Craving full-bodied Creole flavors without spending hours in the kitchen? This Spicy Bayou Slow Cooker Jambalaya delivers a hearty meal with minimal effort. Packed with chicken, sausage, shrimp, and vegetables, it’s the perfect dish to warm you up after a busy day. Let your slow cooker handle the heavy lifting while you sit back and savor the mouthwatering aroma.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-size chunks
- 8 ounces andouille sausage, sliced into rounds
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth
- 1 tablespoon Creole or Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional for extra heat)
- Salt and black pepper to taste
- ½ pound raw shrimp, peeled and deveined
- 2 cups cooked rice (for serving)
Instructions
Begin by layering the chicken, sausage, onion, bell pepper, and celery in your slow cooker. Add the minced garlic, diced tomatoes, chicken broth, and spices. Stir gently, ensuring all ingredients remain submerged in the flavorful broth. Cover and cook on low for 5 to 6 hours, allowing the chicken to become tender and the vegetables to soften.
In the last 15 to 20 minutes, stir in the shrimp. Let them cook in the simmering sauce until they just turn pink. While the shrimp finish, get your rice ready. You can either cook it in advance or prepare it alongside the jambalaya if you have a combination slow cooker and steamer.
Once everything is cooked through, taste and adjust the seasonings as needed, adding a little extra Creole seasoning or salt to fit your preference. Serve the jambalaya piping hot over a bed of warm rice.
This slow-cooked jambalaya is the ultimate hearty feast, perfect for cozy nights or even a casual get-together. It’s especially great if you’re looking for a one-pot meal that spares you extra dishwashing time. Feel free to use less seasoning for a milder version or pump up the heat with cayenne and hot sauce if you like it spicy.
You can also swap the proteins—add extra vegetables for a meat-light take, or experiment with turkey sausage for a lighter option. However you choose to enjoy it, you’ll love that this recipe melds classic Southern flavors with the ease of slow cooking, satisfying everyone at the table.
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.
