Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp

If you’re craving a bold, comforting, and flavor-packed meal that basically cooks itself, this Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp is about to become your weeknight (and weekend) hero. It’s hearty, spicy, and soul-warming—everything jambalaya should be—with tender chicken, smoky sausage, and juicy shrimp, all slow-simmered in a rich Cajun tomato broth. Just toss everything in the slow cooker and let the magic happen.✨

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What Is Slow Cooker Cajun Jambalaya?

Jambalaya is a classic Louisiana Creole dish made with meat, seafood, vegetables, and rice, simmered in a boldly seasoned tomato broth. This slow cooker version captures all the deep flavors of traditional jambalaya with the convenience of hands-free cooking.

We’re using the “Creole” (red jambalaya) style here, made with tomatoes, aromatics, Cajun spices, and a trio of proteins: chicken, andouille sausage, and shrimp. Let the slow cooker do all the work, and come home to a house that smells incredible.

Why You’ll Love This Cajun Jambalaya

• Dump-and-go slow cooker recipe
• Full of bold, smoky Cajun flavor
• Perfect balance of chicken, sausage, and shrimp
• Ideal for meal prep or feeding a crowd
• Naturally gluten-free and dairy-free
• One pot = minimal cleanup!

What Does It Taste Like?

This jambalaya is rich, spicy, and layered. The Cajun seasoning infuses every bite with smoky, garlicky heat, while the slow simmering deepens the tomato-based broth. The chicken is fall-apart tender, the sausage adds a savory pop, and the shrimp finishes it with a light, briny sweetness. Paired with fluffy rice, every bite is warm, filling, and completely satisfying.

Benefits of Making This Recipe

• Hands-free cooking—set it and forget it!
• More flavorful with time (great leftovers)
• Budget-friendly ingredients
• Easy to adapt for spice levels and dietary needs
• Feels like comfort food, tastes like a celebration

Ingredients for Slow Cooker Cajun Jambalaya

Proteins:

• 1 lb boneless skinless chicken thighs or breasts, cubed
• 12 oz andouille sausage, sliced
• 1/2 lb raw shrimp, peeled and deveined

Vegetables:

• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 medium onion, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with juices

Pantry + Seasoning:

• 2 cups low-sodium chicken broth
• 1 tablespoon Cajun seasoning (store-bought or homemade – see below)
• 1 teaspoon smoked paprika
• 1/2 teaspoon thyme
• Salt and pepper, to taste
• 1 1/2 cups uncooked long grain white rice* (see tips below)
• 1 tablespoon olive oil (optional, for sautéing sausage first)

Garnish:

• Fresh parsley
• Green onions
• Hot sauce or lemon wedges

Homemade Cajun Seasoning (optional)

If you want to make your own Cajun spice blend:

• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Mix and store in a sealed jar!

Tools You’ll Need

• 6-quart or larger slow cooker
• Cutting board and knife
• Measuring cups and spoons
• Optional: skillet for browning sausage
• Fork or tongs for fluffing before serving

Ingredient Additions & Substitutions

• Rice options: Use cooked rice stirred in at the end instead of raw rice if you prefer more control over texture
• No shrimp? Double the chicken or sausage
• Low carb? Skip the rice and serve with cauliflower rice
• Spice level: Adjust cayenne or Cajun seasoning to taste
• Sausage swap: Use kielbasa or chorizo if andouille isn’t available

How to Make Slow Cooker Cajun Jambalaya

1. (Optional) Brown the sausage: For extra flavor, sauté the sliced sausage in a skillet for 3–4 minutes before adding to the slow cooker.
2. Add ingredients to slow cooker:
   • Add cubed chicken, sausage, peppers, onion, celery, garlic, diced tomatoes, chicken broth, and all seasonings (except shrimp and rice).
   • Stir to combine.
3. Cook on LOW for 4–5 hours or HIGH for 2–3 hours until chicken is cooked through and vegetables are tender.
4. Add rice: Stir in uncooked rice and continue cooking on HIGH for 30–40 minutes until rice is tender and liquid is absorbed. Stir once or twice during this time.

Note: If you prefer to use pre-cooked rice, skip this step and stir it in at the very end.

5. Add shrimp: About 10–15 minutes before serving, stir in the raw shrimp. Cover and let cook until shrimp are pink and opaque.
6. Fluff and serve: Remove lid, fluff the mixture, and garnish with chopped parsley or green onions. Serve hot!

What to Serve with Cajun Jambalaya

This dish is a meal all by itself, but here are a few extras to serve alongside:

• Cornbread or garlic bread
• Crispy okra or fried green tomatoes
• Simple green salad with lemon vinaigrette
• Coleslaw for a refreshing crunch
• A glass of sweet tea, or for the grownups—a cold beer or bourbon cocktail

Tips for the Best Jambalaya

• Keep an eye on the rice—all slow cookers vary, so check it around the 30-minute mark after adding.
• If using pre-cooked rice, reduce broth by 1/2 cup and stir in rice right before adding shrimp.
• Don’t overcook the shrimp—10 minutes is plenty!
• Adjust Cajun seasoning based on spice preference.
• For a smoky finish, add a few dashes of liquid smoke.

Storage Instructions

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in single portions for up to 2 months (note: rice may soften).
• Reheat: Gently warm on the stovetop or microwave. Add a splash of broth if it looks dry.

Frequently Asked Questions

Can I make this without shrimp?

Absolutely! You can double the chicken or sausage—or both—and it will still be delicious.

Can I cook the rice separately?

Yes! Cook rice on the stovetop and stir in just before serving for more precise control over the texture.

Can I use brown rice?

You can, but brown rice takes longer to cook and may need more liquid. For best results, cook brown rice separately and stir it in at the end.

Is this super spicy?

It depends on your Cajun seasoning blend. You control the heat! Start mild and adjust with cayenne or hot sauce as needed.

Conclusion

This Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp is proof that comfort food doesn’t have to be complicated. It’s rich, hearty, full of bold flavor, and basically cooks itself while you go about your day. Whether you’re feeding a crowd, meal prepping for the week, or just craving something cozy and satisfying, this recipe checks all the boxes.

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