Can I cook rice directly in the slow cooker when making Slow Cooker Jambalaya?

Yes, you can and that’s one of the reasons I love this method. The rice absorbs all the smoky, spicy flavors as it cooks, giving you that signature jambalaya texture. For perfectly tender rice, make sure there’s enough liquid (as in the recipe’s broth and tomatoes). If you prefer firmer rice, stir it in during the last hour of cooking.

What’s the “holy trinity” of vegetables in a jambalaya and why does it matter?

In Cajun and Creole cooking, the “holy trinity” is a mix of onion, bell pepper, and celery. It’s the aromatic foundation that defines the dish’s deep flavor. In Slow Cooker Jambalaya , letting these vegetables cook slowly helps build richness without needing extra fats or long stovetop simmering.

How do I store leftovers of Slow Cooker Jambalaya, and can I freeze it?

Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making it even better the next day. You can freeze jambalaya, but note that the rice may become a little soft once reheated. If you plan to freeze, cook the rice separately and mix it in just before serving to preserve texture.

Slow Cooker Jambalaya — Easy, Flavorful Louisiana Comfort

Name: Slow Cooker Jambalaya Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Cajun
Ingredients: 1 lb boneless, skinless chicken thighs, cut into chunks; ½ lb beef sausage or chicken sausage, sliced; 1 onion, chopped; 1 green bell pepper, diced; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 can (15 oz) diced tomatoes; 2 cups chicken broth; 1 cup long-grain rice (uncooked); 1 tsp paprika; 1 tsp thyme; 1 tsp oregano; ½ tsp cayenne pepper (optional for heat); Salt and black pepper to taste; Fresh parsley for garnish

Description

This Slow Cooker Jambalaya is a comforting Louisiana-inspired dish made with chicken, sausage, rice, and vegetables slow-cooked in a rich, smoky tomato broth. A hearty, flavorful one-pot meal perfect for busy weeknights or cozy weekends.

Ingredients

1 lb boneless, skinless chicken thighs, cut into chunks

½ lb beef sausage or chicken sausage, sliced

1 onion, chopped

1 green bell pepper, diced

2 celery stalks, chopped

3 cloves garlic, minced

1 can (15 oz) diced tomatoes

2 cups chicken broth

1 cup long-grain rice (uncooked)

1 tsp paprika

1 tsp thyme

1 tsp oregano

½ tsp cayenne pepper (optional for heat)

Salt and black pepper to taste

Fresh parsley for garnish

Instructions

1. Place chicken, sausage, onion, bell pepper, celery, garlic, diced tomatoes, broth, rice, and all seasonings into your slow cooker. Stir to combine evenly.

2. Cover and cook on LOW for 5–6 hours or HIGH for 3 hours, until the rice is tender and the flavors have blended beautifully.

3. Give it a good stir before serving to mix everything together — that saucy, spicy, hearty blend of chicken, sausage, and rice!

4. Scoop into bowls and garnish with parsley — a warm, smoky, flavor-packed slow cooker jambalaya that tastes like the heart of New Orleans!

Notes

You can add shrimp during the last 30 minutes of cooking for a classic Cajun twist.

For spicier jambalaya, increase the cayenne or add a few dashes of hot sauce.

If you prefer firmer rice, stir it in during the last hour instead of at the start.

Leftovers taste even better the next day and can be stored for up to 4 days.

Pair with cornbread, green salad, or iced tea for a complete Southern-style meal.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Cajun, Creole, American

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 6g
Sodium: 850mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 35g
Cholesterol: 95mg

Keywords: Slow Cooker Jambalaya, Crockpot Jambalaya, easy jambalaya recipe, Louisiana comfort food, one-pot dinner, Cajun rice dish