Name: Slow Cooker Cajun Jambalaya Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Cajun
Ingredients: 2 cubed skinless, boneless chicken breasts; 1 pound sliced andouille sausage; 1 pound raw shrimp (13-15 count); 1 large chopped onion; 2 stalks thinly sliced celery; 1 finely chopped red bell pepper; 1 (28-ounce) can diced tomatoes; 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

If you’re craving something bold, comforting, and utterly satisfying, you’ve got to try this Slow Cooker Cajun Jambalaya Recipe. It’s one of those meals that fills your kitchen with the most irresistible aromas while you’re busy doing other things, and when it’s ready, every bite bursts with that amazing mix of smoky sausage, tender chicken, spicy shrimp, and perfectly seasoned rice. I absolutely love how this turns out every single time—if you haven’t made jambalaya in a slow cooker, you’re in for a delicious treat!

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Why You’ll Love This Recipe

Set It and Forget It: The slow cooker does all the magic, so you can prep in minutes and come back to a fully cooked, flavorful meal.
Bold Flavor: The Cajun seasoning and spices bring that authentic zing you crave in jambalaya, perfectly balanced without overwhelming heat.
Family Favorite: My family goes crazy for this recipe — it’s hearty, satisfying, and makes great leftovers.
Easy Customization: You can switch up the proteins or spice level to suit your taste or pantry staples.

A close-up view of a ladle full of shrimp, sausage slices, and cauliflower pieces sitting in a rich broth. The ladle holds large orange-pink shrimp with white segments, two brown sausage slices with a slightly rough texture, and small off-white cauliflower pieces, all mixed with bright red tomato chunks and small green herb sprinkles. The broth is a warm brownish color with visible herbs and spices floating in it. The background shows more shrimp and similar ingredients in the white marbled pot. photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Cajun Jambalaya, Cajun Jambalaya Recipe, Easy Cajun Jambalaya, Crockpot Cajun Dish, Spicy Cajun Rice and Seafood

Ingredients You’ll Need

The beauty of this slow cooker Cajun jambalaya recipe is in how all the ingredients come together to create layers of flavor with minimal effort. I always recommend fresh vegetables and good-quality sausage to get that rich taste. Plus, keep your rice handy—you’ll add it toward the end so it cooks just right in the slow cooker.

Flat lay of cubed raw chicken breasts, sliced raw andouille sausage, a small white bowl of diced fresh tomatoes, a large chopped white onion, two stalks of thinly sliced celery, one finely chopped red bell pepper, a small white bowl of chicken broth, a small white bowl of tomato paste, small piles of dried thyme, dried oregano, Cajun seasoning, and cayenne pepper, uncooked long-grain white rice, raw peeled shrimp arranged neatly, all placed in simple white ceramic bowls or directly on the white surface, perfect symmetry and balanced layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Slow Cooker Cajun Jambalaya, Cajun Jambalaya Recipe, Easy Cajun Jambalaya, Crockpot Cajun Dish, Spicy Cajun Rice and Seafood

Chicken breasts: I prefer skinless boneless for easy prep and lean protein.
Andouille sausage: This smoked sausage is key for authentic flavor – don’t substitute with just any sausage.
Diced tomatoes: Use fire-roasted if you want extra depth of flavor.
Onion: Adds sweetness and balances the spice.
Celery: Gives that classic Cajun “holy trinity” vibe.
Red bell pepper: Adds color and mild sweetness.
Chicken broth: This liquid is the flavor base for cooking rice and melding ingredients.
Tomato paste: Enhances that rich, savory tomato flavor without watering it down.
Dried thyme: A subtle earthy herb that complements Cajun spices.
Dried oregano: Adds herbal depth.
Cajun seasoning: You can buy a mix or combine spices like paprika, garlic powder, and cayenne yourself.
Cayenne pepper: Just a dash for that perfect hint of heat without knocking you out.
Long-grain rice: Essential for fluffy jambalaya texture – don’t swap for quick-cooking rice.
Raw shrimp: Added near the end for perfect tenderness (don’t overcook!).

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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 to switch things up with this slow cooker Cajun jambalaya recipe depending on mood or what’s in the fridge. It’s a forgiving recipe, so don’t be afraid to experiment and make it your own.

Swap proteins: I sometimes use smoked turkey instead of chicken, or double up on shrimp for a seafood twist — both work wonderfully.
Spice level: When I’m cooking for kids, I dial back the cayenne; for grown-ups, I up the Cajun seasoning for a punchier bite.
Vegetarian version: Skip the meat and use vegetable broth, add mushrooms and kidney beans for protein — it’s surprisingly satisfying.
Rice alternatives: If you want a low-carb version, try cauliflower rice, but add it at the very end and cook separately to maintain texture.

How to Make Slow Cooker Cajun Jambalaya Recipe

Step 1: Combine the Base Ingredients

Start by tossing the cubed chicken breasts, sliced andouille sausage, diced tomatoes, chopped onion, celery, red bell pepper, chicken broth, tomato paste, and all your herbs and spices into the slow cooker. Give everything a good stir so the tomato paste blends well and spices are evenly distributed. This step sets the stage for those rich, bold flavors you’re aiming for. I like to use low here because it lets the flavors develop slowly, but high works if you’re short on time.

Step 2: Let It Slow Cook

Set your slow cooker to low for about 7-8 hours or high for 3-4 hours. You’ll want to resist lifting the lid (trust me, I struggle with this!) because it lets the heat escape and makes cooking less efficient. This long, low heat cooking tenderizes the chicken and melds the flavors so well.

Step 3: Add the Rice and Finish Cooking

About an hour before your cooking time ends, stir in the uncooked long-grain rice. This timing allows it to cook fully without turning mushy. Keep stirring gently to mix it evenly. The rice will soak up all those flavorful juices and spices. Then, in the last 15 minutes, add your raw shrimp. They cook quickly and should turn pink and tender, not rubbery — adding them late keeps them perfect.

Step 4: Serve and Enjoy

Once done, give the jambalaya a gentle stir and serve piping hot. You’ll notice how the sausage and spices shine while the rice soaks up all that delicious goodness. This is the kind of meal you’ll want to make again and again—I promise your taste buds will thank you.

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Pro Tips for Making Slow Cooker Cajun Jambalaya Recipe

Don’t Over-Stir: Stir the jambalaya gently when adding rice to avoid breaking it down and causing mushiness.
Spice Adjustments: Start light on the cayenne—you can always add hot sauce at the table if needed.
Use Fresh Shrimp: Fresh or thawed shrimp give the best texture; frozen raw works if well drained and patted dry.
Timing Is Key: Add rice and shrimp exactly when the recipe calls for to avoid undercooked rice or rubbery shrimp.

How to Serve Slow Cooker Cajun Jambalaya Recipe

The image shows a white bowl filled with cooked shrimp and sliced sausage in a rich, reddish-brown sauce. The shrimp are large, pinkish-orange with a slightly shiny texture, and scattered evenly throughout the dish. The sausage slices are brown with a slightly crispy surface, mixed among the shrimp. There are small green pieces of herbs and diced vegetables spread over the top, adding spots of green and yellow. The sauce has a smooth, oily texture and fills the spaces around the shrimp and sausage. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Cajun Jambalaya, Cajun Jambalaya Recipe, Easy Cajun Jambalaya, Crockpot Cajun Dish, Spicy Cajun Rice and Seafood

Garnishes

I love topping mine with chopped fresh parsley or green onions—they add a lovely fresh burst and brighten the dish visually and flavor-wise. Sometimes a squeeze of lemon juice right before serving adds that perfect tang.

Side Dishes

This jambalaya is a meal on its own but pairs beautifully with a crisp green salad or some crusty French bread to soak up all the spicy juices. Cornbread is another favorite of mine for a Southern touch.

Creative Ways to Present

For a special occasion, I’ve served this jambalaya in small cast iron skillets or even in hollowed-out bell peppers for individual servings—it looks impressive and keeps everyone fueled with spicy goodness.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The flavors deepen overnight, so it often tastes even better the next day. Just be sure to cool it before popping it into the fridge.

Freezing

If you want to freeze, I recommend freezing without the shrimp first (they get rubbery after freezing). Freeze the jambalaya in meal-sized portions and add fresh shrimp when reheating.

Reheating

Reheat leftovers gently on the stove or microwave, adding a splash of broth or water if it looks dry. If you froze without shrimp, you can toss in fresh cooked shrimp at the end for that perfect finish.

FAQs

Can I use white rice instead of long-grain in this slow cooker Cajun jambalaya recipe?

Long-grain rice works best because it stays fluffy and doesn’t get mushy after slow cooking. Using other types like jasmine or basmati might alter the texture, and quick-cooking rice is not recommended since it could overcook and cause the dish to be too soft.
What if I want to make this slow cooker Cajun jambalaya recipe spicier?

Easy! Increase the cayenne pepper a bit or add a pinch of crushed red pepper flakes. You can also serve with hot sauce on the side to let everyone customize their heat level.
Can I make this recipe in an Instant Pot?

Yes, but with some adjustments. You’d sauté the ingredients first, then pressure cook with rice added. The shrimp should be added during the last few minutes using the sauté function to prevent overcooking. I recommend following a tested Instant Pot jambalaya recipe to nail timings.
Why add the shrimp near the end of cooking?

Shrimp cooks quickly and can become rubbery if overcooked. Adding it in the last 15 minutes lets it cook through without losing tender texture.

Final Thoughts

This Slow Cooker Cajun Jambalaya Recipe has become one of my ultimate go-to meals when I want something that feels like a full, comforting homemade dinner but without a lot of hands-on time. I still remember the first time I made it—I was amazed at how easy it was to get such authentic, rich flavors without standing over the stove all afternoon. If you love the idea of coming home to a warm, fragrant pot of jambalaya ready to serve, I really encourage you to give this recipe a try. Your kitchen—and your family—will be so happy you did!