Do Share Recipe

Slow Cooker Jambalaya Recipe | Spicy, Hearty & Easy

I just made this version of slow cooker jambalaya recipe and wow, the house smelled like a cozy little New Orleans kitchen. The flavors blended slowly all afternoon, and I couldn’t wait to dig in when dinner time rolled around. If you enjoy hearty, comforting meals that practically cook themselves, this one is a total winner. It’s rich, smoky, and full of warm spices.

I’m excited to share how you can recreate my version at home. You can also enjoy similar comfort with Honey Garlic Turkey Meatballs Recipe for an easy protein-packed option.

Ingredients

Here’s what you’ll need (serves about 8 – see note below):

1 pound smoked sausage, sliced about ¼ inch — gives a smoky, savory base that builds depth.
1 pound boneless chicken (breasts and/or thighs), cut into bite-sized pieces — adds tender, hearty protein.
1 pound large shrimp (shell-on, thawed) — adds that classic seafood flavor jambalaya is known for.
1 white onion, diced — brings natural sweetness and aroma.
3 stalks celery, diced — adds crunch and a traditional Southern flavor.
1 green bell pepper, diced — provides a fresh, sweet edge.
3 cloves garlic, diced — boosts the aromatic base of the dish.
1 (28-ounce) can diced tomatoes (with juices) — adds body and bright acidity.
1 tablespoon dried oregano — gives a mild herbal undertone.
2 bay leaves — deepen flavor as they slow cook.
1 to 2 tablespoons Creole seasoning (to taste) — gives jambalaya its signature Cajun/Creole kick.
1 cup long-grain white rice — absorbs all the delicious juices.
Optional salt and black pepper (to taste) — adjust at the end for perfect seasoning.
Fresh chopped parsley — for color and freshness before serving. For extra veggie comfort, try pairing this dish with a Cheesy Broccoli Casserole Recipe on the side.

Note: Serves about 8 generous portions.

Variations

If you want to adjust the recipe, try these ideas:

For a lighter meal: use just chicken and sausage and skip the shrimp.
For a spicier version: add cayenne or hot sauce near the end.
For a veggie-heavy version: add mushrooms, zucchini, or extra peppers.
For a low-carb option: skip the rice and serve over cauliflower rice.
For a seafood-focused version: add extra shrimp or crab meat near the end of cooking.

Cooking Time

Prep Time: ~20 minutes
Cooking Time: 3 hours on HIGH or 4–5 hours on LOW
Total Time: About 3 hours 20 minutes (HIGH) or 4 hours 20 minutes (LOW)

Equipment You Need

Slow cooker — does all the long, gentle cooking for you.
Knife & cutting board — for prepping the meats and vegetables.
Mixing spoon — to combine everything before cooking.
Measuring cups/spoons — helpful for spices and the rice.

How to Make Slow Cooker Jambalaya

A simple and comforting recipe that cooks itself.

Combine base ingredients

Add the onion, celery, bell pepper, garlic, sausage, and chicken to the slow cooker. Pour in the canned tomatoes and sprinkle the oregano, bay leaves, and Creole seasoning over the top. Stir everything gently so the flavors start blending together.

Slow cook until tender

Cover the slow cooker and set it to HIGH for about 3 hours (or LOW for 4–5 hours). During this time, the vegetables soften, the chicken cooks through, and the spices meld beautifully into the tomato broth.

Add shrimp and rice, finish cooking

After the main cooking time, stir in the thawed shrimp and the rice. Cover again and cook until the rice absorbs the liquid and the shrimp turn pink and tender — usually 20–30 minutes. Remove bay leaves before serving.

Additional Tips for Making this Recipe Better

Here are some things I’ve learned from making this:

I prefer slicing the sausage thinner so it blends better into every bite.
If the sausage releases too much oil, I skim a little off midway to keep the dish lighter.
I always taste toward the end and adjust seasoning — sometimes a pinch more Creole spice is perfect.
Letting it sit for 5 minutes after cooking helps the rice soak in more flavor.

How to Serve Slow Cooker Jambalaya

I love serving jambalaya in deep bowls with plenty of sauce. A sprinkle of chopped parsley on top adds color and brightness. It pairs beautifully with crusty bread or cornbread to soak up the juices. Adding a lemon wedge or a dash of hot sauce gives each person the chance to adjust flavors to their liking.

Nutritional Information

Approximate values per serving:

Calories: ~369
Protein: ~34 g
Carbohydrates: ~14 g
Fat: ~19 g

Make Ahead and Storage

Refrigeration

Once cooled, store in an airtight container for 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the texture if the rice has thickened.

Freezing

Freeze portions in airtight containers for up to 2–3 months. Thaw overnight in the fridge and reheat with a bit of broth to restore moisture.

Why You’ll Love This Recipe

A simple, comforting dish with rich, bold flavors.

It’s easy and hands-free — the slow cooker does almost all the work.
It’s super versatile — switch proteins, adjust spices, or load up on veggies.
It’s flavor-packed — smoky sausage, tender chicken, and juicy shrimp all in one pot.
It’s great for leftovers — reheats well and stays delicious.
It’s crowd-friendly — serves plenty and makes a great party or family meal.

Ben Carraoli