Chicken · Slow cooker

Slow Cooker Jambalaya (Smokin' & Grillin with AB)

Smokin' and Grillin with AB calls this jambalaya a proper dump-and-go, and it pretty much is once the sausage, peppers, chicken and onion go in together. The rice joins the pot for the final hour, the prawns get a fifteen-minute soak at the end, and the lid stays shut until then. Honest, hearty, sticks to your ribs.

R By Richard · Adapted from Smokin' & Grillin with AB · Published 23 June 2026
👁 724.6k source views ❤️ 25.5k source likes
⏱Prep 10 min
🍲Slow cook 8 hr (Low) / 4 hr (High)
🍽Serves 6
Slow Cooker Jambalaya that Will Impress Your Guests!

Source video by Smokin' & Grillin with AB on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

Smokin' and Grillin with AB pitches this as a 10 minute prep, dump-and-go slow cooker jambalaya. Sausage, celery, mixed bell peppers, a large diced onion and bite-sized chicken go into the pot with tomato paste, chopped tomatoes, Creole seasoning and chicken stock. Cook on Low for 7 to 8 hours or High for 3 to 4. One cup of long grain rice joins in the final hour, then the prawns drop in for the last 15 minutes on High. The result is thick, hearty and sticks to your ribs.

Ingredients

Main
  • sausage, sliced
  • chicken, trimmed of excess fat and cut into bite-sized pieces
Vegetables
  • celery, some cut small, some halved for a bigger bite
  • mixed bell peppers, deseeded and diced
  • 1 wholelarge onion, roughly diced (he leaves the pieces fairly chunky so they melt down during the cook)
Sauce
  • tomato paste
  • tinned chopped tomatoes
  • Creole seasoning
  • 480 mlchicken stock
Rice
  • 200 glong grain rice (add late)
To finish
  • raw prawns, peeled, tails on or off as you prefer (add late)

Method

  1. Slice the sausage. Chop the celery to your liking (AB leaves some in halves for a bigger bite). Deseed and dice the mixed bell peppers. Roughly dice the large onion in chunky pieces, not too fine, so it has something to melt down from over the cook. Trim any obvious fat from the chicken and cut it into even bite-sized pieces.

    ~10 min

  2. Tip the sausage, celery, bell peppers, onion and chicken into the slow cooker.

    ~2 min

  3. Add the tomato paste and chopped tomatoes, then sprinkle in the Creole seasoning. Pour in the chicken stock (about 480 ml / 2 cups) and stir everything together so the seasoning and tomato are well distributed.

    ~3 min

  4. Put the lid on and cook on Low for 7 to 8 hours, or on High for 3 to 4 hours. Resist lifting the lid; every peek adds roughly 30 minutes to the cook time.

    ~420 min

  5. One hour before the end (so hour 3 of 4 on High, or hour 7 of 8 on Low), lift the lid, give the pot a stir, then add 1 cup of long grain rice. Push the rice down so it is fully submerged in the sauce, replace the lid and let it cook for the remaining hour.

    ~60 min

  6. When that hour is up, add the prawns, pushing them down under the surface so they are completely covered. Reset the cooker to High for 15 more minutes so the prawns just cook through.

    ~15 min

  7. Stir, then ladle into warm bowls. The jambalaya should be thick, glossy and hearty rather than soupy.

    ~3 min

Frequently asked

What sausage should I use?
AB does not say on camera but jambalaya is traditionally made with andouille. A good smoked pork sausage works well; chorizo will skew the flavour but is a usable backup.
Can I use frozen prawns?
Yes, but defrost them first and pat them dry. Adding them frozen will drop the pot temperature and they may not cook through in the final 15 minutes.
Can I add the rice at the start instead?
No. Long grain rice will go gluey and overcook across the full slow cook. Wait until the final hour, as AB does, so it just swells and absorbs the sauce.
Why does my slow cooker timer flip to Warm?
Many modern slow cookers default to Keep Warm when the cook timer ends. To run the extra 15 minute prawn window on High, manually reset the cooker to High and set a fresh 15 minute timer.
How do I store leftovers?
Cool quickly, refrigerate within two hours and eat within three days. Reheat in a pan with a splash of stock or water; the rice will have soaked up more sauce overnight.
Extraction notes (transparency): Source is explicitly a slow cooker recipe so no method adaptation needed. AB withholds most quantities on camera and points viewers to smokinandgrillinwitab.com for the measured ingredient list, so sausage, celery, bell peppers, chicken, tomato paste, chopped tomatoes, Creole seasoning and prawn quantities are all null. Only the chicken stock (2 cups / 480 ml), long grain rice (1 cup) and the one large onion are explicitly stated. Timings on the slow cooker, the hour 3 rice add and the final 15 minute prawn add on High are all from the transcript. defaultServings of 6 is a sensible estimate from the volume of ingredients shown, not stated by AB.