Introduction

Slow Cooker Jambalaya with Shrimp and Sausage is a classic Louisiana dish that’s bursting with flavor, spice, and heartiness. This recipe combines succulent shrimp, smoky sausage, tender chicken, aromatic vegetables, and perfectly seasoned rice into a one-pot slow cooker meal that’s easy, hands-off, and absolutely delicious.

Using a slow cooker allows the flavors to meld slowly, giving you a rich, deep taste reminiscent of traditional Creole kitchens. It’s a comforting, filling, and crowd-pleasing dish perfect for family dinners, casual gatherings, or game-day meals.

Why I Love This Recipe

I love this recipe because it brings the vibrant flavors of New Orleans straight into your kitchen without the need for constant stirring or complicated steps. The slow cooker does the hard work while infusing the shrimp, sausage, and chicken with bold spices and aromatic vegetables.

It’s also versatile, satisfying, and perfect for busy days when you want a flavorful, hearty meal ready when you walk in the door. The combination of textures—from tender shrimp to smoky sausage and tender rice—makes every bite a delight.

Why This Dish Is a Must-Try

This dish is a must-try because it captures the essence of Cajun cuisine in a slow cooker-friendly version. It’s flavorful, easy to prepare, and perfect for both casual weeknights and special occasions.

Whether you’re a fan of spicy, aromatic dishes or just love a one-pot meal with shrimp, sausage, and rice, this jambalaya hits all the right notes: hearty, satisfying, and packed with flavor.

Preparation and Cooking Details

• Preparation Time: 15–20 minutes
• Cooking Time: 4–5 hours on low or 2–3 hours on high
• Total Time: 4–5 hours
• Servings: 6–8
• Calories: ~400–500 kcal per serving
• Course: Main Course
• Cuisine: Cajun / Creole / Comfort Food

Ingredients

• 1 lb (450 g) raw shrimp, peeled and deveined
• 1 lb (450 g) smoked sausage, sliced
• 1 lb (450 g) boneless, skinless chicken thighs, diced
• 1 cup long-grain rice
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 1 cup celery, chopped
• 3 cloves garlic, minced
• 1 can (14 oz / 400 g) diced tomatoes
• 2 ½ cups chicken broth
• 2 tsp Cajun seasoning
• 1 tsp paprika
• ½ tsp thyme
• ½ tsp oregano
• ½ tsp cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 2 tbsp olive oil
• Chopped green onions and parsley for garnish

Cooking Directions

1. Prep proteins: Season chicken with salt, pepper, paprika, and half of the Cajun seasoning.
2. Brown sausage (optional): In a skillet, sauté sausage slices in olive oil for 2–3 minutes, then transfer to slow cooker.
3. Add vegetables: Add onion, bell pepper, celery, and garlic to the slow cooker.
4. Add liquids and seasonings: Stir in diced tomatoes, chicken broth, remaining Cajun seasoning, thyme, oregano, cayenne pepper, and rice.
5. Add chicken: Place seasoned chicken in the slow cooker. Stir to combine.
6. Slow cook: Cover and cook on low for 4–5 hours or high for 2–3 hours until chicken and rice are cooked and tender.
7. Add shrimp: About 20–25 minutes before serving, add shrimp and stir gently. Cover and cook until shrimp are pink and opaque.
8. Serve: Garnish with chopped parsley and green onions. Serve hot.

Step-by-Step Preparation Method

1. Chop vegetables and prepare proteins.
2. Optional: Brown sausage for added flavor.
3. Add vegetables, diced tomatoes, rice, broth, and seasonings to slow cooker.
4. Add chicken and stir gently to combine.
5. Cover and cook on low 4–5 hours or high 2–3 hours.
6. Add shrimp 20–25 minutes before serving and cook until pink.
7. Taste and adjust seasoning if needed.
8. Serve garnished with green onions and parsley.

How to Serve

Serve hot with:

• Crusty French bread or garlic bread
• A wedge of lemon on the side
• Optional hot sauce for added heat
• A simple green salad or coleslaw for balance

Recipe Tips

• Use medium-spiced or mild Cajun seasoning to control heat.
• Add shrimp at the end to prevent overcooking.
• Stir halfway through cooking to ensure rice cooks evenly.
• For extra flavor, use smoked sausage instead of plain sausage.
• Leftovers taste even better the next day as flavors meld.

Variations

• Vegetarian Version: Omit shrimp and sausage, add beans or additional vegetables.
• Spicy Jambalaya: Increase cayenne pepper or use hot smoked sausage.
• Seafood-Only Jambalaya: Replace chicken and sausage with more shrimp, crab, or crawfish.
• Slow Cooker Freezer Meal: Assemble all ingredients (except shrimp) in a freezer-safe bag and freeze for up to 2 months. Thaw overnight before cooking. Add shrimp at the end.

Freezing and Storage

• Refrigerator: Store in airtight container for up to 3–4 days.
• Freezer: Freeze in portions (without shrimp) for up to 2 months. Thaw overnight before reheating. Add shrimp fresh when reheating.
• Reheating: Warm on stove over medium heat, adding a splash of broth if needed.

Special Equipment Needed

• Slow cooker / crockpot (5–6 quart)
• Skillet for optional browning of sausage
• Knife and cutting board
• Measuring cups and spoons

Frequently Asked Questions (FAQ)

Q: Can I use frozen shrimp?
A: Yes, add them 10–15 minutes before the end of cooking and ensure they cook until pink and opaque.

Q: Can I make this dish gluten-free?
A: Yes, ensure your sausage and Cajun seasoning are gluten-free.

Q: Can I use brown rice?
A: Yes, but increase cooking time and liquid slightly.

Q: Can I add other seafood?
A: Yes, crab, crawfish, or scallops work well. Add toward the end to prevent overcooking.

Q: Can this be made ahead for meal prep?
A: Yes, cook fully and store in portions. Add shrimp fresh when reheating.

Conclusion

Slow Cooker Jambalaya with Shrimp and Sausage is a hearty, flavorful, and easy-to-make dish that captures the essence of Cajun cooking. With tender chicken, smoky sausage, succulent shrimp, and perfectly seasoned rice, this one-pot slow cooker meal is perfect for weeknight dinners, casual gatherings, or meal prep. Minimal prep, hands-off cooking, and bold flavors make it a recipe you’ll return to again and again.