Slow Cooker Jambalaya
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Jambalaya is such great comfort food, full of flavor and healthy ingredients. Here is a thoroughly “no-fuss” version of this Southern classic dish. (You can also check out my traditional Jambalaya and our quick Weeknight Jambalaya.) Just throw everything in the slow cooker, add in the last two ingredients 15 minutes before serving, and you’re done! The slow cooker does the rest while you’re at work, running errands, or taking care of other things around the house.
Once you open that slow cooker, be prepared to swoon from the wonderful aroma!
It doesn’t get any easier than this. A couple of weeks ago we decided spur-of-the-moment to have my family over for dinner after church. I had 30 minutes to figure out what to throw in the slow cooker so it could cook while we were at church and be ready by the time we got home. I had just bought some andouille sausage the day before so that made the decision easy: A slow cooker jambalaya. I grabbed several bell peppers (love all the colors) and started throwing ingredients into the slow cooker. I quickly made a batch of my homemade Creole Seasoning and added it to the mix. When we got home and I opened the lid….heaven! The aroma and flavor outcome of this slow-cooked jambalaya is wonderful!
We all sat down to a fabulous, fuss-free meal and the compliments were still pouring in later that evening as my family said goodbye.
If you like jambalaya, give this super easy version a try – you’ll love it!
Slow Cooker Jambalaya Recipe
Let’s get started!
Add the chicken, sausage, onion, celery and bell peppers to the slow cooker.
Whip up a batch of this fantastic homemade Creole Seasoning. This seasoning really makes all the difference in this jambalaya!
Add the diced tomatoes, garlic, bay leaf, salt, chicken broth, and the Homemade Creole Seasoning. Cook on low for 6-7 hours or on high for 4-5 hours.
Stir in the rice and shrimp (I didn’t use shrimp this time) and cook for another 15 minutes.
Serve immediately.
Enjoy!
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Slow Cooker Jambalaya
Ingredients
- 1 pound chicken breast , cut into chunks
- 1 pound andouille or other flavorful sausage , sliced
- 1/2 pound cooked medium shrimp , peeled and deveined
- 1 small yellow onion , diced
- 1 red bell pepper , seeded and cut into chunks
- 1 green bell pepper , seeded and cut into chunks
- 1 yellow bell pepper , seeded and cut into chunks
- 1 cup chopped celery
- 1 14.5 ounce can diced tomatoes
- 1-2 cups chicken broth , see NOTE
- 3 cloves garlic , minced
- 3 tablespoons Homemade Creole Seasoning
- 3/4 teaspoon salt
- 1 bay leaf
- hot sauce , according to heat preference
- 2 cups cooked rice
Instructions
- Add all ingredients to the slow cooker except for the shrimp and rice. Cook on low for 6-7 hours or on high for 4-5 hours. Stir in the rice and shrimp and cook for another 15 minutes. Add salt and hot sauce to taste. Serve immediately.
Notes
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
HI Kimberly,
I have just started cooking this recipe and will let you know how it turns out. From all the comments, it sounds amazing! I love Jambalaya.
Thanks for the recipe!
This was amazing! The spices were perfect, and didn’t think it needed the hot sauce. My husband and I loved it. I will make this again in the future.
Wonderful, Stacy, I’m so glad you both enjoyed it, thank you!
Dear Kimberly, I hate to be difficult but in your response to Mallory’s question as to whether the rice for the slow cooked version should be cooked or uncooked, your response was “Uncooked”.
I feel sure you meant “Cooked” because I have made your recipe on numerous occasions and loved it and have always added cooked rice in the last 15 minutes as the recipe states.
John.
Hi John, you are so right, I was confusing it with my regular Jambalaya recipe. Thanks for the correction and my apologies, Mallory!
Is the rice that is added to the dish supposed to be cooked or uncooked??
Hi Mallory, it’s uncooked.
I’m worried about the rice not cooking in the time allotted. Also can I increase the serving size and still cook it for the same time?
White rice will have no problem cooking in the allotted time. Yes, if you double up on the ingredients you’ll still cook it for the same amount time.
I’m not a fan of the spiced sausages, is there anything else I could use instead or could it just be left out.
Hi Pauline, the sausage is one of the most important components of jambalaya, contributing much of the flavor. If by spiced you mean spicy/hot, you can use any mild sausage of your choosing.
I see that it says it serves 4-6. Could I double the ingredients with the same cook time or would I have to modify it ?
Hi Taylor, yes, you can double it and the cook time will remain the same.
Did you use one or two cups of broth for the one you have pictured? Just to decide if that’s the thicker or soupier version. Just prepped all my ingredients to cook tomorrow!
Good question, Kristin – I don’t remember! I *think* I used one cup for that particular batch, but don’t hold me to it :)