Colleen’s Slow Cooker Jambalaya

By Lily | Last modified on Nov 29, 2025

Featured in: Main Dishes

Experience the deep, soulful flavors of the South with Colleen’s Slow Cooker Jambalaya. This hearty dish combines tender chicken, smoky andouille sausage, and succulent shrimp all simmered together with vibrantly fresh vegetables and bold Cajun spices, creating a comforting meal that fills your home with irresistible aromas.

Perfect for busy days, this slow cooker jambalaya allows the rich spices and ingredients to meld slowly, delivering an authentic taste of Louisiana that’s effortless yet impressive. Whether for a family dinner or casual gathering, it’s a crowd-pleaser that warms from the inside out.

Why You’ll Love This Recipe

Slow cooker convenience makes it a hands-off, easy-to-prepare meal.
Rich blend of spices gives it authentic Cajun flavor and warmth.
Combination of chicken, sausage, and shrimp offers a delicious variety of proteins.
Feeds a crowd with 12 hearty servings perfect for leftovers.

Ingredients

Diced tomatoes with juice (28 oz): Provides a flavorful, slightly tangy base that enhances the jambalaya’s rich sauce.
Skinless, boneless chicken breast halves (1 lb): Tender, lean protein offering a subtle flavor that absorbs spices well.
Andouille sausage (1 lb): Smoky, spicy sausage delivering authentic Cajun depth and texture.
Large onion (1): Adds sweetness and aromatic undertones when slow cooked.
Green bell pepper (1): Contributes a fresh, slightly bitter crunch that balances rich meats.
Chopped celery (1 cup): Provides mild bitterness and crunch, foundational to Cajun cooking.
Chicken broth (1 cup): Enhances moisture and intensifies savory flavors in the dish.
Dried oregano (2 tsp): Earthy herb that complements the smoky and spicy notes.
Dried parsley (2 tsp): Adds color and a subtle, fresh herbal taste.
Cajun seasoning (2 tsp): Blend of spices that delivers signature southern heat.
Cayenne pepper (1 tsp): Brings extra kick and vibrant heat to the jambalaya.
Dried thyme (1/2 tsp): Warm, slightly minty herb enhancing complexity.
Frozen cooked shrimp without tails (1 lb): Sweet and briny seafood added near the end for delicate flavor and texture.

Instructions

Combine core ingredients in slow cooker: In your slow cooker, layer the diced tomatoes (with juice), cubed chicken, sliced andouille sausage, chopped onion, green bell pepper, celery, and chicken broth. This creates the flavorful foundation where meat and vegetables meld slowly, ensuring a perfectly tender and juicy result.
Season with Cajun herbs and spices: Sprinkle the dried oregano, parsley, Cajun seasoning, cayenne pepper, and dried thyme evenly over the ingredients. These herbs and spices infuse the dish with authentic Louisiana flavors, balancing heat and aroma throughout the slow cooking process.
Slow cook on low or high: Cover and cook on Low for 7 to 8 hours, allowing flavors to fully develop and meats tenderize, or on High for 3 to 4 hours if short on time. Cooking slowly enhances the rich, spicy layers and creates a deeply flavorful jambalaya base.
Add shrimp during final cooking stage: About 30 minutes before the end of cooking, stir in the frozen cooked shrimp. This lets shrimp warm through gently without overcooking, maintaining their texture and sweet seafood flavor.
Serve over cooked rice: Once done, ladle the jambalaya over freshly cooked white or brown rice. The rice soaks up the savory sauce, completing the dish with a comforting, hearty finish perfect for any meal.

You Must Know

Use cooked shrimp for best texture, adding near the end prevents rubberiness.
Adjust cayenne and Cajun seasoning amounts if you prefer less heat.
Leftovers taste even better the next day as flavors continue to meld.

Storage Tips

Store any leftover jambalaya in an airtight container in the refrigerator for up to 3 days. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating gently on the stove or microwave.

Serving Suggestions

Serve the jambalaya over fluffy white rice or a Cajun-spiced dirty rice for extra flavor. Pair it with a crisp green salad or crusty French bread to soak up the delicious sauce.

Professional Tips

Brown the sausage beforehand for enhanced smoky flavor if desired.
Add bell peppers and onions diced evenly for consistent cooking texture.
For deeper color and flavor, deglaze your pan with a splash of broth or wine before adding ingredients to the slow cooker.

FAQs

Can I prepare this jambalaya without a slow cooker?: Yes, this recipe can be adapted for stovetop cooking in a large pot or Dutch oven by simmering on low heat for 1 to 2 hours.
What type of andouille sausage is best?: Choose a smoked andouille sausage for authentic smoky flavor and a spicy kick typical of Cajun dishes.
Can I substitute shrimp with other seafood?: Absolutely, peeled crawfish tails or chunked firm fish can be used if you want to vary the seafood in your jambalaya.
Is jambalaya supposed to be spicy?: Traditional jambalaya includes a moderate amount of spice, but you can adjust the cayenne and Cajun seasoning to suit your heat preference.
How do I reheat leftovers without drying out the shrimp?: Reheat gently over low heat with a splash of chicken broth or water, stirring occasionally to retain moisture.
Can I use fresh tomatoes instead of canned?: Yes, ripe fresh tomatoes can be diced and used, but canned provides more consistent flavor and juiciness.
Do I need to add rice to the slow cooker?: This slow cooker jambalaya is designed to be served over separately cooked rice, which helps maintain proper texture.