If you’ve ever dreamed of savoring a rich, comforting dish that bursts with bold flavors and hearty ingredients, then this Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp Recipe is exactly what you need. It’s a one-pot wonder where tender chicken, smoky sausage, and succulent shrimp mingle with perfectly spiced rice and fresh veggies, slow-cooked to perfection. This dish captures the soul of Cajun cooking in a way that’s effortless and fun, making it an absolute must-try for anyone who loves soul-satisfying meals packed with depth and warmth.
Ingredients You’ll Need
This Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp Recipe calls for simple yet vibrant ingredients that come together to create layers of flavor, texture, and color. Each component plays an essential role in transforming humble staples into a standout meal that’s as visually inviting as it is delicious.
- Chicken breasts: Cubed for tender, juicy bites that soak up all the spices and juices.
- Andouille sausage: Adds that signature smoky kick and a bit of hearty chew.
- Diced tomatoes (28 ounces): Bring freshness and tang that balances the richness.
- Onion: Provides natural sweetness and depth to the slow-cooked base.
- Celery stalks: Thinly sliced for subtle crunch and aromatic undertones.
- Red bell pepper: Finely chopped for color, sweetness, and a mild peppery note.
- Chicken broth: Creates the flavorful cooking liquid that melds everything beautifully.
- Tomato paste: Intensifies tomato flavor and adds body to the sauce.
- Dried thyme and oregano: Classic herbs to build a fragrant, earthy backdrop.
- Cajun seasoning: The star spice blend that brings all those iconic Louisiana flavors.
- Cayenne pepper: For just the right amount of heat to wake up your taste buds.
- Uncooked long-grain rice: Absorbs all the savory juices and spices for the perfect texture.
- Large raw shrimp: Added last to keep them tender and juicy with a beautiful pink hue.
How to Make Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp Recipe
Step 1: Combine Your Ingredients
Start by placing the cubed chicken, sliced andouille sausage, diced tomatoes, chopped onion, celery, and red bell pepper into the slow cooker. Pour in the chicken broth and stir in tomato paste, dried thyme, oregano, Cajun seasoning, and cayenne pepper. Give everything a good stir to make sure the spices are evenly distributed and that you have a flavorful base ready to slow-cook all day.
Step 2: Let the Slow Cooker Work Its Magic
Cover the slow cooker and set it to cook on low for 7 to 8 hours or on high for 3 to 4 hours. During this time, the chicken will become incredibly tender and all those vibrant flavors will marry together beautifully, creating an intoxicating aroma in your kitchen that’s hard to resist.
Step 3: Add the Rice
About an hour before cooking ends, carefully stir in the uncooked long-grain rice. This step is crucial because it gives the rice just enough time to absorb all those rich, spicy flavors without overcooking or turning mushy. It also helps thicken the jambalaya into that perfect, hearty texture everyone loves.
Step 4: Add the Shrimp
In the last 15 minutes of cooking, gently fold in the raw shrimp. The short cooking time will keep the shrimp tender, juicy, and beautifully pink, adding a fresh seafood touch that brightens this robust dish without overpowering any other ingredients.
Step 5: Serve and Enjoy
Once the shrimp are fully cooked and pink, your Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp Recipe is ready to be ladled into bowls. This classic Cajun meal is best enjoyed warm and fresh—each spoonful offering a perfect balance of spice, texture, and soul-satisfying comfort.
How to Serve Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp Recipe
Garnishes
To elevate the presentation and add layers of flavor, sprinkle chopped fresh parsley or green onions over the top just before serving. A wedge of lemon on the side can add a zesty brightness that complements the smoky, spicy jambalaya beautifully. For a touch of creaminess, a dollop of cool sour cream or a sprinkle of shredded cheese can also be delightful.
Side Dishes
This jambalaya is a satisfying meal on its own, but if you want to round it out with some sides, consider a crisp green salad with a tangy vinaigrette or some buttery cornbread on the side. Both balance the dish’s hearty flavors and offer contrasting textures that make the meal even more memorable.
Creative Ways to Present
For a fun twist, serve the jambalaya in hollowed-out bell peppers or inside warm, toasted bread bowls to soak up every last bit of its delicious juices. You can also serve it family-style in a large rustic cast-iron skillet straight from the slow cooker—it’s a wonderful way to gather everyone around the table and share this feast.
Make Ahead and Storage
Storing Leftovers
After enjoying this Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 to 4 days, and the flavors often deepen overnight, making the next-day meal just as satisfying.
Freezing
This jambalaya freezes beautifully, making it perfect for batch cooking. Portion it into freezer-safe containers or bags, removing as much air as possible, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
Reheat your jambalaya gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken broth or water if needed to prevent it from drying out. Microwaving works too—just cover the dish and stop every minute or so to stir, ensuring even heating without overcooking the shrimp or rice.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely before adding them in the last 15 minutes of cooking. This ensures even cooking and a tender finish.
Is it possible to make this Cajun jambalaya without a slow cooker?
Yes, you can make it on the stovetop by simmering all ingredients except the rice and shrimp until the chicken is tender. Then add the rice and cook until tender before stirring in the shrimp for the last few minutes.
What if I don’t have andouille sausage? What can I use instead?
Andouille sausage gives a smoky, spicy flavor, but chorizo or any smoked sausage can be a tasty substitute if you can’t find andouille.
How spicy is this Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp Recipe?
The recipe has a moderate amount of heat from the Cajun seasoning and cayenne pepper, but you can adjust the spice level by reducing or increasing these to suit your taste buds.
Can I add vegetables other than the ones listed?
Definitely! Feel free to experiment with vegetables like okra, zucchini, or green beans to add your personal twist and boost the nutrition and texture.
Final Thoughts
There’s nothing quite like the satisfaction of a homemade Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp Recipe bubbling away, filling your kitchen with irresistible aromas and ready to bring everyone to the table. Whether it’s a cozy family dinner or a gathering of friends craving that bold Cajun flair, this recipe delivers heart, warmth, and unbeatable flavor with every bite. Trust me—you’ll want to make it again and again.
Print
Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Cajun
Description
This Slow Cooker Cajun Jambalaya is a hearty, flavorful one-pot meal combining tender chicken, smoky andouille sausage, and succulent shrimp with aromatic vegetables and spices. Slow-cooked to perfection, it delivers a classic Cajun taste with minimal effort, making it perfect for busy days and family dinners.
Ingredients
Protein
- 2 boneless, skinless chicken breasts, cubed
- 1 pound andouille sausage, sliced
- 1 pound raw shrimp (large, about 13–15 count)
Vegetables
- 1 large onion, chopped
- 2 celery stalks, thinly sliced
- 1 red bell pepper, finely chopped
Pantry & Spices
- 1 can (28 ounces) diced tomatoes
- 2 cups chicken broth
- 1 tablespoon tomato paste
- ½ teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 tablespoon Cajun seasoning
- ½ teaspoon cayenne pepper
- 1 cup uncooked long-grain rice
Instructions
- Combine Ingredients: Place the cubed chicken, sliced sausage, diced tomatoes, chopped onion, celery, bell pepper, chicken broth, tomato paste, dried thyme, oregano, Cajun seasoning, and cayenne pepper into the slow cooker. Stir thoroughly to mix all components evenly.
- Slow Cook: Cover the slow cooker with its lid and cook on low setting for 7 to 8 hours or on high setting for 3 to 4 hours. This allows the chicken to become tender and the flavors to meld perfectly.
- Add Rice: One hour before the end of the cooking time, stir in the uncooked long-grain rice evenly into the mixture. This timing ensures the rice cooks thoroughly without becoming mushy.
- Incorporate Shrimp: About 15 minutes before finishing, add the raw shrimp into the slow cooker. Cook until the shrimp turn pink and are fully cooked through, indicating they are ready to eat.
- Serve: Ladle the jambalaya into bowls and serve warm. Enjoy this flavorful and comforting Cajun classic straight from the slow cooker!
Notes
- For spicier jambalaya, increase the cayenne pepper cautiously to taste.
- You can substitute andouille sausage with smoked sausage if unavailable.
- Make sure to add rice and shrimp at the specified times to avoid overcooking them.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Use fresh spices for the best flavor impact.
