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Slow Cooker Jambalaya Recipe
Ben Carraoli

Slow Cooker Jambalaya Recipe

I just made this version of slow-cooker jambalaya 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.
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Total Time 4 hours 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.