Name: Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Cuisine: Cajun
Ingredients: 1 pound boneless skinless chicken thighs - cut into 1-inch cubes; 1 pound Andouille sausage - cut into small chunks; 1 pound shrimp - thawed, peeled, and deveined; 1 large onion - diced; 4 ribs celery - chopped; 1 green bell pepper - seeded and diced; 5 Roma tomatoes - diced; 5 cloves garlic - minced; 2 tablespoons Worcestershire sauce; 2 tablespoons Cajun seasoning; 1 teaspoon crushed red pepper - optional; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 4 bay leaves; ½ cup low-sodium chicken broth; 4-6 cups cooked rice (see notes for preparation); Fresh parsley - chopped, to garnish; Green onions - chopped, to garnish

If you love bold, comforting flavors without the fuss, this Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe is about to become your go-to. Imagine tender chicken, smoky sausage, and juicy shrimp melding together over hours of slow cooking—pure magic!

The image shows a close-up of a thick stew in a white bowl placed on a white marbled surface, filled with layers of tender shrimp, browned sausage slices, and cooked rice mixed with chopped vegetables like celery and tomatoes. The dish is rich in warm colors like orange, brown, and light red, with small green onion pieces sprinkled on top. A rustic wooden spoon with a dark head is partially dipped into the stew, stirring the ingredients together. The textures vary from soft shrimp and sausage to slightly firm vegetables, with a glossy, slightly thick sauce coating everything. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe
Top Tip
How to Serve Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe

Why You'll Love This Recipe

I can’t get enough of how effortless and deeply flavorful this jambalaya turns out. It’s like having a taste of Louisiana’s best right in your own kitchen without standing over the stove all day.

Hands-off cooking: Let the slow cooker do all the magic, perfect for busy days or weekend chill sessions.
Layered flavors: Classic Cajun spices combined with fresh veggies and smoky sausage create a rich, hearty meal.
Versatile proteins: Chicken, Andouille sausage, and shrimp come together for a perfect surf-and-turf combo.
Family-friendly: Serves 8, so it’s great for feeding a crowd or meal prepping for the week.

Ingredients & Why They Work

Before you get started, gather these fresh and aromatic ingredients. Opt for high-quality Andouille sausage and fresh shrimp for the best flavor. I always dice my veggies just right to ensure they cook evenly in the slow cooker.

Flat lay of boneless skinless chicken thighs cut into cubes, whole Andouille sausage links, a large diced onion, chopped celery ribs, a diced green bell pepper, five diced Roma tomatoes, peeled whole garlic cloves clustered together, small white ceramic bowls holding Worcestershire sauce and low-sodium chicken broth, a small white bowl of Cajun seasoning, a small white bowl of crushed red pepper flakes, a small white bowl of garlic powder, dried oregano sprigs, four fresh bay leaves laid neatly, raw peeled and deveined shrimp, a mound of cooked white rice shaped neatly on a simple white ceramic plate, fresh parsley sprigs, and chopped green onions, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken thighs: Stay juicy and tender even after hours of slow cooking.
Andouille sausage: Adds smoky spice and depth—if you can find it, it’s worth it!
Shrimp: Adds a sweet, briny contrast to the savory mix.
Large onion: Builds a flavorful base with natural sweetness.
Celery: Brings a subtle crispness and earthiness that balances the spices.
Green bell pepper: Classic Cajun trinity ingredient that brightens up the dish.
Roma tomatoes: Provide juicy acidity to cut through richness.
Garlic: A must-have aromatic that layers in savory depth.
Worcestershire sauce: Adds umami and a slight tang for complexity.
Cajun seasoning: The heart of the flavor profile—smoky, spicy, and aromatic.
Crushed red pepper: Optional heat boost if you like things a little fiery.
Garlic powder: Ensures a consistent garlicky punch throughout.
Dried oregano: Adds herbaceous warmth and depth.
Bay leaves: Infuse subtle earthiness during slow cooking.
Low-sodium chicken broth: Keeps everything moist with savory notes without overpowering.
Cooked rice: The filling base that soaks up all those delicious flavors.
Fresh parsley and green onions: Brighten and freshen the finished dish perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe is a wonderfully flexible dish that invites your own creative touches. Whether you like it spicier, milder, or packed with different veggies, there’s plenty of room to make this classic your own.

Swap the sausage: I’ve experimented with turkey sausage as a leaner alternative and loved how it still delivered smoky flavor without overwhelming the dish.
Go vegetarian: For a meatless twist, try using extra bell peppers, mushrooms, and eggplant. The combination still soaks up all those lovely Cajun spices beautifully.
Turn up the heat: If you crave more spice, add extra crushed red pepper or even a splash of hot sauce right before serving. It’s easy to adjust the punch to perfectly suit your taste buds.
Seasonal veggies: In the fall, I like adding diced butternut squash for a touch of sweetness and extra heartiness. Summer calls for fresh corn kernels stirred in near the end!

Step-by-Step: How I Make Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe

The image shows three white bowls filled with a thick, textured dish made of soft, creamy rice mixed with pieces of sausage and shrimp scattered throughout. The dish is golden-brown with visible chunks of sausage that are a deeper reddish-brown color, and plump shrimp with a light orange shade. Each bowl is topped with small green onion slices, adding bright green dots on top. Two of the bowls have silver spoons resting inside, with one spoon close to the edge, and the bowls sit on a white marbled surface with a few scattered green onion pieces around. The overall look is warm, hearty, and inviting, with a mix of smooth and chunky textures. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping the Proteins and Veggies

Start by cutting the boneless skinless chicken thighs into 1-inch cubes and slicing the Andouille sausage into small chunks. Next, dice the onion, chop the celery, seed and dice the green bell pepper, and mince the garlic. Don’t forget to dice those juicy Roma tomatoes! Having everything prepped before assembling will make the cooking process smooth and stress-free.

Step 2: Layering Flavors in the Slow Cooker

Into your 6-quart (or larger) slow cooker, add the chicken, sausage, diced onion, celery, bell pepper, tomatoes, and minced garlic. Pour in the Worcestershire sauce and sprinkle all the spices — Cajun seasoning, crushed red pepper (if you’re using it), garlic powder, and dried oregano. Stir everything gently to combine, then place the bay leaves on top. Finally, pour in the ½ cup of low-sodium chicken broth to keep things tender and juicy as they cook.

Step 3: Slow Cooking to Perfection

Cover the slow cooker and let it work its magic on LOW for 7 hours — this slow simmer allows the chicken to become tender and the flavors to meld perfectly. If short on time, cook on HIGH for 5 hours. You’ll know it’s ready when the chicken is no longer pink and smells heavenly.

Step 4: Adding Rice and Shrimp for the Grand Finale

Once the slow cook time is done, remove the lid and fish out the bay leaves — they’ve done their job. Stir in your cooked rice and then add the raw shrimp right on top. Cover again and cook for just 15 more minutes, until those shrimp turn bright pink and are fully cooked through. This step keeps the shrimp tender and juicy without overcooking.

Step 5: Serve and Garnish with Freshness

Ladle your jambalaya into bowls and sprinkle with fresh chopped parsley and green onions. This not only adds freshness but also gives a lovely pop of color to your dish. Serve hot and enjoy the warm, comforting flavors of classic Cajun cooking made easy with your slow cooker!

Top Tip

Making the Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe come out perfectly every time is easier when you keep a few insider tips in mind. These little nuggets of wisdom can elevate your jambalaya to the next level and save you time and stress in the kitchen.

Prep Ingredients in Advance: Chop your vegetables and measure out spices the night before. This makes throwing everything into the slow cooker a breeze and helps the flavors meld even better overnight.
Don’t Skip the Rice Timing: >Adding cooked rice and raw shrimp near the end is essential. Adding them too early can make the rice mushy and the shrimp rubbery—trust me, patience pays off here.
Use Fresh Aromatics: Fresh garlic, onions, and bell peppers really bring out the bold Cajun flavors and make the jambalaya taste vibrant and comforting.
Adjust Spice Levels Carefully: >Cajun seasoning’s heat varies widely. Start with less if you’re sensitive, then taste and add more after cooking if you want it hotter. I’ve learned this the spicy way!

How to Serve Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe

A white crockpot sits on a white marbled surface, filled halfway with two main layers. On the left side inside the crockpot, there are many raw, light gray shrimp with translucent textures. On the right side inside the crockpot, there is a pile of white cooked rice with a soft, fluffy texture. Underneath and surrounding both layers, there is a reddish-brown sauce layer that touches the sides of the crockpot, showing some cooked residue marks along the inner edges. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Garnishing your jambalaya not only adds a pop of color but also freshens the dish beautifully. Chopped fresh parsley and green onions are classic choices that add brightness and a subtle crunch. For added creaminess and zing, try a dollop of sour cream or a squeeze of fresh lemon juice right before serving.

Side Dishes

To balance the robust flavors of this Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe, simple sides work best. Consider a crisp green salad with a light vinaigrette, some buttery garlic bread to mop up the sauce, or roasted vegetables like broccoli or asparagus for a touch of earthiness. Cornbread also pairs beautifully for a soulful Southern-inspired meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover jambalaya in an airtight container placed in the refrigerator. It will keep well for up to 4 days, making it a fantastic option for meal prep or quick lunches during a busy week. Just be sure to cool it completely before sealing to maintain freshness.

Freezing

If you want to freeze your Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe, do so before adding the shrimp or cooked rice. Freeze the mixture in a suitable container or freezer bag for best texture retention. When you’re ready to eat, thaw overnight in the fridge and add the shrimp and rice fresh before reheating.

Reheating

Reheat your jambalaya gently on the stovetop over medium-low heat, adding a splash of chicken broth or water to keep it moist. Stir occasionally until warmed through. Avoid reheating in the microwave at high power, which can dry out the shrimp and rice.

Frequently Asked Questions:

Can I use frozen shrimp instead of fresh?

Yes! Frozen shrimp that’s been thawed, peeled, and deveined works perfectly in this recipe. Just be sure to add the shrimp only in the last 15 minutes of cooking to avoid overcooking.

What if I don’t have Andouille sausage?

No worries! You can substitute with kielbasa, chorizo, hot Italian sausage, or even smoked chicken or turkey sausage. Just pick a flavorful, spicy sausage to maintain that authentic Cajun kick.

How spicy is this jambalaya?

The spice level depends largely on the Cajun seasoning and optional crushed red pepper you use. If you’re sensitive to heat, start with less seasoning and adjust to taste after cooking.

Can I use white rice instead of jasmine rice?

Absolutely. While jasmine rice adds a lovely aroma and texture, any long grain white rice works well. Just cook it according to package instructions before adding to the jambalaya near the end.

Final Thoughts

This Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe has a special place in my heart because it brings rich Louisiana flavors right into everyday home cooking. It’s truly a one-pot wonder that’s comforting, vibrant, and effortlessly delicious. Whether you’re feeding a crowd or just want a satisfying meal with minimal fuss, this recipe has you covered. I hope you love making—and eating—it as much as I do!