If you have a craving for a soul-satisfying, flavorful dish that warms you from the inside out, you are going to adore this Slow Cooker Cajun Jambalaya with Chicken, Sausage, and Shrimp Recipe. This vibrant classic from Louisiana brings together tender chicken, smoky andouille sausage, succulent shrimp, and a melody of fresh vegetables, all mingling with perfectly spiced rice. Slow cooking melds the flavors beautifully so every bite bursts with that signature Cajun flair, making it an effortless yet impressive meal for any day of the week.
Ingredients You’ll Need
The magic of this Slow Cooker Cajun Jambalaya with Chicken, Sausage, and Shrimp Recipe is in the simplicity and quality of its ingredients. Each component not only adds essential flavor but also builds texture and color, ensuring every mouthful is a celebration of Cajun cooking.
- 1 pound boneless skinless chicken thighs (cut into chunks): Offers juicy, tender meat that soaks up the spices perfectly.
- 12 ounces andouille sausage (sliced): Brings a smoky, garlicky depth that’s quintessential to jambalaya.
- 1 pound raw shrimp (peeled and deveined): Adds a delicate sweetness and tender bite near the end of cooking.
- 1 green bell pepper (chopped): Provides a fresh, slightly bitter crunch and vibrant color.
- 1 red bell pepper (chopped): Adds a touch of sweetness and brightens the dish visually.
- 1 small yellow onion (diced): A savory base that enriches every spoonful.
- 2 celery stalks (chopped): Introduces an aromatic, crisp undertone classic to Cajun dishes.
- 4 cloves garlic (minced): Infuses bold, fragrant flavor that wakes up your palate.
- 1 (14.5-ounce) can diced tomatoes (with juices): Adds juicy acidity and a touch of sweetness to balance spices.
- 2 cups low-sodium chicken broth: The flavorful liquid that brings everything together.
- 1 1/2 teaspoons Cajun seasoning: The heart of the dish, packed with bold spices to make it unforgettable.
- 1/2 teaspoon dried thyme: Contributes herby complexity that complements the meat and veggies.
- 1/2 teaspoon smoked paprika: Adds smoky warmth and a gorgeous red hue.
- 1/4 teaspoon cayenne pepper (optional): For a gentle kick of heat that can be adjusted to your spice preference.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/4 teaspoon black pepper: Offers subtle pungency and balances seasoning.
- 1 cup long-grain white rice (uncooked): The tender grain that absorbs the rich juices for a satisfying texture.
- 2 tablespoons chopped parsley: Adds a fresh, herbal brightness when stirred in at the end.
- Sliced green onions for garnish: Provides a crisp, colorful finishing touch.
How to Make Slow Cooker Cajun Jambalaya with Chicken, Sausage, and Shrimp Recipe
Step 1: Combine the Base Ingredients
Start by placing the chicken chunks, sliced andouille sausage, chopped green and red bell peppers, diced onion, celery, garlic, and the can of diced tomatoes (with their juices) right into the slow cooker. Add the chicken broth along with the Cajun seasoning, dried thyme, smoked paprika, cayenne pepper if you’re using it, salt, and black pepper. Give everything a good stir to marry all those incredible flavors and make sure the seasoning is evenly distributed.
Step 2: Slow Cook to Perfection
Cover the slow cooker and let it do its magic on low for 5 to 6 hours, or on high for 2 and a half to 3 hours. This slow simmer allows the chicken to become tender and the spices to infuse throughout the meat and veggies, creating that signature rich jambalaya base you’re aiming for.
Step 3: Add the Rice
Once the base has cooked down, stir in the uncooked long-grain white rice. Continue cooking on high for an additional 30 to 40 minutes. During this time, the rice will absorb the flavorful broth, swelling with all those delightful Cajun spices and juicy ingredients.
Step 4: Finish with Shrimp and Herbs
About 15 minutes before you’re ready to enjoy your meal, stir in the peeled and deveined shrimp. Cook just until the shrimp turn pink and opaque—this keeps them tender and luscious. Finally, stir in the chopped parsley for a burst of freshness.
How to Serve Slow Cooker Cajun Jambalaya with Chicken, Sausage, and Shrimp Recipe
Garnishes
Finish each serving with a sprinkle of sliced green onions for a crisp, mildly pungent crunch that complements the rich stew wonderfully. A light drizzle of hot sauce is also welcome, adding extra heat and tang depending on your spice love.
Side Dishes
Though this jambalaya is hearty on its own, crisp green salads or buttery cornbread make fabulous companions to balance the bold, spicy flavors. Roasted okra or steamed green beans bring freshness and texture contrasts that complete the meal beautifully.
Creative Ways to Present
For a festive touch, serve the jambalaya in rustic cast iron skillets or colorful Cajun-style bowls. You can also hollow out small loaves of crusty bread for an edible bowl experience that’s fun and mess-free—perfect for family dinners or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover jambalaya to airtight containers and store in the refrigerator for up to 3 days. The flavors continue to deepen, making leftovers taste even better the next day.
Freezing
This Slow Cooker Cajun Jambalaya with Chicken, Sausage, and Shrimp Recipe freezes beautifully. Portion into freezer-safe containers and freeze for up to 3 months. Be sure to cool completely before freezing to maintain the best texture.
Reheating
Reheat leftovers gently on the stovetop or in the microwave until steaming hot. Add a splash of chicken broth if the jambalaya seems dry to bring back its original luscious texture.
FAQs
Can I use other types of sausage instead of andouille?
Absolutely! While andouille sausage brings an authentic smoky flavor, you can substitute kielbasa, chorizo, or any smoked sausage you enjoy. Just keep in mind that different sausages vary in spice level and saltiness, so adjust seasoning accordingly.
Is it possible to make this dish without rice for a low-carb option?
Yes, simply omit the rice and serve your jambalaya over cauliflower rice or alongside roasted vegetables. This keeps the dish hearty and flavorful while reducing carbs.
Can I prepare this Slow Cooker Cajun Jambalaya with Chicken, Sausage, and Shrimp Recipe in advance?
Definitely! You can assemble all ingredients in the slow cooker insert, cover, and refrigerate overnight. When ready, set the slow cooker to cook as directed. Just add the shrimp about 15 minutes before serving to keep them perfectly tender.
What if I want to make it spicier?
Feel free to increase the cayenne pepper or add a few dashes of your favorite hot sauce. The beauty of jambalaya is that you can adjust heat according to your taste—just add gradually to avoid overpowering the other flavors.
Can I use brown rice instead of white rice?
Yes, you can swap in brown rice for a nuttier flavor and extra fiber. However, you will need to extend the cooking time to ensure the rice becomes tender, as brown rice takes longer to cook.
Final Thoughts
If you’re looking for a truly comforting, hands-off dinner that fills your home with inviting aromas, you owe it to yourself to try this Slow Cooker Cajun Jambalaya with Chicken, Sausage, and Shrimp Recipe. It’s a beautiful balance of spices, textures, and colors that comes together effortlessly, making it perfect for busy weeknights or casual weekend feasts. I promise once you make it, jambalaya will hold a special place in your recipe rotation!
Print
Slow Cooker Cajun Jambalaya with Chicken, Sausage, and Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun
- Diet: Gluten Free
Description
This Slow Cooker Jambalaya recipe is a flavorful and hearty Cajun dish combining tender chicken, spicy andouille sausage, succulent shrimp, and a medley of fresh vegetables. Cooked slowly to meld the vibrant spices and perfect rice texture, it offers an easy, hands-off way to enjoy a classic Southern meal.
Ingredients
Meat and Seafood
- 1 pound boneless skinless chicken thighs, cut into chunks
- 12 ounces andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
Vegetables
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small yellow onion, diced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons chopped parsley
- Sliced green onions for garnish
Pantry
- 1 (14.5-ounce) can diced tomatoes with juices
- 2 cups low-sodium chicken broth
- 1 1/2 teaspoons Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice, uncooked
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken chunks, sliced andouille sausage, chopped green and red bell peppers, diced onion, chopped celery, minced garlic, diced tomatoes with juices, chicken broth, Cajun seasoning, dried thyme, smoked paprika, cayenne pepper (if using), salt, and black pepper to the slow cooker. Stir well to combine all ingredients evenly.
- Initial Slow Cooking: Cover the slow cooker and cook the mixture on low for 5 to 6 hours, or alternatively on high for 2 1/2 to 3 hours. This allows the flavors to deeply develop and the meats to tenderize.
- Add Rice and Continue Cooking: Stir in the uncooked long-grain white rice thoroughly, then continue cooking on high for an additional 30 to 40 minutes. Cook until the rice is tender and most of the liquid has been absorbed, resulting in a perfectly cooked jambalaya base.
- Incorporate Shrimp: About 15 minutes before serving, stir the peeled and deveined shrimp into the slow cooker. Cook until the shrimp turn pink and opaque, indicating they are fully cooked and juicy.
- Finish and Serve: Stir in the chopped parsley for freshness, garnish with sliced green onions, and serve the jambalaya hot for a delicious, comforting meal.
Notes
- For a spicier jambalaya, increase the amount of cayenne pepper or add hot sauce to taste.
- You can use brown rice instead of white rice, but extend the cooking time accordingly to ensure the rice is fully cooked.
- For a low-carb variation, omit the rice entirely and serve the jambalaya over cauliflower rice.
