Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp is a bold, hearty, and comforting Southern dish that’s full of flavor and warmth. Tender chicken, smoky sausage, and juicy shrimp simmer together in a spiced tomato broth with bell peppers, onions, and rice—all in the convenience of a slow cooker. I love making this dish when I want a rich, filling meal with minimal hands-on time.
Why You’ll Love This Recipe
I love this jambalaya because it brings together all the deep, savory Cajun flavors with the ease of slow cooking. It’s packed with protein and veggies, making it a full meal in one pot. The rice absorbs all the spices and juices, and the different textures from the meats and shrimp make every bite interesting. Plus, it’s great for feeding a crowd or meal prepping for the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken thighs or breasts (cut into chunks)
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Andouille sausage (sliced)
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Raw shrimp (peeled and deveined)
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Long grain rice (uncooked)
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Bell peppers (green, red, or yellow, chopped)
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Onion (chopped)
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Celery (chopped)
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Garlic (minced)
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Diced tomatoes (canned with juice)
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Chicken broth
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Cajun seasoning
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Dried thyme
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Bay leaf
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Salt and black pepper
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Optional: hot sauce, green onions, or fresh parsley for garnish
Directions
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I start by adding the chicken, sausage, bell peppers, onion, celery, garlic, tomatoes, chicken broth, Cajun seasoning, thyme, bay leaf, salt, and pepper to the slow cooker.
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I stir everything to combine and cover. I cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and the veggies are soft.
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About 30 minutes before serving, I stir in the rice. I make sure it’s fully submerged and cover the slow cooker again.
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When the rice is almost done, I stir in the raw shrimp and cook for another 10–15 minutes, just until the shrimp is pink and cooked through.
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I remove the bay leaf, fluff the rice, and serve hot, garnished with chopped parsley or green onions if I’m using them.
Servings and timing
This recipe makes about 6 servings. It takes 15 minutes to prep and 6–7 hours total in the slow cooker, depending on the setting.
Variations
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I sometimes add okra or diced tomatoes with green chilies for more Southern flavor.
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For a spicier version, I increase the Cajun seasoning or add a few dashes of hot sauce.
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If I want to cut back on carbs, I skip the rice and serve it over cauliflower rice or keep it stew-style.
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I’ve also used brown rice—just note it needs more cooking time and liquid.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the microwave or on the stovetop with a splash of broth to keep it moist. It also freezes well—I let it cool completely, then freeze in portions for up to 2 months.
FAQs
Can I use pre-cooked shrimp?
Yes, but I add it at the very end and just heat it through to avoid overcooking.
Do I need to brown the meat first?
It’s optional. I don’t always, but browning the chicken and sausage before adding them can add extra depth of flavor.
Can I make this jambalaya without rice?
Yes, I’ve made it as a low-carb version and served it over cooked quinoa, cauliflower rice, or even mashed sweet potatoes.
What type of sausage works best?
Andouille is traditional for its smoky spice, but I’ve used smoked kielbasa or turkey sausage when needed.
How do I keep the rice from getting mushy?
I add the rice about 30 minutes before serving and check it early. I also avoid over-stirring once it’s added.
Conclusion
Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp is a bold, comforting dish that brings big flavor with very little effort. I love how everything cooks together in one pot, filling the kitchen with rich, Southern aromas. Whether I’m cooking for a busy weeknight or a relaxed weekend meal, this jambalaya is always a crowd-pleaser.
