Description
This Slow Cooker Jambalaya recipe is a flavorful and hearty Louisiana classic made easy with a mix of smoked sausage, chicken thighs, vegetables, and spices all cooked slowly with rice. It's perfect for a comforting main course that requires minimal hands-on time while delivering big, authentic taste.
Ingredients
Units
Scale
Vegetables and Aromatics
- 3 ribs celery (finely diced, 125g)
- 1 yellow onion (finely diced, 1 cup, 150g)
- 1 green bell pepper (finely diced, 1 cup, 150g)
- 2 cloves garlic (minced)
- 1/4 bunch fresh parsley (chopped)
- 3 green onions (sliced)
Meat and Protein
- 12-16 oz smoked sausage (sliced into half moons or rounds)
- 2 chicken thighs (boneless, skinless, cubed)
Spices and Seasonings
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 Tbsp smoked paprika
- 1/2 tsp cayenne pepper
- Black pepper (freshly cracked, 15-20 cranks)
Other Ingredients
- 1 28 oz can diced tomatoes (or two 15 oz cans)
- 2 cups chicken broth
- 2 cups long grain white rice (uncooked, 370g)
Instructions
- Prepare ingredients: Gather and finely dice the celery, onion, and bell pepper. Mince the garlic, slice the sausage into half moons or rounds, cube the chicken thighs, chop the fresh parsley, and slice the green onions.
- Layer vegetables and garlic: Add the diced celery, onion, bell pepper, and minced garlic to the bottom of a 5-quart or larger slow cooker to build the flavor base.
- Add meat and spices: Place the sliced smoked sausage and cubed chicken on top of the vegetables. Sprinkle the dried oregano, thyme, smoked paprika, cayenne pepper, and freshly cracked black pepper over the meat.
- Add tomatoes, broth, and parsley: Pour the diced tomatoes with their juices over the ingredients in the slow cooker. Add the chicken broth and a handful of chopped fresh parsley, then stir briefly to combine.
- Cook initial mixture: Place the lid on the slow cooker, set it to high heat, and cook for four hours until the liquid is boiling and the meat and vegetables are tender.
- Add rice and finish cooking: Remove the lid and add the uncooked rice, ensuring it is fully submerged in the liquid. Quickly replace the lid and continue cooking on high for 25 minutes or until the rice has absorbed most of the liquid and is tender.
- Fluff and serve: Remove the lid, test the rice for tenderness, and gently stir to fluff the jambalaya mixture. Avoid over-stirring to prevent gummy rice. Sprinkle sliced green onions on top and serve immediately.
Notes
- This recipe is a simple and authentic take on classic Louisiana jambalaya made with accessible ingredients and straightforward slow cooker steps.
- Use boneless skinless chicken thighs for tender, juicy protein, or omit chicken for a sausage-only version.
- If you prefer a spicier jambalaya, increase the cayenne pepper or add hot sauce at serving.
- Do not stir the rice too vigorously after cooking to keep the texture fluffy and prevent it from becoming gummy.
- Leftovers keep well and taste great reheated for lunch or dinner the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 348 kcal
- Sugar: 5 g
- Sodium: 611 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
