Name: Slow Cooker Jambalaya Recipe
Prep time: 15 min
Cook time: PT-489470H42M53S
Total time: PT-489470H42M53S
Cuisine: Cajun
Ingredients: 1 lb smoked sausage, sliced; 1 lb shrimp, peeled and deveined; 1 bell pepper, chopped; 1 onion, chopped; 3 cloves garlic, minced; Green onions, for garnish; 1 can (14 oz) diced tomatoes, undrained; 2 cups chicken broth; 1 cup long-grain rice; 2 tsp Cajun seasoning; Salt and pepper, to taste

Jump to Recipe· 4.3 from 5 reviews

I absolutely adore this Slow Cooker Jambalaya Recipe because it perfectly captures the spirit of Cajun cooking with minimal effort on my part. It’s rich with layers of smoky sausage, succulent shrimp, tender vegetables, and flavorful rice, all melding together with just the right amount of spice. Every time I make it, I feel like I’m hosting a cozy, festive gathering even if it’s just a simple weeknight dinner. The beauty is in how easy it is to throw everything into the slow cooker and come back hours later to a complete, heartwarming meal.

Why You’ll Love This Slow Cooker Jambalaya Recipe

First off, the flavor profile of this dish is absolutely remarkable. I love how the smoky sausage and Cajun seasoning add a deep, savory warmth that makes every bite exciting but never overwhelming. The shrimp brings a tender, slightly sweet element that balances perfectly with the vegetables and seasoning. When I’m craving something that tastes like a celebration in a bowl, this jambalaya hits the spot every single time.

Beyond the bold and lively taste, the ease of preparation is a huge selling point for me. I just chop a few ingredients, toss everything into the slow cooker, and let it do its magic while I go about my day. It’s ideal for busy evenings or when I want to impress guests without spending hours in the kitchen. Plus, it’s super versatile—great for Valentine’s dinner, casual family meals, or even a party when you want to serve something hearty and crowd-pleasing. This Slow Cooker Jambalaya Recipe really stands out because it combines soulful flavors, convenience, and a warm, festive vibe all in one pot.

Ingredients You’ll Need

A white pot filled with a colorful dish showing three main layers: the base layer is soft rice mixed with red sauce; scattered on top are chunks of browned chicken and round slices of red sausage; large pink cooked shrimp sit on the surface along with pieces of green bell pepper and onion, all sprinkled with bright green chopped herbs and sliced green onions. The pot sits on a white marbled surface with a grey cloth underneath, nearby are white bowls with more chopped green herbs. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for a handful of simple ingredients, each chosen to build a tasty, colorful, and satisfying jambalaya. From the smoky sausage to the fresh bell pepper and flavorful spices, every element plays an important role in crafting the perfect texture and aroma.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Smoked sausage: Adds a smoky, savory depth that is the backbone of the dish’s flavor.
Shrimp: Brings a sweet, tender protein that contrasts beautifully with the sausage.
Bell pepper: Provides fresh crunch and vibrant color, brightening the dish.
Onion: Offers sweetness and a subtle bite when slow-cooked into the mix.
Garlic: Infuses the jambalaya with aromatic warmth and extra flavor complexity.
Diced tomatoes: Add acidity and juiciness, helping keep everything moist and flavorful.
Chicken broth: Serves as a savory liquid base that brings all ingredients together.
Long-grain rice: Absorbs flavors beautifully while maintaining a tender texture.
Cajun seasoning: Delivers that signature spicy kick and authentic Cajun taste.
Salt and pepper: Essential for balancing and enhancing all the flavors.
Green onions: Perfect for garnish, adding freshness and a subtle sharpness just before serving.

Directions

Step 1: Slice the smoked sausage into bite-sized pieces and peel and devein the shrimp, setting both aside.

Step 2: Chop the bell pepper and onion finely, and mince the garlic cloves to ensure their flavors disperse evenly.

Step 3: In your slow cooker, combine the sausage, shrimp, bell pepper, onion, garlic, undrained diced tomatoes, chicken broth, long-grain rice, Cajun seasoning, salt, and pepper.

Step 4: Stir all the ingredients thoroughly to blend the spices and distribute everything evenly across the slow cooker base.

Step 5: Cover the slow cooker with its lid and set it to cook on low for 4-5 hours. If you’re short on time, use the high setting for 2-3 hours. Keep an eye on the rice for tenderness and the broth being absorbed.

Step 6: Once the rice is tender and the liquid has been absorbed, give the jambalaya a gentle stir to combine the flavors one last time.

Step 7: Serve the jambalaya hot, garnished generously with sliced green onions for a fresh and slightly sharp finish.

Servings and Timing

This Slow Cooker Jambalaya Recipe serves about 6 hearty portions, making it perfect for sharing with family or friends. Prep time is remarkably short—around 15 minutes to chop and combine your ingredients. The cook time depends on your slow cooker setting, ranging from 2 to 5 hours. There’s no resting time needed, so you can dig right in once it’s done. The total time you’ll spend from start to finish generally sits between 2.5 to 5.5 hours, depending on your schedule and preferred cooking speed.

How to Serve This Slow Cooker Jambalaya Recipe

A white shallow bowl holds a colorful serving of a shrimp and sausage rice dish. The base layer is orange-red rice mixed with finely chopped green and red bell peppers, giving a textured, soft, and slightly sticky appearance. On top of the rice, there are plump, curved shrimp with a light orange color and slightly firm texture, alongside browned, round sausage slices that have a slightly rough surface. Bright green chopped scallions are scattered over the dish, adding a fresh pop of color. A black fork is placed on the edge of the bowl. The setting is on a light wood table with a white marbled surface visible in the background along with a white cloth. Photo taken with an iphone --ar 4:5 --v 7

I love serving this jambalaya piping hot to keep all those wonderful spices vibrant and fragrant. To complement the dish, I often bring out a crisp side salad or some homemade cornbread—something that adds a little contrast in texture and flavor without competing with the rich, hearty jambalaya. A simple green salad with a light vinaigrette works beautifully to freshen the palate between bites.

For garnishing, I always rely on fresh green onions for that final pop of color and mild bite. If you want to elevate your presentation for guests, adding a few sprigs of fresh parsley or a dash of hot sauce on the side can create a visually appealing and customizable experience at the table. I like to serve the jambalaya in large bowls, making it easy for everyone to spoon out generous portions and feel fully satisfied.

When it comes to drinks, a chilled white wine like Sauvignon Blanc or a light, citrusy beer pairs perfectly with the bold Cajun flavors. If you’re going zero-alcohol, iced tea with a squeeze of lemon or sparkling water with fresh lime are refreshing choices. This dish shines at casual family dinners, lively weekend parties, or even romantic evenings when you want to impress without the extra fuss.

Variations

One of my favorite things about this Slow Cooker Jambalaya Recipe is how easy it is to make it your own. If you want to switch things up, try swapping the smoked sausage for Andouille sausage for an even bolder Cajun kick. For the protein, you can replace the shrimp with chicken thighs or keep it vegetarian by adding hearty mushrooms and extra vegetables like zucchini or okra.

If you’re catering to dietary needs, this dish adapts well to gluten-free diets by simply ensuring your Cajun seasoning and broth are gluten-free. For a vegan version, skip the sausage and shrimp and use vegetable broth with seasoned tofu or tempeh—adding smoked paprika to mimic that smoky depth I adore in the sausage.

Beyond ingredient swaps, I sometimes experiment with cooking methods by sautéing the sausage, onion, and bell pepper in a pan beforehand to develop more caramelization before transferring everything to the slow cooker. This quick step adds a layer of depth that’s worth it when I’m feeling a bit more hands-on in the kitchen.

Storage and Reheating

Storing Leftovers

I always keep leftovers in airtight glass containers because they help retain the flavors and prevent any fridge odors from mingling in. Stored properly, the jambalaya will stay fresh for up to 3-4 days. Before sealing the container, I let the dish cool slightly to avoid condensation which might affect the texture.

Freezing

This recipe freezes wonderfully. I portion the jambalaya into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It keeps well in the freezer for up to 3 months. When I’m ready to enjoy it, I thaw it overnight in the refrigerator for the best texture, though it can be reheated from frozen in a pinch.

Reheating

To reheat, I prefer warming it gently on the stovetop over medium heat with a splash of chicken broth or water to loosen the rice if it has thickened too much. This method helps maintain the creamy texture and keeps the shrimp tender. Microwaving is quicker but I recommend stirring every minute or so to heat evenly and prevent drying out. Avoid reheating on too high heat or for too long as the shrimp can become rubbery and the rice mushy.

FAQs

Can I make this Slow Cooker Jambalaya Recipe ahead of time?

Absolutely! In fact, the flavors often deepen if you prepare it a day ahead and refrigerate overnight. Just reheat gently when you’re ready to serve to bring back that fresh, vibrant taste.

What kind of rice should I use for jambalaya?

I recommend using long-grain white rice because it holds its shape well and absorbs the liquid without becoming sticky or mushy, resulting in a perfect texture every time.

Can I add extra spice to this recipe?

Definitely! If you like your jambalaya spicier, feel free to increase the Cajun seasoning or add cayenne pepper, crushed red pepper flakes, or even a splash of hot sauce before cooking.

Is it possible to cook this recipe on the stovetop instead of a slow cooker?

Yes, you can cook it on the stovetop by browning the sausage and vegetables first, then simmering everything together with the rice and broth on low heat until the rice is tender and the liquid absorbed, usually about 30-40 minutes.

What can I serve with jambalaya to complete the meal?

I love pairing jambalaya with classic sides like cornbread, coleslaw, or a crisp green salad. Drinks like crisp white wine or light beer complement the bold flavors beautifully.

Conclusion

I hope this Slow Cooker Jambalaya Recipe inspires you to bring a little Louisiana charm and spice into your kitchen with minimal effort. It’s warm, comforting, and packed with flavor, making it the perfect dish to share with loved ones or enjoy as a satisfying solo meal. Trust me, once you try it, you’ll keep coming back to this recipe again and again!