Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp
Oh, the magic of jambalaya! This slow cooker version reminds me of those lazy Sunday afternoons at my grandma’s house, where the whole kitchen smelled like smoky sausage, spicy paprika, and tender chicken simmering away. The colors alone—vibrant reds and golden browns—just make your mouth water before you even take a bite. What I love most is how the slow cooker does all the heavy lifting, marrying those bold Cajun flavors so they’re rich yet perfectly balanced. Plus, tossing in shrimp at the very end gives this dish a fresh, juicy pop. If you’re looking for a hands-off, hearty meal that feels like a warm hug in a bowl, this jambalaya is an absolute winner.
Quick Facts
- Yield: Serves 6
- Prep Time: 20 minutes
- Cook Time: 4 hours (low setting)
- Total Time: 4 hours 20 minutes
Ingredients
For the Main Dish:
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 1 lb smoked Andouille sausage, sliced
- 1 cup long-grain white rice
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 2 tsp Cajun seasoning (adjust to taste)
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 8 oz raw shrimp, peeled and deveined
- 2 tbsp olive oil
- Salt, to taste
How I Make It
Step 1:
Start by heating 2 tablespoons of olive oil in a skillet over medium-high heat. Brown the chicken pieces in batches until they’re golden on all sides—this adds great depth of flavor. Set the chicken aside, then quickly brown the sliced sausage just to develop some color and that smoky edge.
Step 2:
In your slow cooker, combine the browned chicken and sausage with diced onion, green bell pepper, garlic, diced tomatoes (with juice), rice, chicken broth, and spices. Give everything a gentle stir to evenly distribute those gorgeous Cajun seasonings.
Step 3:
Cover the slow cooker and set it to low for 4 hours. Don’t stir too often—this helps the rice cook perfectly and soak up those spicy, smoky flavors.
Step 4:
About 10 minutes before serving, gently stir in the raw shrimp. Cover again and let the shrimp cook just until they turn pink and curl up—this usually takes about 8–10 minutes. Be careful not to overcook them or they’ll get rubbery.
Step 5:
Taste and adjust seasoning, adding salt or more Cajun seasoning if needed. If the jambalaya feels too thick, stir in a splash of chicken broth or water.
Step 6:
Serve hot, garnish with fresh parsley or sliced green onions if you like, and get ready for some serious comfort food bliss!
Variations & Tips
- Swap chicken thighs for breast if you want leaner meat, but thighs stay juicier.
- For extra veggies, toss in diced celery or okra along with the onions and peppers.
- If you prefer it spicy, add a dash more cayenne or a few dashes of hot sauce at the end.
- Use brown rice for a nuttier flavor, but increase cooking time slightly.
- If you don’t have Andouille sausage, kielbasa or smoked chorizo work well too.
- To save time, brown the meat the night before and refrigerate overnight, then assemble in the morning.
How I Like to Serve It
This hearty crockpot jambalaya makes for a perfect weeknight dinner with a crisp green salad and crusty bread to soak up those flavorful juices. It’s also a crowd-pleaser for casual gatherings—just add an ice-cold beer or sweet iced tea, and you’ve got a down-home feast fit for any occasion. In cooler months, pairing it with a cozy fireplace really elevates that comforting vibe.
Notes
- Store leftovers in an airtight container in the refrigerator up to 3 days.
- Reheat gently on the stove or microwave, adding a splash of broth to loosen the rice if needed.
Closing: Once you get this slow cooker jambalaya going, its smoky, spicy warmth will quickly become your go-to comfort meal that’s as easy as it is delicious.