Slow Cooker Cajun Jambalaya with Chicken, Sausage & Shrimp

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  1. (Optional) Brown the sausage in a skillet with olive oil for 3–4 minutes for extra flavor.
  2. Add chicken, sausage, bell peppers, onion, celery, garlic, tomatoes (with juices), chicken broth, Cajun seasoning, paprika, thyme, salt, and pepper to the slow cooker. Stir to combine.
  3. Cook on LOW for 4–5 hours or HIGH for 2–3 hours until chicken is tender and veggies are soft.
  4. Add uncooked rice, stir, and cook on HIGH for 30–40 minutes until rice is tender. Stir once or twice during this time.
  5. About 10–15 minutes before serving, add shrimp and cover until shrimp are pink and opaque.
  6. Fluff the jambalaya before serving. Garnish with fresh parsley or green onions. Serve hot with hot sauce or lemon wedges.

Notes

  • *Use pre-cooked rice if preferred—reduce broth by 1/2 cup and stir rice in just before adding shrimp.
  • Adjust spice by modifying Cajun seasoning or adding cayenne/hot sauce to taste.
  • For smoky depth, add a dash of liquid smoke.
  • Don’t overcook the shrimp—10 minutes is enough.
  • Great for meal prep—flavors deepen with time!
  • Author: Selena Trump
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Creole, Cajun

Nutrition

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