jambalaya slow cook recipe

Written BySheba G Updated On
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The Best jambalaya slow cook recipe

Jambalaya is a dish that has been a staple in my household for years. It’s a one-pot wonder that originated from Louisiana, and its rich flavors and textures have won over the hearts of my family and friends.

I love how this slow cook recipe allows me to prepare a hearty meal with minimal effort, making it perfect for busy weeknights or special occasions. The aroma of sautéed onions, bell peppers, and smoked sausage fills the kitchen, signaling that dinner is ready.

My kids adore this recipe, and I appreciate how it’s a great way to get them to eat their vegetables. The combination of chicken, sausage, and seafood provides an excellent source of protein, while the rice and vegetables add fiber and nutrients.

I’ve made this recipe countless times, but it never fails to impress. Whether I’m serving it at home or taking it to a potluck, jambalaya always gets rave reviews.

The best part is that it’s incredibly easy to make ahead of time and reheat when needed. I often double or triple the recipe for large gatherings, as it’s easy to feed a crowd with this dish.

My family loves it when I serve jambalaya with some crusty bread or over rice for a satisfying meal. This slow cook recipe is a true gem in my collection, and I’m excited to share it with you.

Slow Cooker Jambalaya

4.8 from 1948 votes

This slow cooker jambalaya is a hearty and flavorful one-pot meal featuring chicken, sausage, shrimp, and rice simmered in a spicy tomato broth. It is an easy, hands-off version of the classic Louisiana dish that develops rich, deep flavors over several hours.

Prep Time20 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Jambalaya

1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1/2 pound andouille sausage, sliced into rounds
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 cups chicken broth
1 cup long-grain white rice
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for heat)
1 bay leaf
1/2 pound raw shrimp, peeled and deveined
Salt and black pepper to taste
2 green onions, sliced for garnish

👨‍🍳Directions

1Place the chicken pieces and sliced andouille sausage into the slow cooker.
2Add the diced onion, bell pepper, celery, and minced garlic, distributing them evenly over the meat.
3Pour in the undrained diced tomatoes, tomato sauce, and chicken broth.
4Add the rice, Cajun seasoning, dried thyme, smoked paprika, cayenne pepper if using, and the bay leaf.
5Stir everything together thoroughly until the rice is submerged and the spices are well combined.
6Cover the slow cooker and cook on low heat for 3 to 4 hours, or until the chicken is cooked through and the rice is tender.
7The mixture should be bubbling gently and the rice should have absorbed most of the liquid.
8About 20 minutes before serving, gently stir in the raw shrimp.
9Cover again and continue cooking on low for 15 to 20 minutes, until the shrimp are pink and opaque.
10Remove the bay leaf and season with salt and black pepper to taste.
11Serve the jambalaya hot, garnished with sliced green onions.
12The dish should be moist but not soupy, with the rice fully cooked and the flavors well blended.

🔧Equipment

Slow cooker (6-quart or larger)
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For a spicier jambalaya, increase the cayenne pepper or add a chopped jalapeno with the vegetables. You can substitute the chicken thighs with boneless skinless chicken breasts, but reduce the cooking time by 30 minutes to prevent dryness. If using precooked sausage, add it during the last hour of cooking to prevent it from becoming too soft.

This jambalaya slow cook recipe is always a good idea for any occasion. Whether you’re hosting a large gathering or need a quick meal for your family, this dish never fails to impress.

One of the best aspects of this recipe is its versatility – you can serve it hot over rice or with some crusty bread on the side. When storing leftover jambalaya, be sure to refrigerate it within two hours of cooking and consume it within three to four days.

If you need to reheat it later, simply place the cooked rice mixture in the microwave-safe container and heat for 1-2 minutes or until warmed through.

❓ Frequently Asked Questions About Slow Cooker Jambalaya

Q: What is jambalaya?

Jambalaya is a classic Louisiana dish that originated in the southern United States.

Q: What are the key ingredients in jambalaya?

The main ingredients include chicken, sausage, seafood, onions, bell peppers, garlic, and rice.

Q: Can I customize the recipe to suit my taste?

Yes, feel free to add your favorite vegetables or meats to make the dish more personalized.

Q: Is jambalaya suitable for special diets?

This recipe can be adapted for gluten-free diets by using gluten-free sausage and omitting any gluten-containing ingredients.

Q: How long does jambalaya take to cook?

This slow cook recipe takes about 1-2 hours to cook on low heat.

Q: Can I make jambalaya ahead of time?

Yes, this recipe can be prepared ahead of time and refrigerated or frozen for later use.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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