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.
This was so delicious! My only hiccup was that the rice cooked unevenly in the slow cooker, the bottom was fully cooked and the top was crunchy. I stirred it up and cooked it for 20 more minutes, stirring every 5, but there was no fixing it. I think I’ll either stir it more next time or pre-cook the rice as another reviewer mentioned. But otherwise, this was great! Thanks for the recipe :)
If someone wanted to use brown rice instead of white rice, for how long should he or she continue to cook the contents of the slow cooker?
My guess is 35 or 40 minutes.
Advice, please.
I’ve never tried to cook brown rice in a slow cooker, so unfortunately I’m not sure it will work or how long it would need.
I just made this last evening and it was fantastic! I bought the garlic and onion diced tomatoes, and used brown town grain rice instead of white. I cooked the rice ahead of time for ~30 minutes and then added it to the crockpot when there was about an hour left. It turned out perfectly!
Will chicken breasts work instead of chicken thighs? that’s what I have in my freezer right now. I usually can get a 2.5 to 3 pound bag of frozen chicken breasts for just under $ 10 so I stock up on it for future meals. also would you recommend Andouille sausage ? or is the smoked sausage just highly recommended?
You’re right, this does sound like a do it on the weekend kind of recipe.
This recipe looks similar to how jollof is made in Ghana. Jollof is a really tasty dish full of flavour. My boys love it. Your recipe looks good as well and I can’t wait to try it. Thanks.
Has anyone tried to make this recipe with BROWN rice ? The type I have takes usually between 40 and 50 min on a stovetop to cook. I’d like to try it this way but don’t want to ruin the recipe
I have a feeling that it won’t work so well in the slow cooker.
I have made this before and LOVED it! This time I wanted to make it with quinoa instead of white rice; how much quinoa and water do you think I would need?
Finally made this recipe using Beef Kielbasa. Even with a couple of missteps, delicious. Thanks for another winner!
My sausage came out a little on the soft side. Any ideas for combating that if you’re not a fan of that texture?
Browning it in a skillet before adding it to the slow cooker *might* help, but otherwise I think that’s just going to be one of the side effects of doing this in a slow cooker opposed to stove top.
This is an excellent recipe, but I would soak the rice in room temperature filtered water for 20-30 minutes prior to adding it to the Jambalaya to ensure evenly cooked rice. Then once the Jambalaya is finished remove from heat (i.e. put in a cold dish) to prevent gummy rice.
Can I use parboiled rice instead of white rice? Also, Rotel instead of canned diced tomatoes? Thank you!
You can use Rotel, but it will probably give it more of a southwest flavor. Parboiled rice will probably work well and will likely take less time to cook.
Thank you!
I’m always a fan of your recipes here but not this one. I tried it and I should agree that it tastes kinda bland but I like the addition of diced tomatoes.Be sure to add salt and pepper and might be better to cook the sausage first and then add it to the Crock-Pot along with it’s juices for color and more flavor coz it turned out pale and not appetizing to look at.
Recipe is great!!! Flavor is awesome. The Only thing to change.. Which I find very crucial… Cook the rice separately and then add to crock pot. What I found when I followed the recipe was that the rice actually took over 2 hours cook. Dinner was not ready at 630, we waited to eat until 8pm and it was still a little hard. It sucked up all the juice and became very dry. Will do again, but making rice on the side before adding it in.
Jambalaya is one of those dishes that you just usually seem to always have the ingredients on hand for. Made yours twice and we love it. Hubby loves taking the leftovers for lunch all week too
I did this recipe exactly and the rice did not cook after 25 minutes. I took forever and by that time the whole thing turned to mush and was garbage.
Im about to make this recipe for the 2nd time, I ran into the same problem…but this time I am using minute rice, hopefully that will solve the undercooked rice problem