Slow Cooker Jambalaya

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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.

Slow Cooker Jambalaya in a bowl.

It’s a southern favorite that does really well in a slow cooker.

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

I’m going!!


(Note: This post was originally published January 9,2017.)

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.


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.

Jambalaya in a slow cooker.

This Jambalaya has so many layers of flavors.

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.


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.


Recipe Tips

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 in a blue bowl.



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More Slow Cooker Recipes To Try

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

Slow Cooker Jambalaya

Slow Cooker Jambalaya

Course: Dinner, Main Dish
Cuisine: Southern
Keyword: cajun
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Servings: 6 servings
Calories: 575kcal
Slow Cooker Jambalaya, with chucks of chicken and andouille sausage and lots of shrimp, is a super flavorful one dish meal.
Print Recipe


  • 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


  • Combine 1st 12 ingredients in a 6-quart slow cookerand stir to combine.
  • Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.
  • Cover crock pot and cook on LOW 4 to 5 hours.
  • 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.
  • Return all solids to crock pot. Stir in parsley and shrimp. Cover crock pot and cook on LOW 30 minutes.
  • Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.
  • Add cooked rice to slow cooker and mix in. Serve.


Calories: 575kcal

Originally published January 9, 2017.

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96 thoughts on “Slow Cooker Jambalaya

  1. My family loves this recipe! I add 2-14 oz cans diced tomatoes green onions if I have them and 1 Ilbs shrimp. This recipe does lack a few key ingredients that a true cajun flavor has so you can either purchase the ready made seasoning and add it (prob about 1 TBLS) or add the missing spices to round out your Jambalaya. Missing Ingredients: Garlic Powder Chili Powder Thyme and Sweet Basil. You’ll need to play around with the measurements as I have not taken the time to do it myself. Good luck and happy eating!

  2. It was really tasty. One lesson learned – I cooked for 4.5 hours and added rice and shrimp. My guests arrived 3 hours delayed, by that time it was too mushy – yet very tasteful. Also, there was no liquid at all. Next time i will make sure i add cooked rice and shrimp only about 30 minutes before serving. Thank you for the recipe.

  3. Me parece un platillo espectacular, amo preparar platos con camarones y esta receta me inspiró mucho a seguir mejorando en la cocina!!

    Éxitos y muchas gracias por compartir!!

  4. Thank you for taking the time to share this. There’s no reason to be negative on here people, she took the time to post this when you didn’t. If you don’t like it, don’t eat it….. i will continue as many other people will continue to eat this, while many of you above will continue to be a piece of $h!t

  5. Adjusted this for the instant pot. Using the sauté feature, I sautéed all the veggies, chicken, and sausage. I then added all the other ingredients (except the shrimp and rice) and cooked on manual for 12 mins with a quick release. I reserved 1.5 cups of liquid and turned on the sauté feature and poached the shrimp. Once the shrimp was cooked I removed the contents to another pot to set aside. I added the reserved 1.5 cups of liquid to the instant pot with 1.5 cups of uncooked rice and cooked on manual for 3 minutes. I quick released after 13 mins. Mixed the rice with everything else. The taste was on point and very flavorful. You may need to cook maybe 1/2 a cup more rice (which would require 1/2 cup more of the reserved liquid).

  6. I fell in love with Louisiana cooking after a few months of traveling back and forth there for work. I have made this recipe several times and its always been a hit. We are planning a Mardi Gras themed family dinner this weekend and this will be the star attraction. Thanks for sharing

  7. This was goood. I didn’t have the Cajun seasoning so I added 1/4-1/2 teaspoon of every ingredient that comes in Cajun seasoning.

  8. This recipe was incredible! The only substitution I made was instead of chicken breasts I used boneless skinless chicken thighs for a deeper flavor. I did not use a crockpot or pressure cooker but instead used a large pot with a lid. Brought it all to a boil then simmer. Added shrimp about 1/2 hour before serving along with the rice and then let that simmer for approx 1/2 hour. Soooo good!!!!!

  9. This is recipe is authentic and delicious. What is the serving size? My husband and I are using my fitness pal. Thank you!

  10. I made this yesterday for a potluck dinner. It was a big hit and the casserole dish that I served it in was cleaned out. I didn’t have any fresh parsley on hand so I used dried. Not a problem. I also did not cook the rice separately but rather added it uncooked into the crockpot with about an hour and a half cooking time left. I was asked to make this again as a side dish fir Easter. I think this time, I’m going to sautée the shrimp separately in garlic butter and then add to the jambalaya before serving.

  11. Hello, Do you use raw shrimp and can I use pork instead of chicken and if so which cut.
    Thank you it looks delicious.

  12. This looks really nice, i am going to try it tomorrow.

    Can I just ask, if I was going to add uncooked rice to the dish at the end, how long will the rice take to cook?


    1. I added rice and shrimp after about 5 hours cooking on low, and the rice took another 90 minutes 🙁 Next time I’ll add rice at the beginning.

  13. 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!

    1. Well I was born and raised in New Orleans. Moved to the northeast at 42 years old a few months ago and a neighbor made this for me the other day. And I thought it was delicious! That’s just my opinion. Thanks for posting!

      1. I am from New Orleans but my mother is from Crowley. New Orleans Jambalaya does use tomato–my mother called it Spanish Rice–while most Cajuns do not. It is good, but I don’t call it Jambalaya.

    2. She is from the south, moron. Click on “About” at the top, and read about her. She’s from South Carolina. Get off your high horse you snobby witch.

    3. Who cares if it is not 100% cajun, get over yourself! I have made jambalaya several times with the same ingredients- on stove top with the stump then, of course is steamed on top for approximately 5 minutes! Delicious

    4. @Ann, that is actually the difference between “Creole” and “Cajun.” A Cajun Jambalaya will not be based in tomatoes and will appear more brown, while a Creole recipe with have tomatoes and appear to be red. I hope that you find some joy in your life.

  14. 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. Lord, I have been cooking cajun/creole all my life and never heard so much nonsense. Shrimp should take on the flavor of the dish. The same as marinating and grilling the suckers. Enjoy your bland food.

    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.

  15. 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.

  16. 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.

  17. 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?

  18. 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.

  19. 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.

      2. Have you ever checked the sodium content of the boxed chicken/beef broth/stock? Omg, I made a pot roast and used Aldi’s brand beef stock w/o reading the label. I serving = 500 mg. of sodium. Everyone commented that it was very salty and I agreed. Now I only buy the low sodium kind. Spice blends also tend to be very high in sodium. This has taught me to READ LABELS:))

  20. 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.

  21. 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!

  22. 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!

  23. 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.

      1. I felt that what you said was answering the question about how long to cook the rice in the crockpot….also there is a big difference when you are using instant rice (yuck) as opposed to regular rice. Personally, I would cook the rice 3/4 of the way the way I usually make my Uncle Ben’s rice, then add it to the crockpot.

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

  25. 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!

  26. 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.

  27. Can I leave this cook for longer if I put the crock pot on warm? It would cook from 9-5, or should I keep it on low?

  28. I follow the recipe exactly, I’m sorry, but is not my favorite… I didn’t like the flavor at all…

  29. If you add the rice to crockpot instead of cooking separately when would you add and how long would it take to finish cooking?

  30. just wanted to say this is one of the best recipes i ever made in slow cooker do you have anymore

  31. 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!

  32. 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?

  33. 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…

  34. 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.

  35. I am making this for tonight and am wondering if you would reccomend Pre cooking any of the ingredients in this.

    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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