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Slow Cooker Jambalaya with Shrimp and Sausage

Elina James
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner
Servings 8 servings
Calories 300 kcal

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

Instructions
 

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