Slow cooker Cajun jambalaya with chicken, sausage, and shrimp is one of my favorite comfort meals—it’s bold, hearty, and bursting with smoky, spicy Southern flavor. This classic Louisiana dish comes together beautifully in the slow cooker, giving all the ingredients time to meld into a deeply flavorful one-pot meal. I love serving it when I want something filling and full of character without standing over the stove.
Why You’ll Love This Recipe
I love how easy and hands-off this recipe is. The slow cooker does all the work while I get tender chicken, juicy sausage, and perfectly cooked shrimp infused with zesty Cajun seasoning. The rice soaks up all the flavor from the broth, aromatics, and spices, turning this into a satisfying and comforting dish. Plus, 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.)
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Boneless, skinless chicken breasts or thighs, cut into chunks
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Andouille or smoked sausage, sliced
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Raw shrimp, peeled and deveined
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Long-grain white rice (uncooked)
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Onion, chopped
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Celery, chopped
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Green bell pepper, chopped
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Garlic, minced
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Diced tomatoes (with juice)
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Chicken broth
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Cajun seasoning
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Dried thyme
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Paprika
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Salt and black pepper
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Olive oil
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Optional: chopped green onions or parsley for garnish
Directions
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I lightly grease the slow cooker insert with oil.
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In a skillet, I brown the sausage slices over medium heat for a few minutes to develop extra flavor, then transfer them to the slow cooker.
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I add the chicken, onion, celery, bell pepper, garlic, diced tomatoes, chicken broth, Cajun seasoning, thyme, paprika, salt, and pepper.
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I stir in the uncooked rice and cover the slow cooker.
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I cook on low for 4–5 hours or on high for 2½–3 hours, until the chicken is tender and the rice is cooked.
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I stir in the raw shrimp during the last 20–30 minutes of cooking, letting them cook through until pink and firm.
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I taste and adjust the seasoning before serving, then garnish with chopped green onions or parsley.
Servings and timing
This recipe makes about 6 servings. It takes 20 minutes to prep and around 4–5 hours to cook in the slow cooker, depending on the heat setting.
Variations
Sometimes I add chopped okra or corn for extra veggies. I’ve also made it spicier by using extra Cajun seasoning or adding cayenne pepper. For a smoky twist, I use fire-roasted diced tomatoes. If I want a lower-carb version, I swap the rice for riced cauliflower (adding it near the end so it doesn’t overcook).
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or a skillet over medium heat, adding a splash of broth or water if the rice has absorbed too much liquid. This dish also freezes well—I cool it fully and store in freezer-safe containers for up to 2 months.
FAQs
Can I use pre-cooked shrimp?
Yes, I stir them in at the very end, just long enough to warm through so they don’t overcook and turn rubbery.
What kind of sausage works best?
I love using andouille sausage for its smoky, spicy flavor, but any smoked sausage or kielbasa works if I need a milder option.
Can I cook the rice separately?
Yes, if I want more control over the rice texture, I cook it separately and stir it in just before serving.
Is this dish very spicy?
It depends on the Cajun seasoning I use. I taste the mix before adding and adjust the heat level with cayenne or hot sauce to suit my preference.
Can I make this without seafood?
Absolutely. I’ve made it with just chicken and sausage, or even just vegetables and beans for a meatless version.
Conclusion
Slow cooker Cajun jambalaya with chicken, sausage, and shrimp is a warm, vibrant dish that brings bold flavor and hearty satisfaction to the table with minimal effort. I love how everything cooks together to create a deeply seasoned meal that feels both rustic and special. Whether I’m making it for a casual dinner or serving guests, it’s always a hit.
