Slow Cooker Jambalaya

Introduction & Inspiration

Jambalaya has always been one of my favorite comfort foods. It’s hearty, flavorful, and packed with a mix of meats, rice, and that signature Cajun kick. The first time I made it in a slow cooker, I was blown away by how easy and satisfying it was.

This Slow Cooker Jambalaya delivers the soul of Louisiana cooking without needing constant stirring or stovetop watching. It’s a perfect dish for busy days when you still want a hot, homemade meal waiting for you.

The smoky sausage, juicy shrimp, and bold spices create a dish that’s both filling and full of flavor. It’s a true crowd-pleaser, and once you try it, I’m sure you’ll be hooked like I was.

Nostalgic Appeal

I first fell in love with jambalaya while visiting New Orleans. The energy, the music, the food—it was unforgettable. I still remember sitting in a cozy corner restaurant with a bowl of steamy jambalaya in front of me, the smell alone making my mouth water.

That experience stuck with me, and I wanted to bring that same joy into my kitchen. This recipe brings back those memories every time I make it.

It’s my way of holding on to a bit of that Southern charm while adapting it to my own routine with the slow cooker.

Homemade Focus

There’s something really satisfying about making jambalaya from scratch. It’s one of those meals where you know exactly what’s going in, and you can tweak it to suit your taste.

By using fresh vegetables, quality sausage, and real shrimp, the flavor is unmatched. There’s no need for shortcuts when the slow cooker does all the heavy lifting.

This version is simple, wholesome, and packed with ingredients you probably already have on hand. It’s the kind of home-cooked meal that makes you feel proud when you serve it.

Flavor Goal

My goal for this dish was to hit every note—savory, smoky, spicy, and just a little tangy from the tomatoes. Jambalaya should be a flavor explosion, and this one definitely delivers.

The sausage infuses the broth with smokiness. The shrimp cooks just right and adds a bit of sweetness. The Cajun seasoning brings bold spice and heat without overwhelming the dish.

Cooking it all together lets the rice soak up every drop of that flavorful broth. The result is a perfectly balanced one-pot meal that satisfies with every bite.

Ingredient Insights

Smoked sausage is essential. It adds deep flavor and a satisfying, meaty texture. I like using andouille if I can find it, but any smoked sausage works well.

Shrimp brings a fresh, slightly sweet contrast to the bold sausage. It cooks quickly, so it goes in with everything else for convenience.

Bell pepper adds a nice crunch and a bit of sweetness. I usually go for red or green, depending on what I have.

Onion builds the base flavor and softens into the dish as it cooks.

Garlic is a must. It adds warmth and depth that ties all the other ingredients together.

Diced tomatoes make the dish juicy and help balance the spices with acidity.

Chicken broth keeps everything moist and flavorful while helping the rice cook evenly.

Long-grain rice holds its texture better than short-grain rice, so the jambalaya doesn’t get mushy.

Cajun seasoning brings the magic. You can use a store-bought mix or make your own for more control.

Salt and pepper help balance the bold flavors and make sure nothing falls flat.

Green onions are the perfect fresh garnish. They add color and a sharp, oniony bite to contrast the richness.

Essential Equipment

You’ll need a 5- to 6-quart slow cooker to handle this recipe without overflowing.

A cutting board and sharp knife are essential for prepping the sausage, veggies, and shrimp.

A large spoon or spatula will help you stir the ingredients before cooking.

You might also want a measuring cup for the broth and rice to get the ratios just right.

And don’t forget a good serving bowl—this dish deserves to be shown off!

List of Ingredients (With Measurements)

1 lb smoked sausage, sliced
1 lb shrimp, peeled and deveined
1 bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes, undrained
2 cups chicken broth
1 cup long-grain rice
2 tsp Cajun seasoning
Salt and pepper, to taste
Green onions, for garnish

Step-by-Step Instructions

Step 1: Prep Your Ingredients
Slice the smoked sausage into rounds. Chop the bell pepper and onion, and mince the garlic.

Peel and devein the shrimp if not already done.

Step 2: Load the Slow Cooker
Add the sausage, shrimp, bell pepper, onion, and garlic to your slow cooker.

Pour in the diced tomatoes (with juice) and chicken broth.

Step 3: Add the Rice and Seasonings
Add the long-grain rice to the slow cooker.

Sprinkle in the Cajun seasoning, salt, and pepper. Stir everything together to combine well.

Step 4: Cook Low and Slow
Cover and cook on low for 4–5 hours or high for 2–3 hours.

The jambalaya is ready when the rice is tender and most of the liquid is absorbed.

Step 5: Garnish and Serve
Spoon the jambalaya into bowls and top with freshly sliced green onions.

Serve hot with crusty bread or cornbread on the side if desired.

Troubleshooting

Rice still crunchy? It may need another 30 minutes. Make sure your lid is sealed tight and add a splash of broth if needed.

Too watery? Remove the lid for the last 20–30 minutes to let the excess liquid cook off.

Too dry? Add a little extra broth near the end of cooking.

Shrimp overcooked? Try stirring them in during the last hour if you prefer them super tender.

Too spicy? Stir in a bit of plain rice or sour cream to mellow it out.

Tips and Variations

Use chicken thighs instead of shrimp for a land-based protein version.

Add okra or celery to boost the veggie count and keep it traditional.

Make it smoky with a few dashes of liquid smoke or smoked paprika.

Want it extra spicy? Add a chopped jalapeño or a pinch of cayenne.

Serve with lemon wedges for a citrusy contrast to the spice.

Freeze leftovers for up to 3 months for a quick, hearty meal on demand.

Serving and Pairing Suggestions

Pair with buttermilk cornbread for a full Southern meal.

Serve alongside a crisp green salad to balance the bold flavors.

Top with a dollop of sour cream or Greek yogurt for creaminess.

Add hot sauce to the table for those who want extra heat.

Serve with iced tea or a cold lager to cool down the spice.

Use leftovers in wraps or burritos for an easy lunch the next day.

Nutritional Information (Approx. Per Serving, Serves 6)

Calories: 420
Protein: 28g
Fat: 18g
Saturated Fat: 6g
Carbohydrates: 35g
Fiber: 3g
Sugar: 5g
Sodium: 860mg
Cholesterol: 145mg

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Recipe Summary and Q&A

This Slow Cooker Jambalaya is a bold, flavorful, one-pot dish filled with smoked sausage, shrimp, rice, and vegetables. It brings the spirit of New Orleans into your kitchen with almost no effort.

Can I use brown rice?
Yes, but it may take longer to cook. Add extra broth and check for doneness after 5 hours.

Can I prep this ahead?
Absolutely. Combine all the ingredients the night before and refrigerate the insert. Cook it the next day as usual.

Can I make it vegetarian?
Yes! Use veggie sausage and skip the shrimp. Add more peppers or beans for bulk.

What’s the best sausage to use?
Andouille is classic, but any smoked sausage works great.

Can I cook the shrimp separately?
Yes! Cook and add them at the very end if you prefer more control over their texture.

Once you try this slow cooker jambalaya, it’s bound to become a regular in your recipe rotation. It’s easy, flavorful, and brings serious comfort to the dinner table.