How to cook jambalaya in a slow cooker?

Start with chicken, sausage, veggies, seasoning, and broth. Let it cook on LOW for 4–5 hours. Add rice for the last 30–40 minutes and shrimp in the final 15.

How to make jambalaya in a slow cooker?

Layer your ingredients: proteins, vegetables, spices, and broth. Cook slowly to let the flavors build, then add rice and shrimp at the right times for perfect texture.

Can you leave rice in a slow cooker for jambalaya?

Only near the end of cooking. If added too early, rice will absorb too much liquid and become mushy.

Can you use a slow cooker for Zatarain’s jambalaya?

Yes, just reduce the liquid slightly and add the mix with 30–40 minutes of cook time left. Stir gently and check texture before serving.

Slow Cooker Jambalaya – Bold Cajun Flavor in 5 Steps

Name: Slow Cooker Jambalaya
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 1 white onion, diced; 3 ribs celery, diced; 1 green bell pepper, diced; 3 cloves garlic, minced; 1 lb smoked sausage, sliced (¼ inch); 1 lb boneless chicken breasts or thighs, cut into bite-sized pieces; 1 (28 oz) can diced tomatoes; 1 tbsp dried oregano; 2 bay leaves; 1–2 tbsp Creole seasoning (e.g., Tony Chachere’s); 1 lb large shrimp (shell-on, thawed); 1 cup long grain white rice; ½ tsp salt (or to taste); ½ tsp black pepper (or to taste); Fresh parsley, chopped (for garnish)

Description

A rich and flavorful Cajun-inspired dish with sausage, chicken, and shrimp, slow-cooked with veggies and bold Creole spices. Serve with rice for a comforting one-pot meal

Ingredients

Scale

1 white onion, diced
3 celery ribs, diced
1 green bell pepper, diced
3 garlic cloves, minced
1 lb smoked sausage, sliced (¼ inch)
1 lb boneless chicken breasts or thighs, cut into bite-sized pieces
1 (28 oz) can diced tomatoes
1 tbsp dried oregano
2 bay leaves
1–2 tbsp Creole seasoning (e.g., Tony Chachere’s)
1 lb large shrimp (shell-on, thawed)
1 cup long grain white rice
½ tsp salt (or to taste)
½ tsp black pepper (or to taste)
Fresh parsley, chopped (for garnish)

Instructions

Combine & Slow Cook: Add onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning to a large slow cooker. Stir well. Cook on HIGH for 3 hours or LOW for 4–5 hours, until veggies are tender and chicken is fully cooked.
Add Shrimp: Use kitchen shears to cut along the backs of the shrimp shells (for easy peeling). Stir shrimp into the slow cooker.
Cover and cook on HIGH for 30–45 minutes, until shrimp are cooked through.
Cook Rice: While shrimp cook, prepare rice according to package instructions (yields about 4 cups). Keep warm.
Finish & Serve: Discard bay leaves. Taste and adjust seasoning with salt and pepper. Stir in cooked rice or serve jambalaya over the rice. Garnish with chopped parsley. Optional: Peel shrimp before serving or let guests peel them at the table.

Notes

Shrimp tip: Don’t overcook—add them at the end for best texture.
Rice note: Adding rice too early will make it mushy. Cook separately for best results.
Storage: Keeps in the fridge for 2–3 days. Not freezer-friendly—shrimp texture suffers.
Serving size: Makes approx. 6 servings.

Prep Time: 20 minutes
Cook Time: 5 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Cajun

Nutrition

Serving Size: 1.5 cups
Calories: 410
Sugar: 5g
Sodium: 870mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 28g
Cholesterol: 125mg

Keywords: slow cooker jambalaya, jambalaya recipe, cajun crockpot recipe