Slow Cooker Jambalaya with Chicken, Sausage, and Shrimp

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 6 hours 20 minutes (Low; High option in notes)
• Total Time: 6 hours 40 minutes

Quick Ingredients

• 1.25 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 12 oz smoked andouille sausage, sliced 1/2-inch thick
• 1 lb large raw shrimp, peeled and deveined
• 1 medium onion, 1 green bell pepper, 1 red bell pepper, 3 celery stalks (all diced)
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups low-sodium chicken broth
• 1.5 tbsp Cajun seasoning (salt-free preferred), 1 tsp smoked paprika
• 1/2 tsp dried thyme, 1/2 tsp dried oregano, 2 bay leaves
• 1/4–1/2 tsp cayenne, 1 tsp kosher salt (see note), 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce; 1 tbsp olive oil (optional browning)
• 6 cups cooked long-grain white rice; sliced scallions, chopped parsley, hot sauce

Do This

• 1. Add to slow cooker: chicken, sausage, onion, peppers, celery, garlic, tomatoes, broth, Worcestershire, Cajun seasoning, paprika, thyme, oregano, bay leaves, cayenne, salt, and pepper.
• 2. Cook on Low for 6 hours (or High for 3 hours). Optional: brown sausage and aromatics first in 1 tbsp oil for deeper flavor.
• 3. Turn cooker to High. Stir the jambalaya, taste and adjust seasoning.
• 4. Stir in shrimp; cook 15–20 minutes on High until shrimp are pink and opaque.
• 5. Meanwhile, cook rice (2 cups uncooked yields ~6 cups cooked) or reheat prepared rice.
• 6. Ladle jambalaya over rice; garnish with scallions and parsley; add hot sauce to taste.

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Why You’ll Love This Recipe

• Hands-off weeknight comfort: 20 minutes of prep, then the slow cooker does the work.
• Layered Cajun-Creole flavor from the holy trinity, smoked andouille, and warm spices.
• Perfectly cooked shrimp added at the end so they stay juicy and tender.
• Great for families and leftovers; serve over fluffy rice to stretch the meal.

Grocery List

• Produce: 1 medium yellow onion, 1 green bell pepper, 1 red bell pepper, 3 celery stalks, 4 garlic cloves, 3 scallions, small bunch parsley
• Dairy: Unsalted butter (optional for rice)
• Pantry: Boneless skinless chicken thighs, smoked andouille sausage, large raw shrimp, crushed tomatoes (28 oz), low-sodium chicken broth, long-grain white rice, Cajun seasoning, smoked paprika, dried thyme, dried oregano, bay leaves, cayenne, kosher salt, black pepper, Worcestershire sauce, olive oil, hot sauce

Full Ingredients

For the Slow Cooker Jambalaya Base

• 1.25 lb (570 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 12 oz (340 g) smoked andouille sausage, sliced 1/2-inch thick
• 1 medium yellow onion, diced (about 1.5 cups)
• 1 green bell pepper, diced (about 1.25 cups)
• 1 red bell pepper, diced (about 1.25 cups)
• 3 celery stalks, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 can (28 oz/794 g) crushed tomatoes
• 2 cups (480 ml) low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 1.5 tablespoons Cajun seasoning (salt-free preferred)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 1/4 to 1/2 teaspoon cayenne pepper, to taste
• 1 teaspoon kosher salt (use 1/2 teaspoon if your Cajun seasoning contains salt)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil (optional, for browning sausage and aromatics)

For the Shrimp Finish

• 1 lb (450 g) large raw shrimp, peeled and deveined (tail-on or off), patted dry
• Pinch kosher salt and black pepper

For Serving

• 6 cups cooked long-grain white rice (from 2 cups uncooked)
• 3 scallions, thinly sliced
• 2 tablespoons chopped fresh parsley
• Hot sauce, to taste

Step-by-Step Instructions

Step 1: Prep the meats and vegetables

Dice the onion, bell peppers, and celery; mince the garlic. Slice the andouille into 1/2-inch rounds. Cut chicken thighs into 1.5-inch pieces and pat dry. This helps them cook evenly and absorb the spices without turning watery.

Step 2: Optional browning for deeper flavor

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the sausage until edges are caramelized, 3–4 minutes. Add the onion, bell peppers, and celery with a pinch of salt; cook 3–4 minutes until lightly softened. Stir in garlic for 30 seconds. Transfer everything (and any flavorful drippings) to the slow cooker. If skipping this step, add all ingredients directly in Step 3.

Step 3: Load the slow cooker

To the slow cooker, add chicken, sausage and aromatics (if browned), crushed tomatoes, broth, Worcestershire, Cajun seasoning, smoked paprika, thyme, oregano, bay leaves, cayenne, 1 teaspoon kosher salt (see note), and black pepper. Stir well to distribute spices and ensure the chicken is submerged.

Step 4: Slow-cook until tender

Cover and cook on Low for 6 hours or on High for 3 hours, until the chicken is tender and the vegetables are silky. Remove the bay leaves. Taste and adjust salt, cayenne, and black pepper. For a slightly thicker, less brothy jambalaya, uncover and cook 10–15 minutes on High to reduce.

Step 5: Add the shrimp

Turn the slow cooker to High (if it isn’t already). Stir in the shrimp and a pinch of salt and pepper. Cover and cook 15–20 minutes, just until shrimp are pink and opaque throughout and gently curled. Do not overcook—the shrimp should be juicy, not rubbery.

Step 6: Cook the rice

While the shrimp finish, cook 2 cups long-grain white rice: rinse, then combine with 3 cups water and 1/2 teaspoon kosher salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer 16–18 minutes. Rest 5 minutes, then fluff. (Or reheat 6 cups cooked rice.)

Step 7: Serve and garnish

Ladle the jambalaya over bowls of hot rice. Garnish with sliced scallions and chopped parsley. Add hot sauce to taste and serve immediately.

Pro Tips

• Use salt-free Cajun seasoning if possible so you can control the salt level; taste after cooking and adjust.
• Keep shrimp chilled and add only at the end—15–20 minutes on High is enough for plump, tender shrimp.
• For smokier depth, sear the sausage and aromatics first; those browned bits make a big difference.
• Prefer it saucier? Add 1/2–1 cup extra broth before cooking. Prefer thicker? Reduce uncovered for 10–15 minutes at the end.
• Andouille brings classic flavor. If substituting with smoked kielbasa, add an extra pinch of cayenne and smoked paprika.

Variations

• Chicken-and-Sausage Only: Skip the shrimp and cook as directed; stir in 1 tablespoon butter at the end for a glossy finish.
• Tomato-Free (Cajun-Style): Replace crushed tomatoes with 1 extra cup broth for a more purely savory, non-tomato version.
• Rice-In Slow Cooker (Parboiled Only): In the last 1.5–2 hours on Low (or 45–60 minutes on High), stir in 1.5 cups parboiled rice and 2.5 cups additional hot broth. Keep covered and avoid stirring; check for tenderness near the end.

Storage & Make-Ahead

For best results, make the base ahead and add shrimp just before serving. Refrigerate the jambalaya base (without shrimp) up to 4 days or freeze up to 2 months. Reheat gently until simmering, then add shrimp and cook 15–20 minutes on High. If storing leftovers with shrimp, refrigerate within 2 hours and eat within 2 days; reheat gently until steaming, taking care not to overcook the shrimp. Store rice separately in the fridge up to 4 days; reheat with a splash of water.

Nutrition (per serving)

Approximate values with 1 cup cooked white rice: 680 calories; 46 g protein; 66 g carbohydrates; 26 g fat; 6 g fiber; sodium varies by sausage and broth. Without rice: about 480 calories per serving.