Slow Cooker Jambalaya

Slow Cooker Jambalaya

Slow Cooker Jambalaya, with chucks of chicken and andouille sausage and lots of shrimp, is a super flavorful one dish meal. Since Mardi Gras is just around the corner, my belly has been craving all those wonderful New Orleans foods.

I’m especially excited about Mardi Gras this year because guess what??!!

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I’m going!!

Slow Cooker Jambalaya with chicken and shrimp.

 

I haven’t been to Mardi Gras since I was a student at Tulane University and that was over 20 years ago. It’s going to be so much fun.

Slow Cooker Jambalaya with chicken and shrimp.

 

Jambalaya is one of my favorite foods from New Orleans. I love making this Crawfish Jambalaya, but for years I’ve been wanting to try a Slow Cooker Jambalaya. This was my first attempt, and I was really happy with how it turned out.

For some tomato flavor (I like a tomato-y Jambalaya), I used both diced tomatoes and tomato paste. For the liquid, I used a can of beef broth.  You could use chicken broth instead, but I like the deeper flavor that beef broth has.

Slow Cooker Jambalaya with chicken and shrimp.

 

For flavoring, I of course started with the Holy Trinity- onion, green pepper, and celery. Then I added garlic, bay leaves, oregano, basil, Cajun seasoning, Tabasco sauce, cayenne pepper, and Worcestershire to round out the flavors.

Slow Cooker Jambalaya with chicken and shrimp.

 

To prevent a mushy mess, I cooked the rice separately but used the cooking liquid from the crock pot to cook it in so that the rice soaked up all that flavor that had been simmering away in the crock pot.

This recipe makes a big crock pot full of Jambalaya. Six very large servings or if you serve it with plenty of bread and maybe a salad, you could probably stretch it to 10.

 

Slow Cooker Jambalaya

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Watch the short video below to see how to make Slow Cooker Jambalaya.


4.7 from 20 votes
Slow Cooker Jambalaya
Slow Cooker Jambalaya
Servings: 4 -6 servings
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 1/2 teaspoons dried oregano
  • 1/2 teaspoon Tony Chachere's Creole Seasoning
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/4 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 use kielbasa, cut into slices
  • 2 chicken breasts, cut into 1-inch pieces
  • 1/2 pound shrimp, peeled and deveined
  • 1 1/2 cup white rice
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Combine 1st 12 ingredients in a 6-quart slow cookerand stir to combine.
  2. Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.
  3. Cover crock pot and cook on LOW 4 to 5 hours.
  4. Set a larger strainer/sieve over a large bowl and pour about 75% of liquid in the crock pot through strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary.

  5. Return all solids to crock pot. Stir in parsley and shrimp. Cover crock pot and cook on LOW 30 minutes.
  6. Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.
  7. Add cooked rice to slow cooker and mix in. Serve.

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65 thoughts on “Slow Cooker Jambalaya

  1. It never ceases to amaze me that someone NOT from the south thinks they know how to make Cajun dishes!!! DO NOT, repeat, DO NOT cook shrimp and sausage together. The sausage taste completely drowns out the delicate flavor of the shrimp. Why purchase expensive shrimp for a dish and have them turn out tasting like sausage? Instead, if you cannot afford enough shrimp for the entire amount of “meat” in the dish, use some chicken to stretch the meal. BUT DO NOT USE SAUSAGE. You can, however, use only chicken and sausage and make a good jambalaya, but if you use shrimp leave out the sausage!!! Also, true Cajuns do not use so much tomato product in a jambalaya. It should be brown not red. OH, it can be made and will taste better if it is made on top of the stove in an iron pot!

  2. It never ceases to amaze me that someone NOT from the south thinks they know how to make Cajun dishes!!! DO NOT, repeat, DO NOT cook shrimp and sausage together. The sausage taste completely drowns out the delicate flavor of the shrimp. Why purchase expensive shrimp for a dish and have them turn out tasting like sausage? Instead, if you cannot afford enough shrimp for the entire amount of “meat” in the dish, use some chicken to stretch the meal. BUT DO NOT USE SAUSAGE. You can, however, use only chicken and sausage and make a good jambalaya, but if you use shrimp leave out the sausage!!! Also, true Cajuns do not use so much tomato product in a jambalaya. It should be brown not red.

    1. It’s says cooked rice so at the end for about a half hour if you prefer that method. I like too treat it as if was red beans and rice , and add the cooked rice on top of the jambalaya in ur bowl or plate at the end.

  3. Can I substitute beef stock for the beef broth and a different hot sauce for the Tabasco? Wasn’t sure if it would change the flavor or not.

  4. This had absolutely no flavor. I doubled the spices (since I like spice) and it was still bland. I added the shrimp at the last minute and yet it still overcooked. Chewy and rubbery.

  5. I’m sensitive to spicy food, how can I adjust so it’s on the low-spice side for me (I find sriracha sauce hot) and also add spice to my husband’s before serving to suit his love of spicy. What level of spicy/hot is the base recipe?

  6. This is really excellent. It was very easy to prep the night before, turn on around noon, and then prep the rice just before dinner. I will definitely be making it again.

  7. What do you think the nutrition facts for this meal is? I need a low sodium diet. Is this recipe good for a low sodium diet?

    1. You can add up the sodium from the ingredients list, but this would not be low sodium at all. Between the tomatoes, meat, and seasonings (salt, Tony Cachere’s), it probably pretty high in sodium. It is quite good, though.

      1. You can buy low sodium canned tomatoes and low sodium beef broth..skip the salt and it’s probably pretty good. Just look at the ingredients with sodium and try to find something with low sodium. I always buy low sodium when it’s canned goods or soup broths.

  8. So I ended up cooking this on high for 4 to 5 hours instead of low, and it came out good. Probably a good thing that I did so because I used raw Andouille sausage, not cooked. I didn’t notice I needed cooked sausage until I read the comments. Maybe this clarification should be brought up in the recipe itself, to avoid confusion.

  9. I made this yesterday for my picky family. Absolute hit! This is delicious. I used instant brown rice, added to the slow cooker the last 45 minutes. I had to leave it in the crock pot longer due to our schedule, so I had it on low for a total of 6.5 hours. I will definitely be making this again!

  10. I made this recipe to entertain guests for a house-warming party/football game watch party and it was a big hit! I had to improve a little bit, because we have some friends with shellfish allergies … I doubled up on the kielbasa in lieu of the shrimp and it still turned out great. Thanks for sharing!

  11. For those people asking about when to add the rice? Look on the package of rice… how long does it take to cook… 18 minutes? 22 minutes?? Add the rice, and wait the desired time to cook… if the rice is not done, cook longer. Hope this helps?

    1. You need to add the rice to the crock pot when there is two hours cooking time left. I looked it up and made it myself and it really did take that long.

  12. My local grocery store didn’t have Creole seasoning but they had Tony’s more spice seasoning. Can I use that as a substitute?
    Thanks

  13. When would I add the uncooked rice to the mixture if I like mushy rice? Would I need to add any additional liquids as well? Thanks!

  14. Have yet to even make the rice but can’t stop tasting the Everything Else in the croc pot! Will do many MANY times again! May even skip the rice to reduce carbs!

    1. You can use frozen shrimp but I would at least partially thaw them before adding them. Super easy to do. You can either run warm water directly on them and then pat them dry with paper towels. Or put them in a ziptop bag and place the bag in a bowl of warm water.

  15. I am doubling this recipe to feed a group but I only have one 6 quart slow cooker. Will the ingredients, without the rice, fit in this cooker? What changes in cooking temperature and duration do I need to make? I can drain the liquid and cook the rice separately; then serve rice in the bottom of a bowl with chicken, shrimp etc. ladled on top. Thanks for such a great sounding recipe!

  16. Can I use Old Bay Cajun Seasoning instead of the one you mentioned? The store did not carry a creole seasoning. Anything extra I should add if I use OB?

  17. I have a little bit of frozen crab meat that I’ve been hanging in to. Can I add that in? I was looking at gumbo recipes today too, but I think this recipe sounds like more of what I’m looking for…

  18. I am contemplating making this for Supper Club this coming Saturday. The SC consists of 12 so my guess is I need to make this twice (2 crockpots) to serve everyone. Agree? With the amount of spice (heat) that you use, would you say it’s “just right” or a bit on the spicy side? I may want to cut the heat some but it’s a guess. Thanks.

    1. I have a 4hr and 6hr setting on High dial and an 8hr and 10hr setting on Low dial on my slow cooker. How should I set my dial….on High or on Low for the jambalaya?

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