While jambalaya isn’t difficult to make on the stovetop, it’s still SUPER hot here, so I like to use my slow cooker when I can. Everything in this easy Slow Cooker Jambalaya recipe is cooked in one pot, including the rice. Cooking rice like this might sound like a mushy mess, but as long as you add it at the very end, you can control the texture a bit more and get good results! This slow cooker recipe is simple comfort food at its best and perfect for busy weeknights or lazy weekends.
What Is Jambalaya?
Jambalaya is a popular rice-based dish originating from Louisiana, believed to have been inspired by the culinary influences of the French, Spanish, and African cultures there. It’s a natural “budget” recipe because it combines flavorful and inexpensive cuts of meat (smoked sausage and chicken thighs) with bulky and inexpensive ingredients, like rice, onion, celery, and bell pepper. Some recipes also add seafood, but I skipped that to keep costs down. Add a good handful of spices, and you have a super filling and very satisfying meal that freezes well and reheats effortlessly in the microwave. Total winner.
Ingredients
Here’s what you’ll need to make this slow cooker jambalaya recipe:
- Celery, Onion & Bell Pepper: Known as the ‘holy trinity’ of Cajun and Creole cooking, these veggies provide the base flavor for this recipe.
- Garlic: A little minced garlic adds depth and flavor.
- Smoked Sausage: The type of smoked sausage you use DOES matter. Andouille sausage is the traditional choice, but you can use any smoked pork sausage you like. More on why the type of sausage matters below.
- Chicken Thighs (Optional): Boneless and skinless chicken thighs are flavorful, inexpensive, and don’t dry out when they’re cooked in the slow cooker.
- Dried Herbs & Seasonings: Dried oregano, thyme, smoked paprika, cayenne pepper, and freshly cracked pepper add a ton of flavor to your crockpot jambalaya.
- Canned Diced Tomatoes: Adds liquid to cook the rice and thickens the broth.
- Fresh Parsley: I mix fresh parsley into my slow cooker when I add the chicken broth.
- Chicken Broth: Use homemade chicken broth or your favorite store-bought brand.
- Rice: Use long-grain white rice for this recipe, not instant rice.
- Green Onions: For garnishing.
What Type of Sausage To Use
This recipe depends greatly on the sausage you buy, which accounts for about half of the flavor in the dish. I had one of those “small changes make big differences” moments at the grocery store and bought smoked turkey sausage instead of regular smoked pork sausage, and I kind of regret it. But hey, it all depends on your priorities. Just be aware that the sausage can make or break this recipe. And while I think you could easily skip the chicken thighs to reduce the meat load of the dish, do not skip the smoked sausage.
Jambalaya vs Gumbo
Both dishes are delicious and are integral parts of Cajun and Creole cuisine, but they’re distinct in their own ways. Jambalaya is a one-pot rice dish, while gumbo is a thick stew or soup made with a dark roux (a mixture of flour and fat) as a base. Gumbo can be served with rice, but it’s not cooked with the other ingredients like in jambalaya.
There are also some differences in the ingredients used, but both dishes typically include the holy trinity of vegetables (onion, celery, and bell pepper) and a variety of protein options. It’s mainly the preparation and serving style that sets these two dishes apart!
How to Store
This slow cooker jambalaya recipe makes about 10 cups total (when made in a 5-quart slow cooker), so you’ll probably have some leftovers! Let everything cool before storing it in airtight containers in the fridge for 3-4 days. You can also freeze individual portions for up to 6 months. Let it thaw in the fridge overnight before reheating in the microwave—yum!
Slow Cooker Jambalaya Recipe
Servings 8 (about 10 cups)Ingredients
- 3 ribs celery ($0.37)
- 1 yellow onion ($0.42)
- 1 green bell pepper ($0.87)
- 2 cloves garlic ($0.16)
- 12-16 oz. smoked sausage* ($3.49)
- 2 boneless, skinless chicken thighs (optional) ($1.13)
- 1 tsp dried oregano ($0.10)
- 1 tsp dried thyme ($0.10)
- 1/2 Tbsp smoked paprika ($0.15)
- 1/2 tsp cayenne pepper ($0.05)
- Freshly cracked pepper (15-20 cranks of a mill) ($0.05)
- 2 15 oz. cans diced tomatoes (or one 28oz. can) ($1.98)
- 2 cups chicken broth ($0.26)
- 1/4 bunch fresh parsley, chopped ($0.20)
- 2 cups uncooked long grain white rice ($0.96)
- 3 green onions, sliced ($0.23)
Instructions
- Finely dice the celery, onion, and bell pepper. Mince the garlic. Add the celery, onion, bell pepper, and garlic to the bottom of a 5 quart or larger slow cooker.
- Slice the smoked sausage into rounds or half moons and add them to the slow cooker, along with the chicken thighs, oregano, thyme, paprika, cayenne, and freshly cracked pepper.
- Pour the diced tomatoes and all their juices over the meat and spices in the slow cooker. Add the chicken broth and a handful of chopped fresh parsley. Stir briefly.
- Place the lid on the slow cooker, turn the heat on to high, and cook for four hours.
- After four hours, the liquid in the slow cooker should be boiling. Carefully remove the chicken thighs, making sure to replace the lid quickly. Shred the meat and stir it back into the pot along with the uncooked rice.
- Make sure all the rice is submerged under the liquid, then replace the lid as quickly as possible so that it returns to boiling quickly.
- Let it continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid.
- Remove the lid, test the rice to make sure it’s tender, then stir to fluff the ingredients (don't stir too vigorously or the rice will become gummy). Sprinkle the sliced green onions over top, then serve.
See how we calculate recipe costs here.
Equipment
Notes
Nutrition
How to Make SLow Cooker Jambalaya – Step by Step Photos
Finely dice 3 ribs celery, 1 yellow onion, and 1 green bell pepper. Mince 2 garlic cloves. Add the celery, onion, bell pepper, and garlic to the bottom of a 5 quart or larger slow cooker.
Slice 12-16 oz. of smoked sausage into rounds or half moons and add them to the slow cooker, along with the 2 boneless, skinless chicken thighs, 1 tsp dried oregano, 1 tsp thyme, 1/2 Tbsp smoked paprika, 1/2 tsp cayenne, and freshly cracked pepper (15-20 cranks of a mill).
Pour 2 15 oz. cans diced tomatoes and all their juices over the meat and spices in the slow cooker. Add 2 cups chicken broth and 1/4 bunch of chopped fresh parsley. Stir briefly.
Place the lid on the slow cooker, turn the heat on to high, and cook for four hours.
After four hours, the liquid in the slow cooker should be boiling. Carefully remove the chicken thighs, making sure to replace the lid quickly. Shred the meat and stir it back into the pot along with 2 cups uncooked long grain rice.
Make sure all the rice is submerged under the liquid, then replace the lid as quickly as possible so that it returns to boiling quickly.
Let it continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid.
Remove the lid, test the rice to make sure it’s tender, then stir to fluff the ingredients (don’t stir too vigorously or the rice will become gummy). Sprinkle 3 sliced green onions over top, then serve.
I totes forgot my green onions! Which is a shame because green onions are such a quintessential flavor in slow cooker jambalaya. No worries, though. I still have leftovers that can get the green onion treatment! Leftovers for days cuz that’s how I roll.
I understand how you feel. Last year, I saw the terrible flooding in my home state of SC. And my first boss was murdered in a church in Charleston. I saw how these thing affected, not just me, but my beloved city and state and (in the latter case) people across the whole country and it does take an emotional toll. The best thing you can do is offer any help you can including making donations and to reach out to your loved ones.
I have been thinking of you since I heard of the flooding. A few people from my state (CT) that work for the Red Cross left on Saturday to go to LA. The team is specifically there to cook and can prepare 300 meals a day. I have been praying for everyone affected by the floods. I wish I could do more than that.
I will have to check out the instructions on slow cooking in olivermy new instant pot!
I’ve been wanting to try jambalaya. This recipe looks so simple and so good that I might finally do it!
looks delish, and I have a question. If I were to use brown rice instead, how would I adjust the recipe/cook time?
It would definitely need a different liquid ratio and more cooking time, although I can not suggest specifics without having tested it.
I’ve been looking for that information too, since I’m not supposed to have white rice. What I’ve found so far says to add a 1/4 more liquid and increase the cooking time by 1/2. I hope to give it a try this weekend to find out if it works.
Reporting back. Add about 3/4 cup more liquid and about 20-30 minutes extra cooking time. The 1/4 or 1/2 cup extra and 1/2 or 10-13 minutes extra time didn’t quite work out right. I didn’t add enough liquid to bring it to 3/4 cup extra but a 1/2 cup was definitely not quite enough.
“JAMBALAYA!!!!!”
– SEINFELD
(I can’t believe no one posted this)
Recipe looks great. Saved to file.
Is there something I can substitute the bell pepper for? I’m allergic to Bell Peppers :( this recipe looks yummy and I would love this make this dish.
Just use mire poix instead — celery, carrots, and onion. Not the same flavor, but the same spirit, I would imagine.
Beth, this looks delicious as always! I’ve been craving Cajun, so this will hit the spot.
I have a small slow cooker. I plan to use the full amount of turkey andouille sausage and half the amounts for everything else. Does that sound like it would work? Also, does this blend of spices give an authentic Cajun flavor? If we like it spicy, should I add more?
Thanks so much for this awesome blog. Your Dragon Noodles is one of my 13yo daughter’s very favorite things. We like spicy around here. :-)
My jambalaya was not very spicy, so if you like it hot definitely add more cayenne. :) And maybe more black pepper. Halving everything except the sausage shoud probably work because the sausage doesn’t let off a lot of moisture so it shouldn’t mess up the rice/liquid ratio. That being said, you never know for sure until you try. :P
I never understood how devastating flooding is until my town experienced it last year…I live in SC and we had a ‘1000 year flood’ last year which caused many areas to experience heavy rainfall for 3 days, destroyed many friends homes, and destroyed roads, dams, and bridges. Even a year later, as I run my normal running route I see homes that are still being repaired, and my friends are just now starting to get back in their homes.
Now I have a much better appreciation for the power of rain and the damage it can cause. My heart and prayers go out to all of those affected in Louisiana. May they be encouraged today and in the days to come by love, support, and help from family and friends. A little goes a long way in a time such as this, and it is amazing to see the communities rally together.
Thank you. :) They’re calling this a 1000 year flood as well. :( Totally freak weather event that no one ever expected.
There’s a slow cooker in the break room at my job. Tomorrow, I’m going to put it to use. I asked the guy who brought it in, and he said it was okay with him, so long as I cleaned it afterwards. I got everything I needed from the store, it’s all prepped and waiting in the fridge.
Tomorrow is going to be an interesting shift at work!
It went great! Everyone that tried it absolutely loved it,myself included. Since it was so successful, I’m going to look for more budget bytes slow cooker recipes to make at work.
Could I put chicken breasts in instead of thighs? And you mentioned green onions at the end- would you just garnish with those or cook in the slow cooker?
Add the green onions fresh on top after cooking. :) You could use chicken breast, but it does tend to be a bit more dry than thighs. You might want to cut it into chunks before adding it to the slow cooker.
Is the sausage the pre cooked type?
Although it’s smoked sausage, it does need to be cooked before eating.
Do you think this could turn into a Low for 8 Hours recipe if you cook the rice separately in a rice cooker?
I was thinking about that, but you’d have to reduce the liquid by at least four cups, to keep it from being soup with rice in it; and the whole point of Jambalya is to have the meal be a one pot deal, with the rice absorbing all the delicious flavor from the sausage-y broth.
It would probably be easier to just cook it on high all day, then add the rice when you get home, let that cook for the 20-30 minutes or so, then eat. I have a rice cooker that doubles as a slow cooker, so I could probably toss everything but the rice in, let that simmer all day, and then finish adding the rice and setting it to the rice cook setting when I get home. That’s usually how I make it.
Maggie is right, if you do the rice separately you will probably want to reduce the broth to keep it from being a total soup. If you want to do it on low, I’d suggest turning it up to high for a bit before adding the rice, just to make sure it’s boiling first.
I’m a NOLA girl myself and wow it’s been absolutely heartbreaking and surreal to watch so many lives in distress. I’m so glad to hear your friends and family are safe and accounted for. Oh — and thanks for always interpreting local cuisine in ways that feel approachable! I never learned how to cook like a proper New Orleanian, but I’m trying to catch up :) Love your blog!
Would this recipe work with the slow cooker on low (~7-8 hrs?) before adding the rice?
You will want to turn it up to high for a bit at the end, just to make sure the liquid is really hot and simmering before adding the rice. I’d suggest at least 30min to 1 hr on high before adding the rice.