Slow Cooker Jambalaya is one of the easiest ways to bring bold Cajun flavor to the dinner table with minimal effort. Loaded with tender chicken, smoky sausage, and perfectly seasoned rice, this crockpot version delivers all the comfort of a classic jambalaya without standing over the stove. Everything cooks together low and slow, allowing the flavors to fully develop. It’s a simple, hearty meal that’s perfect for busy weeknights or laid-back weekends.
If you love comforting southern cooking, this Swamp Soup Recipe is a must-try!
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What is Jambalaya?
Jambalaya is a classic Louisiana dish made with rice, meat, vegetables, and bold Cajun or Creole seasoning. Traditionally cooked on the stovetop, it combines ingredients like chicken, sausage, and sometimes seafood with the holy trinity of onion, bell pepper, and celery. This slow cooker version keeps the same rich flavor while making the process nearly hands-off. The result is a comforting, one-pot meal that’s easy to prepare and full of depth.
Looking for other Cajun and Creole recipes? How about trying out this recipe for Blackened Alligator Étouffée!
Why You'll Love This Recipe
This Slow Cooker Jambalaya is hearty, flavorful, and incredibly easy to make. Everything cooks together in the crockpot, which means less prep, fewer dishes, and deeper flavor. The chicken stays tender, the sausage adds smokiness, and the rice absorbs all those bold Cajun spices. It’s the kind of meal that feeds a crowd, reheats well, and tastes even better the next day.
One of my other favorites is a Classic Cajun Fried Catfish Po' Boy!
Ingredients
Meat: Chicken breast, Smoked Sausage, Boudin Sausage, and Shrimp.
Vegetables: Canned tomatoes with Chiles(Rotel), Tomato Paste, Yellow onions, Green Bell Peppers, and Celery.
Liquids: Chicken Broth and Hot sauce.
Herbs and Spices: Minced Garlic, Dried Parsley, Dried Basil, Dried Oregano, Kosher Salt, and Cayenne Pepper.
Extras: Cooked Rice
See the recipe card below for full information on ingredients and quantities.
Looking for more comforting recipes? Try my Chicken and Dumplings with a twist.
Step-by-Step Instructions
Step 1: Start by slicing, dicing, and chopping the holy trinity and adding it to a mixing bowl. As mentioned above, this is Onion, Celery, and Green Bell Pepper.
I like to dice the onion and bell pepper fairly small, then slice the celery stalks.
Next, pour a can of Rotel, tomato paste, and seasonings into the bowl of trinity. Stir everything together, ensuring all veggies are fully covered.
Step 2: Now, lay the chicken breasts in the bottom of the slow cooker and slice up the smoked sausage.
Top the chicken breasts with the tomato and trinity mixture, then the sausage.
Step 3: Place the lid on the slow cooker and set it to eight hours on low or four hours on high.
Step 4: Halfway through the cooking, remove the chicken breasts and shred them using forks or shredding claws, whichever you prefer.
Add the chicken back to the slow cooker, stirring to be sure it's evenly distributed.
Step 5: Slice open a pound of boudin sausage, setting aside the filling and discarding the casing.
Now, cover the boudin filling in the Jambalaya and continue cooking.
At this point, you can begin cooking the rice. I make the rice separately in a rice cooker.
Step 6: When the rice is done, mix it into the jambalaya.
Cover and cook for the last half hour.
Lastly, add the shrimp to the slow cooker with 30 minutes left of your cooking and gently mix it into the Jambalaya.
Expert Tips
Use smoked sausage for the best flavor. Andouille is traditional, but any good smoked sausage will work.
Don’t over-stir once the rice is added. Stirring too much can make the rice gummy instead of fluffy.
Add seafood at the end, if using. Shrimp cook quickly and should only be added during the final 20–30 minutes.
Adjust heat to your preference. Cajun seasoning levels vary, so taste before adding more spice.
Let it rest before serving. Allowing the jambalaya to sit for 10–15 minutes helps everything thicken properly.
Finish the whole meal off with these Fried Cheescake Balls for the perfect dessert.
Recipe FAQs
Yes. A slow cooker is perfect for jambalaya because it allows the flavors to develop slowly and evenly.
Not if added correctly and stirred minimally. Using the right liquid ratio is key.
Cajun jambalaya typically does not include tomatoes, while Creole versions do.
Yes. Slow Cooker Jambalaya reheats very well and tastes even better the next day.
Yes. Freeze in airtight containers for up to 3 months.
More Recipes You'll Love
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📖 Recipe
Slow Cooker Jambalaya
Ingredients
- 1 lb Chicken Breast
- 1 lb Smoked Sausage
- 1 lb Boudin Sausage
- 1 lb Large uncooked, peeled and deveined tail-off Shrimp
- 10 Oz Can Hot Rotel with Chiles
- 6 Oz Can Tomato Paste
- 14 Oz Chicken Broth
- 1 Yellow Onion, Diced
- 1 Green Bell Pepper, Diced
- 3 Celery Sticks, Sliced
- 5 teaspoon Minced Garlic
- 2 teaspoon Dried Parsley
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt
- 1 teaspoon Cayenne Pepper
- 1 tablespoon Hot Sauce
- 1 Cup Cooked White Rice
Instructions
- In a mixing bowl, combine the tomatoes, tomato paste, chicken broth and seasonings along with the diced vegetables.
- Place the chicken breasts in the bottom of the slow cooker and pour the tomato mixture over the top.
- Slice the smoked sausage and place this over the tomato mixture and the chicken.
- Cover the slow cooker and set to 8 hours on low or 4 on high.
- Halfway through the cook remove the chicken breasts and shred them using forks or shredding claws. Mix the shredded chicken back into the slow cooker.
- Immediately after adding the shredded chicken, Slice open 1 lb of Boudin Sausage (discard casing) and add the filling to the slow cooker stirring until well combined.
- Cook one cup of rice in a rice cooker and fold into the Jambalaya mixture.
- With 30-minutes of cook time remaining, Add thawed, peeled and deveined tail-off shrimp to the Jambalaya, gently stirring the shrimp into the mixture.
- Allow the rest of the cooking time, serve garnished with sliced green onions and a bottle of your favorite cajun hot sauce.
Video
Notes
- Rice is a major ingredient in this Jambalaya recipe. Any white rice could work, but I lean toward Basmati or Jasmine for almost all of my recipes.
- It's not uncommon for this Louisiana classic to include shrimp or crawfish. In this particular recipe, I'm using shrimp. I don't think using crawfish would serve any purpose, as it would get lost in the other ingredients.
suzanne casa says
Great creole flavor. Easy to make. Makes enough for a crowd.
suzanne casa says
Great creole flavor. Easy to make. Makes enough for a crowd. I recommend.
Jeremy says
Hi Suzanne! Thank you so much. I'm glad you enjoyed it!