Easy Crockpot Jambalaya Recipe That Tastes Like You Cooked All Day

This easy crockpot jambalaya brings big, slow-simmered flavor with barely any hands-on time. It’s smoky, a little spicy, packed with sausage and chicken, and the rice cooks right in at the end so everything tastes like it melded for hours. Weeknight-friendly, potluck-ready, and the leftovers are even better.

Why You’ll Love This Slow Cooker Jambalaya

• Dump-and-go base: The “holy trinity” (onion, bell pepper, celery) and spices do most of the work.
• One pot, big payoff: Minimal cleanup, maximum cozy.
• Flexible: Easy to adjust heat, protein, and even the rice timing.
• Tastes like you babysat a pot: Slow cooking deepens the tomato-spice flavor and makes the chicken tender.

Recipe

• Prep time: 15 minutes
• Cook time: 4–5 hours on LOW (or 2–3 hours on HIGH) + 25–35 minutes for rice
• Total time: About 5–6 hours
• Servings: 6

Ingredients

• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 12 oz andouille sausage, sliced (or smoked sausage)
• 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 (14.5 oz) can diced tomatoes, with juices
• 2 tbsp tomato paste
• 2 1/2 cups low-sodium chicken broth
• 2 tsp Cajun seasoning (use more to taste)
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 bay leaves
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 cup long-grain white rice, rinsed and drained
• 1/2 lb raw shrimp, peeled and deveined (optional, add at the end)
• 2 tbsp chopped parsley (optional)
• Sliced green onions and hot sauce, for serving (optional)

Instructions

1. Add onion, bell pepper, celery, and garlic to the slow cooker insert. Top with sliced sausage and chicken pieces.
2. In a bowl, whisk diced tomatoes, tomato paste, broth, Cajun seasoning, smoked paprika, thyme, bay leaves, salt, and pepper. Pour over everything and stir to combine.
3. Cover and cook on LOW for 4–5 hours (or HIGH for 2–3 hours), until the chicken is tender and cooked through.
4. Stir well, then stir in the rinsed rice. Re-cover and cook on HIGH for 25–35 minutes, stirring once halfway if you can, until the rice is tender.
5. If using shrimp, stir them in during the last 10–15 minutes, just until pink and cooked through. Remove bay leaves.
6. Taste and adjust seasoning (more Cajun seasoning, salt, pepper, or hot sauce). Finish with parsley and green onions if desired, and serve hot.

Tips for “Cooked All Day” Flavor (Without the Work)

• Use chicken thighs: They stay juicy in the slow cooker and taste extra rich.
• Rinse the rice: This helps keep the jambalaya from getting gummy.
• Don’t add shrimp too early: Slow cookers will overcook shrimp fast. Add it right at the end.
• Mind your slow cooker: Some run hot. Start checking rice at 25 minutes so it doesn’t overcook.
• Salt last: Sausage and Cajun seasoning vary a lot. It’s easier to add than fix an overly salty pot.

Swaps and Variations

• Make it milder: Use a mild smoked sausage and a low-heat Cajun seasoning. Skip hot sauce at the table for sensitive eaters.
• Make it spicier: Add a pinch of cayenne or a diced jalapeño with the veggies.
• Chicken breast option: You can use breast, but cut it into larger chunks and cook on LOW so it stays tender.
• No rice in the crockpot: Serve the jambalaya mixture over separately cooked rice if you prefer firmer grains or plan to freeze leftovers.
• More veggies: Stir in okra (fresh or frozen) during the last 45 minutes, or add a cup of frozen corn at the end.

Serving Ideas

• Top bowls with green onions, parsley, and a few shakes of hot sauce.
• Serve with warm crusty bread or cornbread to scoop up the sauce.
• Add a simple side salad with a tangy vinaigrette to balance the smoky flavors.
• For a party: set out toppings (pickled jalapeños, extra Cajun seasoning, lemon wedges) and let everyone customize.

Storage and Reheating

Cool leftovers promptly, then store in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium-low with a splash of broth, stirring occasionally, until hot. For the microwave, cover loosely and heat in 60–90 second bursts, stirring between, adding a little broth if needed. If you used shrimp, reheat gently so it stays tender.

FAQ

Can I put rice in the crockpot for jambalaya?

Yes—add rinsed long-grain white rice near the end (about 25–35 minutes on HIGH) so it turns tender without getting mushy.

How do I make crockpot jambalaya taste like it cooked all day?

Use andouille or smoked sausage, tomato paste, and a balanced Cajun seasoning, then let the base slow cook first before adding rice and shrimp at the end.

Can I prep this easy crockpot jambalaya ahead of time?

Yes—chop the veggies and slice sausage the night before, then refrigerate; in the morning, dump everything in and start cooking.

What’s the best sausage for slow cooker jambalaya?

Andouille is classic for smoky, spicy flavor, but any smoked sausage works well and still delivers that “simmered” taste.

Why is my crockpot jambalaya rice mushy?

Rice can overcook in slow cookers—add it only at the end, rinse it first, and start checking doneness around 25 minutes on HIGH.