Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp

introduction

This Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp is everything you want for a cozy, hands-off dinner: spicy, savory, and built for easy weeknight cooking. The slow cooker does the heavy lifting so the flavors deepen all day and you get tender chicken, smoky sausage, and plump shrimp in one pot. For an easy brunch pairing or to stretch this into a weekend spread, serve it with warm savory sausage muffins for a crowd-pleasing combo.

Why You’ll Love This Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp :

• Big, bold Cajun flavor with minimal hands-on time.
• One-pot slow cooker simplicity—set it and forget it.
• Family-friendly: mild to spicy options suit picky eaters and spice lovers.
• Great for meal prep and leftovers that taste even better the next day.
• Flexible protein mix—easy to swap or scale for a crowd.

Ingredients Needed :

Protein

• 1 pound chicken thighs, diced
• 1 pound andouille sausage, sliced
• 1 pound shrimp, peeled and deveined

Vegetables

• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced

Pantry & Canned

• 1 can (14.5 ounces) diced tomatoes
• 2 cups long-grain rice
• 2 tablespoons Cajun seasoning
• 1 bay leaf
• Salt and pepper to taste

Liquids & Garnish

• 3 cups chicken broth
• Green onions and parsley for garnish

Step-by-Step Instructions :

1. In the slow cooker, combine the chicken, sausage, onion, bell pepper, celery, garlic, diced tomatoes, chicken broth, rice, Cajun seasoning, bay leaf, salt, and pepper.
2. Stir well to combine all ingredients.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the rice is cooked and the liquid is absorbed.
4. In the last 30 minutes of cooking, add the shrimp to the slow cooker.
5. Once done, discard the bay leaf and fluff the jambalaya with a fork.
6. Serve warm, garnished with green onions and parsley.

Serving Suggestions Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp

Serve this jambalaya straight from the slow cooker for a casual family meal. Spoon over extra steamed rice for saucier bowls, or offer crusty bread to soak up juices. A crisp green salad or simple coleslaw balances the spice. For brunch or buffet-style meals, keep it warm in the slow cooker and let guests help themselves.

Tips for Success Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp

• Use long-grain rice and measure liquids accurately to avoid mushy results.
• Brown the sausage and chicken quickly in a skillet first for extra flavor (optional).
• Add the shrimp near the end to prevent overcooking—30 minutes on low is perfect.
• Taste and adjust Cajun seasoning at the end; heat can mellow during slow cooking.
• If your slow cooker runs hot, check rice early to avoid burning on the bottom.
• Leftovers keep well and often taste better the next day after flavors meld; reheat gently.

Want a fun dessert or party treat after spicy jambalaya? Try a quick guide to donuts with sprinkles for an easy, festive finish.

variation (if any)

• Vegetarian: swap chicken, sausage, and shrimp for hearty beans (red kidney or chickpeas) and add extra bell pepper and okra.
• Extra spicy: stir in cayenne or a chopped jalapeño with the vegetables.
• Make it stove-top: cook ingredients in a large Dutch oven, add rice and broth, simmer covered for 20–25 minutes until rice is tender. For a different protein idea, refer to techniques shown in egg-free meatball recipes for swapping proteins.

FAQs

Q: Can I use white rice, brown rice, or instant rice?
A: Stick with long-grain white rice for the texture in this slow-cooker method. Brown rice needs more liquid and longer cook time; instant rice will overcook and become mushy.

Q: How do I prevent the jambalaya from sticking to the slow cooker?
A: Use a slow cooker liner or spray the pot lightly with cooking spray and stir once or twice during cooking if possible. Also ensure correct liquid ratio.

Q: Can I make this ahead and freeze it?
A: Yes—cool completely, portion into freezer containers, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Q: My jambalaya is too watery—how can I fix it?
A: Remove the lid and cook on high for 15–30 minutes to reduce excess liquid, or stir in a handful of cooked rice to absorb moisture.

Q: Can I substitute different sausage?
A: Yes—use kielbasa, chorizo (for a different flavor), or a smoked sausage you like; adjust seasoning as needed.