Slow Cooker Jambalaya Stew with juicy chunks of chicken, smoked sausage, and shrimp cook low and slow in traditional, flavorful seasoning and spices for an easy one-pot meal. Top your next bowl of Slow Cooker Jambalaya with a fried egg for a truly impressive, and equally easy, meal loved by the whole family.
This is not a classic or traditional jambalaya recipe. For several reasons. For starters, jambalaya isn’t typically cooked in a slow cooker and most definitely doesn’t usually come with a fried egg on top. However, there’s something about a big bowl of rice and fried eggs; the two are simply made for each other.
Traditional jambalaya is also less like a stew and more of a rice and meat dish. Of course, I love classic jambalaya, but this slow cooker jambalaya with its flavorful spice-filled, veggie-packed broth is pure, simple deliciousness.
So, what exactly makes this a jambalaya recipe?
What is Jambalaya?
Jambalaya originated in Louisiana with Spanish and French influence and consists of meat, vegetables, and rice. In traditional jambalaya, some kind of smoked or andouille sausage is always included, in addition to chicken and shrimp or crawfish. The vegetables almost always consist of what is known as the “holy-trinity”, a soffritto-like mixture, consisting of finely chopped onion, celery, and bell peppers. Other vegetables, such as carrots, tomatoes, and okra are often used.
In traditional jambalaya, the meat and vegetables will be sauteed and browned together in the same pot, before adding the rice, seasoning, and broth and cooking together until done.
Jambalaya is not to be confused with Gumbo which is typically made with a roux to thicken, includes okra, and is usually more of a stew rather than a rice dish.
In some ways, this slow cooker jambalaya stew is like a fusion of jambalaya with gumbo with an egg on top.
Ingredients in this Slow Cooker Jambalaya Recipe
- smoked sausage
- bell peppers
- worcestershire sauce
- soy sauce
- creole/Cajun seasoning
- crushed red pepper
- garlic powder
- bay leaves
- chicken broth
- green onions
I know. The list is lengthy. But I promise it’s not as horrible as it appears.
How to make Slow Cooker Jambalaya
My favorite part about all slow cooker recipes is how easy they are. After all, that’s the point, right?
This slow cooker jambalaya is no exception. The hardest part is the trip to the market to buy the ingredients.
- Dump and walk away. Add the chicken, sausage, onion, celery, bell pepper, tomatoes, garlic, Worcestershire sauce, soy sauce, Creole or Cajun seasoning, salt, crushed red pepper, dried oregano, and garlic powder to your slow cooker. Gently mix to combine. Top with the bay leaves and low-sodium chicken broth. Cover and cook on low for 8 hours, or high for 4-5 hours.
- Add the shrimp and rice. By this point, the chicken and sausage should be cooked and the vegetables should be tender. Add the uncooked shrimp and the cooked rice to the crockpot, mixing well to combine. Allow the shrimp to cook and the rice to absorb any additional liquid, approximately 10 minutes.
- Season to taste. Season to taste with additional salt, pepper, Cajun seasoning, or a dash of hot sauce, if needed.
- Serve. You may enjoy this Slow Cooker Jambalaya garnished with fresh parsley, green onion, and a fried egg, if desired (highly recommended).
If you try cooking this Slow Cooker Jambalaya, please leave me a comment and let me know! I always love to hear your thoughts.
For more slow cooker recipes check out,
- Slow Cooker Creamy Chicken Pasta
- Slow Cooker Chili Verde Recipe
- Lime Teriyaki Shredded Beef Tacos (Slow Cooker)
- Chili Verde Pork Burrito Bowls (Slow Cooker)
- Slow Cooker Vegetarian Chili with Baked Beans (+ Video)
- Slow Cooker Beef Bourguignon
- Sweet and Tangy Slow Cooker Cranberry Meatballs
Slow Cooker Jambalaya Stew
- 2 chicken breasts - cut into 1-inch cubes
- 1 pound smoked sausage - cut into small chunks
- 1 large onion - diced
- 5 stalks celery - chopped
- 1 green bell pepper - seeded and diced
- 7 Roma tomatoes - diced
- 5 cloves garlic - minced
- 2 tablespoon Worcestershire sauce
- 2 tablespoon soy sauce
- 2 tablespoon Creole/Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon crushed red pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 bay leaves
- ½ cup low-sodium chicken broth
- 1 pound shrimp - peeled and deveined
- 3 cups cooked rice
- Chopped parsley - to garnish
- Chopped green onions - for serving
- Fried eggs - for serving
- Into the bowl of a large slow cooker, combine the chicken, sausage, onion, celery, bell pepper, Roma tomatoes, garlic, Worcestershire sauce, and soy sauce. Mix to combine. Add the Creole/Cajun seasoning, salt, crushed red pepper, dried oregano, and garlic powder, mixing to combine. Top with the bay leaves and low sodium chicken broth.
- Cover and cook on low for 8 hours, or high for 4-5 hours.
- Remove lid, remove bay leaves, and stir in the uncooked shrimp and cooked rice. Allow Jambalaya to cook until shrimp are pink and cooked through (approximately 5-10 minutes).
- Serve each bowl topped with fresh topped parsley, green onion, and a fried egg, if desired. Enjoy!
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)