If you’re craving a hearty, flavorful meal that’s hands-off yet bursting with Cajun spirit, you have to try this Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe. I absolutely love this because it fills the kitchen with irresistible aromas while you go about your day, and the combination of shrimp, chicken, and andouille sausage gives you all the smoky, spicy goodness you want in a one-pot wonder.
Why You’ll Love This Recipe
- Hands-off slow cooking: You set it up, then let your slow cooker work its magic while you relax or tackle the day.
- Flavor-packed layers: Cajun spices blend beautifully with hearty proteins and veggies for a comforting meal.
- Customizable heat level: You control the spice—add more jalapeños if you love a serious kick or keep it mild for everyone to enjoy.
- Perfect for gatherings: It feeds a crowd and gets better as leftovers, making it a weeknight winner or party hit.
Ingredients You’ll Need
Each ingredient in this slow cooker cajun shrimp and chicken jambalaya recipe plays a key role in building layers of flavor and texture. When shopping, fresh veggies and quality sausage really make a difference.
- Andouille sausage: This smoked sausage brings that deep, spicy Cajun flavor you just can’t skip.
- Shrimp: Peeled and deveined shrimp add a tender seafood touch that cooks perfectly in the last 20 minutes.
- Chicken breast: Pounding it to even thickness ensures it cooks evenly and stays juicy.
- Bell peppers: Using a mix of colors gives you sweetness and vibrant texture.
- Onion: The foundation for savory depth, diced finely to blend well.
- Jalapeños: Seeds and stems removed to control heat—add more if you like it spicy.
- White rice: It soaks up all those amazing juices during cooking for perfect tenderness.
- Chicken broth: Low sodium is best so you can manage the salt level.
- Crushed tomatoes: Adds a rich, slightly tangy base for the whole dish.
- Minced garlic: Because the mix of garlic and Cajun seasoning is non-negotiable in jambalaya.
- Cajun seasoning: Use your favorite store-bought blend or homemade for that authentic punch.
- Salt and pepper: To taste, balancing all the flavors perfectly.
- Cilantro or parsley: Optional topping that freshens and brightens before serving.
Variations
I like to mix things up depending on the mood and who’s eating—this Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe is a great canvas for creativity. Once you nail the basics, you’ll find it fun to swap or add ingredients!
- Spice level adjustment: I add an extra jalapeño or a pinch of cayenne for serious heat, but I always warn first-timers to start mild and work up.
- Vegetarian twist: Swap the meats for mushrooms and vegetarian sausage, plus vegetable broth—surprisingly delicious!
- Rice alternatives: Sometimes I try brown rice or even cauliflower rice for a low-carb option; just adjust cooking time accordingly.
- Seafood swap: If shrimp isn’t on hand, some firm white fish chunks also cook nicely toward the end.
How to Make Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe
Step 1: Prep Your Proteins and Veggies
Start by slicing the andouille sausage into roughly ¼-inch thick rounds. I like to chop the chicken breast into 1-inch pieces after pounding it evenly, which helps it cook uniformly. Peel and devein the shrimp if needed, and dice your colorful bell peppers, onion, and jalapeños (remember to remove seeds and stems if you want milder heat). This prep saves time later and ensures even cooking throughout the slow cooker stage.
Step 2: Build Your Base in the Slow Cooker
Grease the insert of your slow cooker lightly, then toss in the sausage, chicken, diced peppers, onion, jalapeños, chicken broth, crushed tomatoes, minced garlic, Cajun seasoning, and salt and pepper. Stir everything well so that those bold Cajun spices are evenly distributed. Cover and cook on low for about 3 to 4 hours. Patience here pays off—this slow simmer lets flavors marry and the chicken soften beautifully.
Step 3: Add the Rice and Let It Thicken
Once the first cooking phase is done, stir in the uncooked white rice. This step is my favorite part because the rice slowly absorbs that rich tomato and broth mixture. Cover and cook for an additional 1 to 2 hours, stirring once or twice if you can. The rice should be tender and plump, soaking up all those Cajun flavors while gently thickening the dish.
Step 4: Finish with the Shrimp
About 20 minutes before you’re ready to serve, uncover the slow cooker, stir in the shrimp, then cover again. This short cooking time gives the shrimp just enough heat to turn pink and tender without overcooking. About 15-20 minutes later, give everything one last good stir, sprinkle with chopped cilantro or parsley if you like, and you’re ready to dig in!
Pro Tips for Making Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe
- Even Cooking for Chicken: Pounding the chicken breast before chopping helps it cook evenly and stay tender during slow cooking.
- Rice Texture: Add the rice with enough cooking time left to avoid mushy or undercooked grains—I’ve found 1-2 hours on low works perfectly.
- Shrimp Timing: Adding shrimp in the last 20 minutes prevents it from turning rubbery, which I learned the hard way on my first try!
- Spice Control: Start with two jalapeños, then test the heat before deciding if you want to add more—keeping guests in mind always helps.
How to Serve Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe
Garnishes
I always top my jambalaya with freshly chopped cilantro—it adds a lovely brightness that cuts through all the rich and spicy flavors. If you’re not a cilantro fan, parsley works beautifully too. Sometimes a squeeze of fresh lemon juice takes it up another notch.
Side Dishes
For sides, I gravitate toward simple and fresh to balance the bold jambalaya. A crisp green salad or steamed green beans work wonders, and some crusty bread is perfect for mopping up every last bit of love in the bowl.
Creative Ways to Present
For special occasions, I’ve served this Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe in hollowed-out bell peppers for a fun, colorful presentation. It’s always a crowd-pleaser and makes for a festive table centerpiece!
Make Ahead and Storage
Storing Leftovers
I keep leftovers in airtight containers in the fridge, and they generally stay delicious for up to 4 days. I like to refrigerate the jambalaya quickly after cooling to keep the shrimp tender and the rice from drying out.
Freezing
This jambalaya freezes well—just portion it into freezer-safe containers after cooling, and it’s good for up to 3 months. When I thaw, I prefer to move it to the fridge overnight to keep the shrimp texture intact as much as possible.
Reheating
To reheat, I gently warm leftovers in a saucepan over low heat with a splash of broth or water, stirring occasionally to prevent sticking. The slow, gentle heat helps maintain the tender textures, especially for the shrimp and rice.
FAQs
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Can I make this Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe without shrimp?
Absolutely! You can simply leave out the shrimp or replace it with more andouille sausage or chicken if you prefer. If using a different protein, keep an eye on cooking times to avoid overcooking.
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How spicy is this jambalaya?
This recipe has a moderate spice level by default with two jalapeños; you can easily increase heat by adding more jalapeños, cayenne pepper, or even hot sauce depending on your preference.
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Can I use brown rice instead of white rice in this recipe?
You can, but brown rice usually takes longer to cook. If you substitute, increase the cooking time after adding rice and check for tenderness before serving to avoid undercooked grains.
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What kind of Cajun seasoning do you recommend?
I often use a store-bought blend like Tony Chachere’s or Slap Ya Mama, but making your own with paprika, garlic powder, cayenne, oregano, and thyme gives a fresh, personalized flavor punch.
Final Thoughts
This Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe is one of those dishes that feels like a warm hug from the South—full of bold flavors but surprisingly easy to make. I love sharing it with friends and family because it sparks happy chatter and second helpings. If you’re looking for a go-to slow cooker meal that’s both comforting and exciting, this jambalaya deserves a spot on your weeknight rotation. Trust me, you’ll keep coming back to it!
Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Cajun
Description
A hearty and flavorful Slow Cooker Jambalaya recipe featuring andouille sausage, shrimp, chicken, and vibrant bell peppers simmered with rice and a blend of Cajun seasonings, perfect for an easy, comforting meal.
Ingredients
Proteins
- 1 package andouille sausage, sliced into 1/4 inch thick pieces
- 1/2 pound uncooked shrimp, peeled and deveined
- 1 large boneless skinless chicken breast, pounded to even thickness and chopped into 1-inch pieces
Vegetables
- 3 bell peppers (one each of green, red, and yellow or orange), diced
- 1 white or yellow onion, diced
- 2–3 jalapeños, seeds and stems removed
- 1 tablespoon minced garlic
Grains & Liquids
- 1 1/2 cups uncooked white rice
- 2 cups low sodium chicken broth
- 1 30–ounce can crushed tomatoes
Seasonings & Garnish
- 3 tablespoons store-bought or homemade Cajun seasoning
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- Cilantro or parsley, for topping (optional)
Instructions
- Prepare the proteins. Slice the andouille sausage into ¼ inch thick pieces. Peel and devein the shrimp if necessary. Chop the chicken breast into 1-inch pieces after pounding it to an even thickness for consistent cooking.
- Combine ingredients in slow cooker. Grease your slow cooker and add the sausage, chicken pieces, diced bell peppers, diced onion, jalapeños (with seeds and stems removed), chicken broth, crushed tomatoes, minced garlic, Cajun seasoning, salt, and pepper. Stir everything together to combine evenly.
- Cook on low. Cover the slow cooker and cook the mixture for 3 to 4 hours on the low heat setting, allowing the flavors to meld and the meats to cook through.
- Add rice and continue cooking. Stir in the uncooked white rice, then cover and cook for another 1 to 2 hours until the rice is tender and fully cooked, absorbing the flavorful juices.
- Finish with shrimp. About 20 minutes before serving, uncover the slow cooker, stir in the shrimp, then re-cover and cook for an additional 15 to 20 minutes until the shrimp turn pink and are cooked through.
- Serve and garnish. Stir the jambalaya once more, sprinkle with chopped cilantro or parsley if desired, and serve hot for a comforting, flavorful meal.
Notes
- Using two jalapeños provides mild heat; add a third for a spicier dish.
- If preferred, you can use homemade Cajun seasoning to adjust spice levels and salt.
- Ensure the slow cooker is well greased to prevent sticking.
- Adjust salt and pepper according to your taste preferences.
- Cook time may vary slightly depending on your slow cooker’s heat settings.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
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