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This simple Slow Cooker Jambalaya is loaded with chicken, sausage, shrimp, Cajun seasoning, and cooked rice. So easy!
Jambalaya is one of my favorite one-pot meals. The flavorful combo of smoked sausage, chicken, shrimp, spicy Cajun seasoning, and rice makes it the ultimate comfort food. And making it in the slow cooker couldn’t be easier! If dumping and forgetting is what you’re after, you will love this easy peasy slow cooker recipe.
Looking for a stove-top version? You’ll love my spicy, smoky, and deeply satisfying Jambalaya Recipe.
Table of Contents
Avoid Mushy Rice: Cook It Separately
Here’s the thing about the slow cooker, there’s no evaporation. I mean, that’s part of what makes it so useful. But when uncooked rice is added to a stewing combination of meats and veggies, it’s impossible to know exactly how much liquid you’re working with, and therefore how much rice can, or should, be added to the pot. Because of this, I always add pre-cooked rice to my slow cooker jambalaya recipe. It’s the best solution that affords me (and you!) complete control over the final texture of the dish.
How to Make Slow Cooker Jambalaya Step-By-Step Photos
My favorite part about all slow cooker recipes is how easy they are. I mean, that’s why we’re here, right?
Step 1: Add the following to the slow cooker: chicken thighs, smoked andouille sausage, onion, celery, bell pepper, chopped tomatoes, and minced garlic.
Step 2: Next, sprinkle the seasonings and liquids on top. Add the following: Worcestershire sauce, Cajun seasoning, garlic powder, dried oregano, and crushed red pepper for a little heat (optional).
Step 3: Carefully/gently mix everything to combine, then top with the bay leaves. pour in ½ cup of low-sodium chicken broth.
Step 4: Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is cooked through and vegetables are tender. The mixture should look rich and stew-like, with the tomatoes and aromatics well broken down.
Step 5: About 20–30 minutes before serving, remove the lid and stir in: 1 pound of thawed, peeled, and deveined shrimp plus 4 cups of cooked white rice. Cover again and cook on LOW until the shrimp are opaque and fully cooked, about 20 minutes.
Step 6: Once the shrimp is cooked and the rice is fully incorporated, remove the bay leaves. Stir everything together one last time to ensure even distribution of ingredients.
Recipe Tips
- Making the Rice: Cook 1½ to 2 cups of long grain white rice in advance. This allows the rice time to cool and stop cooking before it’s added to the hot jambalaya mixture.
- Adding the Rice: About 15 to 20 minutes before serving, stir in 3 to 4 cups of the cooked rice and check the consistency. If the mixture is still too soupy, gradually add more rice until it thickens and looks like traditional jambalaya.
- Alternative: Of course, you don’t have to mix the rice in at all. You can serve the jambalaya gumbo-style—ladled over bowls of fluffy cooked rice. It’s not traditional, but that’s not really the goal of this recipe anyway.
Frequently Asked Questions
While both gumbo and jambalaya are staples of Louisiana cuisine, gumbo is typically thickened with a roux, often includes okra or file powder, and is more of a stew served over rice rather than a rice-based dish.
It’s best to thaw your shrimp before them to the slow cooker for food safety and even cooking.
Yes, but be aware that the rice may cook unevenly or turn out soggy, which is why I prefer to cook it separately—or even use leftover rice. If you’d like to cook the rice directly in the slow cooker, stir in 1½ cups of uncooked parboiled rice about 1 hour before serving. You’ll also need to increase the total amount of chicken broth from ½ cup to 2 cups. Once the rice has been added, try to avoid stirring too much.
More Cajun and Creole Recipes
A Note on Authenticity
This is not a historically authentic recipe. My goal here at The Forked Spoon is to create and share recipes easily accessible to everyone, so that home cooks of all levels can enjoy and recreate these beloved flavors in their own kitchens. While I always aim to honor the original dish, sometimes I will adapt ingredients and cooking techniques to reflect the needs of my readers.
If you make this slow cooker jambalaya recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Slow Cooker Jambalaya Recipe
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
- 1 pound Andouille sausage, cut into small chunks
- 1 large onion, diced
- 4 ribs celery, chopped
- 1 green bell pepper, seeded and diced
- 5 Roma tomatoes, diced
- 5 cloves garlic, minced
- 2 tablespoon Worcestershire sauce
- 2 tablespoon Cajun seasoning
- 1 teaspoon crushed red pepper, optional
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 bay leaves
- ½ cup low-sodium chicken broth
- 1 pound shrimp, thawed, peeled, and deveined
- 4-6 cups cooked rice, see notes
- fresh parsley and green onions, to garnish
Instructions
- Add the chicken, sausage, onion, celery, bell pepper, tomatoes, garlic, Worcestershire sauce, Cajun seasoning, crushed red pepper (if using), dried oregano, and garlic powder to the bowl of a 6-quart (or larger) slow cooker. Stir well to combine, then place the bay leaves on top and pour in the chicken broth.
- Cover and cook on LOW for 6-7 hours or HIGH for 4–5 hours, until the chicken is fully cooked and tender.
- Once done, remove the lid and discard the bay leaves. Stir in the cooked rice and raw shrimp. Let the jambalaya continue cooking for 15 minutes, or until the shrimp are pink and fully cooked.
- Serve hot, garnished with chopped parsley and green onions if desired.
Notes
- 2 cups rice (rinsed thoroughly and soaked in cold water for 20-30 minutes, time allowing)
- 4 teaspoon oil
- 2 ⅔ cups of boiled water
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
About 10 years ago I became diabetic. Now rice is no longer a part of my diet. I’ve been making Jambalaya since the Louisiana Worlds Fair, until about 10 years ago. I’ve tried making my recipe without rice but it’s just not the same. I can’t seem to get the broth quantities right that preserve the rich flavor.
Your recipe is one of the few that sounds like it could reasonably replicate a good Jambalaya flavor without as much work. Do you think riced Cauliflower would stand up to the demands of this recipe, added to the pot, not as a pour over?
Thank you, and for your other wonderful recipes!
Thank you so much for your thoughtful comment and for sharing your story. Riced cauliflower is a great low-carb substitute, and yes—you can add it directly to the pot instead of using it as a topping. I recommend stirring in the riced cauliflower during the last 20–30 minutes of cooking so it doesn’t get too soft or watery. It should absorb the flavors nicely and help mimic the texture of traditional jambalaya. I hope you enjoy it, and I appreciate your kind words about my recipes!
Thank you for your prompt reply Jessica.
I have a couple more questions if/when you have a moment.
The carb rating in the nutrition list, is that including rice, or just the Jambalaya?
Is only a half cup of liquid truly plenty to cook in the recipe?
If my kids like the Jambalaya, and they like rice, could I increase the amount of liquid in the recipe to have for pour-over rice and not dilute the rich flavor?
I’ve been nibbling on the Jambalaya as it cooks, and it’s tasting quite good.
Thank you for your follow-up questions! I’m always happy to help.
The carb count in the nutrition list is based on the recipe as written, so it reflects all the ingredients listed including rice.
As for the liquid, the half cup is usually enough because the meat and vegetables release quite a bit of moisture during slow cooking. If you want a saucier jambalaya for pouring over rice—especially if your kids enjoy it that way—you can definitely add more broth. I recommend increasing the liquid gradually so you maintain the rich flavor. If you find the broth is too thin after adding extra liquid, let it simmer uncovered for a bit to concentrate the flavors.
I’m so glad to hear you’re enjoying the taste as it cooks! If you have any more questions or want tips for adjusting the recipe further, feel free to ask.
Jessica, The recipe answered the question for me. All the vegetables release quite a bit of liquid. More than enough to flavor pour-over rice or califlower rice.
The dish has very good flavor and richness. I’ll be making this much more often, and possibly using your 1/2 cup broth on my recipe and see if I can get it right without the rice cooked in.
Thanks for an exceptional dish!
Husband saw a Jambalaya dish on TV and asked me to make it. Said it looked delicious. He likes all the meat, shrimp, tomatoes, etc. He also likes a kick in his food.
I am going to make the slow cooker version and see how that comes out.
Thanks for all the recipes.