Name: Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Cajun
Ingredients: 2 cubed chicken breasts, skinless, boneless; 1 pound sliced andouille sausage; 1 pound raw shrimp (13-15 count); 1 (28-ounce) can diced tomatoes; 1 large chopped onion; 2 stalks thinly sliced celery; 1 finely chopped red bell pepper; 2 cups chicken broth; 1 tablespoon tomato paste; ½ teaspoon dried thyme; 2 teaspoons dried oregano; 1 tablespoon Cajun seasoning; ½ teaspoon cayenne pepper; 1 cup uncooked long-grain rice

Jump to Recipe· 4.8 from 90 reviews

If you’re craving a comforting meal that fills the kitchen with cozy Cajun aromas, you’re in for a treat with this Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe. It’s one of those dishes that feels like a big warm hug after a long day — super easy to make, cooks itself in the slow cooker, and delivers on bold, spicy, smoky flavors. Whether you’re a jambalaya newbie or a seasoned pro, this recipe will quickly become one of your favorites for a fuss-free, hearty dinner that everyone loves.

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Why You’ll Love This Recipe

Effortless Cooking: Just toss everything in the slow cooker and let it do the work while you get on with your day.
Balanced Flavor: The mix of chicken, andouille sausage, and shrimp creates layers of rich, smoky, and spicy goodness.
Feel-Good Comfort: This hearty meal warms you up and satisfies that craving for authentic Cajun cooking without the fuss.
Family Friendly: Even picky eaters will go crazy for this jambalaya — it’s a guaranteed crowd-pleaser.

Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe - Recipe Step

Ingredients You’ll Need

Each ingredient in this Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe plays a big part in creating that classic Cajun flavor profile — smoky sausage, tender chicken, vibrant veggies, and just the right punch of spice. When you shop, aim for fresh shrimp and quality andouille sausage to really boost the dish.

Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe - Ingredients

Chicken breasts: I use skinless, boneless to keep it lean and tender; cubed for quick cooking and easy eating.
Andouille sausage: This smoked sausage brings that unmistakable Cajun depth; slice it nice and thick for the perfect bite.
Diced tomatoes: The acidity balances the spices and keeps things juicy.
Onion: Adds sweetness and aroma, a must-have in jambalaya.
Celery: Thinly sliced for that subtle crunch and earthiness.
Red bell pepper: Gives color and a gentle, sweet bite that rounds out the flavors.
Chicken broth: The base liquid that infuses everything with savory richness.
Tomato paste: Intensifies the tomato flavor for that signature jambalaya depth.
Dried thyme and oregano: Classic herbs that add a fragrant herbal note.
Cajun seasoning and cayenne pepper: Adjust these to find your perfect heat level; I personally love the kick!
Long-grain rice: Uncooked rice so it cooks during the last part, soaking up all those flavors.
Raw shrimp: Added at the end to stay tender and juicy without overcooking.

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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.

Variations

I love mixing things up depending on the season or what’s in my fridge — jambalaya is so versatile, and you can customize the spice level and proteins easily. Feel free to play around with this Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe to make it your own!

Swap the proteins: I’ve tried smoked turkey instead of chicken for a leaner option, and it’s delicious! And if you’re not a fan of shrimp, try scallops or just extra sausage.
Vegetarian twist: Use vegetable broth, skip the meat, and load it up with mushrooms, zucchini, and green beans. It turns into a cozy veggie jambalaya that doesn’t lack flavor.
Spice it up or down: When I’m serving kids, I dial back the cayenne; for a dinner party, I add extra Cajun seasoning and a splash of hot sauce at the table.
Use brown rice: It takes a bit longer to cook, so just add it earlier and increase the broth slightly. I tried this when I wanted a whole grain boost, and it was a hit!

How to Make Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe

Step 1: Assemble the base ingredients

Start by placing the cubed chicken breasts, sliced andouille sausage, diced tomatoes (with their juice), chopped onion, celery, and red bell pepper right into the slow cooker. Add the chicken broth, tomato paste, dried thyme, oregano, Cajun seasoning, and cayenne pepper on top. Then, stir everything together to combine. This is where all the magic starts, and it smells incredible already! A little tip: don’t skip stirring well because you want those seasonings evenly distributed for the best flavor.

Step 2: Slow cook low and slow

Cover and set your slow cooker to low for 7-8 hours. If you’re in a hurry, high for 3-4 hours also works. The key is to let the chicken become tender and the flavors meld beautifully over time. The kitchen smells like a Louisiana kitchen at this point, promise! Just resist the temptation to open the lid often — every peek costs you precious cooking time and heat.

Step 3: Add the rice and shrimp

About one hour before you want to serve, add the uncooked long-grain rice to the slow cooker and stir. This timing ensures the rice cooks perfectly, soaking up those delicious spices and juices. Then, in the last 15 minutes of cooking, gently fold in the raw shrimp. I learned from experience that adding shrimp too early can make it tough, so this timing keeps it tender and juicy.

Step 4: Serve and enjoy

Once the shrimp turn pink and the rice is tender, your Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe is ready to dig in! Give it a final stir, ladle into bowls, and get ready for some serious comfort food love.

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Pro Tips for Making Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe

Don’t overcook the shrimp: Adding them in the last 15 minutes keeps them tender and juicy — trust me, shrimp can get rubbery fast!
Use fresh ingredients when possible: Fresh bell peppers and celery brighten the jamabalaya and improve texture — frozen veggies can get mushy in the slow cooker.
Stir before adding rice: Mixing before adding rice helps spread the grain evenly and prevents clumping or sticking.
Adjust seasoning at the end: After cooking, taste and add more Cajun seasoning or cayenne if you like it hotter — slow cooker flavors deepen as it cooks, but you can always boost at the end.

How to Serve Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe

Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe - Serving

Garnishes

I love finishing this jambalaya with a sprinkle of freshly chopped parsley or green onions for a pop of color and freshness. A wedge of lemon on the side can brighten up every bite, and if you’re feeling fancy, a dash of hot sauce is always welcome on the table.

Side Dishes

My go-to sides here are simple cornbread or crusty bread to soak up the sauce, and sometimes a crisp green salad to balance the richness. Garlic roasted green beans or steamed okra also pair beautifully and stay true to the Southern vibe.

Creative Ways to Present

For a special occasion, I’ve served this Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe in individual mini cast-iron skillets — it makes the presentation rustic and charming, and everyone feels like they’re at a Southern feast. You can also turn it into a buffet dish with toppings and sides laid out family-style to keep it casual and fun.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Because the rice soaks up the sauce overnight, the flavors actually deepen. When reheating, I add a splash of broth or water to loosen it up and stir well to bring back the perfect texture.

Freezing

This jambalaya freezes well — I portion it into freezer-safe containers or heavy-duty freezer bags for up to 3 months. Just thaw overnight in the fridge before reheating. I learned that freezing shrimpy dishes sometimes changes the shrimp’s texture slightly, so I recommend adding fresh shrimp if you plan to freeze earlier parts.

Reheating

The best way I’ve found to reheat is gently on the stovetop with a bit of broth or water to prevent drying out, stirring often until warmed through. Microwaving works too — just cover to trap moisture and heat in short bursts with stirring in between.

FAQs

Can I use pre-cooked shrimp for this slow cooker jambalaya?

It’s best to use raw shrimp and add them in the last 15 minutes so they remain tender. Pre-cooked shrimp can become rubbery and tough if cooked too long in the slow cooker.
What type of rice should I use in this jambalaya recipe?

Long-grain white rice works best because it cooks evenly and absorbs the flavorful broth without getting mushy. You can experiment with brown rice, but it will need longer cooking time and more liquid.
Can I make this jambalaya on the stovetop instead of a slow cooker?

Absolutely! You can brown the chicken and sausage in a pot, add the veggies and spices, then simmer with broth and rice on the stovetop until the rice is cooked and shrimp added near the end. It just won’t have that slow-cooked depth but is still tasty.
How spicy is this Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe?

It has a nice kick from the Cajun seasoning and cayenne pepper, but it’s easy to adjust — just reduce or omit the cayenne for a milder dish or add extra for heat. I love serving extra hot sauce so everyone can spice it up to their taste.

Final Thoughts

I absolutely love how this Slow Cooker Cajun Shrimp and Chicken Jambalaya Recipe fills the house with such an inviting aroma — it always makes me feel like I’ve brought a little bit of Louisiana magic to my kitchen. It’s simple to prep, slow cooks to perfection, and everyone at my table devours it every time. If you want a no-fail, delicious, and crave-worthy meal, this is it. I highly recommend you try it soon — pull out your slow cooker, gather the ingredients, and get ready for a dinner that tastes like it took hours of work but really didn’t.