If you’ve ever craved that perfect, one-pot meal that feels like a warm hug after a long day, then you’re going to absolutely adore this Slow Cooker Shrimp and Chicken Jambalaya Recipe. It’s cozy, packed with bold flavors, and honestly, one of my go-to dishes when I want an easy but utterly impressive meal on the table. Stick with me here—I’ll walk you through everything so you nail it every time!
Why You’ll Love This Recipe
- Effortless One-Pot Cooking: Throw everything into your slow cooker and let it work its magic—minimal hands-on time with maximum flavor.
- Layered, Authentic Cajun Flavors: From Creole seasoning to smoked sausage, each bite tastes like a genuine trip to Louisiana.
- Family-Friendly and Crowd-Pleasing: My family goes crazy for this dish, and yours will too—perfect for weeknights or entertaining.
- Flexible Ingredients: You can easily swap in what you have or like best, customizing the jambalaya to your tastes.
Ingredients You’ll Need
When it comes to jambalaya, the magic is in the mix. These ingredients bring together that classic Cajun vibe with hearty proteins, fragrant veggies, and just the right spices to make this recipe sing. Quick tip: fresh veggies and quality Creole seasoning make all the difference here.
- White Onion: Adds a subtle sweetness and depth of flavor; make sure to dice it finely for even cooking.
- Celery: Classic in Cajun cooking, it brings a nice crunch and earthy note.
- Green Bell Pepper: For that trademark “holy trinity” flavor base—don’t skip it!
- Garlic: Essential for its aromatic punch that elevates the whole dish.
- Smoked Sausage: I use smoked Andouille or kielbasa for a rich, smoky taste that infuses the jambalaya.
- Boneless Chicken (breasts and/or thighs): Thighs bring more tenderness and flavor, but breasts work if that’s what you have.
- Diced Tomatoes: Canned work perfectly here – they add moisture and a hint of acidity to balance richness.
- Dried Oregano: Offers an herby background note that warms up the spices.
- Bay Leaves: Classic slow cooker staple for subtle earthiness—don’t forget to remove before serving!
- Creole Seasoning: My secret weapon is Tony Chachere’s—adjust the spiciness to taste.
- Large Shrimp: Keep the shells on for cooking to lock in flavor, but you’ll want to peel before digging in.
- Long Grain White Rice: I find it holds up best for cooking separately and then mixing in.
- Salt and Black Pepper: For final seasoning tweaks to make the flavors pop.
- Fresh Parsley: The bright fresh garnish that finishes off this dish beautifully.
Variations
This slow cooker jambalaya truly shines because it’s so flexible. I love mixing things up depending on what’s at the market or what flavors my family is craving that week. Feel free to play around and make it your own!
- Protein Swaps: I’ve swapped chicken for turkey or added extra sausage when guests show up unexpectedly — no complaints. You can even skip the shrimp for a simpler version or add crab meat if you want to elevate it.
- Spice Level: Depending on how much heat you love, you can adjust the Creole seasoning or add cayenne pepper for an extra kick. My kids prefer milder, so I tone it down for weeknight dinners.
- Rice Options: If you like, you can use brown rice or even cauliflower rice for a low-carb twist, though cooking times and moisture levels may vary.
- Vegetarian Version: Try replacing the sausage and chicken with hearty mushrooms and extra veggies; use vegetable broth instead of water for cooking the rice.
How to Make Slow Cooker Shrimp and Chicken Jambalaya Recipe
Step 1: Get Your Slow Cooker Ready with the Base
Start by tossing your diced onion, celery, green bell pepper, and garlic right into the slow cooker. Next, add the sliced smoked sausage and your bite-sized chicken pieces. Pour in the diced tomatoes (juice and all) and sprinkle the dried oregano, bay leaves, and Creole seasoning evenly over the top. Give everything a good stir to make sure the spices and veggies get cozy together.
My tip is to use a wooden spoon to gently mix so you don’t squish the sausage or chicken chunks. Once combined, cover and cook on high for about 3 hours or on low for 4 to 5 hours. You’ll know it’s ready when the veggies are soft, and the chicken is tender enough to pull apart with a fork.
Step 2: Add the Shrimp and Finish Cooking
While the slow cooker is humming along, prep your shrimp by cutting up their backs with kitchen shears—you’ll find this makes peeling them later much easier. Keep the shells on while cooking to infuse more flavor into the jambalaya.
When the chicken and veggies are done, gently stir in the shrimp, cover the pot again, and cook on high for another 30 to 45 minutes until the shrimp turn pink and opaque. Be careful not to overcook here—shrimp can get rubbery fast, and you want them perfectly tender.
Step 3: Cook Your Rice Separately
This is a key tip I learned the hard way: cooking the rice separately keeps your jambalaya from turning mushy. Follow the package directions or use a simple boiled rice method—I usually bring water to a boil, add rice, reduce to simmer, cover, and cook about 15-20 minutes until fluffy.
Keep the cooked rice covered and set aside until your jambalaya is ready to serve. When going to the table, you can either fold the rice into the jambalaya or ladle the saucy mixture over a bed of rice. Both ways work beautifully.
Step 4: Season and Serve
Before serving, be sure to pull out the bay leaves—they’ve done their job but aren’t tasty to eat. Taste your jambalaya and adjust the salt and pepper according to your preference. Garnish generously with freshly chopped parsley for a pop of color and freshness.
Depending on your crew, peel the shrimp shells off before serving or leave them on so everyone can de-shell as they dig in—that’s how we do it in my family for that communal vibe.
Pro Tips for Making Slow Cooker Shrimp and Chicken Jambalaya Recipe
- Keep Shrimp Shells On During Cooking: Leaving shells on while cooking keeps shrimp juicy and locks in flavor but make sure to score their backs for easy peeling.
- Cook Rice Separately: This avoids a mushy jambalaya, letting you control the texture better when mixing or serving on the side.
- Don’t Overcook the Shrimp: Add shrimp toward the end so they remain tender and prevent a rubbery texture—timing is everything here!
- Customize Your Heat Level: Start with 1 tablespoon of Creole seasoning and adjust after tasting to keep it balanced for your family’s preferences.
How to Serve Slow Cooker Shrimp and Chicken Jambalaya Recipe
Garnishes
I always sprinkle fresh chopped parsley over the top—it adds a burst of color and fresh herbal brightness that cuts through the richness. Some friends love a squeeze of fresh lemon juice on theirs too, which adds a lovely zing.
Side Dishes
This jambalaya really fills you up, but I like to pair it with a simple green salad or some crusty French bread to mop up the juices. For a little extra Cajun charm, serve with cornbread or a side of sautéed greens like kale or collards.
Creative Ways to Present
On special occasions, I like to serve this jambalaya family-style in a big rustic cast-iron skillet so everyone can dig in together. Another fun idea is to scoop it into hollowed bell peppers for individual servings—it looks stunning and makes for a great presentation.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in airtight containers in the fridge and personally recommend eating them within 2 to 3 days. After that, the shrimp starts to break down and the texture isn’t quite right.
Freezing
I’ve tried freezing this jambalaya a few times, but the shrimp tends to turn rubbery and the rice gets mushy when reheated. For best results, freeze the jambalaya without shrimp and add fresh shrimp during reheating if you want to prep ahead.
Reheating
When reheating leftovers, I prefer gently warming them on the stovetop with a splash of water or broth to loosen up the sauce. Microwaving works in a pinch but can toughen the shrimp. Stir frequently to keep everything evenly heated.
FAQs
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Can I use frozen shrimp directly in the slow cooker?
It’s best to thaw shrimp before adding to the slow cooker to ensure even cooking. Adding frozen shrimp can cause uneven textures and longer cooking times, which might overcook other ingredients.
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Why is the rice cooked separately in this Slow Cooker Shrimp and Chicken Jambalaya Recipe?
Cooking rice separately prevents jambalaya from becoming mushy, as rice absorbs a lot of liquid. This way, you maintain perfect textures for both the rice and the saucy jambalaya mix.
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Can I make this recipe spicier?
Absolutely! Increase the amount of Creole seasoning or add cayenne pepper or hot sauce to taste. Just remember to start gradually so you don’t overpower the dish.
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What cut of chicken works best for this jambalaya?
I prefer boneless chicken thighs because they stay juicy and tender during slow cooking. Chicken breasts work fine too but can dry out if overcooked.
Final Thoughts
This Slow Cooker Shrimp and Chicken Jambalaya Recipe holds a special place in my heart because it combines genuine Cajun flavors with the simplicity of slow cooking into an irresistible meal. Whether you’re feeding a hungry family or impressing friends, you’ll find that it’s reliably delicious and surprisingly easy. Give it a try—you might just find yourself making jambalaya a lot more often, just like me!
Print
Slow Cooker Shrimp and Chicken Jambalaya Recipe
- Prep Time: 20 mins
- Cook Time: 4 hrs
- Total Time: 4 hrs 20 mins
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Cajun
Description
This Slow Cooker Jambalaya is a comforting and flavorful dish that combines smoked sausage, tender chicken, plump shrimp, and vibrant vegetables slow-cooked with Creole seasonings and tomatoes. Served with perfectly cooked long grain white rice, it’s an easy, hands-off meal full of southern charm and Cajun spice.
Ingredients
Vegetables & Herbs
- 1 white onion, diced
- 3 ribs celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, diced
- Fresh parsley, chopped, for garnish
Proteins
- 1 pound smoked sausage, sliced about 1/4 inch
- 1 pound boneless chicken breasts and/or thighs, cut into bite-sized pieces
- 1 pound large shrimp, shell on, thawed
Pantry Items & Spices
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 to 2 tablespoons Creole seasoning (such as Tony Chachere’s)
- 1 cup long grain white rice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Prepare the slow cooker base: Add the diced onion, celery, bell pepper, and garlic to a large slow cooker. Then add the sliced smoked sausage and bite-sized pieces of chicken, followed by the canned diced tomatoes, dried oregano, and bay leaves. Sprinkle in the Creole seasoning and stir everything together well to combine all the ingredients.
- Slow cook the mixture: Cover the slow cooker and cook the mixture on high for 3 hours or on low for 4 to 5 hours. The dish is ready for the next step when the vegetables are very tender and the chicken is fully cooked and easily pulled apart.
- Prepare the shrimp: While the slow cooker mixture cooks, take the thawed shrimp with shells on and use kitchen shears to cut along the backs to make peeling easier later.
- Add and cook the shrimp: Stir the shrimp into the slow cooker mixture, cover again, and cook on high for an additional 30 to 45 minutes until the shrimp turn pink and are fully cooked through.
- Cook the rice: While the shrimp cooks, prepare 1 cup of long grain white rice according to package instructions or by boiling until tender. When done, keep the rice covered and set aside until serving. This will yield about 4 cups of cooked rice.
- Season to taste and finish: Remove the bay leaves from the jambalaya. Taste and add salt and black pepper as needed to suit your preference. Garnish with fresh chopped parsley.
- Serve: Either peel the shrimp shells before serving or serve with shells on and let guests peel them. Stir the cooked rice into the jambalaya or serve the jambalaya ladled over the rice as preferred.
- Storage: Store any leftovers in airtight containers in the refrigerator for 2 to 3 days. Note that the shrimp texture will degrade if kept longer. This dish does not freeze well as reheating tends to make the shrimp rubbery.
Notes
- Use kitchen shears to cut the shrimp backs to make peeling easier after cooking.
- Slow cook on high for 3 hours or low for 4-5 hours depending on your schedule and equipment.
- Leftovers are best eaten within 2-3 days and should be stored in airtight containers.
- This dish does not freeze well because shrimp texture suffers upon reheating.
- You can choose to serve the jambalaya mixed with rice or spoon it over a bed of rice.
- For guests, consider peeling shrimp shells before serving for easier eating.
Nutrition
- Serving Size: 1 serving (approx. 1 cup jambalaya plus 1/2 cup cooked rice)
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
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