Forgotten Once Slow Cooker Jambalaya Recipe

**Recently Updated:** This post was refreshed in May 2026 with new tips, FAQs, and serving ideas.

There’s nothing quite like the comforting aroma of a slow cooker jambalaya simmering away, especially when it’s made easy in a slow cooker. Inspired by the bold, hearty flavors of Louisiana, this recipe brings the essence of New Orleans to your table with minimal effort. Perfect for a busy Wednesday, the holiday party, or any day you’re craving a taste of New Orleans, it’s a dish that invites everyone to the table.

This recipe has gone through a few name changes – Forgotten Jambalaya, Forgotten Once Jambalaya, Eric’s Famous Jambalaya, Slow Cooker Jambalaya – but the amazing flavor has stayed the same as it’s been one of the all-time most popular recipes.

My wife loves having jambalaya when we are in New Orleans. It’s usually one of the first meals she’ll order. If it’s not the full order of the famous rice dish, it’s one of those ‘Taste of New Orleans’ deals most restaurants offer. You know the deal, it’s some sort of combination of the classic New Orleans dishes: jambalaya, red beans and rice, shrimp Creole, gumbo, or crawfish etouffee.

On our last trip, after checking into the hotel, we took a short walk over to the Chartres House on Chartres Street and Toulouse Street in the French Quarter. I ordered the red beans and rice that was served with grilled smoked sausage, Southern fried chicken strips, and crusty French bread, while she enjoyed their ‘A Taste of New Orleans’ meal that included red beans and rice, chicken and andouille sausage gumbo, and jambalaya.

Jambalaya is a quintessential dish of Louisiana, with roots tracing all the way back to the times of the Spanish and French settlers. It embodies the state’s cultural melting pot, blending elements of paella with local ingredients like andouille sausage and the iconic trinity of celery, bell pepper, and onion. While there are debates over Creole versus Cajun styles, both share a spirit of resourcefulness, with the main difference being whether to add tomatoes or not to add tomatoes. This recipe pays homage to those traditions, keeping the soul of Louisiana alive.

Jambalaya is one of the most popular meals in New Orleans, but if you talk to New Orleanians, you’ll learn that they don’t go out to a restaurant to order jambalaya – maybe Coop’s Place is an exception. Most will tell you that the restaurant versions of jambalaya are served up just for the tourists. Jambalaya is a home-cooked meal like red beans and rice, and is best served there. While reading different discussion boards online about the topic of cooking jambalaya, most people said that anyone can make a pot of jambalaya that will taste better than what any restaurant has to offer.

The history of the Forgotten Once Slow Cooker Jambalaya recipe:

Here’s the OG blogger in me. This is where I tell a story about the dish…

After a trip to New Orleans in 2012, I focused a lot of attention on creating a slow cooker jambalaya recipe. I love my stovetop jambalaya recipe, but I wanted something that could be quick and easy to put together – something I could cook for parties while I could focus on something else. After some trial and error, the Forgotten Slow Cooker Jambalaya Recipe happened.

Back in the early days of blogging, when all this writing was read, you needed a really catchy title. I came across the word “forgotten” one day, wrote it down, then thought that it would be the perfect name for this slow cooker jambalaya recipe. So that’s what I published. Shortly after, there was another jambalaya recipe by a magazine with the same name. So, I changed my title to the Forgotten Once.

Soon after I first published it, the recipe was shared all over the place. It was getting pinned all over Pinterest – even the Huffington Post shared it as part of a slow cooker recipe roundup article! I had so much traffic from it for years… until the great website deletion of 2016. I don’t think I ever recovered from that mess.

If this recipe is the reason that you are here on my website, hello and welcome! Thank you for even reading this far down, too! I have received thousands of comments, emails, and messages telling me about how this recipe was made for parties, work functions, church gatherings, or simply for the family on a weekday night, and how much it is loved. It still amazes me that I get comments about it, and I truly love reading each message.

What makes it a special recipe is how easy it is to put together. Here’s how it’s done:

How do you make the Slow Cooker Jambalaya?

1. Place the chicken at the bottom of the slow cooker, followed by the sliced sausage.

PRO TIP: Sear the sausage and chicken before adding them to the slow cooker for deeper, richer flavors.

2. Prepare the Sauce: In a medium bowl, mix the diced tomatoes, chicken stock, tomato paste, and seasonings. Stir in the diced vegetables until well combined.

3. Pour the mixture evenly over the chicken and sausage. Cover and cook on Low for 7-8 hours or High for 3-4 hours.

4. How Do You Add Rice to the Slow Cooker Jambalaya?

These are the two best options for the best results:

Option 1: Cook the Rice Separately

• Carefully ladle out the liquid from the slow cooker until all the liquid is removed or carefully pour the liquid out of the crock pot, through a large strainer, into a bowl. You should have about 2-3 cups of liquid to cook the rice with. Use that liquid to cook the rice separately on the stove according to the package instructions.
• Once the rice is cooked, add it to the slow cooker, mix it in, and serve.

Option 2: Cook the Rice in the Slow Cooker

• Remove the lid from the slow cooker and add the uncooked rice. Make sure that the rice is fully submerged. Quickly replace the lid and set the slow cooker back to high.
• Let the pot continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid. Check the rice and test it to see if it’s tender and has absorbed the liquids. When done, stir with a fork to fluff the ingredients. Serve.

5. Garnish the jambalaya with chopped green onions. Serve it with warm French bread or cornbread, and set out hot sauce and Creole seasoning for extra flavor. Enjoy!

Optional Shrimp Addition: If adding shrimp, stir thawed shrimp into the slow cooker with 30 minutes left on the timer. Due to my wife having shellfish allergies, I skip the shrimp.

What to Serve with Jambalaya?

Jambalaya is a full, hearty meal on its own, but the right sides turn it into a complete spread. Think fresh, crisp, buttery, or slightly sweet dishes that balance the smoky, savory rice. Here are easy favorites that pair beautifully and keep dinner simple.

• Cornbread – Warm, buttery cornbread is one of the best partners for jambalaya. The slight sweetness balances the spice, and it’s perfect for soaking up every last bite in the bowl.
• Garlic Bread – If you want something quick and crowd-friendly, garlic bread is a perfect choice. The crisp edges and soft center add texture and make the meal feel extra comforting.
• Simple Green Salad – A fresh salad adds brightness and crunch. Toss together lettuce, cucumber, tomatoes, and a light vinaigrette to balance the richness of the jambalaya.
• Southern Green Beans – Tender green beans cooked with onion and garlic add a simple, savory vegetable side that fits right in with the flavors of the main dish.
• Roasted Broccoli – Roasting broccoli brings out a slightly sweet, nutty flavor that pairs well with the bold spices in jambalaya. It’s an easy sheet-pan side that cooks while you finish dinner.
• Fried Okra – Crispy fried okra adds texture and a touch of Southern comfort to the plate. It’s especially great when serving jambalaya for guests or a weekend meal.
• Cucumber Tomato Salad – This light, refreshing salad helps cool down the spice. Toss sliced cucumbers and tomatoes with vinegar, olive oil, salt, and pepper for a quick side.
• Corn on the Cob – Sweet corn adds a pop of freshness and color to the meal. It’s especially perfect during summer when corn is at its peak.
• Fruit Salad – A simple fruit salad adds a sweet, refreshing finish that balances the savory and spicy flavors of jambalaya.

Forgotten Once Jambalaya Slow Cooker Recipe

The chicken is slow cooked with smoked sausage and the perfect combination of spices that make this a truly an unforgettable meal!

5 from 3 votes

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Course: Main - POULTRY

Cuisine: Cajun, Creole, New Orleans

Keyword: crockpot, forgotten, jambalaya, slow cooker

Prep Time: 10 minutes minutes

Cook Time: 8 hours hours

Adding Rice to the Slow Cooker: 30 minutes minutes

Total Time: 8 hours hours 40 minutes minutes

Servings: 6 people

Author: Red Beans and Eric

Cook ModePrevent your screen from going dark

Equipment

• slow cooker
• Small pot, for rice

Ingredients

• 1 lbs boneless chicken thighs
• 1 lbs smoked sausage cut to ¼-inch rounds
• 1 10- oz can Rotel tomatoes with chiles undrained
• 1 14- oz can chicken stock
• 1 6- oz can tomato paste
• 1 onion diced
• 1 green bell pepper diced
• 3 celery ribs chopped
• 5 garlic cloves
• 2 tsp parsley flakes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp cayenne pepper
• ½ tsp hot sauce
• 1 cup uncooked rice * more options in 'Step 3'
• 1 lbs shrimp optional
• green onion for garnish

Instructions

• Place the chicken in the bottom of the slow cooker, then top with the sausage.
• In a medium bowl, mix the diced tomatoes, chicken stock, tomato paste, and seasonings. Stir in the diced vegetables until well combined.
• Pour the mixture evenly over the chicken and sausage. Cover and cook on Low for 7-8 hours or High for 3-4 hours.

How to Cook the Rice

• Option 1: Cook the Rice Separately

  Carefully ladle out the liquid from the slow cooker until all the liquid is removed or carefully pour the liquid out of the crock pot, through a large strainer, into a bowl. You should have about 2-3 cups of liquid to cook the rice with. Use that liquid to cook the rice separately on the stove according to the package instructions.

  Once the rice is cooked, add it to the slow cooker and mix in and serve.
• Option 2: Cook the Rice in the Slow Cooker

  Remove the lid from the slow cooker and add the rice. Make sure that the rice is fully submerged. Quickly replace the lid and set the slow cooker back to high.

  Let the pot continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid. Check the rice and test the rice to see if it's tender and has absorbed the liquids. When done, stir with a fork to fluff the ingredients. Serve.
• Garnish with chopped green onions, serve with warm French bread; offer hot sauce and Creole Seasoning at the table. Enjoy!
• {Optional Step} After the rice is added, with 30-minutes of cooking time remaining, this is the point you would add thawed shrimp to the slow cooker.

Did you try this recipe?Mention @redbeansandericblog or tag #redbeansanderic!

How do you store leftover Slow Cooker Jambalaya?

If you can’t finish all of the jambalaya, here’s how to store and reheat it so those flavors stay as good as the first bite:

• Refrigerator: Let the jambalaya cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3-4 days.
• Freezer: For longer storage, portion your jambalaya into freezer-safe containers or resealable bags. Lay the bags flat for easier storage. It can stay fresh in the freezer for up to 3 months.

How do you reheat leftover jambalaya?

• Stovetop: Heat your jambalaya in a saucepan over medium heat, stirring occasionally. Add a splash of chicken stock or water to loosen it up if needed.
• Microwave: For a quick option, microwave individual portions in a microwave-safe dish. Cover with a damp paper towel to retain moisture and heat in 30-second intervals, stirring between each.
• Oven: For larger portions, transfer the jambalaya to an oven-safe dish, cover with foil, and bake at 350°F for about 20-25 minutes.

Tips for Best Results

• Add fresh garnishes like chopped green onions and a dash of hot sauce when reheating to bring those flavors back.
• Avoid reheating shrimp repeatedly, as it can overcook. If possible, remove them before storing and add fresh shrimp when reheating.

This way, whether you’re enjoying leftovers or doing some meal prep, your jambalaya will taste just as good and flavorful as the day it was made.

Frequently Asked Questions

Can you put raw rice in a slow cooker for jambalaya?

Yes, raw rice cooks perfectly in a slow cooker when there is enough liquid and the timing is correct. In this recipe, the rice is added during the final stage so it absorbs flavor without becoming mushy. Long-grain white rice works best because it stays fluffy and separate.

Is jambalaya spicy?

Jambalaya is usually mildly spicy, not overwhelmingly hot. The heat level comes from sausage, Cajun seasoning, and optional hot sauce. You can easily adjust the spice by using mild sausage and reducing seasoning, or increasing the heat with cayenne or extra hot sauce. Make sure you leave a bottle of a Louisiana brand hot sauce at the table so the heat can be adjusted that way.

What is the best rice for jambalaya?

Long-grain white rice is the best rice for jambalaya because it stays firm and fluffy during cooking. Short-grain rice can become sticky, and instant rice may turn mushy. Brown rice can be used, but it requires a longer cooking time and extra liquid. To me, at least, it changes the overall flavor of the jambalaya, as well. I stick to long-grain white rice.

PRO TIP: Make sure you use a Louisiana brand of rice. Supreme Rice and Parish Rice are solid picks. You can also use Zatarain’s Rice, too.

If you want to learn more about Supreme Rice, I wrote an article about them in my series Behind the Tradition.

Can I make slow cooker jambalaya ahead of time?

Yes, slow cooker jambalaya is excellent for meal prep. You can cook the recipe completely and store it in the refrigerator for up to 4 days. The flavors deepen as it sits, making leftovers even more delicious the next day.

When should shrimp be added to slow cooker jambalaya?

Shrimp should be added during the last 20–30 minutes of cooking. This prevents overcooking and keeps the shrimp tender and juicy. If added too early, shrimp can become rubbery and tough. I don’t add shrimp to my jambalaya only because my wife has shellfish allergies.

Can I double this slow cooker jambalaya recipe?

Yes, the recipe can be doubled if your slow cooker is large enough. A 6–8 quart slow cooker is recommended for a double batch. Avoid overfilling the slow cooker, as this can affect cooking time and rice texture.

What’s the difference between gumbo and jambalaya?

Jambalaya is a rice dish where the rice cooks in the same pot as the meat and vegetables. Gumbo is more of a stew, and it is served over cooked rice or with potato salad. Jambalaya is thicker and heartier, while gumbo has more broth and includes a roux.

The main similarity? The argument if tomatoes belong in the dish or not. That’s a hot topic debate online and sometimes brings out the worst in people. My thoughts? If you like tomatoes in your jambalaya or gumbo, put them in there. Who cares? But they’d argue back. I’m not from Louisiana, so I have no say. Maybe true. But again: who cares.

I know of someone who put ketchup in their red beans. Do you know who that is? Put your answer in the comments.

Why is my slow cooker jambalaya mushy?

Jambalaya becomes mushy when the rice cooks for too long or absorbs too much liquid. To prevent this, add the rice near the end of cooking and avoid lifting the lid frequently, which releases heat and changes cooking time.

What sausage is best for jambalaya?

Smoked sausage or andouille sausage is best for jambalaya because it adds rich, smoky flavor. Kielbasa or other smoked sausages can be used as substitutes if andouille is not available. Most stores offer an abdouille sausage as most brands now have a version of it. You can also check out a local meat market or order a Louisiana brand online.

Want more classic New Orleans dishes?

Create your own Taste of New Orleans plate with these recipes:

• Monday Red Beans and Rice recipe
• Chicken and Andouille Sausage with Okra Gumbo
• New Orleans Yakamein
• Crawfish Étouffée

More Jambalaya Recipes

• Red Bean Jambalaya
• New Orleans Style Jambalaya
• Egg Jambalaya

If you’ve had a chance to make this Slow Cooker Jambalaya Fogetten Once recipe, please let me know in the comments and rating below. And take a picture of it and share it on social media. Don’t forget to tag me! I’d love to see it!

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Red Beans and Eric

Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.