Slow Cooker Jambalaya

A Southern classic full of smoky sausage, tender shrimp, and bold Cajun flavor — made effortlessly in your slow cooker.

Few dishes capture the vibrant spirit of Louisiana quite like Jambalaya — a soulful, spicy, and comforting one-pot meal that tells a story with every bite. Bursting with smoky sausage, plump shrimp, colorful vegetables, and perfectly seasoned rice, it’s the heart of Cajun and Creole cooking — a recipe that bridges cultures and flavors in one unforgettable dish.

Traditionally cooked in a large pot over the stove, Jambalaya requires patience and attention — but thanks to the slow cooker, you can now enjoy this Southern favorite without the fuss. The Slow Cooker Jambalaya takes all the classic ingredients and lets them simmer together slowly, infusing every grain of rice and every piece of sausage with layers of rich, savory, and spicy flavor.

Whether you’re cooking for a cozy family dinner, a weekend gathering, or a meal prep session, this dish delivers pure comfort with minimal effort. It’s a hearty, crowd-pleasing recipe that transforms simple pantry staples into something deeply satisfying.

Let’s dive into the ultimate guide for making Slow Cooker Jambalaya that tastes like it came straight from the bayou.

Ingredients

You Will Need:

• 1 lb smoked sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1 bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, undrained
• 2 cups chicken broth
• 1 cup long-grain rice
• 2 tsp Cajun seasoning
• Salt and pepper, to taste
• Green onions, for garnish

Ingredient Notes

Every ingredient plays an essential role in building the bold, layered flavors that make Jambalaya unforgettable.

Smoked Sausage:
Traditionally, andouille sausage is used in Cajun cooking. It’s smoky, spicy, and gives the dish its distinctive depth. If you can’t find andouille, use kielbasa or another smoked sausage — just make sure it’s flavorful and fully cooked.

Shrimp:
Large shrimp work best here — they’re juicy and tender when cooked at the end of the slow cooking process. Always peel and devein before adding them to the dish.

Bell Pepper, Onion, and Garlic:
Known in Cajun cuisine as the “holy trinity”, this aromatic trio forms the base of countless Louisiana dishes. The sweetness of onion, the brightness of bell pepper, and the earthiness of garlic create a balanced foundation.

Diced Tomatoes:
Adds acidity and a subtle sweetness that complements the smoky sausage and savory broth.

Chicken Broth:
Provides moisture for the rice to absorb and builds body into the sauce. Choose a low-sodium broth so you can control the seasoning.

Long-Grain Rice:
Essential for achieving that classic fluffy texture. Short-grain rice tends to become too sticky in the slow cooker, so avoid it.

Cajun Seasoning:
A vibrant blend of paprika, cayenne, garlic powder, onion powder, thyme, and oregano. It defines the character of Jambalaya — spicy, smoky, and full of warmth.

Green Onions:
Freshly chopped green onions add a pop of color and brightness just before serving.

Preparation

This recipe is designed for simplicity. You’ll assemble everything in your slow cooker, let the magic happen, and finish with shrimp at the end for a perfect balance of textures.

Step 1: Prep the Ingredients

Start by slicing the smoked sausage into ¼-inch rounds, chopping the bell pepper and onion, and mincing the garlic. Peel and devein the shrimp (if not already done) and keep them chilled until ready to add.

🔪 Tip: Prepping everything before you begin ensures the flavors develop evenly in the slow cooker and helps the dish cook on schedule.

Step 2: Load the Slow Cooker

In a large 6-quart slow cooker, add:

• Sliced sausage
• Chopped bell pepper
• Onion and garlic
• The can of diced tomatoes (with liquid)
• Chicken broth
• Rice
• Cajun seasoning, salt, and pepper

Stir to combine all ingredients evenly.

Step 3: Cook Slowly for Deep Flavor

Cover the slow cooker and cook on:

• Low for 4–5 hours, or
• High for 2–3 hours, until the rice is tender and has absorbed most of the liquid.

⏰ Note: Slow cooker temperatures can vary. Check around the 4-hour mark on low (or 2-hour mark on high) to prevent overcooked rice.

During this time, the sausage releases its smoky flavor, the vegetables soften, and the rice soaks up every bit of that seasoned broth.

Step 4: Add the Shrimp

Once the rice is cooked and tender:

1. Stir in the peeled shrimp.
2. Re-cover and cook on Low for about 15–20 minutes, just until the shrimp are pink and opaque.

Avoid overcooking — shrimp become rubbery if left in too long.

🍤 Pro Tip: You can also sauté the shrimp separately with a bit of butter, garlic, and Cajun seasoning, then stir them in right before serving for even more flavor.

Step 5: Garnish and Serve

When everything is perfectly cooked, give the Jambalaya a gentle stir. Taste and adjust seasoning if needed — you can add more salt, black pepper, or Cajun spice for extra heat.

Garnish with chopped green onions for a burst of freshness.

Serve hot and enjoy the rich, hearty comfort of authentic Southern flavor.

Serving Suggestions

Jambalaya is a complete meal on its own — but a few thoughtful sides or garnishes can turn it into a full Louisiana-inspired feast.

1. Classic Pairings:

• Cornbread: Sweet or savory cornbread complements the spice beautifully.
• Buttermilk biscuits: Perfect for soaking up the rich sauce.

2. Fresh Sides:

• Coleslaw: Adds crunch and a cooling contrast to the spice.
• Simple garden salad: A refreshing way to balance the richness.

3. Extra Garnishes:

• Fresh parsley or cilantro for brightness.
• A squeeze of lemon juice right before serving enhances the shrimp flavor.

4. For a Bigger Feast:

Serve with other Cajun favorites like gumbo, dirty rice, or blackened chicken for an authentic Southern dinner spread.

Flavor Variations

This Slow Cooker Jambalaya is wonderfully flexible — here are a few delicious ways to customize it.

🔸 1. Chicken & Sausage Jambalaya

Swap the shrimp for 1 lb diced chicken breast or thighs. Add it to the slow cooker with the sausage at the beginning for a classic, hearty variation.

🔸 2. Extra-Spicy Version

Increase Cajun seasoning to 3 tsp or add ½ tsp cayenne pepper. A splash of hot sauce near the end also boosts the heat level beautifully.

🔸 3. Vegetarian Option

Skip the sausage and shrimp entirely. Add okra, mushrooms, and kidney beans for texture and protein. Substitute vegetable broth for chicken broth.

🔸 4. Smoky Creole Twist

Add 1 tablespoon tomato paste, ½ teaspoon smoked paprika, and a dash of Worcestershire sauce for a deeper, more robust flavor profile.

🔸 5. Seafood Lovers’ Jambalaya

Include crab meat, crawfish tails, or scallops along with the shrimp. Add them all in during the last 15 minutes of cooking.

Pro Tips for Success

✅ Use Long-Grain Rice:
Short-grain or instant rice becomes mushy. Long-grain or basmati rice holds its structure perfectly.

✅ Stir Gently Before Serving:
Don’t over-mix — you want the rice to stay fluffy, not sticky.

✅ Mind the Liquid:
If your slow cooker runs hot, check occasionally. If the rice absorbs liquid too quickly, add ½ cup more broth or water.

✅ Add Shrimp at the End:
Shrimp cook very fast — add them only once the rice is done to keep them tender and juicy.

✅ Balance the Spice:
Taste before serving. Add more Cajun seasoning or hot sauce if you crave heat, or stir in a little butter to mellow it out.

Storage & Reheating

To Store:
Cool completely, then refrigerate in airtight containers for up to 4 days.

To Freeze:
Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

To Reheat:
Warm gently on the stovetop or in the microwave with a splash of chicken broth to restore moisture. Avoid overcooking the shrimp during reheating.

Nutritional Information (Per Serving, Approximate)

Nutrient	Amount
Calories	450 kcal
Protein	36 g
Fat	18 g
Carbohydrates	32 g
Fiber	3 g
Sugar	3 g
Sodium	960 mg

(Values may vary depending on ingredients and portion size.)

Frequently Asked Questions (FAQs)

1. Can I make this recipe spicier or milder?
Yes! Adjust the Cajun seasoning and cayenne pepper to your liking. To make it milder, use a mild sausage and skip the extra spice.

2. Can I use brown rice instead of white?
You can, but brown rice takes longer to cook — about 6–7 hours on low. You may need to add ½ cup extra broth.

3. Should I use raw or cooked shrimp?
Raw shrimp is best; it absorbs flavor better and stays tender. Cooked shrimp can be added at the very end just to heat through.

4. Can I cook this on the stovetop instead?
Yes. Sauté the sausage and vegetables first, then add the remaining ingredients (except shrimp) and simmer for about 25 minutes. Add shrimp last and cook until pink.

5. How do I keep the rice from turning mushy?
Use long-grain rice, monitor cooking time closely, and avoid excessive stirring.

6. Can I add chicken along with shrimp and sausage?
Absolutely — Jambalaya is meant to be flexible. Add chicken pieces at the beginning so they cook fully.

7. What if I don’t have Cajun seasoning?
Mix 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne, and a pinch each of thyme and oregano for a homemade version.

8. Can I prep this ahead of time?
Yes! Combine all ingredients (except shrimp and rice) in the slow cooker insert and refrigerate overnight. Add rice and broth just before cooking.

9. Why does my Jambalaya look soupy?
It thickens as it cools. If it’s too wet, leave the lid slightly ajar during the last 15 minutes of cooking to let steam escape.

10. What’s the difference between Cajun and Creole Jambalaya?
Cajun Jambalaya (brown) is typically smokier and doesn’t use tomatoes, while Creole Jambalaya (red) includes tomatoes — like this recipe.

Why You’ll Love This Recipe

❤️ Full of Authentic Southern Flavor: Smoky sausage, tender shrimp, and classic Cajun spice.
🕐 Effortless Cooking: The slow cooker does all the work while you go about your day.
🍲 One-Pot Meal: Protein, grains, and veggies all in one.
🔥 Customizable Heat: Easily adjust spice levels for your family.
🥘 Perfect for Gatherings: Feeds a crowd with ease and reheats beautifully.

The Heart of Jambalaya

Jambalaya is more than a recipe — it’s a reflection of Louisiana’s history, culture, and soul. Rooted in the French, Spanish, and West African influences that shaped the region, it’s a dish born from adaptation and community.

The word “Jambalaya” is believed to come from the Provençal word jambalaia, meaning “a mix or mishmash.” And that’s exactly what it is — a harmonious blend of ingredients, cultures, and flavors simmered into something extraordinary.

Cooking it in a slow cooker may be modern convenience, but the spirit of the dish remains the same: warm, hearty, and made to share. Each spoonful is smoky, spicy, and deeply satisfying — a comforting reminder that simple ingredients, when combined with care, can create something truly special.

Conclusion

This Slow Cooker Jambalaya brings all the vibrant flavors of Louisiana to your kitchen — without the hassle. The sausage adds smoky depth, the shrimp brings a sweet ocean note, and the rice ties everything together with that unmistakable Cajun warmth.

It’s bold, hearty, and soul-satisfying — yet astonishingly easy to make. Whether you’re new to Cajun cooking or a longtime fan of Southern food, this recipe will quickly become one of your go-to comfort meals.

So grab your slow cooker, gather your ingredients, and get ready to fill your home with the irresistible aroma of the South. One bite of this Slow Cooker Jambalaya, and you’ll understand why it’s a timeless classic — a dish that feels like a celebration every time you make it.

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