If you want to bring the rich, vibrant flavors of New Orleans straight into your kitchen with almost zero effort, this Slow Cooker Chicken, Sausage, and Shrimp Jambalaya is the ultimate recipe. It packs smoky Andouille sausage, tender shredded chicken, and plump, juicy shrimp into a perfectly spiced bed of long-grain rice.
By letting everything simmer slowly inside a Crock-Pot, the rice drinks up all the savory Cajun broths, creating a deeply comforting, hearty, and authentic one-pot meal that requires minimal cleanup!
Prep time, Cook time, & Servings
- Prep Time: 20 minutes
- Cook Time: 3 to 4 hours (on Low)
- Total Time: 4 hours 20 minutes
- Servings: 6-8 heavy servings
Ingredients
The Meat & Seafood Trio:
- Chicken Breasts: 1 lb Tyson Boneless Skinless Chicken Breasts, cut into bite-sized chunks
- Andouille Sausage: 1 loop (12-14 oz) Hillshire Farm Andouille Sausage, sliced into circular rounds
- Shrimp: 1 lb Great Value Raw Peeled Shrimp (thawed, deveined, tails removed)
The Cajun Holy Trinity & Aromatics:
- White Rice: 1 cup uncooked long-grain white rice (rinsed)
- Green Bell Pepper: 1 medium, diced
- Red Bell Pepper: 1 medium, diced
- Celery: 2 large stalks, chopped
- Yellow Onion: 1 medium, finely diced
- Garlic: 3 cloves, minced
The Savory Broth & Spices:
- Chicken Broth: 2 cups Swanson Chicken Broth
- Diced Tomatoes: 1 can (14.5 oz) Hunt’s Diced Tomatoes (with their juices)
- Cajun Seasoning: 1.5 tbsp Zatarain’s Cajun Seasoning
- Green Onions: 1/4 cup, chopped (for the final garnish)
Step-by-Step Instructions
1. Prep the Slow Cooker Base
- Grease the bottom and sides of your 6-quart slow cooker liner with non-stick cooking spray or a dash of olive oil to prevent the rice from sticking.
- Layer the diced raw chicken breasts, sliced Andouille sausage rounds, diced green and red bell peppers, chopped celery, diced onion, and minced garlic evenly across the bottom of the pot.
2. Add the Rice and Spices
- Pour the rinsed, uncooked white long-grain rice directly over the meat and vegetable layer.
- Sprinkle the Zatarain’s Cajun seasoning uniformly across the top surface.
3. Mix and Pour the Liquids
- Combine the chicken broth and the entire can of diced tomatoes (including the savory juices) in a large bowl or glass measuring cup.
- Pour the liquid liquid gently over the rice and seasonings in the slow cooker. Give everything one gentle stir to ensure the rice is submerged in the broth.
4. Slow Cook the Base
- Cover with the lid and cook on LOW for 3 to 3.5 hours. Cooking on low ensures the rice grains plump up perfectly and absorb the liquids without burning at the bottom.
5. Add the Shrimp (The Crucial Final Step)
- Open the lid at the 3-hour mark. The rice should be tender and most of the liquid absorbed.
- Toss in the raw peeled shrimp, pressing them gently down into the hot rice.
- Cover and cook on LOW for an additional 20 to 30 minutes just until the shrimp turn completely pink, opaque, and beautifully curled. Do not add the shrimp at the beginning, or they will turn rubbery!
6. Garnish and Serve
- Fluff the loaded jambalaya gently using a large fork or spoon to mix the juicy shrimp, sausage, and shredded chicken evenly through the rice.
- Scoop into warm white bowls, garnish heavily with the chopped green onions, and serve hot with a dash of your favorite hot sauce!
Chef’s Tips for Success
- Rinse the Rice Well: Always rinse your uncooked long-grain white rice in a fine-mesh strainer under cold water until the water runs clear. This removes surface starches, ensuring your jambalaya rice stays beautifully fluffy and distinct instead of gummy or mushy.
- The Shrimp Timeline: Adding the shrimp during the last 20 minutes is a non-negotiable secret to gourmet texture. Seafood cooks incredibly fast, and this window keeps them sweet, tender, and snap-crisp.
- Adjusting the Heat: Zatarain’s Cajun seasoning packs an authentic, savory southern punch. If you prefer a milder jambalaya, start with 1 tablespoon of seasoning and add more to taste at the very end.