Slow Cooker Creole Jambalaya

This recipe delivers a hearty, spicy, and deeply flavorful Creole-style (red) jambalaya. Using a slow cooker allows the chicken and andouille sausage to become incredibly tender while the aromatic vegetables melt into the sauce.

Prep time: 20 minutes

Slow Cook time: 7-8 hours (Low) or 3-4 hours (High)

Yields: 6-8 servings

Ingredients

The Proteins

1 lb Chicken Thighs: Boneless, skinless, cut into 1-inch pieces (Thighs stay juicier than breasts in a slow cooker).

1 lb Andouille Sausage: Sliced into 1/4-inch rounds.

1 lb Large Shrimp: Peeled and deveined (raw, thawed).

The "Holy Trinity" & Aromatics

1 large Onion: Diced.

1 Green Bell Pepper: Diced.

3 ribs Celery: Sliced.

4 cloves Garlic: Minced.

The Base & Seasoning

1 can (28 oz) Diced Tomatoes: With juices.

1 cup Chicken Broth: (Add an extra cup if cooking rice in the pot).

2 tbsp Tomato Paste: For richness.

2 tbsp Cajun/Creole Seasoning: (e.g., Tony Chachere's or Slap Ya Mama).

1 tsp Dried Thyme

1 tsp Dried Oregano

1/2 tsp Cayenne Pepper: (Adjust for heat).

1 tsp Worcestershire Sauce

2 Bay Leaves

Instructions

Step 1: Combine the Base

In a 6-quart slow cooker, add the chicken, sliced sausage, onion, bell pepper, celery, and garlic.

Step 2: Season and Stir

Pour in the diced tomatoes (with juice), chicken broth, tomato paste, Worcestershire sauce, and all the spices (Cajun seasoning, thyme, oregano, cayenne, and bay leaves). Stir well to ensure the tomato paste is incorporated.

Step 3: Slow Cook

Low: 7 to 8 hours

High: 3 to 4 hours

Step 4: The Finishing Touch (Shrimp & Rice)

About 30 minutes before serving:

Add the Shrimp: Stir the raw shrimp into the slow cooker. Cover and keep on High until they are pink and opaque.

The Rice (Pick one method below):

Method A (Recommended for Texture): Cook 1.5 cups of long-grain white rice separately on the stove or in a rice cooker. Stir the cooked rice into the slow cooker just before serving.

Method B (One-Pot Method): Add 1 cup of instant rice or parboiled (converted) rice directly to the pot with the shrimp. You may need to add an extra 1/2 cup of broth. Cover and cook on High until the rice is tender.

Step 5: Garnish and Serve

Discard the bay leaves. Taste and add salt or hot sauce if needed. Garnish with chopped green onions and fresh parsley.

Pro Tips for Success

Avoid "Mushy" Rice: Rice can be fickle in a slow cooker. If you use regular long-grain rice (not parboiled), it often becomes gummy. Cooking it separately and folding it in at the end is the "fail-proof" method used by many Southern cooks.

Sear the Meat: If you have 10 extra minutes, brown the sausage rounds and the chicken in a skillet before adding them to the slow cooker. This creates a "fond" (browned bits) that adds immense depth to the flavor.

Shrimp Timing: Never add shrimp at the beginning. They only need 20-30 minutes to cook. Overcooked shrimp become rubbery and small.

Control the Heat: Andouille sausage varies in spiciness. If you are sensitive to heat, swap half the Andouille for smoked Kielbasa and reduce the cayenne pepper.