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Slow Cooker Jambalaya

Bring the bold, spicy flavors of Louisiana right into your kitchen with this hearty and flavorful Slow Cooker Jambalaya.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 6 servings
Calories: 460kcal

Equipment

  • Slow Cooker

Ingredients

Meat

  • 2 pieces boneless, skinless chicken breasts cut into chunks
  • 1 pound andouille sausage sliced

Vegetables

  • 1 can diced tomatoes (28 oz)
  • 1 large onion chopped
  • 1 piece red bell pepper finely chopped
  • 2 stalks celery thinly sliced

Liquids

  • 2 cups chicken broth

Herbs and Spices

  • 1/2 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon cayenne pepper optional, for extra heat
  • 1 tablespoon tomato paste

Grains

  • 1 cup long grain white rice optional, see notes

Seafood

  • 1 pound shrimp (13-15 count, peeled and deveined)

Instructions

  • Add chicken, sausage, tomatoes, onion, bell pepper, celery, chicken broth, thyme, oregano, Cajun seasoning, cayenne (if using), and tomato paste to the slow cooker. Stir to combine.
  • Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours.
  • In the final hour of cooking, stir in rice if using.
  • Add shrimp during the last 15 minutes of cooking, stirring gently until just cooked through.
  • Serve hot, adjusting seasoning if needed.

Notes

Adding rice to the slow cooker is optional—you can also serve the jambalaya over separately cooked rice. Use quality andouille sausage for the best smoky flavor. Adjust cayenne to your preferred heat level.

Nutrition

Calories: 460kcal | Fat: 21g