Name: Slow Cooker Jambalaya
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces; 8 ounces smoked sausage, sliced; 1 pound raw shrimp, peeled and deveined; 1 can (14.5 ounces) diced tomatoes, undrained; 1 cup long grain white rice; 1 green bell pepper, chopped; 1 medium onion, chopped; 2 celery stalks, sliced; 3 cups low-sodium chicken broth; 2 teaspoons Cajun seasoning; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Let’s Talk Jambalaya—Why I Keep Coming Back to This Slow Cooker Classic

Alright, so let me just start by saying: I wasn’t always the biggest fan of slow cookers. (I know, wild, right?) But one rainy Thursday last fall, my friend Jess swung by with a giant container of jambalaya she’d cooked low and slow, and suddenly, I was a convert—maybe even a zealot. There’s just something about letting all those flavors hang out together all day. Plus, it makes my whole house smell like a Louisiana kitchen, which is honestly not a bad way to live. Anyway, this is the version I’ve tinkered with, occasionally misremembered, and—okay—once dropped half of on the floor. But it’s always gone over a treat, even the floor bit. (Don’t worry, I didn’t serve that one!)

Why You’ll Love This (Or At Least Why I Do)

I make this when I want something hearty but don’t really want to babysit a pot. Basically, if I’m in the mood for something cozy and a bit spicy that feeds a crowd (or just me for, like, three days straight). My family goes absolutely bonkers for it—especially if there’s extra sausage. (But if I’m honest, my husband picks out the celery every time; some battles you just don’t win.) Also, if I’m feeling lazy (which is often), I’ll throw in frozen shrimp at the end, and no one’s the wiser.

What You’ll Need (And What I Sometimes Swap In)

1 pound smoked sausage, sliced (Andouille is the classic, but trust me, kielbasa works in a pinch. My neighbor swears by turkey sausage—she’s not wrong.)
1 pound chicken thighs, diced (Breasts are fine too, but thighs stay juicier. Actually, I’ve even used leftover rotisserie chicken. Not traditional, but there you go.)
1 bell pepper, chopped (Any color—red, green, yellow. I once used half a bag of frozen peppers and onions. It was… fine.)
2 ribs celery, diced (Unless you live with my husband, then maybe skip it.)
1 medium onion, chopped
3 cloves garlic, minced (Or a big squeeze from one of those tubes. No shame.)
1 can (14 oz) diced tomatoes, undrained
2 cups chicken broth (Or veg, or even just water and a bouillon cube, if that’s what’s in the cupboard.)
1 1/2 teaspoons Cajun seasoning (Or more, but start here. I tend to err on the cautious side after the Great Over-Spicing Incident of 2020.)
1/2 teaspoon dried thyme
1 cup long grain white rice (Not instant! Once, in a moment of deep distraction, I tried it with sushi rice. It… did not work.)
1/2 pound raw shrimp, peeled and deveined (I’ve used frozen, tossed in for the last 30 minutes. Works great.)
Salt and pepper to taste
Fresh parsley or green onions for serving (Optional, but looks pretty and makes you feel fancy.)

Let’s Make It! (Directions You Can Actually Follow)

Dump the sausage, chicken, bell pepper, celery, onion, and garlic into your slow cooker. Don’t bother with layering perfectly—just get it all in there. (This is where I usually sneak a taste of the sausage. Just me?)
Add the diced tomatoes (juice and all), broth, Cajun seasoning, and thyme. Stir it around a bit. If it looks a bit soupy, that’s fine—it’ll thicken up later. Don’t panic if your veggies are a weird color at this stage. That’s just the magic starting.
Cover and cook on low for 4–5 hours, or high for 2–2.5 hours. Go walk the dog, binge a show, or honestly just take a nap.
About 30 minutes before you want to eat, stir in the rice. (And maybe give it a good poke to make sure the rice isn’t just sitting on top.) If you forget and add the rice too early, it can go mushy, but it’s still edible. Just… kind of like porridge. Jambalaya porridge. Huh.
With 20 minutes left, toss in the shrimp (if using). Stir it in and re-cover. The shrimp should be pink and cooked through by the time you’re ready to eat. If it’s not, just give it another five minutes or so.
Season with salt and pepper. Taste it. (This is where I inevitably burn my tongue. Every. Time.)
Serve with a sprinkle of parsley or green onions, if you want. Or don’t. It’s your dinner.

Stuff I’ve Learned (Notes From the Trenches)

If you use brown rice, give it more time—like, at least 45 minutes extra. But honestly, I just stick with white rice now.
Sometimes the sausage gives off a lot of oil. I just blot it with a paper towel at the end because I can’t be bothered to pre-cook it separately.
This tastes even better the next day. Cold, straight from the fridge, is a legit breakfast. Ask me how I know…

Jambalaya Experiments (AKA Variations That Sometimes Work)

I tried it once with quinoa instead of rice. Not my best idea. The texture was odd, and my cousin asked if it was “health food.” (You judge for yourself!)
Sometimes I throw in okra, if I have it. It thickens things up and adds a bit of southern flair.
Chorizo instead of andouille? It’s spicy and gives a nice smoky note—just use a little less Cajun seasoning.
No shrimp? No problem. Chicken and sausage alone are plenty hearty.

What If I Don’t Have a Slow Cooker?

I mean, a big Dutch oven or heavy pot on low works too. Just keep an eye on it so nothing scorches. (I once forgot about a batch on the stove. We call that one Cajun Blackened Jambalaya—kidding, sort of.)

Storing Leftovers (If You Even Have Any)

This keeps in the fridge for 2–3 days. But honestly, in my house it never lasts more than a day! Reheats pretty well in the microwave—add a splash of broth if it’s a bit thick.

How I Like to Serve It (Your Mileage May Vary)

I like mine with a bit of hot sauce and a slice of crusty French bread. My sister swears by cornbread on the side, but that’s her business. Sometimes I’ll even scoop a spoonful over leftover greens. (Don’t knock it till you’ve tried it.)

Lessons Learned (AKA Don’t Be Like Me)

I tried rushing the rice once. Ended up with crunchy bits mixed with mush. Just give it time—it’s worth it.
Don’t go wild with Cajun seasoning unless you’ve tasted your brand before. Some are mild, others will make your eyelashes sweat.
Actually, it works better if you add the shrimp right at the end. Otherwise, they turn rubbery. Nobody wants rubbery shrimp.

FAQ: Real Questions (And Honest Answers)

Can I make this vegetarian? Yep, just skip the chicken and sausage—use more veggies and maybe a can of beans. Not quite jambalaya, but close enough. Oh, and use veg broth of course.
Do I have to use both chicken and sausage? Not at all. Use what you’ve got. Once, I made it with only sausage because I forgot the chicken at the store (facepalm), and it was still great.
Does the rice get mushy? Sometimes. I mean, it is a slow cooker. Just try not to overcook it, and add it nearer the end. But if it does, just pretend it’s supposed to be like that!
What’s the best Cajun seasoning? Everyone has their favorite. I like Tony Chachere’s, but any will do. Or make your own, like this recipe from The Kitchn. (But store-bought is fine, too.)
Can I freeze it? I’ve tried, but the rice gets a little sad. If you’re planning ahead, freeze it without rice, then add fresh-cooked rice when you reheat.
Need more slow cooker inspiration? I really like Skinnytaste’s slow cooker recipes for mixing things up. (Some good ones there if you’re bored of jambalaya.)

Oh, and totally unrelated: did you know the word “jambalaya” might come from the Provençal word for “mix up”? Which, honestly, describes my cooking style most days. Anyway, good luck—let me know if you try it, or if you end up with a new favorite twist. Happy slow cooking!

Slow Cooker Jambalaya