Slow Cooker Jambalaya

Slow cooker jambalaya is a Louisiana-inspired recipe made with chicken, smoked sausage, shrimp, and bold Cajun seasonings. The chicken, sausage, and vegetables cook together in the crockpot before shrimp and rice are added near the end. This easy one-pot meal is packed with protein and can be made with cooked white rice or uncooked cauliflower rice for healthier options. Instruction to make this jambalaya in the Instant Pot are also included.

Ingredients For Slow Cooker Jambalaya

• Chicken: Use boneless, skinless chicken breasts or thighs cut into 1-inch pieces. Chicken thighs are more forgiving during slow cooking, while chicken breasts create a leaner dish.
• Smoked sausage: Andouille sausage provides the most traditional Louisiana-inspired flavor, but another fully cooked smoked sausage may be used. 
• Shrimp: Use peeled and deveined raw shrimp. Add the shrimp near the end of the cooking time so it does not become rubbery.
• Rice: Stir cooked white rice into the jambalaya after the meat and vegetables have finished cooking. You can also use uncooked cauliflower rice for a low-carb alternative.
• Bell pepper, celery, and onion: Bell pepper, celery, and onion create the aromatic base commonly called the “holy trinity” in Louisiana cooking. These vegetables add flavor and texture as they cook.
• Diced tomatoes: Use the entire can of diced tomatoes, including its juices. The tomatoes give this recipe its Creole-style red base.
• Garlic: Fresh garlic adds savory flavor and complements the vegetables and seasonings.
• Seasonings: Paprika, oregano, thyme, cayenne, garlic powder, onion powder, salt, pepper, and bay leaves create a flavorful homemade seasoning blend.

How To Make Jambalaya In The Crockpot

Slow Cooker

1. Add all ingredients except the shrimp and rice to the slow cooker. Stir to mix well.
2. Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
3. Stir in shrimp and rice and cook an additional 5 to 10 minutes or until shrimp are no longer pink. Remove bay leaves before serving.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil.
2. Add bell pepper, onion, garlic, and celery and cook 3-5 minutes or until soft. Turn off the Instant Pot. Pour the chicken broth into the Instant Pot. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Add the chicken, sausage, diced tomatoes, salt, garlic powder, paprika, oregano, thyme, pepper, cayenne, and onion powder. Stir to mix well.
4. Close lid and seal valve. Set high pressure and cook for 6 minutes. When cooking time is complete, quick release pressure.
5. Stir in the rice and shrimp. Turn off the pressure cooker and put the lid back on. Let the food sit for 5 to 10 minutes or the shrimp is pink. Remove bay leaves before serving.

Why You Will Love This Recipe

• Loaded with protein: Chicken, sausage, and shrimp make this a hearty and satisfying meal.
• Made with a homemade seasoning blend: There is no need for a packaged jambalaya or Cajun seasoning mix.
• Easy slow cooker preparation: Add most of the ingredients at the beginning and let the crockpot do the work.
• Customizable heat: Adjust the cayenne to make the jambalaya mild or spicy.
• Two rice options: Use cooked white rice for a classic meal or cauliflower rice for a lower-carb version.
• Great for feeding a group: This generous recipe is well suited for family dinners, gatherings, or meal prep.
• Two cooking methods: Instructions are included for both the slow cooker and Instant Pot.

FAQs & Tips

What Is Jambalaya?

Jambalaya is a Louisiana-origin dish consisting of meat and vegetables mixed with rice. There’s  both Cajun and Creole versions of jambalaya. Creole jambalaya typically includes tomatoes and is sometimes called “red jambalaya,” while Cajun jambalaya generally does not contain tomatoes. Since this recipe includes diced tomatoes, it is closer to a Creole-style jambalaya. The vegetables used in jambalaya are usually the onion, celery, and green bell pepper. Jambalaya is similar to gumbo. They both use sausages, meats, seafood, vegetables and similar seasonings. Unlike gumbo, jambalaya does not use a roux. Another difference is that gumbo is served rice while in jambalaya, the rice is mixed in with the other ingredients.

What type of sausage should you use?

Andouille is my preferred sausage because its smoky, seasoned flavor complements jambalaya. Another fully cooked smoked sausage, such as kielbasa, can be substituted. Check the package to ensure the sausage is fully cooked. Raw sausage may require additional cooking and release more fat into the jambalaya.

Should you use chicken breasts or thighs?

Either can be used. Chicken thighs remain tender during the extended cooking time and are less likely to dry out. Chicken breasts are leaner but should not be cooked longer than necessary. Cut the chicken into evenly sized pieces so it cooks at the same rate.

Why is the rice added at the end?

Rice can be unpredictable in the slow cooker. Depending on the appliance, it may remain firm, cook unevenly, absorb too much liquid, or become mushy. Adding cooked white rice at the end gives you better control over its texture. It also allows the same jambalaya base to be used with cauliflower rice.

How much cooked rice should you use?

Start with 1.5 cups of cooked white rice. For a more rice-heavy jambalaya or additional servings, increase it to 2 or 3 cups. The rice will absorb some of the liquid, so the jambalaya will thicken after it is added.

When should you add cauliflower rice?

Add uncooked cauliflower rice at the same time as the shrimp. 

Can you add uncooked white rice directly to the slow cooker?

I do not recommend it for this recipe. Adding uncooked rice would require substantially more broth and could alter the cooking time and consistency. For dependable results, cook the white rice separately and stir it in near the end.

Why is the shrimp added last?

Shrimp cooks much faster than chicken and sausage. If added at the beginning, it will become tough and rubbery before the other ingredients finish cooking. The shrimp is done when it is opaque and curls into a loose “C” shape. Shrimp curled into a very tight circle may be overcooked.

Can you use frozen shrimp?

Yes, but I thaw the shrimp completely and pat it dry before adding it to the slow cooker. Adding frozen shrimp may lower the temperature of the jambalaya and release excess water.

Is this jambalaya spicy?

With 1/2 teaspoon of cayenne, the jambalaya will have noticeable heat but it’s not spicy. If you use Andouille sausage, this may contribute spice. For a milder recipe, reduce the cayenne to 1/4 teaspoon or simply omit it. For more heat, add extra cayenne or even hot sauce.

Can you use Cajun or Creole seasoning?

You can! Replace the paprika, oregano, thyme, cayenne, garlic powder, onion powder, salt, and pepper with approximately 2 to 3 tablespoons of your preferred Creole (or Cajun) seasoning. Store-bought blends vary considerably in sodium and heat, so start with less and adjust after cooking.

Should you drain the diced tomatoes?

No. Add the tomatoes with their juices. The tomato liquid combines with the chicken broth and juices released by the meat and vegetables.

Can you omit the tomatoes?

Omitting the tomatoes would move the recipe closer to a brown Cajun-style jambalaya, but the amount of broth will need to be adjusted. If you omit the tomatoes, use 1 cup of broth rather than 3/4 cup.

Can you make this without shrimp?

Yes. Omit the shrimp and continue with the recipe as directed. You can add more chicken or sausage if desired.

Can you make this with only one type of meat?

Yes. Use chicken & sausage, chicken & shrimp, or sausage & shrimp. Always add shrimp near the end.

Is this recipe low-carb?

Use cauliflower rice instead of white rice to make the recipe lower in carbohydrates. Check the sausage, tomatoes, and broth for added sugar or other ingredients that may not meet your dietary needs.

Can you make it paleo or Whole30 compatible?

Use cauliflower rice, compliant smoked sausage, sugar-free diced tomatoes, and compliant chicken broth. Check every packaged ingredient carefully because smoked sausage often contains added sugar or other noncompliant ingredients.

Creole/Cajun Recipes 

• Gumbo

• Creole Beef

• Cajun Chicken & Sausage

• Low-Carb Jambalaya

• Cajun Shrimp Boil

• Creole Shrimp Au Gratin

Slow Cooker Jambalaya

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Slow cooker jambalaya is a Louisiana-inspired recipe made with chicken, smoked sausage, shrimp, and bold seasonings. The chicken, sausage, and vegetables cook together in the crockpot before shrimp and rice are added near the end. This easy one-pot meal is packed with protein and can be made with cooked white rice or uncooked cauliflower rice for healthier options.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 3 hours
• Total Time: 3 hours 10 mins
• Yield: 6 servings 1x
• Category: Dinner, Lunch
• Method: Pressure Cooking, Slow Cooking
• Cuisine: American
• Diet: Gluten-Free, Keto, Low-Carb, Paleo, Whole30

Ingredients

Units USM Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 12 ounces smoked sausage, cut into 1-inch rounds
• 1/2 pound shrimp, peeled and deveined
• 1 1/2 cups cooked white rice OR uncooked cauliflower rice
• 1 bell pepper, diced
• 2 celery ribs, sliced
• 1/2 cup onion, diced
• 15 ounces diced tomatoes with juices
• 3/4 cup chicken broth (for Instant Pot only)
• 3 garlic cloves, minced
• 2 bay leaves
• 2 teaspoons smoked paprika
• 1 teaspoon salt (or more)
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon onion powder
• 1 tablespoon oil (for Instant Pot only)

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Instructions

Slow Cooker

1. Add all ingredients except the shrimp and rice to the slow cooker. Stir to mix well.
2. Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
3. Stir in shrimp and rice and cook an additional 5 to 10 minutes or until shrimp are no longer pink. Remove bay leaves before serving.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil.
2. Add bell pepper, onion, garlic, and celery and cook 3-5 minutes or until soft. Turn off the Instant Pot. Pour the chicken broth into the Instant Pot. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Add the chicken, sausage, diced tomatoes, salt, garlic powder, paprika, oregano, thyme, pepper, cayenne, and onion powder. Stir to mix well.
4. Close lid and seal valve. Set high pressure and cook for 6 minutes. When cooking time is complete, quick release pressure.
5. Stir in the rice and shrimp. Turn off the pressure cooker and put the lid back on. Let the food sit for 5 to 10 minutes or the shrimp is pink. Remove bay leaves before serving.

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