the stress. Whether I’m hosting a casual dinner or just feeding my hungry crew after a long day, this dish delivers. I like to pair it with some warm cornbread or a crisp green salad. If you love one-pot meals that bring flavor and ease together, you’re going to fall in love with this Slow Cooker Jambalaya.

If you’re into comforting Southern dishes, you’ll also enjoy my Creamy Garlic Chicken Breasts, Shipwreck Dinner, or Creamy Crockpot Chicken Spaghetti.

Why You’ll Love This Slow Cooker Jambalaya

This recipe combines rich, deep Cajun flavors with unbeatable ease. It uses simple, accessible ingredients and transforms them into a dish that’s spicy, savory, and filling. The slow cooker does all the work for you, allowing the flavors to develop slowly over hours without any supervision. It’s perfect for meal prepping, potlucks, or weeknight dinners when you want something satisfying but stress-free.

You’ll also love the versatility of this dish. You can make it spicier or milder, substitute proteins, or add extra veggies to suit your taste. Plus, it’s all made in one pot, which means cleanup is a breeze. It’s comfort food with a kick, made effortlessly.

Ingredients

Andouille Sausage: This spicy, smoky sausage gives jambalaya its classic Louisiana flavor and heartiness.

Shrimp: Adds a sweet, tender seafood element that balances the boldness of the sausage and spices.

Chicken Thighs: Juicy and flavorful, they hold up well during slow cooking and soak up the spices beautifully.

Bell Peppers: I like to use a mix of green and red for their sweetness and crunch, which adds color and freshness.

Celery and Onion: These two are essential for building a flavorful base with a classic Creole aroma.

Diced Tomatoes: Their acidity brings brightness to the dish while enhancing the saucy base.

Rice: It absorbs the rich broth and spices, becoming tender and packed with flavor.

Garlic and Cajun Seasoning: These bring warmth, depth, and just the right amount of heat.

Chicken Broth: It ties everything together, giving the rice a flavorful liquid to cook in and enhancing the savory profile.

How to Make Slow Cooker Jambalaya

Step 1: Prep the Ingredients

Chop the vegetables and slice the sausage into rounds. Cube the chicken thighs and peel and devein the shrimp if needed. Having everything ready makes assembly a breeze.

Step 2: Layer the Base

Add the diced chicken thighs to the bottom of the slow cooker. Then add the sliced sausage, bell peppers, onions, celery, and garlic. Pour in the diced tomatoes and chicken broth.

Step 3: Season and Cook

Sprinkle in the Cajun seasoning and give everything a gentle stir to combine. Cover and cook on low for 4 to 5 hours.

Step 4: Add the Rice

About 30 minutes before serving, stir in the uncooked rice. This allows the rice to soak up all the delicious liquid and flavors as it cooks.

Step 5: Add the Shrimp

Ten to fifteen minutes before the rice is done, stir in the shrimp. They cook quickly and should be pink and opaque when ready.

Step 6: Serve and Enjoy

Taste and adjust seasoning if needed. Then ladle the jambalaya into bowls, garnish with fresh chopped parsley if desired, and enjoy every spicy, savory bite.

Recipe Variations and Possible Substitutions

If you’re not a fan of shrimp, you can leave them out entirely or replace them with crab meat or diced white fish. For a smoky twist, try using smoked turkey sausage instead of andouille. If you prefer it meatless, just skip the proteins and double up on the veggies like mushrooms, zucchini, and okra.

Want it spicier? Add more Cajun seasoning or a pinch of cayenne pepper. For a milder version, use a mild sausage and cut back on the seasoning blend. If you’re out of chicken broth, vegetable broth works just as well. You can also use pre-cooked rice and add it at the very end to save time.

Serving and Pairing Suggestions

This jambalaya is a hearty main dish all on its own, but I love serving it with a slice of warm cornbread, a buttery biscuit, or a side of garlic bread. For something green, a crisp garden salad with a light vinaigrette balances the richness nicely.

You can also top it with a little shredded cheese, a dollop of sour cream, or sliced green onions for an added layer of flavor. If you’re hosting guests, serve it with iced tea, lemonade, or even a glass of white wine to complement the spices.

Storage and Reheating Tips

Leftover Slow Cooker Jambalaya stores beautifully. Let it cool completely before transferring it into airtight containers. It keeps in the refrigerator for up to 4 days. For longer storage, freeze in single-serving portions for up to 2 months.

To reheat, simply microwave a portion until hot, or warm it on the stove over medium heat, adding a splash of broth or water to loosen the texture if needed. Be careful not to overcook the shrimp when reheating.

FAQs

How spicy is this Slow Cooker Jambalaya?

It has a moderate kick from the Cajun seasoning, but you can easily adjust the heat level by adding more or less spice to suit your taste.

Can I use white rice or brown rice in this Slow Cooker Jambalaya?

Yes, both work! White rice cooks a bit faster, while brown rice may need more time or pre-cooking before adding it in.

Can I make Slow Cooker Jambalaya ahead of time?

Absolutely. This dish tastes even better the next day as the flavors continue to meld. Store it in the fridge and reheat as needed.

Is it okay to add okra to Slow Cooker Jambalaya?

Definitely! Okra is a traditional Creole ingredient and adds great texture and flavor. Just slice and add it with the other vegetables at the beginning.

Related Recipe You’ll Like

If you’re loving the bold, hearty flavors of this Slow Cooker Jambalaya, then you have to try a few other recipes from my kitchen. My Creamy Garlic Chicken Breasts are rich and satisfying with a smooth sauce that pairs perfectly with mashed potatoes. For something even more comforting, don’t miss the Shipwreck Dinner – it’s an easy one-pan wonder packed with flavor. And if you love the convenience of slow cooker meals, my Creamy Crockpot Chicken Spaghetti is creamy, cheesy, and sure to become a family favorite.

Save and Share This Recipe for Later

Don’t forget to save this Slow Cooker Jambalaya to your Pinterest board so it’s just a click away when you need it! Sharing is caring, so send this recipe to your friends, post it in your favorite food groups, and bookmark it for future meals. Whether you’re planning a big family dinner or prepping meals for the week, this recipe deserves a spot in your rotation. Pin it, share it, and keep the flavor going!

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