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Three bowls of slow cooker jambalaya topped with green onions and filled with shrimp, sausage, and rice.
4.84 from 18 votes

Slow Cooker Jambalaya Recipe

Slow Cooker Jambalaya 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.
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Servings: 8 servings
Calories: 415kcal
Chef: Jessica Randhawa

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

Cajun seasoning can vary in heat level. I suggest making homemade if you are sensitive to spicy foods. Creole seasoning may be used in place of the Cajun seasoning.
Andouille sausage is a spicy smoked sausage. The best substitutes are kielbasa, chorizo, hot Italian sausage, or smoked chicken or turkey sausage.
The total amount of cooked rice required for this recipe will vary based on personal preference. I like to make extra rice just in case. For this recipe, I suggest making 1½-2 cups of uncooked dry rice which will equal approximately 4.5-6.5 cups of cooked rice. 
To cook 2 cups dry jasmine rice you will need:
  • 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 
To cook the rice (for full details check out, how to cook jasmine rice): Drain the rice completely in a fine-mesh strainer. Next, bring about 3 cups of water to a boil. You will need exactly 2 ⅔ cups of water after boiling. Meanwhile, toast the rice (optional). Heat the olive oil in a wide lidded saucepan over medium heat. Add the rice and a pinch of salt, stirring to coat each grain in oil. Once the rice is toasted, pour in the boiling liquid and return to a boil before immediately reducing the heat to low. Cover and cook for 10–12 minutes. Do not lift the lid. Remove from heat and let the rice steam with the lid on for 10–15 minutes.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is possible, but do so before adding the shrimp or the cooked rice for best results. Reheat gently on the stovetop with a splash of broth or water.
 

Nutrition

Calories: 415kcal | Carbohydrates: 31g | Protein: 29g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 166mg | Sodium: 937mg | Potassium: 616mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1479IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 2mg
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