Name: Chicken and Shrimp Jambalaya
Prep time: 15 min
Cook time: 8 h
Total time: 9 h
Cuisine: Cajun
Ingredients: 1 lb chicken breasts, cut into bite-size pieces; 8 oz andouille sausage, sliced; 1 medium onion, diced; 1 green bell pepper, diced; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes; 2 cups chicken broth; 1 tsp dried oregano; 1 tsp dried parsley; 1 tbsp Cajun seasoning; 1/4 tsp cayenne pepper (optional); 1/2 tsp dried thyme; 1 cup long-grain rice; 1 lb shrimp, peeled and deveined

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This Chicken and Shrimp Jambalaya is a bold and flavorful one-pot dish that brings the heart of Louisiana cooking straight to my kitchen. With tender chicken, smoky andouille sausage, plump shrimp, and a medley of vegetables and spices, this jambalaya is hearty, spicy, and deeply satisfying. It’s all cooked together in the slow cooker, making it the perfect hands-off comfort food for busy days or weekend gatherings.

Why You’ll Love This Recipe

I love how this dish is packed with layers of flavor while still being easy to throw together. The slow cooker does most of the work, letting all the ingredients meld into a rich, savory meal with just the right amount of spice. It’s great for feeding a crowd, and I can adjust the heat to suit my taste. Plus, it’s a full meal on its own—protein, veggies, and rice all in one pot. Chicken and Shrimp Jambalaya

Ingredients

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

Chicken breasts, skinless and boneless, cut into bite-size pieces
Andouille sausage, sliced
Onion, diced
Green bell pepper, diced
Celery, chopped
Garlic, minced
Diced tomatoes (14.5 oz can)
Chicken broth
Dried oregano
Dried parsley
Cajun seasoning
Cayenne pepper
Dried thyme
Long-grain rice
Shrimp, peeled and deveined

Directions

I start by placing the chicken and sausage in the bottom of my slow cooker.
I add the chopped onion, bell pepper, celery, and garlic.
I pour in the diced tomatoes and chicken broth.
I sprinkle in the oregano, parsley, Cajun seasoning, cayenne pepper, and thyme, then give everything a gentle stir.
I cover and cook on low for 7–8 hours, or on high for 3–4 hours.
After that, I stir in the rice and continue cooking on low for 30 minutes.
Finally, I add the shrimp and cook until they’re pink and the rice is fully tender—about another 30 minutes.
I give it a final stir and serve it hot, straight from the pot.

Servings and timing

This recipe makes about 6 hearty servings. Prep time takes around 15 minutes, and the total cook time is 7–8 hours on low or 3–4 hours on high, plus an additional hour for the rice and shrimp at the end.

Variations

When I want to make it even heartier, I sometimes add sliced okra or diced tomatoes with green chiles for extra kick. If I don’t have andouille sausage, I use smoked sausage or kielbasa. To lighten it up, I swap the sausage for turkey sausage and use brown rice—just note that it may take longer to cook.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well—I just cool it completely, then freeze in portions. When I’m ready to reheat, I warm it on the stove or in the microwave with a splash of broth or water to loosen it up.

FAQs

Can I use frozen shrimp?

Yes, I use frozen shrimp often. I just thaw them completely and pat them dry before adding them to the slow cooker to avoid excess moisture.

Do I need to cook the rice separately?

No, the rice cooks right in the slow cooker. I just make sure to stir it in after the first few hours of cooking, so it doesn’t turn mushy.

Can I make this dish less spicy?

Absolutely. I reduce or omit the cayenne pepper and use a mild Cajun seasoning if I want a milder version.

What type of rice is best for jambalaya?

I stick with long-grain white rice—it holds up well and cooks evenly in the slow cooker. Brown rice can be used but takes longer to soften.

Can I make this ahead of time?

Yes. I often prep everything the night before, store it in the fridge in the slow cooker insert, and just start cooking it the next day. It also tastes even better the next day as the flavors deepen.

Conclusion

This Chicken and Shrimp Jambalaya is one of my favorite slow cooker meals—it’s bold, comforting, and packed with Louisiana-inspired flavor. With tender meats, flavorful spices, and hearty rice, it’s a one-pot meal that I can always count on to satisfy. Whether I’m feeding a family or meal-prepping for the week, this recipe never disappoints.