Slow Cooker Jambalaya

My oldest crockpot recipe, Slow Cooker Jambalaya, is perfect for busy days… and busy mommies. I’m sharing my classic jambalaya recipe today in honor of a sweet friend and mommy-to-be.

Slow Cooker Jambalaya Recipe #crockpot #slowcooker #recipe

You guys… I have been making this jambalaya recipe forever.

I mean FOR-E-VER.

I think it was one of the first dishes I ever learned to cook. That is, if you consider dumping ingredients in a crockpot cooking.

No matter where you stand on slow cooking, this is a marvelous jambalaya recipe. Herby, spicy, tomatoey rice speckled with chunks of ham and juicy shrimp. It is so satisfying and ridiculously easy to make, it deserves to go on the weekly/monthly menu.

Particularly, on a day when you are too busy to cook.

You simply dump all the ingredients (except for the shrimp and rice) in a slow cooker and let it work its magic. Then before dinner, add the shrimp and rice and let it cook while you empty the dishwasher or set the table.

In a few minutes you have plump zesty slow cooker jambalaya, with a little kick for good measure!

Easy Slow Cooker Jambalaya Recipe #crockpot #slowcooker #recipe

I’m serving up my slow cooker jambalaya recipe today in honor of my sweet friend Katie from Katies Cucina.

Katie is expecting her first little baby boy next month, and I know she’ll need quick and easy recipes to prepare in between feedings and diaper changes.

Katie's Virtual Baby Shower #recipes

Slow cooker recipes are perfect for new moms, because even though they take a little time, they are hands-off recipes.

With the help of Julie and Christine, we’ve put together a Virtual Baby Shower for Katie with loads of easy recipes for new parents. Take a look….

Easy Broccoli & Cheddar Soup from The Little Kitchen
Buffalo Chicken Stuffed Peppers from Cook the Story
Individual Tortilla Caprese Pizzas from a farmgirl’s dabbles
Easy Cheesy Potato Corn Chowder from A Little Claireification
Slow Cooker Jambalaya from A Spicy Perspective
Italian Style Stir Fry from Aggie’s Kitchen
Apricot Chicken from Bombshell Bling
Easy Baked Spaghetti from Chocolate & Carrots
Cuban Casserole with Whole Grain Mustard Butter Biscuits from Climbing Grier Mountain
Freezer-Friendly Quinoa Meatballs from Cooking with Books
Baby Boy Subway Art Printable from H2OBungalow
Peanut Butter Chocolate Chip Banana Cake from Inside BruCrew Life
Asparagus And Leek Quiche from Kokocooks
Roasted Lemon Parmesan Chicken with Red Potatoes from Life After Empty Nest
Yogurt Blueberry and Honey Smoothie from My Sweet Zepol
Pesto Parmesan Chicken Salad from Shaken Together
Printable Baby Whale Themed Cards and Project Life Mini Album from Simply Kelly Designs
Coconut Cookie Butter Sandwich Cookies from Simply Southern Baking
Slow Cooker Pot Roast with Garden Vegetables from Sweet Remedy
Easy Kofta Kebabs from Tasty Chomps
Crock Pot Fajitas with Chicken and Quinoa from The Dinner-Mom
Overnight Oatmeal from The Hungry Housewife
Honey-Dijon Chicken, Apple & Quinoa Wraps from The Kitchen Prep
Slow Cooker Italian Chicken Soup from The Lemon Bowl
Slow Cooker Pulled Pork Tacos from The Nifty Foodie
DIY Whale Art from While They Snooze
One Pot Mexican Chicken and Rice from Yellow Bliss Road


Yield: 8+ servings

Prep Time: 15 minutes

Cook Time: 4-8 hours

Slow Cooker Jambalaya Recipe


  • 1 lb. cooked ham, cut into bite-size pieces
  • 1 large onion, chopped
  • 1 large bell pepper, seeded and chopped (any color)
  • 1 1/2 cups chopped celery
  • 4 cloves garlic, minced
  • 28 oz. can diced tomatoes
  • 5 cups chicken broth
  • 2 Tb. olive oil
  • 1/4 cup chopped parsley
  • 1 Tb. fresh thyme leaves
  • 1 1/2 tsp. salt
  • 3/4 tsp. ground pepper
  • 1/4 - 1/2 tsp. cayenne pepper
  • 1 1/2 lbs. raw shrimp
  • 2 cups long grain rice


  1. Place all ingredients in the slow cooker, excluding the shrimp and rice. Stir well, the set the slow cooker on low for 6-7 hours, or high for 2-3 hours.
  2. About 45 minutes before ready to serve, stir in the shrimp and rice. Make sure the rice is completely covered. Then turn the slow cooker on high and cook another 30-40 minutes, until the rice is tender.

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43 Responses to “Slow Cooker Jambalaya”

  1. #
    Maria — February 26, 2014 @ 7:40 am

    I love that you made it in the slow cooker!


  2. #
    Samantha — February 26, 2014 @ 7:40 am

    I can’t wait to give this a try. It looks phenom!


  3. #
    Julie @ Table for Two — February 26, 2014 @ 8:26 am

    Love that this can be made in a slow cooker! What a time saver and it looks marvelous!


  4. #
    Jenny Flake — February 26, 2014 @ 8:28 am

    I never get enough of my slow cooker! This is a great recipe, anxious to try!!


  5. #
    Christine (Cook the Story) — February 26, 2014 @ 8:35 am

    Oh man, I love me some jambalaya. And I love that you made it in the slow cooker. Thanks for joining us to celebrate Katie today!


  6. #
    Jeanette | Jeanette's Healthy Living — February 26, 2014 @ 8:44 am

    How awesome! What a great no-fuss meal too Sommer!


  7. #
    Heather Christo — February 26, 2014 @ 8:50 am

    Thanks for all of the great easy suggestions for weeknight meals!!


  8. #
    Lauren @ Climbing Grier Mountain — February 26, 2014 @ 8:57 am

    I am in love with recipe, Sommer! Such an easy meal to whip up during the week!


  9. #
    Anna @ Crunchy Creamy Sweet — February 26, 2014 @ 9:01 am

    I can’t wait to try this! Love the idea of making jambalaya in a slow cooker!


  10. #
    Nancy Long — February 26, 2014 @ 11:56 am

    My go to Jambalaya recipe comes from Frank Davis and really only takes approimately an hour start to finish – just don’t lift the lid or stir until the rice is done like my husband did once thinking he was helping. I showed him the recipe so he understood why the rice was hard; he’s never lifted a lid since then w/o asking first! lol


  11. #
    naomi — February 26, 2014 @ 11:25 am

    Slow cooker Jambalaya – um, yes, please!!!!


  12. #
    marla — February 26, 2014 @ 11:51 am

    Such a fun recipe & baby shower!!


  13. #
    Courtney @ Neighborfood — February 26, 2014 @ 1:06 pm

    I’ve been looking for a slow cooker jambalaya forever! I’m so excited to try this.


  14. #
    katie — February 26, 2014 @ 1:59 pm

    Oh Sommer, thank you for celebrating and surprising me today! We are all for slow cooker meals in our home. Can’t wait to give your recipe a try!


  15. #
    Gaby — February 26, 2014 @ 3:31 pm

    So much flavor and so simple to make in the slow cooker I love it!


  16. #
    Sharon ~ Life After Empty Nest — February 26, 2014 @ 5:50 pm

    My hubby is going to LOVE this! Looks delish! “Pinned” to make next week!
    Loving this virtual baby shower!


  17. #
    Tieghan — February 26, 2014 @ 10:58 pm

    This is genius! What a great idea!


  18. #
    JulieD — February 27, 2014 @ 10:47 am

    Love this, Sommer! Thanks so much for joining in with us! :)


  19. #
    Serena | Serena Bakes Simply From Scratch — February 27, 2014 @ 12:51 pm

    I love that this was made in the slow cooker how wonderfully easy is that!


  20. #
    Brenda @ a farmgirl's dabbles — February 27, 2014 @ 9:16 pm

    I’m going to need to give this one a go. Looks easy and delish!


  21. #
    Caroline @ chocolate & carrots — February 28, 2014 @ 5:57 am

    I adore slow cooker meals. This one is going on my list! :D


  22. #
    Jocelyn @BruCrew Life — March 1, 2014 @ 10:33 pm

    Oh, I love easy crock pot meals. Anything to save time when it comes to dinner gets an A+ in my book!!!


  23. #
    Leslie — March 2, 2014 @ 7:50 pm

    I can certainly see why you have been making it forever!!!!!


  24. #
    Kevin @ Closet Cooking — March 5, 2014 @ 9:50 am



  25. #
    Nutmeg Nanny — March 5, 2014 @ 8:53 pm

    Oh wow, majorly flavorful :) my husband would be all over this dish, I can’t wait to make it!


  26. #
    danielle — March 13, 2014 @ 1:28 pm

    sounds fabulous!
    If I wanted to substitute a differnt meat (spicy Italian sausage or chicken apple) how many cups would be comparable to 1lb (of the ham)?


    • Sommer — March 13th, 2014 @ 7:43 pm

      Hi Danielle, I’d stick with 1 pound. That would come out to about 1 1/2 – 2 cups, depending on the density of the meat.



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