Name: Chicken and Shrimp Jambalaya
Prep time: 15 min
Cook time: PT-488375H55M50S
Total time: PT-488375H55M50S
Cuisine: Cajun
Ingredients: 2 chicken breasts, skinless and boneless, cut into bite-size pieces; 1 pound andouille sausage, sliced; 1 onion, diced; 1 green bell pepper, diced; 2 stalks celery, chopped; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 1 cup chicken broth; 2 teaspoons dried oregano; 2 teaspoons dried parsley; 2 teaspoons Cajun seasoning; 1 teaspoon cayenne pepper; ½ teaspoon dried thyme; 1 cup long-grain rice; 1 pound shrimp, peeled and deveined

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This hearty Chicken and Shrimp Jambalaya is a bold and flavorful one-pot dish made right in the slow cooker. Packed with tender chicken, smoky andouille sausage, juicy shrimp, and Cajun spices, it’s the kind of comfort food I love to come home to.

Why I’ll Love This Recipe

I love how this jambalaya builds deep, rich flavor with minimal effort — the slow cooker does all the work. I just toss everything in, let it simmer low and slow, and end up with a meal that tastes like I’ve been cooking all day. The mix of proteins gives it substance, the rice soaks up all that spiced broth, and every bite is satisfying. It’s perfect 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.)

2 chicken breasts, skinless and boneless, cut into bite-size pieces
1 pound andouille sausage, sliced
1 onion, diced
1 green bell pepper, diced
2 stalks celery, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
½ teaspoon dried thyme
1 cup long-grain rice
1 pound shrimp, peeled and deveined

Directions

I place the chicken and sliced sausage into the bottom of the slow cooker.
I add the onion, green bell pepper, celery, garlic, diced tomatoes, and chicken broth.
I season everything with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
I cover and cook on low for 7–8 hours or on high for 3–4 hours, letting all the flavors meld together.
About 30 minutes before serving, I stir in the rice and continue cooking on low.
I add the shrimp during the last 30 minutes of cooking, just until they’re pink and cooked through.
Once the rice is tender and the shrimp are done, I give everything a good stir and serve it warm.

Servings and timing

Servings: 6–8
Prep time: 15 minutes
Cook time: 7–8 hours (low) or 3–4 hours (high), plus 30 minutes for rice and shrimp
Total time: Approximately 8 hours (slow cook) or 4.5 hours (on high)

Storage/reheating

I store leftovers in airtight containers in the fridge for up to 4 days. To reheat, I warm portions in a skillet over medium heat or microwave in short bursts, adding a splash of broth or water if needed to loosen the rice. It also freezes well — I let it cool, portion it out, and freeze for up to 2 months. I reheat from frozen in the microwave or thaw overnight in the fridge first.

Variations

Use boneless chicken thighs instead of breasts for a richer flavor.
Add okra, diced tomatoes with green chilies, or corn for extra Southern flair.
For less heat, I cut back on cayenne and use mild Cajun seasoning.
I sometimes cook the rice separately and stir it in at the end to keep it firmer.

FAQs

Can I use frozen shrimp?

Yes, I just make sure they’re fully thawed and patted dry before adding them to the slow cooker. This helps prevent excess water and ensures even cooking.

Can I cook the rice separately?

Absolutely. If I prefer firmer rice or want more control over texture, I cook it separately and stir it in just before serving.

Is this dish spicy?

It has a kick, thanks to the cayenne and Cajun seasoning. I can adjust the spice by reducing the cayenne or choosing a milder Cajun blend.

Can I make this without a slow cooker?

Yes. I sauté the meats and vegetables in a Dutch oven, add the seasonings and liquids, simmer until the chicken is tender, then stir in rice and shrimp to finish on the stovetop.

How do I know when the shrimp are cooked?

Shrimp cook quickly — once they turn pink and opaque, they’re done. Overcooking can make them rubbery, so I add them near the end and watch closely.

Conclusion

This Chicken and Shrimp Jambalaya is one of those meals I keep coming back to. It’s rich, comforting, and full of flavor — the kind of dish that brings people together. Whether I’m feeding family or meal-prepping for the week, I love how easy it is to throw together and how satisfying it is every single time.