Slow cooker Sausage Jambalaya is filled with bold spices, veggies, and three types of meat. You will have a home that smells incredible and Cajun flavor in every single bite. This is Jambalaya recipe is excellent for serving your family or feeding a crowd.
Because I made this in my slow cooker, it handles that slow and low simmered taste that you want. As the jambalaya cooks, it will make your house smell incredible, but also help blend the flavors. So each bite is savory, delicious, and will hit the spot.
Slow Cooker Sausage Jambalaya Recipe
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I found this recipe for Sausage Jambalaya in my copy of Cooking Light Slow Cooker Tonight. I had to change a few ingredients because of the lack of selection in our local grocery stores. But in the end, this dish was a complete success!
What To Serve With Slow Cooker Jambalaya
We love slow cooker jambalaya paired with rice. I make up a batch of rice and then pour some into a bowl and top with the jambalaya. All the juices will soak into the rice adding flavor. The rice also helps stretch the jambalaya so if you are feeding a crowd you have more to go around.
On The Hunt for More Shrimp Recipes
What Meats Are Normally in Jambalaya
Most often you will find that chicken, andouille sausage and shrimp are the three types of meat in jambalaya. Of course, if you don’t like one you are welcome to leave it out.
Each one of the meats adds a component of flavor that helps brings the dish together.
What Is The Difference Between Jambalaya and Gumbo
Gumbo and Jambalaya get paired together often, but they are very different. Gumbo is made with a roux which offers it to have a more stew-like texture and is filled with lots of veggies like okra, peppers, celery, and onions. Jambalaya is known for the multiple types of meat with a handful of vegetables to add dimension. Both are delicious recipes.
Other Items to Pair With Jambalaya
- French Bread for dipping
- Collard Greens
- Swiss Chard
You can eat this dish alone or pair it with your favorite sides. It is incredibly flavorful and will leave you reaching for one more scoop.
How to Make Sausage Jambalaya
Start by adding your onions, water, Cajun seasoning, diced chicken, sausage, and tomatoes in your slow cooker. Cover and cook for 8 hours. Then shortly before you are ready to serve you want to then add in your shrimp and allow it to thoroughly cook. Once the shrimp is cooked through, you can then spoon up the jambalaya and serve.
Variations to Jambalaya
Pick Your Proteins | While all three types of meat add flavor and dimension to the dish, they are not required. Pick and choose what works for you and your family!
Adjust the Heat | If you can’t handle a ton of heat don’t worry. You can stick to the recipe as is, or if you want more heat to add in some sliced jalapenos or a bit more Cajun seasoning.
Go Vegetarian | If you want to make vegetarian jambalaya leave all the meat out and add in more veggies to replace the meat. Think vegetables like squash, mushrooms, carrots, broccoli, etc. This will help give the dish flavor but also fill you up and fuel your body.
What Type of Rice Is Used for Jambalaya
Jambalaya is versatile so that you can use short or long grain rice. Traditionally long grain riced has been used, but it is optional what type of rice you use. We generally reach for white or brown rice, but I even think Jasmine rice could be an excellent pairing.
What Drink To Serve with Jambalaya
Again this is all about personal preference. You could reach for an iced tea or lemonade to pair on a hot summer day, a glass of your favorite wine, or even a mixed drink. I generally reach for tea but we love tea in our home, and this dish carries a slight kick, so I need something cool to help take off the heat factor.
Overall this recipe is so easy to make. Using your slow cooker helps to blend the flavors and allows you to have a hands-off approach that doesn’t leave you hovering over the stove all day.
Have you ever tried a sausage jambalaya before?
- 1 large sweet onion chopped
- 1 cup water
- ½ tsp Cajun Seasoning
- 2 chicken breasts cut into 1-inch cubes
- 4 hot Italian sausages sliced
- 1 can diced tomatoes and green chiles 14.5oz/540ml can, undrained
- 1 lb medium raw shrimp peeled & deveined
- 4 cups hot cooked rice
- Combine first six ingredients in a slow cooker. Cover and cook on low for 8 hours or high for 4 hours.
- Stir in shrimp. Cover and cook for 10 minutes or until shrimp are done.
- Serve over rice.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.