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.
About how much of the chicken in weight? Am I ready right, just 2 little thighs?
It’s flexible, but probably about 1/3 lb. each, so 2/3 lb. total.
I want to use brown rice instead! Do i cook it longer or put it in sooner?
Honestly I’m not sure brown rice will work with this method. Brown rice needs a lot more liquid and a much longer cooking time than white rice, and I’m not sure the slow cooker will be efficient enough to really cook it.
I have a long work day, would it be okay to change the cooking temp? So instead of 4 hours on high, 8 hours on low? If so, are there any other suggestions to make suer this cooks perfectly?
The only problem with lowering the temperature is that the liquid in the pot won’t be boiling as much, so the rice is not likely to cook as well. You’ll probably need to have it on high for at leas an hour to really get the liquid going before adding the rice. But that’s just a guess, it would definitely take some testing to make sure it works perfectly.
Any reason recipe couldn’t be cooked on low for 7-8hours. The whole point of my crock pot is that I’m gone all day and want dinner ready when I get home. Would just make rice separately obviously for that reason
If you are making the rice separately, yes, you can cook it on low. Just keep in mind that if you are cooking the rice separately you will also need to reduce the liquid, since the rice won’t be absorbing any. :)
So yeah. I should have taken the rice advice… I ended up having to take some and finish it stove stop bc the rice was crunch :( but over all tasted great! We like spice so I added a little extra cayenne pepper, 1 diced jalapeño, and 1/2 tablespoon or red pepper flakes and omg… So good! Also, I needed to add salt to it as well. But over all great!
If I have a 28 oz can of diced tomatoes (Trader Joe’s sells 28 and 14.5, so I’d be a little short either way) should I add 2 oz of water?
I think you’ll be fine with the 2 14.5 oz. cans. :)
I have been a follower of your recipes for awhile now, but I most likely won’t be making this again. My rice also did not cook in the given time. I believe I cooked the rice for a whole hour all together.
I need to make this for about 50 people. Do you know if it will work if I cook it in my large roaster on very low?
Also, to help get the temp back up to boiling in the crock pot, cover it in a thick towel, like a beach towel. I do that every time I need to boil something in mine.
I have to be honest, I have never cooked anything in such a large batch, or with a large roaster, so unfortunately I can’t advise on that one.
The taste is fantastic, but the rice was still pretty crunchy after leaving the lid on for 25 minute. Will probably cook the rice separately next time. Great flavor though!
I was looking for a crockpot Jambalaya recipe for our last volunteer potluck of the year in October 2016 when I found your’s on Pinterest and it has become my go-to. The first time I made it I followed the recipe with the exception sauteing the veggies, browning the meats (personal preference) and of adding shrimp 15 minutes before serving. It’s a good thing I was only feeding 5 people! I’ve made this at least every other month, for various events, since. It’s great as is but it can also be changed up with ease. Want it spicier, add a little more cayenne, less spicy a little less. I’ve added extra veggies, some black beans, used turkey sausage, and even made a vegetarian version.
Thanks for a great recipe that makes everyone happy including the grandkids!
I made this recipe last night in honor of my husband’s birthday and it was a huge hit with my whole family! Thanks Beth! I followed the directions exactly and it came out just like the picture on here.
Leaving a comment because a) this came out delicious and b) adding the rice and leaving it for 25 minutes works absolutely fine for me. Make sure that it’s WHITE rice, that you stir it in well when you add it, and that you leave the lid on the entire 25 minutes. I probably only did 1.5 cups, so if you’re worried at all, try that. Having the rice soak up all the juices is half the point of the dish.
I couldn’t find smoked sausage, so I used hot Italian sausage and opted for roasted diced tomatoes to bring in some of the smoky element. Delicious!
I admittedly didn’t read the comments until after I added the rice … But I needed to say that my white rice cooked perfectly as instructed! I kept the lid on the entire 25 minutes and everything cooked evenly with just the right amount of liquid left over. And this tastes great! Definitely keeping this on our ‘make again’ list.
Since this is budget bytes, I will suggest a change. Use regular bone in chicken thigh to save a little money. When you shred the chicken, it’s so tender that it easily falls off the bone so it really doesn’t take any extra effort. I put 4 chicken thighs on top of everything after it’s mixed up and let it cook.
One thing I noticed about this recipe is it seems to need salt. I’m not smart enough to know how much to put in so I just salt each individual portion lol. Thank you for such a great recipe! This is my favorite recipe site and has helped me get in the kitchen more and eat out less.
The first time I made this dish I followed all the directions precisely. The rice cooked unevenly and left a lot of crunchy pieces. The flavor was fantastic but the rice kinda ruined it.
The second time I cooked the rice separately and mixed it in after draining the liquid out. It came out perfect!
Does this dish freeze well? It made way more than I was expecting!
Yes, it freezes beautifully. :)