Slow Cooker Jambalaya Recipe

Slow Cooker Jambalaya Recipe
Capture the essence of Southern cuisine with this Slow Cooker Jambalaya Recipe. This classic Louisiana dish is a flavorful medley of tender chicken, smoky Andouille sausage, succulent shrimp, and a vibrant blend of vegetables and spices. Slow-cooked to perfection, this jambalaya recipe allows the ingredients to meld together, creating a hearty and satisfying one-pot meal. With its rich flavors, enticing aromas, and the convenience of a slow cooker, this recipe will transport you to the heart of New Orleans, filling your kitchen with warmth and your taste buds with pure delight. Whether you’re hosting a gathering or simply craving a taste of the South, this Slow Cooker Jambalaya is sure to impress.

Slow Cooker Jambalaya Recipe


  • 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
  • 1 lb (450g) Andouille sausage, sliced
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 1 cup chicken broth
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 lb (450g) raw shrimp, peeled and deveined
  • 2 cups cooked long-grain white rice
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. In a large skillet, heat some oil over medium-high heat. Add the chicken and sausage, and cook until browned on all sides. Remove from the skillet and transfer to a slow cooker.
  2. In the same skillet, add the onion, bell pepper, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes. Transfer the mixture to the slow cooker.
  3. Add the diced tomatoes, tomato sauce, chicken broth, Cajun seasoning, thyme, oregano, paprika, and cayenne pepper to the slow cooker. Stir everything together to combine.
  4. Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. This will allow the flavors to meld together and the meat to become tender.
  5. About 15 minutes before serving, stir in the raw shrimp. Cook for an additional 10-15 minutes, or until the shrimp are pink and cooked through.
  6. Taste the jambalaya and season with salt and pepper according to your preference.
  7. Serve the slow cooker jambalaya over cooked white rice. Garnish with fresh parsley.
See also  Slow Cooker Pot Roast Recipe

Enjoy your delicious Slow Cooker Jambalaya!

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