Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp
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Slow Cooker Cajun Jambalaya is a bold, hearty, and flavor-packed Southern classic made easy. With tender chicken, smoky sausage, juicy shrimp, and plenty of Cajun spice, this one-pot wonder simmers low and slow for maximum flavor. I love how everything comes together in the slow cooker—no babysitting required—and the result is a comforting dish that warms me from the inside out.

Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp

Why You’ll Love This Recipe

I love this recipe because it turns a traditionally hands-on dish into a no-fuss meal with all the flavor. The slow cooker does the heavy lifting, allowing the spices to deepen and the ingredients to soak up all that smoky, savory goodness. Whether I’m feeding the family or hosting a gathering, this jambalaya hits all the right notes—spicy, rich, and deeply satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 lb boneless, skinless chicken breasts or thighs, cut into chunks

  • 12 oz smoked sausage (like Andouille), sliced

  • 1/2 lb raw shrimp, peeled and deveined

  • 1 onion, diced

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 2 celery stalks, chopped

  • 4 cloves garlic, minced

  • 1 (14.5 oz) can diced tomatoes

  • 2 cups chicken broth

  • 1 1/2 cups uncooked long grain white rice

  • 2 tsp Cajun seasoning (or to taste)

  • 1/2 tsp dried thyme

  • 1/2 tsp paprika

  • Salt and black pepper to taste

  • 1 tbsp olive oil (optional, for sautéing)

  • Optional: chopped green onions or parsley for garnish

Directions

  1. I add the chicken, sausage, onions, bell peppers, celery, garlic, diced tomatoes, chicken broth, Cajun seasoning, thyme, paprika, salt, and pepper to the slow cooker.

  2. I stir everything together, cover, and cook on low for 5–6 hours or high for 3–4 hours.

  3. About 30 minutes before serving, I stir in the uncooked rice and cover again. I make sure the rice is submerged in liquid.

  4. When the rice is almost tender (after 25–30 minutes), I stir in the shrimp and let it cook for another 5–10 minutes, just until pink and cooked through.

  5. I fluff the rice, taste and adjust seasoning if needed, then garnish with green onions or parsley before serving.

Servings and timing

  • Servings: 6

  • Prep time: 15 minutes

  • Cook time: 6 hours (on low) or 4 hours (on high)

  • Total time: 6–6.5 hours

Variations

  • I use turkey sausage or chicken sausage for a lighter option.

  • For more heat, I add cayenne pepper or a splash of hot sauce.

  • I’ve substituted brown rice (cooking time increases) or added okra for extra Southern flair.

  • I sometimes cook the rice separately and stir it in at the end for a firmer texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a skillet over medium heat with a splash of water or broth to loosen it up. It also reheats well in the microwave. I don’t recommend freezing if the rice is already mixed in, as it can get mushy, but the meat and veggies freeze well separately.

FAQs

Can I use precooked shrimp?

Yes, but I stir them in during the last 5 minutes just to heat through—any longer and they may get rubbery.

What kind of rice works best?

I stick with long grain white rice. Quick-cooking or instant rice will get too soft, and brown rice requires a longer cooking time and more liquid.

Do I need to brown the sausage first?

It’s optional, but I sometimes sauté the sausage for a few minutes before adding it to the slow cooker for extra flavor.

Can I make it without shrimp?

Absolutely. I’ve made it with just chicken and sausage, and it’s still full of flavor.

Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp

How spicy is Cajun seasoning?

It depends on the brand. I start with 1–2 teaspoons, then taste and adjust. I can always add hot sauce at the end if I want more kick.

Conclusion

Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp is a flavorful, set-it-and-forget-it meal that brings the soul of Louisiana right into my kitchen. It’s spicy, hearty, and packed with bold, savory ingredients that make it a go-to for cold nights, potlucks, or when I’m craving something comforting and filling. Once I make it, it’s hard not to come back for seconds.

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Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp

Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp

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  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 5–6 hours (Low) or 3–4 hours (High)
  • Total Time: About 5½–6 hours (using Low) or less if using High setting
  • Yield: 6 servings
  • Category: Main Dish / One‑Pot Meal
  • Method: Slow Cooker / Set‑and‑Forget
  • Cuisine: Cajun / Southern / Creole
  • Diet: Halal
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Description

A slow cooker version of Cajun jambalaya loaded with chicken, smoked sausage, shrimp, vegetables, rice, and bold seasoning for a flavorful, hands‑off meal.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs, cut into chunks
  • 12 oz smoked sausage (such as Andouille), sliced
  • ½ lb raw shrimp, peeled and deveined
  • 1 medium onion, diced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes (with juice)
  • 2 cups chicken broth
  • 1½ cups uncooked long grain white rice
  • 2 tsp Cajun seasoning (or to taste)
  • ½ tsp dried thyme
  • ½ tsp paprika
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil (optional, for sautéing meat/veggies first)
  • Optional garnish: chopped green onions or fresh parsley

Instructions

  1. If desired, in a skillet over medium heat, add olive oil and lightly sauté the chicken chunks and sausage slices just to brown them slightly (this adds depth of flavor). Transfer them to the slow cooker.
  2. Add the diced onion, green and red bell peppers, celery, and minced garlic to the slow cooker.
  3. Pour in the diced tomatoes (with their juice) and chicken broth.
  4. Add the Cajun seasoning, thyme, paprika, salt, and pepper. Stir gently to combine everything.
  5. Cover and cook on **Low** for 5–6 hours (or on **High** for 3–4 hours).
  6. About 30 minutes before the end of cooking, stir in the uncooked rice, making sure it’s submerged in the liquid.
  7. Cover again and cook until the rice is nearly tender, about 25–30 minutes.
  8. Then, stir in the raw shrimp. Cover and cook an additional 5–10 minutes, until the shrimp are pink and cooked through and the rice is fully tender.
  9. Remove the lid, fluff the rice gently, and taste for seasoning—adjust salt, pepper, or Cajun seasoning as needed.
  10. Spoon into bowls, garnish with chopped green onions or parsley if desired, and serve hot.

Notes

  • To prevent the rice from getting mushy, you can use a firmer‑cooking rice or reduce the liquid slightly.
  • If you prefer, you can cook the rice separately and stir it in at the end instead of cooking it in the slow cooker.
  • For more heat, add cayenne pepper or extra hot sauce to the seasoning.
  • You can omit shrimp or substitute with other seafood; just adjust the timing so the shrimp don’t overcook.
  • Leftovers keep well in the fridge for about 3–4 days. When reheating, add a splash of broth or water to loosen up the mixture if it thickened.
  • Because rice tends to absorb liquid over time, this dish is not ideal for long-term freezing once rice is cooked.

Nutrition

  • Serving Size: 1 serving

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