If you love jambalaya but don’t love babysitting a pot, this easy crockpot jambalaya is about to become your weeknight flex. It’s cozy, smoky, a little spicy (if you want), and it tastes like you’ve been standing over the stove all afternoon.
The secret is letting the slow cooker do the heavy lifting while you live your life. You’ll get tender chicken, savory sausage, and perfectly seasoned rice in one big, satisfying bowl.
Why You’ll Love This
It’s a true dump-and-go vibe with big Louisiana-inspired flavor: minimal prep, mostly hands-off cooking, and a final result that feels like a “made from scratch” meal without the all-day commitment.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces (or chicken breast)
- 12–14 oz andouille sausage, sliced (or smoked sausage)
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tbsp tomato paste
- 2 1/2 cups low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 2 tsp Cajun seasoning (plus more to taste)
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/4–1/2 tsp cayenne pepper (optional, for heat)
- 2 bay leaves
- 1 tsp kosher salt (start with 1/2 tsp if your Cajun seasoning is salty)
- 1/2 tsp black pepper
- 1 1/2 cups long-grain white rice, rinsed well
- 1 lb raw shrimp, peeled and deveined (tails off), optional but highly recommended
- 2 tbsp chopped parsley and sliced green onions, for serving
- Fresh lemon wedges, for serving (optional)
How to Make It
- Lightly grease a 6-quart slow cooker. Add the chicken, sausage, onion, bell pepper, celery, and garlic.
- Add diced tomatoes, tomato paste, chicken broth, Worcestershire, Cajun seasoning, smoked paprika, thyme, cayenne (if using), bay leaves, salt, and pepper. Stir well.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is tender and the flavors smell like you cooked all day.
- Skim excess grease from the top if your sausage is extra smoky/oily. Taste the broth and adjust seasoning (more Cajun seasoning, a pinch of salt, or a little extra paprika).
- Stir in the rinsed rice. Cover and cook on HIGH for 45 to 70 minutes, stirring once halfway through, until the rice is tender. (Timing varies by slow cooker, so start checking at 45 minutes.)
- If using shrimp, stir them in during the last 10 to 15 minutes of cooking. Cover again and cook just until pink and opaque.
- Remove bay leaves. Let the jambalaya rest, uncovered, for 5 to 10 minutes to thicken slightly.
- Serve hot with parsley and green onions on top. Add a squeeze of lemon if you want the flavors to pop.
Tips for the Best Results
- Rinse the rice: This helps keep it from turning gummy in the slow cooker.
- Use thighs for max flavor: Chicken thighs stay juicy even with longer cook times.
- Don’t add rice too early: Rice can overcook and get mushy if it cooks for hours.
- Watch the salt level: Cajun seasoning and sausage vary a lot. Start lighter, then adjust at the end.
- Shrimp goes in last: Overcooked shrimp gets rubbery fast, so keep that cook time short.
- Need it thicker? Let it sit uncovered for a few minutes, or stir and rest again. It tightens up as it cools slightly.
- Heat control: Keep cayenne optional and serve hot sauce at the table so everyone can choose their own adventure.
Variations
- More Creole-style: Add 1 cup of sliced okra or a diced carrot with the veggies.
- Spicier: Add a diced jalapeño with the onion or bump up cayenne by 1/4 tsp.
- Chicken-only: Skip the sausage and add an extra 1/2 tsp smoked paprika plus a pinch more salt.
- Sausage-only: Skip the chicken and use 1 1/2 lbs sausage; reduce cook time slightly (check at 3.5 hours on LOW).
- Brown rice: Use long-grain brown rice, but expect a longer rice cook (about 75 to 110 minutes on HIGH) and you may need an extra 1/4 to 1/2 cup broth.
- Low-carb-ish: Skip the rice and stir in riced cauliflower at the end; let it heat 5 to 10 minutes.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave with a splash of broth to loosen it up (rice loves to soak up liquid overnight). For longer storage, freeze for up to 2 months; thaw in the fridge overnight before reheating.
FAQ
Can I put the rice in at the beginning so it’s truly “set it and forget it”?
It’s tempting, but it’s the easiest way to end up with mushy rice. Slow cookers hold heat for a long time, and rice can overcook fast. For the best “tastes like you cooked all day” texture, add the rice near the end as written.
My jambalaya came out too soupy. How do I fix it?
First, remove the lid and let it rest 10 to 15 minutes; it thickens as steam escapes and the rice finishes absorbing liquid. If it’s still loose, cook uncovered on HIGH for 10 to 20 minutes, stirring occasionally. Next time, make sure you’re using long-grain rice and that your tomatoes weren’t extra watery.
What size slow cooker do I need for this recipe?
A 6-quart slow cooker is the sweet spot so everything fits and the rice cooks evenly. A 5-quart can work if it’s not overfilled, but you’ll want to stir carefully once the rice goes in.
Can I use frozen shrimp?
Yes—just thaw it first for the best texture. Run it under cold water in a colander until thawed, pat dry, then add it in the last 10 to 15 minutes. If you toss in frozen shrimp directly, it can cool the slow cooker down and overcook the rice while it comes back up to temp.
How do I make this less spicy but still flavorful?
Use a mild Cajun seasoning, skip the cayenne, and choose smoked sausage over andouille if you’re heat-sensitive. You’ll still get that smoky, savory jambalaya flavor from paprika, thyme, garlic, and the slow-cooked “holy trinity” veggies.