Jambalaya

Name: Slow Cooker Jambalaya
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 ribs celery (finely diced (125g) $0.63); 1 yellow onion (finely diced (1 cup, 150g) $0.90); 1 green bell pepper (finely diced (1 cup, 150g) $0.78); 2 cloves garlic (minced, $0.16); 12-16 oz. smoked sausage (sliced into half moons or rounds, $2.97*); 2 chicken thighs (boneless, skinless, cubed (optional) $2.06); 1 tsp dried oregano ($0.06); 1 tsp dried thyme ($0.11); ½ Tbsp smoked paprika ($0.16); ½ tsp cayenne pepper ($0.06); black pepper (freshly cracked, 15-20 cranks of a mill, $0.05); 1 28 oz. can diced tomatoes (or two 15 oz. cans, $1.48); 2 cups chicken broth ($0.26**); ¼ bunch fresh parsley (chopped, $0.27); 2 cups long grain white rice (uncooked, 370g, $0.71); 3 green onions (sliced, $0.36)

This slow cooker jambalaya combines smoked sausage, chicken thighs, and the holy trinity of celery, onion, and bell pepper with warm spices like smoked paprika and cayenne. It delivers authentic Louisiana flavor with minimal active cooking time.

⚡Crock Pot

🌍American 🏷️Crockpot jambalaya 🏷️Slow cooker jambalaya

Total

4h 45m

Servings

8

Difficulty

Expert

Est. Cost

$29–$48

Recipe Source

View original recipe

From Budget Bytes

Ingredients

3 ribs celery (finely diced (125g) $0.63)
1 yellow onion (finely diced (1 cup, 150g) $0.90)
1 green bell pepper (finely diced (1 cup, 150g) $0.78)
2 cloves garlic (minced, $0.16)
12-16 oz. smoked sausage (sliced into half moons or rounds, $2.97*)
2 chicken thighs (boneless, skinless, cubed (optional) $2.06)optional
1 tsp dried oregano ($0.06)
1 tsp dried thyme ($0.11)
½ Tbsp smoked paprika ($0.16)
½ tsp cayenne pepper ($0.06)
black pepper (freshly cracked, 15-20 cranks of a mill, $0.05)
1 28 oz. can diced tomatoes (or two 15 oz. cans, $1.48)
2 cups chicken broth ($0.26**)
¼ bunch fresh parsley (chopped, $0.27)
2 cups long grain white rice (uncooked, 370g, $0.71)
3 green onions (sliced, $0.36)

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Instructions

1
Gather and prep all ingredients.
2
Add the celery, onion, bell pepper, and garlic to the bottom of a 5 quart or larger slow cooker.
3
Add the sliced sausage slow cooker, along with the cubed chicken, oregano, thyme, paprika, cayenne, and freshly cracked pepper.
4
Pour the diced tomatoes and all their juices over the meat and spices in the slow cooker. Add the chicken broth and a handful of chopped fresh parsley. Stir briefly.
5
Place the lid on the slow cooker, turn the heat to high, and cook for four hours.
6
After four hours, the liquid in the slow cooker should be boiling. Remove the lid and add the rice, making sure it is fully submerged. Replace the lid quickly and set the slow cooker back to high.
7
Let it continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid.
8
Remove the lid, test the rice to make sure it’s tender, then stir to fluff the ingredients (don't stir too vigorously or the rice will become gummy). Sprinkle the sliced green onions over top, then serve.

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Tips & Notes

Pro tips

Dice the holy trinity (celery, onion, bell pepper) uniformly so they cook evenly and release flavor at the same rate.
Use smoked sausage that is already fully cooked; slice into half-moons so pieces cook gently without drying out.
If using chicken thighs, cut into 1-inch cubes for consistent cooking and faster doneness in the slow cooker.
Taste and adjust cayenne and smoked paprika at the end; slow cooking can mellow spice, so you may want to season more boldly.

Substitutions

Smoked sausage → andouille sausage (more traditional, slightly spicier)
Chicken thighs → chicken breast or shrimp (breast cooks faster; shrimp should be added in the last 30 minutes)
Dried oregano + dried thyme → 1 tsp Italian seasoning (convenient swap, milder profile)
Smoked paprika → regular paprika (loses the smoke, add ¼ tsp liquid smoke if available)

Storage & make-ahead

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave. Freeze for up to 3 months; thaw overnight before reheating.

Equipment

slow cooker (4–6 quart)

Common Questions

Can I make jambalaya without a slow cooker?

Yes. Sauté the holy trinity and sausage in a Dutch oven, add remaining ingredients, cover, and simmer on the stovetop for 45–60 minutes until chicken is cooked through.