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<\/p>\nWhile jambalaya isn\u2019t difficult to make on the stovetop, I like to use my slow cooker when I can. Everything in this easy Slow Cooker Jambalaya recipe is cooked in one pot, including the rice. Cooking rice like this might sound like a mushy mess, but as long as you add it at the very end, you can control the texture a bit more and get good\u00a0results! This slow cooker recipe is simple comfort food at its best and perfect for busy weeknights or lazy weekends.<\/p>\n\n
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Pin this recipe for later!<\/span>\n <\/div>\n<\/p><\/div>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\n\n\u201cThis is such an easy weeknight meal for my house! I love that there are leftovers for the rest of the week, too! Even our three year old twins love the jambalaya!\u201d<\/p>\n
natalie<\/cite><\/p><\/blockquote>\neasy slow cooker jambalaya<\/h2>\n Jambalaya is a popular rice-based dish originating in Louisiana, believed to have been influenced by the cuisines of the French, Spanish, and African cultures there. It\u2019s a natural \u201cbudget\u201d recipe because it combines flavorful and inexpensive cuts of meat (smoked sausage and chicken thighs) with bulky and inexpensive ingredients, like rice, onion, celery, and bell pepper. Some recipes also add seafood, but I skipped that to keep costs down. Add a good handful of spices, and you have a super filling and very satisfying meal that freezes well and reheats effortlessly in the microwave. Total winner.<\/p>\n
This recipe depends greatly on the sausage you buy, which accounts for about half of the flavor in the dish. I had one of those \u201csmall changes make big differences\u201d moments at the grocery store and bought smoked turkey<\/em> sausage instead of regular smoked pork sausage, and I kind of regret it. But hey, it all depends on your priorities. Just be aware that the sausage can make or break this recipe. And while I think you could easily skip the chicken thighs to reduce the meat load of the dish, do not skip\u00a0the smoked sausage<\/em>.<\/p>\n\n
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\nFully submerge the rice. <\/strong>Some readers report that their rice was not cooked. For it to fully cook, it needs to be submerged in the crockpot.<\/li>\nSmoked sausage is key. <\/strong>If you want to capture the true essence of jambalaya, you need to use a smoked sausage. Andouille sausage is the traditional choice, but you can use any smoked\u00a0pork<\/em>\u00a0sausage you like.<\/li>\nConsistently cut veggies<\/strong>. Ensuring all the vegetables are the same size will ensure they cook at the same pace, and you won\u2019t end up with overcooked or undercooked pieces. <\/li>\nJambalaya vs gumbo.<\/strong> Both are delicious and integral parts of Cajun and Creole cuisine, but they\u2019re distinct in their own ways. Jambalaya is a one-pot rice dish, while gumbo is a thick stew or soup made with a dark roux (a mixture of flour and fat) as a base. Gumbo can be served with rice, but it\u2019s not cooked with the other ingredients like in jambalaya. It\u2019s mainly the preparation and serving style that sets these two dishes apart.<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nSlow Cooker Jambalaya Recipe<\/h2>\n <\/span>Cost <\/span>$11.02 recipe \/ $1.37 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nThis easy Slow Cooker Jambalaya recipe is a Louisiana classic made simple, with all the big flavor and half the effort.<\/span><\/p>\n<\/p><\/div>\n\n
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\n\u25a2 <\/span><\/label><\/span>3<\/span> <\/span> ribs celery<\/span> (finely diced (125g) $0.63)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> <\/span> yellow onion<\/span> (finely diced (1 cup, 150g) $0.90)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> <\/span> green bell pepper<\/span> (finely diced (1 cup, 150g) $0.78)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> cloves<\/span> <\/span> garlic<\/span> (minced, $0.16)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>12-16<\/span> oz.<\/span> <\/span> smoked sausage<\/span> (sliced into half moons or rounds, $2.97*)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> <\/span> chicken thighs<\/span> (boneless, skinless, cubed (optional) $2.06)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tsp<\/span> <\/span> dried oregano<\/span> ($0.06)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tsp<\/span> <\/span> dried thyme<\/span> ($0.11)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> Tbsp<\/span> <\/span> smoked paprika<\/span> ($0.16)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> tsp<\/span> <\/span> cayenne pepper<\/span> ($0.06)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>black pepper<\/span> (freshly cracked, 15-20 cranks of a mill, $0.05)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> 28 oz.<\/span> <\/span> can diced tomatoes<\/span> (or two 15 oz. cans, $1.48)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> cups<\/span> <\/span> chicken broth<\/span> ($0.26**)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bc<\/span> bunch<\/span> <\/span> fresh parsley<\/span> (chopped, $0.27)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> cups<\/span> <\/span> long grain white rice <\/span> (uncooked, 370g, $0.71)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>3<\/span> <\/span> green onions<\/span> (sliced, $0.36)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nGather and prep all ingredients.<\/span><\/p>\n<\/li>\n\nAdd the celery, onion, bell pepper, and garlic to the bottom of a 5 quart or larger slow cooker.<\/p>\n<\/li>\n
\nAdd the sliced sausage slow cooker, along with the cubed chicken, oregano, thyme, paprika, cayenne, and freshly cracked pepper.<\/p>\n<\/li>\n
\nPour 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.<\/p>\n<\/li>\n
\nPlace the lid on the slow cooker, turn the heat to high, and cook for four hours.<\/span><\/p>\n<\/li>\n\nAfter 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.<\/p>\n<\/li>\n
\nLet it continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid.<\/p>\n<\/li>\n
\nRemove the lid, test the rice to make sure it\u2019s tender, then stir to fluff the ingredients (don\u2019t stir too vigorously or the rice will become gummy). Sprinkle the sliced green onions over top, then serve.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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*The package of sausage I bought was 14oz, but any amount from 12 to 16oz.<\/strong> (\u00be \u2013 to 1 lb.) will work<\/strong> just fine. Andouille sausage is the traditional choice<\/strong>, but you can use any smoked pork<\/em> sausage you like.<\/span>**I use\u00a0Better Than Bouillon<\/strong> to make my broth.\u00a0<\/span><\/span><\/div>\n<\/div>\n <\/p>\n
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Serving: <\/span>1<\/span>Serving<\/span><\/span>Calories: <\/span>348<\/span>kcal<\/span>
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