Why You’ll Love This Recipe
- Effortless Cooking – The slow cooker does all the work, making this a hassle-free meal.
- Bold Creole Flavors – A combination of Tony Chachere’s Creole Seasoning, cayenne pepper, Worcestershire sauce, and Tabasco gives this dish an authentic taste.
- Great for Meal Prep – It stores well and tastes even better the next day.
- One-Pot Convenience – No need for multiple pans; everything cooks together in the slow cooker.
- Hearty and Filling – With sausage, chicken, shrimp, and rice, this meal is a complete dish that satisfies.
Ingredients
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can beef broth
1 (8-ounce) can tomato paste
2 bay leaves
2 teaspoons dried basil
1 ½ teaspoons dried oregano
½ teaspoon Tony Chachere’s Creole Seasoning
½ teaspoon Tabasco sauce
½ teaspoon salt
1 teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 celery ribs, chopped
4 cloves garlic, minced
1 pound Andouille sausage (or kielbasa), sliced
2 chicken breasts, cut into 1-inch pieces
½ pound shrimp, peeled and deveined
1 ½ cups white rice
1 tablespoon chopped fresh parsley
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prep the ingredients: Chop the onion, bell pepper, celery, and garlic. Slice the sausage and cut the chicken into 1-inch pieces.
- Layer in the slow cooker: Add the diced tomatoes, beef broth, tomato paste, bay leaves, basil, oregano, Creole seasoning, Tabasco, salt, Worcestershire sauce, cayenne pepper, and black pepper to the slow cooker. Stir to combine.
- Add the vegetables and meats: Add the chopped onion, bell pepper, celery, minced garlic, sliced sausage, and chicken pieces to the slow cooker. Stir well.
- Cook on low: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and cooked through.
- Add the shrimp and rice: About 30 minutes before serving, stir in the peeled and deveined shrimp and uncooked white rice. Continue cooking until the shrimp are pink and the rice is tender.
- Finish and serve: Remove the bay leaves. Sprinkle with chopped fresh parsley and serve hot.
Servings and Timing
This recipe serves 6-8 people.
- Prep time: 15 minutes
- Cook time: 6-7 hours (low) or 3-4 hours (high)
- Total time: 6 hours 30 minutes (including rice cooking time)
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze jambalaya (without the rice) in a freezer-safe container for up to 3 months. When ready to eat, thaw and reheat, then add freshly cooked rice.
- Reheating: Warm on the stovetop over medium heat, adding a little water or broth if needed to loosen the sauce. You can also reheat in the microwave in 30-second intervals until warmed through.
FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook. You may need to pre-cook it separately and stir it in before serving.
Can I use a different protein?
Absolutely! Swap the chicken for turkey, or replace the shrimp with extra sausage or another seafood like crawfish.
Is this recipe spicy?
It has a mild to moderate spice level. If you want it spicier, add extra cayenne pepper, Tabasco, or use a spicier sausage.
Can I make this recipe without a slow cooker?
Yes! You can cook it on the stovetop by simmering everything (except shrimp and rice) for about an hour. Add the rice and shrimp in the last 20-30 minutes.
What kind of sausage is best for jambalaya?
Andouille sausage is the most authentic choice, but kielbasa or smoked sausage work well too.
Can I make this jambalaya ahead of time?
Yes! Jambalaya tastes even better the next day as the flavors meld. Just store it properly and reheat when ready to serve.
Can I cook the rice separately?
Yes, if you prefer firmer rice, cook it separately and stir it in before serving.
Can I use fresh tomatoes instead of canned?
Yes, use about 2 cups of chopped fresh tomatoes instead of canned diced tomatoes.
How do I prevent mushy rice?
If you’re worried about the rice overcooking, add it towards the end, about 30 minutes before serving.
What should I serve with jambalaya?
It’s a complete meal, but cornbread, garlic bread, or a side salad pairs well with it.
Conclusion
This Slow Cooker Jambalaya is a simple yet incredibly flavorful dish that brings the taste of Louisiana straight to your kitchen. With tender chicken, spicy sausage, and juicy shrimp in a rich, Creole-spiced tomato broth, it’s a dish that’s perfect for a comforting family meal or a gathering. Plus, it’s easy to prepare and makes fantastic leftovers. Give it a try, and enjoy a taste of New Orleans with every bite!
Slow Cooker Jambalaya
- Total Time: 6 hours 30 minutes
- Yield: 6-8 Servings
- Diet: Gluten Free
Description
This Slow Cooker Jambalaya is a flavorful and hearty Creole dish made with tender chicken, smoky Andouille sausage, and juicy shrimp simmered in a rich tomato-based broth. Packed with bold spices, vegetables, and rice, this easy one-pot meal brings the taste of Louisiana straight to your table. Let the slow cooker do the work for a fuss-free, delicious dinner!
Ingredients
-
Base & Broth:
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can beef broth
- 1 (8-ounce) can tomato paste
- 2 bay leaves
- 2 teaspoons dried basil
- 1 ½ teaspoons dried oregano
- ½ teaspoon Tony Chachere’s Creole Seasoning
- ½ teaspoon Tabasco sauce
- ½ teaspoon salt
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
-
Vegetables & Protein:
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 celery ribs, chopped
- 4 cloves garlic, minced
- 1 lb Andouille sausage (or kielbasa), sliced
- 2 chicken breasts, cut into 1-inch pieces
- ½ lb shrimp, peeled and deveined
-
Grains & Garnish:
- 1 ½ cups white rice
- 1 tbsp chopped fresh parsley
Instructions
- Prepare Ingredients: Chop the onion, bell pepper, celery, and garlic. Slice the sausage and cut the chicken into bite-sized pieces.
- Layer in the Slow Cooker: Add diced tomatoes, beef broth, tomato paste, bay leaves, basil, oregano, Creole seasoning, Tabasco, salt, Worcestershire sauce, cayenne pepper, and black pepper. Stir well.
- Add Vegetables & Meat: Stir in the chopped vegetables, sausage, and chicken.
- Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
- Add Rice & Shrimp: About 30 minutes before serving, stir in the shrimp and uncooked rice. Cook until shrimp are pink and rice is tender.
- Finish & Serve: Remove bay leaves, sprinkle with chopped parsley, and serve hot.
Notes
- Rice Cooking Tip: For firmer rice, cook it separately and stir it in before serving.
- Spiciness Level: Adjust heat by adding more cayenne or Tabasco.
- Storage: Refrigerate for up to 3 days or freeze (without rice) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun
