Transport yourself to the heart of Louisiana with this satisfying Slow Cooker Jambalaya. Brimming with bold Creole spices, smoky sausage, tender chicken, and succulent shrimp, it’s a hearty celebration of Southern comfort. With minimal prep time and a gentle simmer in the slow cooker, you’ll have a feast that’s packed with flavor—but doesn’t keep you chained to the kitchen.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 8 ounces andouille sausage, sliced
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 cup chicken broth
- 1 tablespoon Cajun seasoning (plus more to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (optional, for extra heat)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 cup uncooked long-grain rice
- ½ pound raw shrimp, peeled and deveined
- Chopped parsley (for garnish)
Instructions
Begin by layering the chicken pieces and sliced andouille sausage at the bottom of your slow cooker. Top with chopped onion, bell pepper, celery, and garlic. These aromatic vegetables will form a flavorful base and create that unmistakable Creole taste once they’ve cooked down in all those rich juices.
Next, pour in the diced tomatoes (with their liquid) and chicken broth. Stir in the Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper if you’re up for a little extra kick. Season generously with salt and pepper, adjusting to suit your preference. Cover the slow cooker and cook on low for about 4–5 hours.
After the initial cooking time, stir in the uncooked rice. Make sure the grains are well incorporated into the liquid so they cook evenly. Continue cooking on low for another 1–1½ hours, until the rice is tender. Then, gently fold in the shrimp. Cover and cook for an additional 15–20 minutes, just until the shrimp turn opaque and pretty in pink.
To serve, generously ladle the Jambalaya into bowls and top with a sprinkle of fresh parsley. From the savory meats and veggies to the lightly spiced, ultra-fluffy rice, this dish is soul-soothing comfort in a bowl.
Slow Cooker Jambalaya is great for potlucks, busy weeknights, or feeding a crowd, as it comes together so easily and is a one-pot wonder. The heat level can be adapted to your family’s taste—just adjust the Cajun and cayenne seasonings. For a lighter version, swap the sausage for turkey sausage and use reduced-sodium chicken broth.
If you can’t find shrimp, feel free to substitute with chunks of firm fish or even more chicken. This recipe is all about hearty, smoky-sweet comfort, perfect for anyone craving a bit of New Orleans magic without the fuss.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
