Slow Cooker Jambalaya Recipe

One-pot meals are the perfect solution for busy nights! Cajun alfredo, shrimp creole, and foil packets are more easy and flavor-packed meals that will liven up a normal weeknight.

Easy Slow Cooker Jambalaya Recipe

Slow cooker jambalaya is delicious, satisfying, and comes together with hardly any effort at all! Our family favorite slow cooker recipes are normally honey garlic chicken or beef tips, but this jambalaya is so good we’ve been adding it into the regular rotation. The way the spices play with the tasty flavors of sausage and shrimp is so addictive. Savory, spicy, meaty, and juicy, I know this is a dish you and your family won’t be able to resist getting second helpings of! Jambalaya doesn’t have to take a lot of work. You can just prep and toss all of the ingredients together and let the slow cooker do the work. Or, for an instant flavor boost, brown the sausage with the onions and peppers before adding the ingredients to the slow cooker. Either way, with this recipe you save a lot of time and effort. You can go about your day, being able to return to a dinner packed with terrific New Orleans flavor. This dinner is guaranteed to be a hit!

Ingredients in Slow Cooker Jambalaya

This shortlist of classic cajun ingredients comes together flawlessly. Various spices blend together to create a warm, spicy meal that is hearty and incredibly delicious!

Chicken Breasts: Boneless, skinless chicken cut into chunks will fit perfectly on your spoon. Andouille Sausage Links: I slice these into bite-sized pieces. Raw Shrimp: I like to use shrimp that is large, peeled and de-veined. Diced Tomatoes: Adds to the color and enhances the jambalaya’s sweet and salty flavor. Onion, Red Bell Pepper, Celery: These are the three essential flavors that can be found in almost any cajun dish. Chicken Broth: You need this liquid to cook your meat. I like using chicken broth because it adds a hint of savory flavor. Dried Thyme: Thyme pairs well with the tomato and adds a bit of a minty taste. Dried Oregano: Adds a bitter and earthy spice to balance out the flavors. Cajun Seasoning: This rustic and bold seasoning blend adds a punch of spice. Cayenne Pepper: Adds even more earthy and spicy flavors.

Making Slow Cooker Jambalaya

This jambalaya will be a new family favorite, and it is the quickest and easy to prepare. Simply combine all the ingredients and let your slow cooker work its magic! Honestly, the hardest part is waiting for it to be ready because the smell of this cooking is amazing!

Gumbo or Jambalaya: The difference between gumbo and jambalaya is that gumbo typically contains a roux which is cooked to a deeply flavored brown stage. It contains more liquid like a stew and is filled with vegetables like okra, bell peppers, celery, and onions. Jambalaya is a traditional rice dish made in one pot with more meat than vegetables. Brown Your Meat: Do this before adding it into your crock pot. Browned meat is traditionally a key flavor in jambalaya. Don’t skip this step if you want the most authentic flavor! Quality Sausage: Seasoned sausage is one of the most important parts of this recipe. A good quality sausage can really uplevel your jambalaya’s flavor. Using Other Meats: This dish is super versatile and changing up the meat will not interfere with the delicious results! Beef tastes great in this, too, so I also like to add in chuck roast. You can also add in crawfish or crab meat. Add Enough Spice: If you are planning on serving up your jambalaya with rice, make sure it is heavily seasoned! Rice tends to soak up flavor. Don’t be afraid to add in an extra dash of cajun seasoning! Add Garnish: For an extra pop of flavor, top your jambalaya with chopped green onions or parsley. It gives it an aromatic finish. Serve With: Serving your jambalaya with rice is the traditional way of having it. I also like to pair it with homemade cornbread or corn casserole for a sweet, creamy contrast to its spicy flavor. Additionally, hush puppies and fried okra are some of my other favorite Southern sides!

In the Refrigerator: In an airtight container, jambalaya will stay good for up to 3 days. Reheating: You can easily microwave jambalaya in a microwave-safe bowl for 30 second intervals until warm. My personal favorite way of reheating jambalaya is on the stove. I feel like it helps retain all of the delicious texture of the meat and shrimp. Heat on medium, stirring frequently until warmed through.