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.
Used 1 cup rice and left it for 45 minutes and the consistency was perfect. Added two jalapeños as well. Definitely needed some salt but I’m sparing with the bouillon.
Thanks for sharing your tips Meredith!
I had the same issue with the rice coming out crunchy – I couldn’t keep it all submerged. I’ll try these other methods next time, the jambalaya still TASTED good!
I make this with shrimp instead of chicken and rice cauliflower in place of the rice and it was great !
Oh great swaps!
Quick question. If I wanted to add small frozen shrimp to this, what point should I put it in at?
I’d toss it in with about 10 minutes left to cook.
Tasted great but I was doubtful the rice would cook in time . I pat-cooked mine on the stove then added it in. Rice was a mushy mess. I will definitely still make this again and use some of the liquid to cook the rice on the stove.
I was able to do this all in my instant pot when I forgot to get it started in the morning. Just pressure cooked everything but the rice by hitting poultry and then adding the rice and using the rice cooker function. So easy, so lazy, so delicious. It took less than an hour start to finish and was just as good as when I’ve made it in the slow cooker.
I had made this recipe twice and the rice was cooked for only 30 min. Actually, the rice came out perfectly. It wasn’t crunchy at all. I do have a high end slow cooker. Could that possibly be the reason the rice was cooked after 30 minutes. I don’t know the reason, but I am definitely making this Jambalaya recipe again. Delicious!!
What slow cooker do you have?
Nothing too fancy! You can find it here.
I had made this recipe twice and the rice was cooked for only 30 min. Actually, the rice came out perfectly. It wasn’t crunchy at all. I do have a high end slow cooker. Could that possibly be the reason the rice was cooked after 30 minutes. I don’t know the reason, but I am definitely making this Jambalaya recipe again. Delicious!!
Flavors are amazing but don’t make any plans based around the time listed in the recipe. Rice took something like an extra hour to cook and I missed out on some plans with friends. Now that I’ve scrolled down to the comments I see that everyone else has the same issue. I get that it’s common for recipes to underestimate cooking time a little, but this was mildly ridiculous. Beth should really update the recipe.
Scooped out 4 cups of the liquid at the 3 hour mark, brought to boil on the stove, added the rice and boiled it for 10 minutes. Added back to the crockpot and by the time the 4 hours was up, the rice was perfect.
Great recipe! I somehow stupidly added the rice in at the beginning so I will probably be eating slush but I will see how it goes :)
Flavors are good but as others posted the rice is still crunchy. I let it go on high for 45 minutes after adding the rice but couldn’t go any longer because all of the juices had been absorbed and it started sticking to the bottom.
Our family loves this recipe. It’s so easy and delicious. A favorite. I will just say that the rice takes substantially longer than 20-25 minutes. I generally allow for about an hour from when I add it to when I plan to serve dinner.
There is NO way uncooked rice will cook in 25 minutes, or even 30, in a High setting in a slow cooker.
Tastes are great, but after following the recipe exactly (except for adding about 1 cup of rice per the advice of other commenters) rice came out crunchy. Next time I will just make rice separately to avoid ruining the dish.