If you’re craving a warm, hearty meal that’s packed with flavor, this Brown Rice Jambalaya is just what you need. It’s loaded with tender chicken thighs, spicy andouille sausage, and jumbo shrimp, all cooked together with the holy trinity of onions, celery, and green bell peppers. Toss in some Cajun spices and crushed tomatoes, and you’ve got a dish that feels like a cozy little trip to New Orleans. Plus, serving it over fluffy brown rice gives it a healthy twist without losing any of that classic Creole jambalaya magic!
I make this Brown Rice Jambalaya whenever I’m craving a little taste of New Orleans, and it never disappoints. It’s one of those recipes that’s so simple to throw together but delivers such bold, comforting flavors that everyone always asks for seconds. I often make a big batch and store leftovers in an airtight container for easy lunches throughout the week. It’s the perfect mix of hearty and healthy, making it a regular rotation in our house—and a favorite to share with friends!
Looking for more slow cooker recipes? Try my Sausage and Shrimp Paella, Chicken Noodle Soup, Chicken Stroganoff, Italian Sausage and Peppers, and Chicken and Wild Rice Casserole.
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🌟 Why You'll Love this Recipe
- Bold and Comforting Flavor: The combination of spicy andouille sausage, tender chicken thighs, plump shrimp, and the holy trinity of onions, celery, and green bell peppers creates an incredibly satisfying pot of Creole jambalaya. The subtle hint of tomato and perfect Cajun spice mix bring the flavors of New Orleans right to your kitchen.
- Healthy Twist on a Classic: By serving it over fluffy brown rice, this recipe adds a boost of whole grains without sacrificing the rich, hearty texture of traditional jambalaya. It’s the perfect balance of wholesome and indulgent.
- Perfect for Any Occasion: Whether you’re cooking for a casual family dinner or meal prepping for the week, this dish is versatile and easy to make. It’s also a great recipe for sharing with a larger crowd during Mardi Gras season or cozy gatherings with friends!
🥘 Ingredients
- Olive Oil – A touch of olive oil can be used for sautéing if you choose to pre-cook the sausage or vegetables. Its smooth flavor enhances the savory richness of the dish while adding depth.
- Andouille Sausage – Sliced andouille sausage brings a smoky, spicy flavor that’s iconic in Creole jambalaya. It pairs perfectly with the Cajun spice mix and tender shrimp.
- Chicken Thighs or Breast – Tender chicken thighs, cut into 1-inch cubes, add a hearty and juicy protein to the mix, balancing the bold flavors of the sausage and spices.
- Jumbo Shrimp – Frozen, tail-off shrimp make this dish easy to prepare while adding a tender, sweet seafood flavor. They’re stirred in at the end of cooking for the best texture.
- Green Bell Pepper – A key part of the “holy trinity,” chopped green bell pepper provides a fresh, slightly sweet base that enhances the dish’s authentic New Orleans flavor.
- Yellow Onion – Chopped onion forms the savory foundation of the jambalaya. It adds a mild sweetness and depth as it cooks with the other vegetables.
- Celery – Another essential part of the holy trinity, celery adds a light, earthy flavor and subtle crunch to complement the bold proteins and spices.
- Crushed Tomatoes – Crushed tomatoes with their juice create a rich, slightly tangy base with a subtle hint of tomato that balances the smoky andouille sausage and Cajun seasoning.
- Chicken Broth – Chicken broth is the liquid base that ties everything together. It infuses the rice and ingredients with a savory depth that’s perfect for Creole recipes.
- Cajun Seasoning – A classic Cajun spice mix brings the signature heat and boldness of New Orleans cooking. Adjust the amount for your desired spice level.
- Cayenne Pepper – For an extra kick of heat, cayenne pepper adds a fiery touch that enhances the overall spice without overpowering the dish.
- Dried Oregano – This herb provides a subtle earthiness that pairs beautifully with the smoky sausage and hearty vegetables.
- Dried Parsley – Adds a touch of freshness and brightens the overall flavor of the jambalaya.
- Dried Thyme – Thyme contributes a slightly floral, earthy note that rounds out the bold spices and savory elements.
- Brown Rice – Rinsed and cooked separately, fluffy brown rice adds a healthy twist to this traditional dish. Its nutty flavor and whole-grain texture complement the bold, smoky jambalaya.
- Fresh Green Onions – Optional as a garnish, fresh green onions add a bright, peppery freshness to balance the richness of the dish.
See recipe card for quantities.
🔪 Step by Step Instructions
Combine Ingredients in the Slow Cooker:
Add 1 (28-ounce) can of crushed tomatoes, 1 pound of cubed chicken thighs, 1 pound of sliced andouille sausage, 1 chopped yellow onion, 1 chopped green bell pepper, and 1 cup of chopped celery to a 6-quart slow cooker. Pour in 1 cup of chicken broth.
Season the Mixture:
Sprinkle in 2 teaspoons of Cajun seasoning, 1 teaspoon of cayenne pepper (optional), 2 teaspoons of dried oregano, 2 teaspoons of dried parsley, and ½ teaspoon of dried thyme. Stir everything together to combine evenly.
Cook on Low or High:
Cover the slow cooker and cook the jambalaya on Low for 7–8 hours or on High for 3–4 hours, until the chicken is fully cooked and tender.
Prepare the Brown Rice:
While the jambalaya is cooking, rinse 2 cups of brown rice under cold water. In a medium saucepan, combine the rice with 4 cups of water or chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 40–45 minutes. Let the rice rest, covered, for 5 minutes before fluffing with a fork.
Add Shrimp to the Slow Cooker:
During the last 30 minutes of cooking, stir in 1 pound of frozen, tail-off shrimp. Cover and continue cooking until the shrimp are heated through and tender.
Serve and Garnish:
Spoon the jambalaya over the cooked brown rice. Garnish with fresh green onions or parsley, if desired, for a bright, fresh finish. Enjoy your hearty New Orleans-inspired Creole jambalaya!
👩🏼🍳 Chef's Tips
- Use Andouille Sausage for Authentic Flavor: The smoky, spicy kick of andouille sausage is essential for a true Creole jambalaya. If you can find it, stick to this classic New Orleans staple for the best results.
- Don’t Skip the Holy Trinity: The combination of onions, celery, and green bell pepper forms the base of Creole recipes. This mix creates the rich, savory foundation that makes jambalaya so flavorful.
- Cook Brown Rice Separately: Cooking the brown rice on its own ensures a fluffy texture and prevents it from becoming mushy. Rinse the rice thoroughly for best results and serve it fresh for a hearty base.
- Adjust the Heat to Your Preference: If you love a little kick, add extra cayenne pepper or red pepper flakes. For a milder version, reduce the Cajun spice mix slightly and taste as you go.
- Perfect for Meal Prep: Store leftovers in an airtight container for easy lunches throughout the week. The flavors deepen over time, making it just as delicious—if not better—the next day!
📖 Substitutions & Variations
Try Chicken Breasts Instead of Thighs: If you prefer a leaner option, chicken breasts work well in place of chicken thighs. They’re a bit less juicy but still soak up the bold flavors of the Cajun spices and crushed tomatoes.
Use Andouille Chicken Sausage: For a lighter twist, swap traditional andouille sausage with andouille chicken sausage. It keeps the smoky, spicy flavor while cutting down on fat.
Add More Vegetables: Enhance the holy trinity with extras like red bell pepper, diced zucchini, or okra. These additions bring more texture and nutrition to your Creole jambalaya.
Swap the Broth: Use chicken stock instead of broth for a richer, more savory depth of flavor. If you want a vegetarian-friendly variation, vegetable broth works just as well.
White Rice or Long Grain Rice: If you don’t have brown rice, white rice or long grain rice are great alternatives. Just adjust the cooking time for a perfectly fluffy texture.
🍴 Serving Suggestions
Serve with Fluffy White Rice: If you’re looking for a more traditional Creole jambalaya experience, swap the brown rice for white rice. Its soft, fluffy texture pairs perfectly with the bold flavors of the dish.
Top with Fresh Green Onions: Sprinkle chopped green onions on top for a fresh, peppery kick that balances the rich andouille sausage and Cajun spices. It adds a vibrant finish that’s perfect for presentation.
Add Crusty Bread on the Side: A slice of crusty French bread or sourdough is great for soaking up the flavorful broth at the bottom of the pan. It’s an easy way to make the meal feel even more satisfying.
Pair with a Side Salad: A light green salad with a tangy vinaigrette is a great way to complement the hearty, smoky flavors of the jambalaya while adding a fresh, crisp texture to the meal.
💭 Recipe FAQs
Absolutely! This brown rice jambalaya tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 3–4 days. When reheating, add a splash of chicken broth to loosen the sauce if needed. You can also freeze it for longer storage—just make sure to let it cool completely before transferring to freezer-safe containers. For the best results, cook the rice fresh and store it separately to maintain its fluffy texture.
🥣 Storage & Reheating
Refrigerator: Store leftover brown rice jambalaya in an airtight container for up to 3–4 days. Let the dish cool to room temperature before sealing to keep the flavors fresh. It reheats beautifully, making it a great option for meal prep or next-day meals.
Freezing: Freeze cooled jambalaya in a freezer-safe airtight container or bag for up to 3 months. For best results, store the cooked brown rice separately to maintain its fluffy texture when reheated.
Thawing and Reheating: Thaw frozen jambalaya in the refrigerator overnight. Reheat on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of chicken stock or broth if needed to revive the perfect consistency.
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🥗 Pairing Recommendations
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📋 Recipe
Slow Cooker Brown Rice Jambolaya
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Equipment
- Slow cooker (6-quart or larger)
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring Cups
- Wooden spoon or spatula
- Medium saucepan with lid
- Strainer for rinsing rice
- Ladle
Ingredients
- 1 28-ounce can diced tomatoes with juice
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 1 pound andouille sausage sliced
- 1 large onion chopped (about 1 cup)
- 1 large green bell pepper chopped (about 1 cup)
- 1 cup celery chopped
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons Cajun seasoning adjust to taste
- 1 teaspoon cayenne pepper optional, adjust to spice preference
- ½ teaspoon dried thyme
- 1 pound frozen cooked shrimp tails removed
- 2 cups brown rice rinsed
- 4 cups water or chicken broth for cooking the rice
Instructions
- Combine Ingredients in Slow Cooker: In a 6-quart slow cooker, add 1 (28-ounce) can of diced tomatoes with juice, 1 pound of chicken cubes, 1 pound of sliced andouille sausage, 1 chopped large onion, 1 chopped green bell pepper, and 1 cup of chopped celery. Pour in 1 cup of chicken broth.
- Season the Mixture: Sprinkle 2 teaspoons of dried oregano, 2 teaspoons of dried parsley, 2 teaspoons of Cajun seasoning, 1 teaspoon of cayenne pepper (if desired), and ½ teaspoon of dried thyme over the mixture. Stir everything together using a wooden spoon or spatula.
- Cook the Jambalaya: Cover the slow cooker with the lid. Cook on Low for 7–8 hours or on High for 3–4 hours, until the chicken is fully cooked and tender.
- Add the Shrimp: During the last 30 minutes of cooking, stir in 1 pound of frozen cooked shrimp with tails removed. Cover and continue cooking until the shrimp are heated through.
- Cook the Brown Rice: While the jambalaya is cooking, rinse 2 cups of brown rice in a strainer under cold water. In a medium saucepan, combine the rinsed rice with 4 cups of water or chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
- Serve: Ladle the jambalaya over the cooked brown rice. Serve warm, optionally garnished with fresh parsley or chopped green onions.
Notes
- Spice Level: Adjust the amount of cayenne pepper and Cajun seasoning according to your spice preference.
- Substitutions: Feel free to substitute other proteins like turkey sausage or tofu for the andouille sausage, or add additional vegetables such as okra or tomatoes for variation.
🌡️ Food safety
- Chicken - Cook to a minimum temperature of 165 °F (74 °C)
- Pork - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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