Slow Cooker Creole Jambalaya

Category: Complete Meals with Minimal Cleanup

Slow Cooker Creole Jambalaya brings together juicy chicken, smoked sausage, and shell-on shrimp simmered gently with classic aromatics like onion, celery, and bell pepper. Seasoned with oregano, bay leaves, and a bold Creole spice blend, the mixture develops deep flavors while braising in a tomato base. Rice is cooked separately, ready to be stirred in at the end or served underneath the savory stew. Garnished with fresh parsley, this satisfying one-pot Southern comfort dish is best enjoyed family style. For easy eating, peel the shrimp before serving or let guests do so at the table.

A woman with a smile on her face.
Created By Melanie Carter
Updated on Fri, 13 Jun 2025 16:35:16 GMT
A close up of a slow cooker filled with jambalaya. Pin
A close up of a slow cooker filled with jambalaya. | mellierecipes.com

This slow cooker jambalaya is my favorite way to bring bold Louisiana flavors to a crowd with almost no fuss. Every spoonful delivers tender chicken, smoky sausage, sweet shrimp, and deeply seasoned vegetables all in a rich tomato base. Letting the slow cooker do the work means you spend less time stirring and more time enjoying the party.

I made this for a football Sunday once expecting leftovers the next day There were absolutely none My friends devoured every last bite and now request it whenever we gather

Ingredients

  • White onion diced: Fresh onion gives a subtle sweetness and aromatic base Look for a firm unblemished onion
  • Celery ribs diced: Brings earthiness and crunch Try to use inner celery for the most tender texture
  • Green bell pepper diced: Classic for New Orleans style depth Choose one that feels heavy for its size
  • Garlic cloves diced: Provides bold aroma and flavor Fresh is best for a strong punch
  • Smoked sausage sliced about quarter inch: Adds smoky savoriness Opt for andouille if you want authentic flair
  • Boneless chicken breasts andor thighs cut bite sized: Juicy protein Choose chicken thighs for extra richness
  • Canned diced tomatoes: Builds the tangy saucy base Select a can with only tomatoes and no added flavors if possible
  • Dried oregano: For herbal depth Crush the oregano leaves between your fingers before adding to release the oils
  • Bay leaves: Lend fragrance Remove before serving as they are not edible
  • Creole seasoning: Layers in spicy authentic heat and flavor Use your favorite blend and add more to taste
  • Large shrimp shell on thawed: Sweet tender seafood leaves a beautiful flavor in the broth Buy wild caught if you can and check for freshness by scent
  • Long grain white rice: The classic jambalaya foundation Use a fluffy variety that stays separate after cooking
  • Salt and black pepper: For balanced savory intensity Taste before serving and adjust as needed
  • Fresh parsley chopped: Adds color and a clean herby finish Look for crisp bright leaves

Step-by-Step Instructions

Prep the Base:
Dice the onion celery bell pepper and garlic Slice sausage and chicken into bite sized pieces Gather all your seasonings
Build the Slow Cooker Mixture:
Place onion celery bell pepper garlic sausage chicken diced tomatoes dried oregano bay leaves and Creole seasoning into a large slow cooker Stir until everything is evenly mixed and the seasonings coat the meat and vegetables
Cook Low and Slow:
Set your slow cooker on high for three hours or low for four or five hours You want the vegetables very tender and the chicken cooked through so it can easily be pulled apart
Prep and Add Shrimp:
Use kitchen shears to cut the backs of the shrimp shells but leave shells on for maximum flavor Add shrimp to slow cooker Stir and cover Cook on high for an additional thirty to forty five minutes until shrimp are pink and opaque
Cook the Rice:
As shrimp finish cooking prepare rice on the stovetop or rice cooker according to package instructions When done fluff and keep covered until ready to serve
Finish and Season:
After shrimp have cooked remove bay leaves Taste the jambalaya and add salt and pepper as needed Finish with a generous handful of chopped fresh parsley
Serve:
Either stir the cooked rice into the jambalaya or serve jambalaya ladled over a bed of rice Let people peel the shrimp themselves at the table or remove shells before serving for easier eating
Slow Cooker Jambalaya. Pin
Slow Cooker Jambalaya. | mellierecipes.com

I absolutely love the way smoked sausage flavors the whole pot During the last holiday season my little niece surprised me by asking for seconds with an enormous smile Slow cooker jambalaya always brings us together at the table

Storage Tips

Once cooled store jambalaya in airtight containers in the fridge for up to three days Be sure to remove shrimp shells before storing to keep reheating simple

Ingredient Substitutions

You can swap turkey sausage for smoked sausage and use all chicken or just shrimp depending on your guests dietary preferences For a vegetarian twist try plant based sausage and cooked white beans instead of meat

Serving Suggestions

Serve steaming jambalaya with a sprinkle of extra parsley and lemon wedges on the side For added New Orleans flair offer hot sauce and crusty bread on the side to soak up the juices

Cultural Notes

Jambalaya is a classic Louisiana onepot dish melding influences from French Spanish West African and Caribbean cuisines The combination of rice sausage chicken and seafood is meant to bring people together often at festivals and celebrations

Recipe FAQs

→ Can I use frozen shrimp?

Yes, just ensure the shrimp are thawed before adding them so they cook evenly and absorb more flavor.

→ Should the shrimp be peeled before cooking?

It's optional; leaving shells on adds flavor but makes eating messier. Use kitchen shears to cut the backs for easier peeling.

→ Can I substitute other proteins?

Andouille sausage or boneless thighs add richness, while turkey sausage or extra chicken work for lighter variations.

→ Is it necessary to cook the rice separately?

Yes, preparing rice separately prevents it from getting mushy and allows better control over texture.

→ How long will leftovers keep?

Refrigerate leftovers in air-tight containers for up to 3 days. The shrimp are best enjoyed within this timeframe.

Slow Cooker Creole Jambalaya

Chicken, sausage, and shrimp slow-cooked with Creole spices for a hearty Southern meal everyone will love.

Prep Time
20 minutes
Cooking Duration
255 minutes
Overall Cooking Time
275 minutes
Created By: Melanie Carter

Recipe Category: One-Pot Meals

Skill Level: Moderate

Cuisine Style: Creole

Result Amount: 8 Portions (8 portions)

Diet Preferences: Gluten-Free Option, Dairy-Free Option

What You’ll Need to Make This

→ Produce

01 1 white onion, diced
02 3 ribs celery, diced
03 1 green bell pepper, diced
04 3 cloves garlic, diced
05 Fresh parsley, chopped, for garnish

→ Proteins

06 450 grams smoked sausage, sliced 0.5 cm thick
07 450 grams boneless chicken breasts and/or thighs, cut into bite-sized pieces
08 450 grams large shrimp, shell on, thawed

→ Canned Goods

09 790 grams canned diced tomatoes

→ Grains

10 200 grams long grain white rice

→ Spices & Seasonings

11 1 tablespoon dried oregano
12 2 bay leaves
13 1 to 2 tablespoons Creole seasoning
14 0.5 teaspoon salt, or to taste
15 0.5 teaspoon black pepper, or to taste

How to Prepare

Step 01

Add diced onion, celery, green bell pepper, garlic, smoked sausage, chicken pieces, diced tomatoes, oregano, bay leaves, and Creole seasoning to a large slow cooker. Stir until well combined.

Step 02

Cover and cook on high for 3 hours or on low for 4 to 5 hours, until vegetables are very tender and the chicken is cooked through and easy to shred.

Step 03

Using kitchen shears, cut up the backs of the shrimp shells to make peeling easier after cooking. Leave shells on at this stage.

Step 04

Stir the prepared shrimp into the slow cooker. Cover and cook on high for an additional 30–45 minutes, until the shrimp turn opaque and are cooked through.

Step 05

While the shrimp cooks, prepare long grain rice separately according to package instructions or follow a boiled rice method. Cover and keep warm for serving.

Step 06

Remove bay leaves. Taste and adjust seasoning with salt and black pepper as needed. Garnish with fresh chopped parsley. Peel shrimp or leave shells on for guests to remove while eating.

Step 07

Serve jambalaya by stirring the cooked rice directly into the slow cooker or ladling the stew over individual portions of rice.

Extra Tips

  1. For easier dining, remove shrimp shells before serving, or inform guests to peel shells at the table.
  2. Leftovers can be stored in airtight containers in the refrigerator for 2–3 days. The dish does not freeze or reheat well due to the shrimp texture.

Tools Required

  • Large slow cooker
  • Sharp kitchen knife
  • Cutting board
  • Kitchen shears
  • Medium saucepan (for rice)

Allergen Info

Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
  • Contains shellfish (shrimp), which is a common allergen.

Nutritional Information (Per Serving)

Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
  • Caloric Value: 410
  • Fat Content: 16 grams
  • Carbohydrate Content: 34 grams
  • Protein Content: 31 grams