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Slow-Cooker Jambalaya
Slow-Cooker Jambalaya recipe
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When it comes to comforting Southern food, there's a reason why jambalaya is a go-to dish around Mardi Gras. Spicy, smoky and super hearty, it's a definite winter warmer! The addition of shrimp and tomatoes makes this one-pot meal a Creole specialty; omit those and replace with extra sausage and/or chicken and broth, and you've got a Cajun version. Either way, it's a meal tailor-made for a slow cooker, letting the long simmer time build flavors while you let the good times roll.


    • 1 pound chicken thighs, cut into 2-inch pieces
    • one 12-ounce package smoked sausage, sliced into rounds
    • 1 large yellow or Vidalia onion, diced
    • 1 large green bell pepper, diced
    • 4 medium to large celery stalks, sliced
    • 2 large garlic cloves, minced
    • 3 medium to large scallions, sliced into rounds
    • 1 tablespoon Cajun seasoning
    • 1/2 teaspoon kosher salt
    • 2 whole bay leaves
    • one 28-ounce can diced tomatoes
    • 2 1/2 cups chicken or beef broth
    • 1 tablespoon Tabasco
    • 2 dozen medium to large shrimp, peeled and deveined (and thawed if previously frozen)
    • 1 cup long-grain white rice
    • parsley for garnish


1. Preheat the slow cooker on low for 30 minutes while chopping the vegetables.

2. Stir the chicken, sausage, onion, bell pepper, celery, garlic, scallions, Cajun seasoning, salt, bay leaves, tomatoes, broth, and Tabasco in the slow cooker.

3. Cover and cook on high for 4 hours.

Slow-Cooker Jambalaya recipe Casey Barber

4. Remove the lid and quickly stir in the shrimp and rice. Cook for an additional 30 minutes.

5. Garnish with parsley, if desired, and serve immediately, as the rice will continue to absorb the liquid in the slow cooker as it sits.